Fried food heart risk 'a myth'

The Telegraph ^ | January 25, 2012 | Stephen Adams

[radiohead]

<And don’t even get me started on the “Low fat” garbage. What a crock!

After reading Gary Taubes’ books, I have to agree with you. Unfortunately, it is one of the terrible myths foisted on diabetics, and the result? If you eat low fat, you end up eating a lot of carbs so you can get enough calories, etc. to function. But the carbs raise your sugar levels (I’m just talking about diabetics here, before people get twitchy). I’d have to take a ton of insulin to cover my vegan meals, even though I was told that eating vegan would help my diabetes. I ate potatoes and tons of beans and rice (which I love, but which don’t love me) hoping for blood sugar control that I never achieved.

Well, after 3 years vegan, I’m back to eating meat. My blood sugars are stabilizing. I’m using butter and bacon fat. I’m eating bacon. I’m not worrying about cholesterol, because you’re right, we create our own cholesterol. The artificially low levels that some doctors want you to have are a direct result of the influence of statin manufacturers who want to have you on a statin for the rest.of.your.life.

Nope. Back to regular food, but no pasta, bread, etc. and hello to normalizing blood sugars. I’m seeing numbers that I hadn’t seen in years of vegan eating.

All that said, I don’t think we need to go crazy with the fried food.

[JustaDumbBlonde]

Lard is excellent, tastes good, and I use it all of the time, but I don't think of it as oil in the kitchen because I can't use it in salads and like stuff. Lard is excellent for starting a roux, and makes better pie crust than anything short of bear fat.

I don't really like the taste of olive oil ... it is slightly bitter to me, but I do like to dip a crusty bread in olive oil and herbs. I love grapeseed oil.

[FlyVet]

I’ll bet deep-fried Twinkies are worse. A firestorm of sugar and fat.

[Dr.Zoidberg]

Moderation in all things, including moderation.

Especially moderation!

[A'elian' nation]

Realizing the great risk at my peril, for disputing any DumbBlonde, and a Freeper DumbBlonde at that, I find myself in a conondrum.

I can believe your report from some medical center in the heart of cotton ( Texas ), or I can put my faith in the good Dr. Weil, who doesn’t seem to have a coon in the fight.

http://www.drweil.com/drw/u/QAA400361/Is-Cottonseed-Oil-Okay.html

From the good doctor: “cottonseed oil may contain natural toxins and probably has unacceptably high levels of pesticide residues (cotton is not classified as a food crop, and farmers use many agrichemicals when growing it)”

In one of his books I read that he’d rather drink motor oil than that ‘non-food’ classified cottonseed stuff.

I’m sure you can buy cottonseed oil somewhere, but why not at Walmart, Winn Dixie, Safeway, Whole Foods, etc.?

I’ll go check Piggly Wiggly tomorrow.

[Talisker]

Your body will make cholesterol (it’s a hormone) and dispose of cholesterol at its leisure.

One of the big reasons your body makes cholesterol is to take advantage of it's waxy texture to line the inner surface of your arteries in order to prevent water loss from your bloodstream when you are dehydrated. That way the blood volume is kept intact, though your blood pressure will rise.

However, if you stop being dehydrated because you regularly take in enough water each day, your body will then digest the cholesterol and clear your arteries automatically, and drop your blood pressure along with it. Even just drinking a couple of big glasses of water and then re-measuring your blood pressure will show it dropped significantly in a half-hour.

Dehydration is the big deal - cholesteral is just the emergency patch-up response that is supposed to be temporary.

Get "Your Body's Many Cries for Water" by Dr. Batmanghelidj and prepare to be amazed.

[southern rock]

There is still no reason to used extracted oils. They are not a whole food and are pure fat with no nutritional value. And when they are heated up, they are even worse for you.

[greeneyes]

[And remember when egg yolks were supposed to increase your cholesterol? ]

One egg a day will increase your HDL Cholestrol(the good kind). They are actually good for you especially the yolks. LOL.

[greeneyes]

[When people do Atkins, HCG, or Paleo diets the weight comes right off. It’s pretty clear that the government food pyramid and its ridiculous overweighting of grains is the main culprit.]

Blame it on George McGovern - That’s when it started. His committee hearings supported the grain industry as being healthier. Groups with contrary opinions were more or less ignored.

Any farmer knows that you feed grains to livestock about 90 days before you slaughter them, and they get fat.

