Guest guest Posted October 10, 2004 Report Share Posted October 10, 2004 what makes the oils from soy, corn, safflower dangerous? > The 411 on Fats > > > The following nutrient-rich traditional fats have nourished healthy > population groups for thousands of years: > > Butter > Beef and lamb tallow > Lard > Chicken, goose and duck fat > Coconut, palm and sesame oils > Cold pressed olive oil > Cold pressed flax oil > Marine oils > > > The following fats, altered by humans, can cause cancer, high cholesterol, > heart disease, immune system dysfunction, sterility, learning disabilities, > growth problems and osteoporosis: > > All hydrogenated oils > Soy, corn and safflower oils > Cottonseed oil > Canola oil > All fats heated to very high temperatures in processing and frying > > > > Low Fat Diets > by G. Enig, Ph.D. > (bio below article) > > When it comes to lowfat diets, many questions can be asked. What comprises a > lowfat diet? Is one man's " lowfat " diet another man's " moderate- fat " diet? > And if fats are so important, why do some people feel better when they go on > lowfat diets? > > Sixty years ago, recommendations for the amount of fat allowed in > therapeutic diets could range from the very lowfat (high-protein) diet used > to treat nephrosis, a type of kidney disease, (18 percent of the energy as > fat) to the very high-fat diet used to treat epilepsy in children (88 > percent of the energy as fat). In between was the " lowfat " diet used for > treatment of obesity (32 percent of energy as fat) and the relatively > high-fat therapeutic diets used for convalescence from serious illness > (49-56 percent of energy as fat).1 > > By analyzing menus from turn-of-the-century cookbooks, we can estimate that > the fat content of the diets at that time was about 35-40 percent of energy > as fat. Fats contain about twice as many calories per gram as protein or > carbohydrate foods. In a diet of 2500 calories, 35 percent of calories as > fat translates to 97 grams of fat (slightly less than 1/2 cup) per day, as > added fat or distributed in the foods. Pictures of the general populace at > the time do not show large numbers of obese individuals, and in fact they > showed mostly healthy-looking people unless the scene was one of poverty. > > Gradually over the intervening decades, the emphasis from public health > " advocates " has been a recommendation for use of " lowfat " diets for just > about any disease state, and certainly as the accepted and appropriate > treatment for obesity, which has become a major health problem in the United > States. Not all researchers accept the belief that fat intake causes > obesity, and it has been pointed out that " . . . there is no conclusive > evidence from epidemiologic studies that dietary fat intake promotes the > development of obesity independently of total energy intake. " 2 The > recognition by some researcher that it is the energy content of the diet > that is important matches the understanding of clinicians half a century > ago. Nevertheless the common recommendation continues to be a " lowfat " diet > for treating obesity in spite of the numerous research papers reporting > better results with the low-carbohydrate diet.3,4 > > The low-carbohydrate diet by definition cannot be a lowfat diet because > there is a limit to the amount of protein one can eat. Thus, carbohydrate > calories are normally substituted for fat calories in the various diets, and > vice versa. > > When researchers examined the diets of older adults who had successfully > maintained " lower-fat " intakes for five or more years, they found that > " lower " meant on average 26 percent (+/- 7 percent) calories as fat and that > the original diets had been about 44 percent (+/- 6 percent).5 Even the > American Dietetic Association (ADA) recommends that " diets should provide > moderate amounts of energy from fat (20 percent to 25 percent of energy) " > and noted that the more restrictive level of 15 percent offered no > advantage. However, since typical diets have been found to be closer to 35 > percent of energy as fat, even their recommendation of 20-25 percent > represents a lowfat approach.6 > > When you lower the amount of fat in the diet, you must raise something else. > That something else is usually carbohydrate, and invariably today it would > be mostly simple carbohydrates such as white flour, corn syrup or refined > sugar. High levels of carbohydrate in a diet do not provide the satiety that > natural fats do, and the result is that there is a tendency to overeat > carbohydrates. Today the carbohydrates come with many undesirable additives > and are frequently missing many nutrients. But if the carbohydrates are > similar to those available 60 years ago, (that is, whole grains and complex > sugars) the situation might not be too bad for a short time. > > What happens when a person changes his diet from the typical American diet > of processed foods to the recommended lowfat diet containing lots of whole > grains and vegetables? First the body is no longer taking in all the excess > omega-6 and trans fats that are in processed foods. And, he is replacing > foods loaded with sugars and additives with more natural foods containing a > lot of vitamins and minerals. But most importantly, the body turns the > excess carbohydrates into saturated fat. This saturated fat can replace > omega-6 and trans fatty acids in the tissues, which is advantageous and > helps the patient feels better. A high-carbohydrate diet is really a > high-saturated-fat diet and the various processes on the cellular level work > better when there are ample saturated fatty acids available. > > Under experimental conditions of overfeeding simple sugars (sucrose and > glucose) in a diet that provided 40 percent of energy as fat, the > researchers found that the carbohydrate was oxidized and turned into fat in > such a manner that the loss of fat was prevented.7 In other words, a diet > high in both fats and carbohydrates will cause weight gain, especially when > these are processed vegetable oils and refined carbohydrates. > > So what amount of fat should be in a diet? And does is matter what kind of > fat there is in the diet? > > Over the long term, lowfat diets have not been shown to be advantageous for > preventing the diseases they have been recommended for. Most people are at > risk for lowered intakes of the important fat-soluble vitamins and other > fat-soluble nutrients when they consume lowfat diets for any length of time. > So it would seem that the fat content of the diet of yesteryear, with an > average of 35-40 percent of energy as fat, makes sense. For those who are > prone to hypoglycemia, seizures or who are recovering from an operation or > illness, the percent of energy from fat should be higher. Growing infants > and children also need a higher proportion of fat in the diet. Whatever > level of fat works for an individual, it should be a mixture of natural fats > that were common in the diets 60 and more years ago. > > Perhaps the best way to lose unwanted weight (excess weight in the form of > fat, that is) is to change the type of fat in the diet to the type of fat > found in the coconut. New research from McGill University in Canada has > shown that consuming medium-chain triglycerides (C8, C10, C12, and C14), the > type found in coconut oil, leads to an increase of endogenous oxidation of > long-chain saturated fatty acids. They note that this " suggests a role for > medium chain triglyceride fats [such as coconut oil] in body weight control > over the long term. " 8 > > > > [Dr. G. Enig, a nutritionist/biochemist of international renown for her > research on the nutritional aspects of fats and oils, is a consultant, > clinician, and the Director of the Nutritional Sciences Division of Enig > Associates, Inc., Silver Spring, land. Dr. Enig, a consultant on > nutrition to individuals, industry, and state and federal governments, is a > licensed practitioner in land and the District of Columbia. She has > served as a Contributing Editor of the scientific journal Clinical Nutrition > and a Consulting Editor of the Journal of the American College of Nutrition. > Dr. Enig has authored numerous journal publications, mainly on fats and oils > research and nutrient/drug interactions, and is a well-known invited > lecturer at scientific meetings and a popular interviewee on TV and radio > shows about nutrition. She was an early and articulate critic of the use of > trans fatty acids and advocated their inclusion in nutritional labeling; the > scientific mainstream is now challenging the food product industry's use of > trans-containing partially hydrogenated vegetable oils. She received her > Ph.D. in Nutritional Sciences from the University of land, College Park, > and is a Fellow of The American College of Nutrition, a member of The > American Society for Nutritional Sciences, and President of the land > Nutritionists Association. ] > > > REFERENCES > > K. . Food in Health and Disease: Preparation, Physiological Action > and Therapeutic Value, Third Edition. F.A. Co., Philadelphia 1944. > Seidell JC. Dietary fat and obesity: an epidemiologic perspective. Am J Clin > Nutr 1998 Mar;67(3 Suppl):546S-550S. > Rabast U, Schonborn J, Kasper H. Dietetic treatment of obesity with low and > high-carbohydrate diets: comparative studies and clinical results. Int J > Obes 1979;3(3):201-11. > Golay A, Eigenheer C, Morel Y, Kujawski P, Lehmann T, de Tonnac N. > Weight-loss with low or high carbohydrate diet? Int J Obes Relat Metab > Disord 1996 Dec;20(12):1067-72. > Abusabha R, Hsieh KH, Achterberg C. Dietary fat reduction strategies used by > a group of adults aged 50 years and older. J Am Diet Assoc 2001 > Sep;101(9):1024-30. > J Am Diet Assoc 2000 Dec;100(12):1543-56. Position of the American Dietetic > Association, Dietitians of Canada, and the American College of Sports > Medicine: Nutrition and athletic performance. > McDevitt RM, Bott SJ, Harding M, Coward WA, Bluck LJ, Prentice AM. De novo > lipogenesis during controlled overfeeding with sucrose or glucose in lean > and obese women. Am J Clin Nutr 2001 Dec; 74:737-746. > Papamandjaris AA, White MD, Raeini-Sarjaz M, PJ. Endogenous fat > oxidation during medium chain versus long chain triglyceride feeding in > healthy women. Int J Obes Relat Metab Disord 2000 Sep;24(9):1158-66 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2004 Report Share Posted October 10, 2004 > > The 411 on Fats > > > > > > The following nutrient-rich traditional fats have nourished healthy > > population groups for thousands of years: > > > > Butter > > Beef and lamb tallow > > Lard > > Chicken, goose and duck fat > > Coconut, palm and sesame oils > > Cold pressed olive oil > > Cold pressed flax oil > > Marine oils > > > > > > The following fats, altered by humans, can cause cancer, high > cholesterol, > > heart disease, immune system dysfunction, sterility, learning > disabilities, > > growth problems and osteoporosis: > > > > All hydrogenated oils > > Soy, corn and safflower oils > > Cottonseed oil > > Canola oil > > All fats heated to very high temperatures in processing and frying > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2004 Report Share Posted October 10, 2004 Thanks for the quick response. i'll have to go get some new oils, i've been using corn oil to fry. is sesame oil ok? -joe > > > The 411 on Fats > > > > > > > > > The following nutrient-rich traditional fats have nourished > healthy > > > population groups for thousands of years: > > > > > > Butter > > > Beef and lamb tallow > > > Lard > > > Chicken, goose and duck fat > > > Coconut, palm and sesame oils > > > Cold pressed olive oil > > > Cold pressed flax oil > > > Marine oils > > > > > > > > > The following fats, altered by humans, can cause cancer, high > > cholesterol, > > > heart disease, immune system dysfunction, sterility, learning > > disabilities, > > > growth problems and osteoporosis: > > > > > > All hydrogenated oils > > > Soy, corn and safflower oils > > > Cottonseed oil > > > Canola oil > > > All fats heated to very high temperatures in processing and frying > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2004 Report Share Posted October 11, 2004 > > Thanks for the quick response. i'll have to go get some new oils, > i've been using corn oil to fry. is sesame oil ok? Hi Joe, The sesame oil we get in this country canmnot be heated to a very high temperature. You may also find that it has too much taste for regular use for frying. My preference, by far, is extra virgin cold- pressed olive oil. You can get those that are very flavorful and some that are quite mild. It is actually healthy for you and can hold up to medium temperatures. Regards, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2004 Report Share Posted October 11, 2004 What about palm oil? I see that as an ingredient in some health foods. -- Health * Peace * Love * 4Ever @..@ (----) ( >__< ) Ribbit ************* IMPORTANT ************* This e-mail is private and may contain information that is confidential, privileged or otherwise protected from disclosure. If you are not an intended recipient of this e-mail, do not duplicate or redistribute it by any means. Please delete it and any attachments and notify the sender that you have received it in error. Unintended recipients are prohibited from taking action on the basis of information in this e-mail. Quote Link to comment Share on other sites More sharing options...
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