Re: Swank: Oils and Sat. Fats

[Guest guest]

Hi

" Worth a read " Thats a massive understatement! I am on Swanks diet and have got

better in the last 18 months. I think Swanks research is the most under-vaued

piece of literature in the MS world. If anyone in the early stages of MS thinks

the diet " too " complcated to follow, try out a wheelchair for a week and see how

complicated that is!

Regards

Steve

It's a bit more complicated than this, but not too much more...worth a read,

I think, plus he has a bunch of great recipes....in fact, most of the book

is recipes.

[Guest guest]

I'm not sure what to make of saturated fat now!

I don't have the time to research if what has

posted is valid but I did check something in one of my

books. It seems that *every* food that has been around

for thousands of years, that is all common foods, contain

saturated fat. I realize there isn't much saturated fat

in a orange but there is some.

When it comes to a mineral like zinc, for example, it

can be determined approximately how much is lost by a man

in a day. That would be what he should ingest from all

sources daily to break even. I just don't know about

saturated fat. I guess if we knew how much is destroyed by

our bodies in a day we would know how much to ingest to

break even. I'm not even sure if the body has the ability

to take a non-saturated fat and convert it into saturated

fat.

(Daphne's questions are extremely basic and simple. I just

wish I knew the answers.)

I'm going to stop embarrassing myself now.

Szpak

>

> The benefits of saturated fats

>

> For years saturated fats have been a healthy part of traditional

diets. Healthy fats like coconut oil, which are heavily saturated,

have been used for thousands of years and make great cooking oils and

fats. On the other hand, expeller-pressed seed-based vegetable oils

have only been around for less than 100 years. They are

polyunsaturated liquid oils, are susceptible to quick rancidity, and

must be heavily refined and then hydrogenated to become a solid fat.

Many studies now show that these more modern oils lead to modern

diseases and sicknesses that were not common in traditional diets.

Consider the following information taken from " The Skinny on Fats "

from the Weston A. Price Foundation:

>

> The much-maligned saturated fats—which Americans are trying to

avoid—are not the cause of our modern diseases. In fact, they play

many important roles in the body chemistry:

>

> Saturated fatty acids constitute at least 50% of the cell

membranes. They are what gives our cells necessary stiffness and

integrity.

> They play a vital role in the health of our bones. For calcium to

be effectively incorporated into the skeletal structure, at least 50%

of the dietary fats should be saturated.1

> They lower Lp(a), a substance in the blood that indicates proneness

to heart disease.2They protect the liver from alcohol and other

toxins, such as Tylenol.3

> They enhance the immune system.4

> They are needed for the proper utilization of essential fatty

acids. Elongated omega-3 fatty acids are better retained in the

tissues when the diet is rich in saturated fats. 5

> Saturated 18-carbon stearic acid and 16-carbon palmitic acid are

the preferred foods for the heart, which is why the fat around the

heart muscle is highly saturated.6 The heart draws on this reserve of

fat in times of stress.

> Short- and medium-chain saturated fatty acids have important

antimicrobial properties. They protect us against harmful

microorganisms in the digestive tract.

>

>

> The scientific evidence, honestly evaluated, does not support the

assertion that " artery-clogging " saturated fats cause heart disease.7

Actually, evaluation of the fat in artery clogs reveals that only

about 26% is saturated. The rest is unsaturated, of which more than

half is polyunsaturated.8

>

> For more research on this topic, please click here.

>

>

>

> , I'm trying hard to

> understand: your statement " Saturated fat isn't as

> bad as unsaturated fat or poly-unsaturated fat. It's more about

balance of

> omega-6 and omega-3, I think. " seems to be just exactly the

opposite of what

> I've learned....is it because of the Candida that your

instructions seem to

> be in reverse of mine, do you think?

>

> I've only been doing this a year, but already I've seen the

results and had

> a flare up within a day or so of the one wrong-fat, high-fat day I

had in

> this year. I've been following all the long postings about coconut

oil but have

> not been able to reconcile them in my mind with what I've read of

Swank.

