Re: Updated food oil analysis file

[Guest guest]

Hi Greg, Thank you for the excellent spreadsheet and analysis! Another benefit of SFA is that, like MUFA, it has no affect on eicosanoid formation. Therefore, if we get enough PUFA in the diet to assure good cell membrane permeability, coconut oil may be the preferred source, unless fresh coconut is available, for most of our fat requirements. The question then is how much PUFA is necessary in the diet to optimize eicosanoid synthesis? Perhaps simply eating smaller amounts of the nuts, fish, flax than we are presently eating would suffice. Following the lead of Phil McGlothin, a fatty acid and a lipid peroxication test would be wise. I have purchased coconut oil from VRP. An article by Ward Dean, MD, in their newsletter several years ago, was my wake-up call. In the article he had this comment: "Today, in countries where coconut oil is still widely used, heart and vascular disease remains uncommon. Although coconut oil is a saturated fat, it has many remarkable health-giving properties, among which are its conversion by the body into pregnenolone, immune-stimulating and anti-oxidant action, and promotion of thermogenesis and increased metabolism (probably by supporting thyroid and mitochondrial function)." http://www.vrp.com/ While coconut oil has no noticeable affect on me, the canned coconut milk available locally makes me feel out-of-sorts. Possibly this is because of the way in which the coconut milk is processed. Whole coconuts are rarely available locally and the packaged coconut meat is loaded with sugar. ----- Original Message ----- From: Greg Sent: Saturday, December 29, 2001 2:29 AI have updated my excel oil analysis file with 13 different oils and fats.The Plaque Formation Index (based on the sensitivity of the fat / oil to oxidation, based on the number of double bondsin the fatty acid) goes from 32 for Virgin Coconut Oil (VCO) to 1,035 for Flax oil. Olive oil rates 363. While intakesof high levels of Vit E will of course reduce free radical peroxidation of the mono and poly fatty acids, the relativenature of the peroxidative risk to the long chain mono & poly fatty acids being transported in LDL cholesterol stays thesame.Or to make it simple. It is only peroxidized (attacked by free radical) long chain mono & poly fatty acids in LDLcholesterol which mainly form blood vessel plaques.Short, medium and long saturated fats can't be oxidized and short & medium saturated fats don't need LDL cholesterol fortransport through the body. VCO is the richest source of short & medium chain fatty acids and has the lowest LDL indexof any fat / oil.

[Guest guest]

----- Original Message -----

From: " Tom Kobzina " <tkobzina@...>

" CR Support " < >

Sent: Sunday, December 30, 2001 4:29 AM

Subject: Re: [ ] Updated food oil analysis file

While coconut oil has no noticeable affect on me, the canned coconut milk

available locally makes me feel out-of-sorts.

Possibly this is because of the way in which the coconut milk is processed.

Whole coconuts are rarely available locally

and the packaged coconut meat is loaded with sugar.

Hi Tom,

Suggest you try the Virgin Coconut Oil (VCNO) from:

http://www.coconut-oil.com

There is a good discussion group to subscribe to on the home page.

Their VCNO is made by traditional village methods from wet coconut meal, left to

ferment for 48 hours to separate out

the oil, leaving the natural occuring Vit E, etc..

It tastes delicious and has a melting point of about 25 c with a Lauric content

of about 53 %. I mix in a bit of local

extra virgin olive oil, with some ground flax seed to make a pourable oil for

salads but use straight VCNO for cooking.

Lauric (c12:0) has many unique effects:

1) Anti-bacterial.

2) Anti-viral.

3) Reduces amylose starch digestion and glucose conversion by 50 %.

4) Goes directly from the intestines into the blood with NO lipoprotein support.

5) Has less cals than longer chain fatty acids.

6) Doesn't need carnitine to cross cell membranes.

7) Is not stored at fat.

8) Doesn't spike glucose or insulin.

9) Is not damaged by free radicals.

10) Has a very long shelf life.

11) Is a good energy source.

12) And as found in VCNO, tastes great!

========================

Good Health & Long Life,

Greg , gowatson@...

USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

Patch file for above http://www.walford.com/download/dwidp67u.exe

KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe