fats, animal fats, conjugated linoleic acid- -conspiracy theories abound...

[Guest guest]

Thought I'd post something on fats again, starting with a cut & paste job from

the BB involving one of the favorites, joachim:

Axel, response

Posted By: joachim, AB- <ehvoss@...>

Date: Thursday, 13 December 2001, at 9:29 p.m.

As you probably know grass fed meat contains 300 - 400 % more CLA (conjugated

linolic acid) than animals fattened on grain. Grass fed animals convert dietary

linoleic acid (obtained from grasses) into CLA in their digestive tracts.

Humans, unable to make this conversion, must obtain CLA from beef and lamb in

their diet. On March 15th 2001, the SCI Oils and Fats Group conducted a

conference " Conjugated Linoleic Acid: Emerging Nutrient of the 21st Century? "

Quote:

The final lecture was a critical assessment of the health benefits of CLA by Dr

J.C. Stanley (Lincoln Edge Nutrition, England). He noted that the health

benefits claimed for CLA and determined in animal studies include an anti-cancer

activity, a lowering of blood lipids, retardation of the development of

atherosclerosis. It is believed to lower blood glucose, improve immune function,

decrease body fat, increase body protein and body mass.

As for the EFA ratio, grain fed beef can have an Omega 6 to 3 ratio higher than

20:1. Grass fed beef usually has an Omega 6 to 3 ratio of 3:1.

eating the whole cow (holy cow!)

Posted By: Axel O+ <a.hultman@...>

Date: Friday, 14 December 2001, at 11:16 p.m.

In Response Axel, response (joachim, AB-)

Yeah! Thanks man! I purchased some CLA pills this summer... they are good if I

swallow enough of them but they are more money out of my wallet...

What you wrote totally makes sense. I've been laying off the CLA since September

(I wanted to gain winter fat for Minnesota's cold). Duck fat makes me feel

overwhelmed, I think it is too high in omega-6, it makes me feel super

energized, like chicken fat I've had that was grain-fed. Duck is high-energy,

but unbalanced, you know? The beef-suet rendered LARD has never, ever

disappointed me. I always feel happy, energized, light, and strong! It's

incredible, the difference in endurance and strength. I like to eat the strips

of skin left over after rendering out the fat, " beef rinds " I call them. CLA is

right! I lose body-fat (adipose) while eating lots and lots of beef meat, beef

organs and beef FAT if I'm not careful! Part of the reason I suppose is that I

feel like going out after work and hitting the weights in the gym, and sometimes

I like to work it hard! All the while that beef FAT! is circulating in my

bloodstream and being absorbed ever-so-discreetly from my digestive system...

like working from a nuclear power generator! Much different than the vegetarian

meals of squashes... millets... rice dishes and chocolate bars [gasp!] I've

worked off of. I love the big mammals. Now that I've been doing it for 2-3

months I'll never go back... in retrospect, the fat IS a legitamate part of the

flesh, the epidermis is the largest organ on the body, and the precious

liquid-gold high-octane fuel from that organ is as valuable to me as the

muscle-meat. We evolved to love the taste of the animal fat, and now I see the

wisdom of our taste buds. Eaten with barely any insulin-provoking carbs of

course! And isn't the room-temperature-solid animal fat used in pemmican and/or

other traditional meat preparations? Sometimes I go to work immediately after an

animal flesh meal high in animal FAT! and can't hide the smile that keeps

bubbling up within me... I think my co-workers suspect I'm doing herbs and/or

psychoactives or dipping into the pharmaceuticals. Sometimes I have a hard time

believing it's just the food too!

