Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 Crystal, You wrote: > > Dusty, Dr Oz says that once you heat nuts that they are no longer good > for you because of the natural occurring oil. Once it is heated, it > becomes unstable. He syas the same is true for olive oil too. After > it is heated it becomes a saturated fat. None of this is true. Perhaps you are referring to other changes that happen when oil is heated. Oils can racemize (change chirality) to become indigestible, oxidize (become rancid), and polymerize. They also do these processes at room temperature with long term storage, which is why I store cooking and fish oil in either the freezer or refrigerator. The damage is generally accumulated with repeated use, but the oil is otherwise no less stable to further damage, unless there are other ingredients that make acids or attack the oil directly. To saturate a fat, you need both a very high temperature and a source of hydrogen. Commercial processes do this under high pressure and in the presence of a nickel catalyst, which also makes a lot of trans fats (changed isomers). However, you can get some saturation with repeated fast frying with a little water present. High temperature cooking makes a small amount of trans fats, typically below the reportable level, but nevertheless there. Ironically, hydrogenation makes the fat more resistant to oxidation. That is one reason that hydrogenated fats were popular in fast foods for repeated frying. You could get more cycles out of it before it had to go in the crankcase. Chuck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 Crystal, You wrote: > > ... So why would he say this on Oprah > if it is untrue? You're kidding, right? He's selling books and appearance fees and doesn't know any better. Or, you may have misquoted him slightly. Oil does start changing WHILE IT IS HOT. However, having been heated does not leave it less stable than it was before heating. Chuck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2007 Report Share Posted July 29, 2007 Bev, You wrote: > > I understand that any kind of soy is bad for you if you're hypo.. i'm > aslo told that one serving a day of the veggies and soy that we can't > have is ok. Fermentation destroys the goitrogenic component in soy. Consequently, miso, natto, tempeh, shoyu, and soy sauce are all safe. Most of the soy consumed in the U.S. has been processed but not fermented. Tofu is NOT fermented. Neither is " soy protein " used as an additive. The cruciform vegetables mostly interact with thyroxine during digestion. They prevent absorption. So, they won't hurt if you eat them long after taking your meds. Unfermented soy, however, attacks thyroxine in the blood. It has an adverse effect any time you eat it. Chuck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2007 Report Share Posted July 29, 2007 Chuck- Do you ever watch the food channel on TV? There is this chef who has a lot of energy and is really smart about a lot of things, he wears glasses, he's white .... I'm forgetting his name right now though? Well anyway, sometimes you remind me of him lol. :-) Crystal, You wrote: > > Dusty, Dr Oz says that once you heat nuts that they are no longer good > for you because of the natural occurring oil. Once it is heated, it > becomes unstable. He syas the same is true for olive oil too. After > it is heated it becomes a saturated fat. None of this is true. Perhaps you are referring to other changes that happen when oil is heated. Oils can racemize (change chirality) to become indigestible, oxidize (become rancid), and polymerize. They also do these processes at room temperature with long term storage, which is why I store cooking and fish oil in either the freezer or refrigerator. The damage is generally accumulated with repeated use, but the oil is otherwise no less stable to further damage, unless there are other ingredients that make acids or attack the oil directly. To saturate a fat, you need both a very high temperature and a source of hydrogen. Commercial processes do this under high pressure and in the presence of a nickel catalyst, which also makes a lot of trans fats (changed isomers). However, you can get some saturation with repeated fast frying with a little water present. High temperature cooking makes a small amount of trans fats, typically below the reportable level, but nevertheless there. Ironically, hydrogenation makes the fat more resistant to oxidation. That is one reason that hydrogenated fats were popular in fast foods for repeated frying. You could get more cycles out of it before it had to go in the crankcase. Chuck Re: Re: Soy Nuts Crystal, You wrote: > > Dusty, Dr Oz says that once you heat nuts that they are no longer good > for you because of the natural occurring oil. Once it is heated, it > becomes unstable. He syas the same is true for olive oil too. After > it is heated it becomes a saturated fat. None of this is true. Perhaps you are referring to other changes that happen when oil is heated. Oils can racemize (change chirality) to become indigestible, oxidize (become rancid), and polymerize. They also do these processes at room temperature with long term storage, which is why I store cooking and fish oil in either the freezer or refrigerator. The damage is generally accumulated with repeated use, but the oil is otherwise no less stable to further damage, unless there are other ingredients that make acids or attack the oil directly. To saturate a fat, you need both a very high temperature and a source of hydrogen. Commercial processes do this under high pressure and in the presence of a nickel catalyst, which also makes a lot of trans fats (changed isomers). However, you can get some saturation with repeated fast frying with a little water present. High temperature cooking makes a small amount of trans fats, typically below the reportable level, but nevertheless there. Ironically, hydrogenation makes the fat more resistant to oxidation. That is one reason that hydrogenated fats were popular in fast foods for repeated frying. You could get more cycles out of it before it had to go in the crankcase. Chuck ________________________________________________________________________ AOL now offers free email to everyone. Find out more about what's free from AOL at AOL.