>

> I do have 2 questions:

> 1. Olive Oil: Does anyone understand why olive oil will harden

in the

> refrigerator? Swank talks about refrigerator temps of 40

degrees. Is it

> because my refrigerator is colder than that? It doesn't seem to

matter if it's

> extra virgin cold-pressed or not. All the olive oils eventually

harden. My

> husband has done some research and he thinks it's because there is

a small amt.

> of saturated fat in olive oil.

> 2. Smart Balance or Earth Balance spreads. Claims to be Non-

hydrogenated

> and have no trans-fatty acids " I don't know what to make of this--

I thought

> it was the hydrogenating process that made oils spreadable. This

is

> spreadable but non-hydrogenated. I'd like to believe it's OK but

am skeptical.

> Thanks, everyone...I'll read your answers in my Digest tomorrow!

> Daphne

>

> >

>

[Guest guest]

>

> I'm not sure what to make of saturated fat now!

>

> I don't have the time to research if what has

> posted is valid but I did check something in one of my

> books. It seems that *every* food that has been around

> for thousands of years, that is all common foods, contain

> saturated fat. I realize there isn't much saturated fat

> in a orange but there is some.

> When it comes to a mineral like zinc, for example, it

> can be determined approximately how much is lost by a man

> in a day. That would be what he should ingest from all

> sources daily to break even. I just don't know about

> saturated fat. I guess if we knew how much is destroyed by

> our bodies in a day we would know how much to ingest to

> break even. I'm not even sure if the body has the ability

> to take a non-saturated fat and convert it into saturated

> fat.

>

> (Daphne's questions are extremely basic and simple. I just

> wish I knew the answers.)

>

> I'm going to stop embarrassing myself now.

>

> Szpak

>

>

[Guest guest]

> >>From: " stephenszpak " <stephen_szpak@h...>

Daphne

Did you get your questions answered?

Perhaps we can discuss your diet?

Szpak

> If this is really correct one must adhere to a low saturated fat

diet. I

> remembered this as saying 'saturated fat' but I must have

remembered it wrong.

> Just says fat.<<

>

> I just looked up Swank and here it is:

> he differentiates between fats and oils and does specifically

refer to

> saturated fats.

> Saturated fat in general will remain sold at room temperature.

Unsaturated

> fat (oils) are liquid at room temperature

>

> Swank recommends:

> Never exceed 15 grams (3 teaspoons) per day of saturated fats

> Unsaturated fats (oils) should be maintained at a minimum of 4

teaspoons (20

> grams) and a maximum of 10 teaspoons (50 grams) per day.

>

> His easy way to measure all fats and oils is that 1 teaspoon = 5

grams of

> fat or oil.

>

> Forbidden: coconut oil, palm oil and any other processed

(hydrogenated)

> oils.

>

> It's a bit more complicated than this, but not too much

more...worth a read,

> I think, plus he has a bunch of great recipes....in fact, most of

the book

> is recipes.

>

> , I'm on the same page as you. , I'm trying hard to

> understand: your statement " Saturated fat isn't as

> bad as unsaturated fat or poly-unsaturated fat. It's more about

balance of

> omega-6 and omega-3, I think. " seems to be just exactly the

opposite of what

> I've learned....is it because of the Candida that your

instructions seem to

> be in reverse of mine, do you think?

>

> I've only been doing this a year, but already I've seen the

results and had

> a flare up within a day or so of the one wrong-fat, high-fat day I

had in

> this year. I've been following all the long postings about coconut

oil but have

> not been able to reconcile them in my mind with what I've read of

Swank.

>

> I do have 2 questions:

> 1. Olive Oil: Does anyone understand why olive oil will harden

in the

> refrigerator? Swank talks about refrigerator temps of 40

degrees. Is it

> because my refrigerator is colder than that? It doesn't seem to

matter if it's

> extra virgin cold-pressed or not. All the olive oils eventually

harden. My

> husband has done some research and he thinks it's because there is

a small amt.

> of saturated fat in olive oil.

> 2. Smart Balance or Earth Balance spreads. Claims to be Non-

hydrogenated

> and have no trans-fatty acids " I don't know what to make of this--

I thought

> it was the hydrogenating process that made oils spreadable. This

is

> spreadable but non-hydrogenated. I'd like to believe it's OK but

am skeptical.

> Thanks, everyone...I'll read your answers in my Digest tomorrow!

> Daphne

>

>

>