Me on 12/31/01 again:

Well, my success with fats is continuing. My mayo is fantastic; now that I have

an acceptable mayo recipe I am making pre-batches of the acid-egg-flavor mixes

for four cups of oil now, makes the home-made mayo sessions more productive what

with the blender, cup, oily clean-up job and all. Yes, the mayos are good. I

like to use a blend of mostly olive oil, walnut oil and flaxseed oil to get a

good balance on the omega fats and monos. The animal lard is what really makes

for a happy, healthy day. Our ancestors must have been truly living in STYLE,

being physical athletes for the most part, eating fresh kills that were as

natural as can be (grass-fed... imagine that!) and eating without any

brainwashed reservation any and all organs and fats they could grab from the

steaming carcass... the amount of joy that has been revealed to me (and keep in

mind there are periods of DAYS in which I do not have herbs... legal or no which

induce euphoric states--actually I haven't had any cannabis sative indica for

over a month) is surprising, no doubt I will be eating the fat of the

well-treated primarily grass-fed mammals for some time. I love my grass-fed

farmer. The CLA as I mentioned in the BB post is really energizing, not only are

the low-carb authors absolutely correct about the animal-based high-fat diet

being conducive to excess body fat loss, but the energy that can be gained from

the healthy animal fat is a source of constant support physically, emotionally,

mentally and therefore spiritually. I'm glad that I can refer to web-sites such

as eatwild.com for info on fats and the animal FATS! (as in LARD!) that are

ANTI-CARCINOGENIC, body-trimming HEART-HEALTHY brain-BOOSTING preferred source

of energy (i.e. FUEL). Oh, BTW in the craze to reduce free radicals, those

oxidizing substances which destroy our tissues and accelerate aging and weaken

us to disease... did you know that glucose (blood-sugar) " burns " , metabolically

speaking, " hotter " and causes more free-radical production than fats, i.e.

ketone bodies (ketone bodies are the fatty acids that have been broken down into

the usable form of energy that is preferred by such organs as the kidneys,

heart, muscles many brain cells (though SOME brain cells I have read require

glucose, which is synthesized in the state known as ketosis). I should mention

again that while I was investigating into the wide world of animal organs (yum!)

when I was quite new to the hearts (parents never fed me THOSE) I was trimming

them off those little veins and dark blood clots and neuronal tissue (yep,

hearts have lots of neurons in them... ph Chilton Pearce is so right!) I

also cut off all the heart fat, the organ fat stored on the outside of the

heart... turns out the heart fat has a higher concentration of saturated fatty

acids (make that: animal saturated FATTY! acids) because that is the preferred

fuel of the mammal heart... SATURATED FATTY ACIDS. And I was fool enough to

throw away five pounds of lamb heart fat... so sad. And I was so glad last

summer when I unwrapped that one huge buffalo heart and found the heart fat had

been cut off... glad because I " saved money " by weight. Silly me. Those damn

fuckers have fooled us into thinking that fats are our enemy, that fats are the

cause of so much cadiovascular disease (CVD), that it is fats that are the

culprit for our ills... especially animal fats, in particular the oft vilified

animal fats-- the SATURATED FATTY ACIDS. You know, it occurs to me that the

higher the rate of heart disease in America the more funding the American Heart

Association receives... that and I'm sure the medical industries and

pharmaceutical mega-conglomerates have a lot of money to throw around... in ALL

circles of the medical and political communities. Just rambling on as I usually

do... don't mind me.

Oh, BTW I'm unsure what today's " ideal " cholesterol level is, but I remember it

used to be the good 'ole 180... that was the magic number, wasn't it? And then I

read from several sources how in an epidemiological analysis (epidemiology

means: n. The branch of medicine that deals with the causes, distribution, and

control of disease in populations, so says American Heritage College Dictionary)

of cholesterol levels 180 has a higher rate of diseases than far higher (and

often considered " unhealthy " ) levels of blood-serum cholesterol levels.

I'm now going to quote from page 305 of my new Christmas present book,

" Nourishing Traditions " by Sally Fallon and Enig, Ph D:

" Americans are being saturated with anti-cholesterol propaganda. If you watch

very much television, you're probably one of the millions of Americans who now

has a terminal case of cholesterol phobia. The propaganda is relentless and is

often designed to produce fear and loathing of this worst of all food

contaminants. You never hear the food propagandists bragging about their product

being fluoride free or aluminum free, two of our truly serious food-additive

problems. But cholesterol, an essential nutrient not proven to be harmful in any

quantity, is constantly pilloried as a menace to your health. If you don't use

corn oil, Fleishmann's margarine and Egg Beaters, you're going straight to

artherosclerosis hell with stroke, heart attack and premature againg-- and so

are your kids.