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2007 Report Share Posted July 29, 2007 Venizia, You wrote: > > I thought someone posted once that the veggies we should not eat, if > they were cooked, it > was ok to eat them; that they were a problem when eaten raw. Did I > misunderstand? If cooked, they are less of a problem than raw, but still a concern ... IF YOU STILL HAVE A WORKING OR PARTIALLY WORKING THYROID. Once you are on full replacement medication, they don't seem to matter much at all, except for soy and fluoride. Chuck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2007 Report Share Posted July 29, 2007 Bev wrote: > > Other than what you just said how is a person to know which is > which..? Well, if you don't know for certain that the soy is either miso, natto, tempeh, shoyu, or soy sauce, stay away from it. In general, the soy protein and soy flour added to western food products is NOT fermented. The fact that soy derivatives are so widely used as a way to reduce fat puts many processed foods off limits. As a hidden ingredient, soy can create a real problem, unless you read labels carefully. Chuck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2007 Report Share Posted July 29, 2007 , You wrote: > > Do you ever watch the food channel on TV?.... Everyone in the family watches it but me. I just like to eat what they fix. Could you mean Alton Brown? BTW, my wife was featured in the local newspaper yesterday as a " Cajun Chef. " It gave me and the dog two days of jambalaya leftovers. Chuck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2007 Report Share Posted July 29, 2007 Venizia, You wrote: > Wow, congratulations to your wife! Is she a chef or did they honor her > with the title. She just grew up in south Louisiana and learned her cooking from her parents. Given that New Orleans used to have more four star restaurants than any other city in the world, she should probably just inherit the title. Chuck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2007 Report Share Posted July 29, 2007 , You wrote: > I don't think that reading labels carefully will always help.... There are loopholes for small amounts, but basically the Dietary Supplement Health and Education Act of 1994 establishes specific labeling requirements, provides a regulatory framework, and authorizes FDA to promulgate good manufacturing practice regulations. The contents of foods must be listed as ingredients in order of amount/concentration. Trace amounts of soy can get by, but not as major ingredients. Chuck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2007 Report Share Posted July 30, 2007 , You wrote: > I believe I read somewhere that tvp [textured vegetable protein] did not > have to be labeled as to the source of the vegetable from which it is > derived. Not true??? TVP is patented and trademarked by Archer Midlands. It IS soy; no exceptions. Chuck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2007 Report Share Posted July 31, 2007 I no longer eat anything with soy in it ,have not for a few years ,the problem is that almost everything has soy in it or is soy based,I watch my food intake carefully, even though I eat carefully ,my Cholesterol levels climbed /increased, what gives with that ? anyone ???? Re: Re: Soy Nuts > , > > You wrote: >> I believe I read somewhere that tvp [textured vegetable protein] did not >> have to be labeled as to the source of the vegetable from which it is >> derived. Not true??? > > TVP is patented and trademarked by Archer Midlands. It IS soy; no > exceptions. > > Chuck > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2007 Report Share Posted July 31, 2007 you need to eat good fats and get ENOUGH thyroid meds to lower cholesterol. High cholesterol used to be the way that hypothyroidism was Dxed. Then along came TSH test (( Gracia I no longer eat anything with soy in it ,have not for a few years ,the problem is that almost everything has soy in it or is soy based,I watch my food intake carefully, even though I eat carefully ,my Cholesterol levels climbed /increased, what gives with that ? anyone ???? Recent Activity a.. 9New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2007 Report Share Posted July 31, 2007 Hi Gracia ,I upped my Armour , I have read so much ,about increasing your Armour slowly so my question is this Can you increase the dose ,higher in a few Days or what is the Correct way to really increase the doss,some say 2 weeks other say just do the increase ,the next day, Every 2 weeks is the proper way to do this ? Deborah Re: Re: Soy Nuts > > you need to eat good fats and get ENOUGH thyroid meds to lower > cholesterol. High cholesterol used to be the way that hypothyroidism was > Dxed. Then along came TSH test (( > Gracia > > I no longer eat anything with soy in it ,have not for a few years ,the > problem is that almost everything has soy in it or is soy based,I watch > my > food intake carefully, even though I eat carefully ,my Cholesterol levels > climbed /increased, what gives with that ? anyone ???? > > Recent Activity > a.. 9New Members > Visit Your Group > Quote Link to comment Share on other sites More sharing options...
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