[JDW11235]

Excellent post, and that you for pointing me in that direction, I’ll have to look that up!

[Daffynition]

Switch to clarified butter!

[Daffynition]

Let's hope the *water* isn't fluoridated ;(

[aruanan]

There is still no reason to used extracted oils. They are not a whole food and are pure fat with no nutritional value. And when they are heated up, they are even worse for you.

Quiz: what do you need nutritionally more than anything else except water, without which you would quickly weaken and die?

[aruanan]

A portion of the protein you eat is converted into glucose. But it is just a percentage, small compared to carbohydrates.

58% by weight of the protein we eat converts to glucose.

That means in every 100 grams of protein you eat, about 58 grams of it becomes sugar.

No part of any protein is ever converted into glucose. The human body cannot synthesize glucose. If you consume protein (amino acids) in excess of protein synthesis needs, it's used as fuel. This is because there is no storage form for protein and it has to be used relatively immediately in protein synthesis or fuel. Some amino acids can be burned as fuel in the same cycle as glucose, others in the same cycle as fats. The order of priority for usage is protein > carbohydrates > fat.

[discostu]

Given that the specific discussion is frying foods salad oil is basically off the list. Lots of oils are nice on salads are bread that you would never use to pan or deep fry anything.

[ConfidentConservative]

Whatever, I am not here to fight. :)

I just know what has been working for me, and I am healthier now then have have been in 20 years.

Have a good day!

[aruanan]

Whatever, I am not here to fight. :)

Nor am I, just sharing what I know from a 7 year Ph.D. program in Human Nutrition/Nutritional Biology (successfully completed).

[ConfidentConservative]

Fine, Couldn’t leave it so...

here...

http://www.livestrong.com/article/273899-do-fat-protein-turn-into-glucose/

Fat and protein can both be converted into glucose if necessary through a process called gluconeogenesis. The use of proteins or fat for gluconeogenesis requires more energy than the more straightforward metabolism of starches and sugar into glucose.
Identification

Gluconeogenesis occurs when additional glucose is needed by your body, such as after a bout of intense exercise. Glucose obtained from the breakdown of fats and proteins is the only kind of energy that the brain, testes and kidney medulla can use. It is also the only form of energy that your erythrocytes, or red blood cells, can use for their own source of energy.

Read more: http://www.livestrong.com/article/273899-do-fat-protein-turn-into-glucose/#ixzz1kahl9Rwf

AND there are more articles concerning protein, I am sure you have taken classes.

But I can still show you that there can be more learning to do.

I would like to end this on a good note.

Stay safe, and God be with you.

[southern rock]

I give up. Tell me.

You appear to be an expert, but all I can do is tell you what works for me. I haven't had a bit of animal fat in years, and I feel great.No dietary cholesterol at all. I'm finally thin as a rail and getting ripped at the gym. Previously, I had to starve to stay thin, but this is way better. All my fat calories comes exclusively from olives, avacadoes, nuts, seeds etc. I keep all oil consumption to the barest minimum, avoiding it totally, if possible. I'm not about to change.

[aruanan]

Thanks for catching that. I'll blame it on low blood sugar. Ha ha. The CNS survival mechanism of gluconeogenesis. The point is that it takes place mostly in a state of fasting (or starvation) in order to provide the brain with enough glucose to stay alive in the absence of dietary glucose. The amino acids it uses in the process are not from dietary proteins but those diverted from normal amino acid turnover as well as scavenged from the catabolism of (mostly) skeletal muscle. Like its counterpart that synthesizes fat, it is a mechanism of extremes of dietary level: gluconeogenesis in starvation to protect the brain and kidney from lack of glucose; lipogenesis in hypernutrition to protect the body from too much glucose.

So, although a large portion of dietary amino acids in proteins can be used in the TCA cycle (as well as amino acids scavenged from breakdown of skeletal muscle during starvation), they aren't shunted into gluconeogenesis when someone is in a nutritionally replete state. In a non-fasting state, proteins are broken down into amino acids. Some of the amino acids are used in the continual process of protein synthesis. Those in excess of this are deaminated and then used as fuel. The same amino acids that can provide the precursors for gluconeogenesis are also those that, after deamination, can be converted to intermediates that can enter the TCA cycle, as does the pyruvate that comes from glycolysis, but they are not turned into glucose first in order to enter the glycolytic pathway to form pyruvate for the TCA cycle, except under more extreme conditions, such as fasting or starvation.