The numbers game is the biggest weapon used by the anti-cholesterol centurions

to frighten the populace into a diet fit only for a zebra. These commanders have

decreed that the magic number is 200 (mg. per deciliter) for blood cholesterol ,

and the lower the reading the better. But the recent exhaustive studies have

shown that 250 is a level not associated with any increase in cardiovascular

disease. Furthermore, the " lower-the-better " rule is not only bad science but

very dangerous advice. Extremely low cholesterol readings, those in the lower

10% of the population, have an increased mortality rate from all causes. " From

all causes " means accidents, cancer, strokes, lung or kidney disease, etc.

-- s, MD " Eat Your Cholesterol "

And keep in mind that for decades it was margarine, that vegetable-oil

(vegetable-oil industry anyone?) with the brand-new man-made artificial

substance: trans-fatty acid, margarine that was recommended as a

" hearty-healthy " alternative to artery-cloggin heart-attack bait old fashioned

BUTTER! Butter is full of saturated fat, so it MUST be bad for us! This is why I

refer to the nameless ones as " damn fuckers " . The epidemiological evidence

existed in the 19th century through 1920... after WWI, and what industries rose

to power? What new technologies emerged? This is not a simple case of innocent

errors, people.

Duh duh duh duh... duh.. duh.. duh... Duh!!! " The Truth is Out There " -- I don't

think it's aliens and monsters we should be afraid of.

Axel O+ secretor with a strong brain/mind and heart.

P.S. this public-service e-mail brought to you by the energy through me from a

2.5 ounce cholesterol-rich emu-liver sauteed in duck-fat with a generous serving

of home-made EFA-balanced mayonaisse.

[Guest guest]

Axel, No time to write a long reply....will as soon as I get time! Gotta go

and be sociable! ALB

fats, animal fats, conjugated linoleic acid- -conspiracy

theories abound...

Thought I'd post something on fats again, starting with a cut & paste job from

the BB involving one of the favorites, joachim:

Axel, response

Posted By: joachim, AB- <ehvoss@...>

Date: Thursday, 13 December 2001, at 9:29 p.m.

As you probably know grass fed meat contains 300 - 400 % more CLA (conjugated

linolic acid) than animals fattened on grain. Grass fed animals convert dietary

linoleic acid (obtained from grasses) into CLA in their digestive tracts.

Humans, unable to make this conversion, must obtain CLA from beef and lamb in

their diet. On March 15th 2001, the SCI Oils and Fats Group conducted a

conference " Conjugated Linoleic Acid: Emerging Nutrient of the 21st Century? "

Quote:

The final lecture was a critical assessment of the health benefits of CLA by

Dr J.C. Stanley (Lincoln Edge Nutrition, England). He noted that the health

benefits claimed for CLA and determined in animal studies include an anti-cancer

activity, a lowering of blood lipids, retardation of the development of

atherosclerosis. It is believed to lower blood glucose, improve immune function,

decrease body fat, increase body protein and body mass.

As for the EFA ratio, grain fed beef can have an Omega 6 to 3 ratio higher

than 20:1. Grass fed beef usually has an Omega 6 to 3 ratio of 3:1.

eating the whole cow (holy cow!)

Posted By: Axel O+ <a.hultman@...>

Date: Friday, 14 December 2001, at 11:16 p.m.

In Response Axel, response (joachim, AB-)

Yeah! Thanks man! I purchased some CLA pills this summer... they are good if I

swallow enough of them but they are more money out of my wallet...

