Her conclusion is premised on the idea that saturated fat is in fact bad for you, but the science on that has never been so clear. Much of it actually argues the opposite.
When I see things like this released all it tells me is which lobby is paying them.
So the fats in cocnut oil go directly into your bloodstream and clog your arteries? Sounds like bs.
Which is why there are no more Asian people.
This will be like the incredible edible egg. One week it’s poison and the next it’s the greatest thing since sliced bread.
I made a list that summarizes foods to avoid that have inflammatory effects. Hold on to your seat belts:
1. Foods fried in vegetable oil: Vegetable oil contains advanced glycation end product which causes inflammation.
2. Oils with Excess Omega 6: Omega 6 fatty acids as they break down transform into toxic prostaglandins and other proteins that promote inflammation.
3. Meat from Animals That Eat Grains: Animals that feed on grains need antibiotics to sustain them. These antibiotics in low levels in the human body can develop bacterial attacks on the network's lining more difficult for the immune system to eliminate. Also, the high content of saturated fatty acids in meat also causes inflammation due to their high levels of the triglycerides of palmitic and stearic acids. Again, the word "acids" is the key.
4. Highly Refined Flours: Due to the nature of their ingestion into the bloodstream, such flours cause a spike in insulin release which causes inflammation. Such flours contain Plasminogen activator inhibitor-1 (PAI-1) which promotes fibrosis.
5. Sugar: Produces cytokines which are a major inflammatory. Also, it induces a insulin spike which, like highly refine flour, produces inflammation.
6. Alcohol: The high content of sugar in alcohol is one of the main causes of inflammation. A major problem for alcohol is its role in the inflammation of the liver.
7. Dairy Products: The Lactose and Casein present in abundance in dairy products are not easily digested by most humans. These proteins can result in chronic inflammation.
8. Trans Fat: Any product--margarine--that has the description “hydrogenated” on them have trans fat in them. The tumor necrosis factor alpha and Interleukin 6 (IL-6) are the culprits. Both regulate the inflammation response through anti-inflammatory myokines and pro-inflammatory cytokine. When put out of balance, they result in inflammation.
9. Breads: Commercial bread is rushed through the fermentation process causing reduced levels of gluten and starch to be produced by the fermentation process. This causes problems in digestion which increases the inflammation of the gut. This inflammation, in my opinion, may also affect the circulatory system.
10. Processed Meats: The culprit is Advanced glycation end products (AGEs). A receptor (biochemistry) nicknamed RAGE, from receptor for advanced glycation end products, is found on many cells, including those in the circulatory system. activation of the nuclear factor kappa B (NF-κB) following AGE binding. NF-κB controls several genes which are involved in inflammation. The processing process of meats creates proteins or lipids that become glycated as a result of exposure to sugars. The pasteurization and drying processes of these meats cause AGEs to form.
11. Additives: Many of the ice creams and almost all the candies you eat have artificial additives in them. Since these ingredients are artificial, your body does not have a special function to digest them. Your body’s natural response to artificial coloring and other additives is to fight them, which results in inflammation.
12. Corn Syrup: Other names in product ingredients are High fructose corn syrup, Maize, dahlia syrup, and glucose syrup. The same effects of sugar in the insulin response creates inflammation.
13. Iodized Salt: The sodium in salt causes your blood’s volume to increase in a minute amount. When your blood expands, the veins expand--even in a minute amount--worsening any inflammation in the circulatory system.
14. Peanuts: The presence of molds on peanuts causes the body's immune system to respond to these allergens. This immune response causes inflammation.
15. Seitan: When wheat proteins undergoes an extreme texturizing process to create a non-animal meat substitute, that process creates Seitans (Wheat gluten). Seitans causes inflammation just like red meat.
16. Agave: A substitute for sugar. Agave has nearly double the amount of fructose in it than white sugar. The more agave you take, the more damage you do to your liver as well as inflammation to the circulatory system.
17. Packed Juices: The high temperature pasteurization process these juices undergo, kills even the good bacteria in the juice and its natural nutritional content. All you get is sugar. Sugar = inflammation from the insulin response.
Juices that have patulin in them indicate that poor quality fruits have been used to make them.
Juice with the label ‘no preservatives’ are the ones from which oxygen has been removed. This de-oxygenization process lowers the quality of the fruits and vegetables used to make them.
Because the juice no longer has the natural taste of the natural juice, artificial flavors (additives) and sugar are added, both of which are not good as explained above.
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The above list involves almost the entire food supply in the American diet. I found excellent sources for the above information which I have enjoyed sharing with my FRiends. As you can see, it is such an extensive list, it would be hard to create a diet that is without inflammatory ingredients. How science can minimize the inflammatory reaction in the circulatory system should be the direction we should go rather than sticking with the old science of avoidance.
This is FDA/AMA disinformation, to protect favored parmeceutical industries, to disfavor natural (unpatentable) remedies, and to discourage independent ownership of one’s own health.
The original slander against coconut oil in the 80s was sponsored by the ASA: American Soy Association. Theaters and others stopped using coconut oil, and switched to soy oil, a waste by-product that the ASA wanted to exploit.
Regardless of the health benefits - which I have enjoyed immensely - coconut oil is inarguably the most stable and least prone to rancidity. It is the only one I use for cooking.
Rancid PUFAs from processed vegetable oils - such as in soy, rapeseed, even olive to a lesser extent - cause free radical damage to the arteries, which stable coconut oil does not.
Saturated fatty acids (”saturated fats” do not exist per se), like cholesterol levels, are red herrings, blamed for conditions primarily caused by other dietary and fitness factors. (Vegans who consume zero cholesterol may have high levels; most is made by the body.)
If you really want to consume PUFA oils, get minimally refined, and very fresh, and keep them in the freezer.
The kind that takes me three days to make?
Or is it the yellow cake from a box smeared with sugared Crisco and topped with coconut flakes from a package?