What you wrote totally makes sense. I've been laying off the CLA since

September (I wanted to gain winter fat for Minnesota's cold). Duck fat makes me

feel overwhelmed, I think it is too high in omega-6, it makes me feel super

energized, like chicken fat I've had that was grain-fed. Duck is high-energy,

but unbalanced, you know? The beef-suet rendered LARD has never, ever

disappointed me. I always feel happy, energized, light, and strong! It's

incredible, the difference in endurance and strength. I like to eat the strips

of skin left over after rendering out the fat, " beef rinds " I call them. CLA is

right! I lose body-fat (adipose) while eating lots and lots of beef meat, beef

organs and beef FAT if I'm not careful! Part of the reason I suppose is that I

feel like going out after work and hitting the weights in the gym, and sometimes

I like to work it hard! All the while that beef FAT! is circulating in my

bloodstream and being absorbed ever-so-discreetly from my digestive system...

like working from a nuclear power generator! Much different than the vegetarian

meals of squashes... millets... rice dishes and chocolate bars [gasp!] I've

worked off of. I love the big mammals. Now that I've been doing it for 2-3

months I'll never go back... in retrospect, the fat IS a legitamate part of the

flesh, the epidermis is the largest organ on the body, and the precious

liquid-gold high-octane fuel from that organ is as valuable to me as the

muscle-meat. We evolved to love the taste of the animal fat, and now I see the

wisdom of our taste buds. Eaten with barely any insulin-provoking carbs of

course! And isn't the room-temperature-solid animal fat used in pemmican and/or

other traditional meat preparations? Sometimes I go to work immediately after an

animal flesh meal high in animal FAT! and can't hide the smile that keeps

bubbling up within me... I think my co-workers suspect I'm doing herbs and/or

psychoactives or dipping into the pharmaceuticals. Sometimes I have a hard time

believing it's just the food too!

Me on 12/31/01 again:

Well, my success with fats is continuing. My mayo is fantastic; now that I

have an acceptable mayo recipe I am making pre-batches of the acid-egg-flavor

mixes for four cups of oil now, makes the home-made mayo sessions more

productive what with the blender, cup, oily clean-up job and all. Yes, the mayos

are good. I like to use a blend of mostly olive oil, walnut oil and flaxseed oil

to get a good balance on the omega fats and monos. The animal lard is what

really makes for a happy, healthy day. Our ancestors must have been truly living

in STYLE, being physical athletes for the most part, eating fresh kills that

were as natural as can be (grass-fed... imagine that!) and eating without any

brainwashed reservation any and all organs and fats they could grab from the

steaming carcass... the amount of joy that has been revealed to me (and keep in

mind there are periods of DAYS in which I do not have herbs... legal or no which

induce euphoric states--actually I haven't had any cannabis sative indica for

over a month) is surprising, no doubt I will be eating the fat of the

well-treated primarily grass-fed mammals for some time. I love my grass-fed

farmer. The CLA as I mentioned in the BB post is really energizing, not only are

the low-carb authors absolutely correct about the animal-based high-fat diet

being conducive to excess body fat loss, but the energy that can be gained from

the healthy animal fat is a source of constant support physically, emotionally,

mentally and therefore spiritually. I'm glad that I can refer to web-sites such

as eatwild.com for info on fats and the animal FATS! (as in LARD!) that are

ANTI-CARCINOGENIC, body-trimming HEART-HEALTHY brain-BOOSTING preferred source

of energy (i.e. FUEL). Oh, BTW in the craze to reduce free radicals, those

oxidizing substances which destroy our tissues and accelerate aging and weaken

us to disease... did you know that glucose (blood-sugar) " burns " , metabolically

speaking, " hotter " and causes more free-radical production than fats, i.e.

ketone bodies (ketone bodies are the fatty acids that have been broken down into

the usable form of energy that is preferred by such organs as the kidneys,

heart, muscles many brain cells (though SOME brain cells I have read require

glucose, which is synthesized in the state known as ketosis). I should mention

again that while I was investigating into the wide world of animal organs (yum!)

when I was quite new to the hearts (parents never fed me THOSE) I was trimming

them off those little veins and dark blood clots and neuronal tissue (yep,

hearts have lots of neurons in them... ph Chilton Pearce is so right!) I

also cut off all the heart fat, the organ fat stored on the outside of the

heart... turns out the heart fat has a higher concentration of saturated fatty

acids (make that: animal saturated FATTY! acids) because that is the preferred

fuel of the mammal heart... SATURATED FATTY ACIDS. And I was fool enough to

throw away five pounds of lamb heart fat... so sad. And I was so glad last

summer when I unwrapped that one huge buffalo heart and found the heart fat had

been cut off... glad because I " saved money " by weight. Silly me. Those damn

fuckers have fooled us into thinking that fats are our enemy, that fats are the

cause of so much cadiovascular disease (CVD), that it is fats that are the

culprit for our ills... especially animal fats, in particular the oft vilified

animal fats-- the SATURATED FATTY ACIDS. You know, it occurs to me that the

higher the rate of heart disease in America the more funding the American Heart

Association receives... that and I'm sure the medical industries and

pharmaceutical mega-conglomerates have a lot of money to throw around... in ALL

circles of the medical and political communities. Just rambling on as I usually

do... don't mind me.

Oh, BTW I'm unsure what today's " ideal " cholesterol level is, but I remember

it used to be the good 'ole 180... that was the magic number, wasn't it? And

then I read from several sources how in an epidemiological analysis

(epidemiology means: n. The branch of medicine that deals with the causes,

distribution, and control of disease in populations, so says American Heritage

College Dictionary) of cholesterol levels 180 has a higher rate of diseases than

far higher (and often considered " unhealthy " ) levels of blood-serum cholesterol

levels.

I'm now going to quote from page 305 of my new Christmas present book,

" Nourishing Traditions " by Sally Fallon and Enig, Ph D:

" Americans are being saturated with anti-cholesterol propaganda. If you watch

very much television, you're probably one of the millions of Americans who now

has a terminal case of cholesterol phobia. The propaganda is relentless and is

often designed to produce fear and loathing of this worst of all food

contaminants. You never hear the food propagandists bragging about their product

being fluoride free or aluminum free, two of our truly serious food-additive

problems. But cholesterol, an essential nutrient not proven to be harmful in any

quantity, is constantly pilloried as a menace to your health. If you don't use

corn oil, Fleishmann's margarine and Egg Beaters, you're going straight to

artherosclerosis hell with stroke, heart attack and premature againg-- and so

are your kids.

The numbers game is the biggest weapon used by the anti-cholesterol centurions

to frighten the populace into a diet fit only for a zebra. These commanders have

decreed that the magic number is 200 (mg. per deciliter) for blood cholesterol ,

and the lower the reading the better. But the recent exhaustive studies have

shown that 250 is a level not associated with any increase in cardiovascular

disease. Furthermore, the " lower-the-better " rule is not only bad science but

very dangerous advice. Extremely low cholesterol readings, those in the lower

10% of the population, have an increased mortality rate from all causes. " From

all causes " means accidents, cancer, strokes, lung or kidney disease, etc.

-- s, MD " Eat Your Cholesterol "

And keep in mind that for decades it was margarine, that vegetable-oil

(vegetable-oil industry anyone?) with the brand-new man-made artificial

substance: trans-fatty acid, margarine that was recommended as a

" hearty-healthy " alternative to artery-cloggin heart-attack bait old fashioned

BUTTER! Butter is full of saturated fat, so it MUST be bad for us! This is why I

refer to the nameless ones as " damn fuckers " . The epidemiological evidence

existed in the 19th century through 1920... after WWI, and what industries rose

to power? What new technologies emerged? This is not a simple case of innocent

errors, people.

Duh duh duh duh... duh.. duh.. duh... Duh!!! " The Truth is Out There " -- I

don't think it's aliens and monsters we should be afraid of.

Axel O+ secretor with a strong brain/mind and heart.

P.S. this public-service e-mail brought to you by the energy through me from a

2.5 ounce cholesterol-rich emu-liver sauteed in duck-fat with a generous serving

of home-made EFA-balanced mayonaisse.