Various Topics on Alternative Medicine

..m.. ..strian..

http://www.healthsentinel.com/news.p...st_item&id=808

Eric Nagourney, "Reactions: Healthful Oil Can Become a Threat", New
York Times, May 10, 2005,
Link: http://www.nytimes.com/2005/05/10/he...tml?oref=login

Polyunsaturated vegetable oils from plants like soybeans and sunflowers
are generally praised by nutritionists because they help people keep
their cholesterol down and, it is believed, avoid heart disease.

But a new study reports that when used to fry foods, the oils produce a
toxic compound that has been ***ociated with a variety of illnesses,
including cardiovascular disease, Parkinson's and Alzheimer's diseases,
and liver problems.

The findings, the researchers say, highlight the risk of reheating the
oils or reusing them, since the amount of the compound, known as HNE,
increases with each heating.

"It adds up," said the lead researcher, Dr. A. Saari Csallany, a
professor of food chemistry and nutritional biochemistry at the
University of Minnesota.

The study was presented last week at a meeting of the American Oil
Chemists' Society. The co-author of the study was Christine Seppanen, a
graduate student.

Other studies have shown HNE is absorbed by food cooked in
polyunsaturated oil, Dr. Csallany said.

The compound forms when the very component of unsaturated oils that is
considered so healthful, linoleic acid, oxidizes. The study reported
that three other toxic compounds related to HNE had also been found in
heated soybean oil.

The researchers looked at what happened to the oils when they were
heated for half an hour or more at 365 degrees. Now they want to study
what happens to the oils at lower temperatures.

..te..

Thanks, Roman. This is why I switched to virgin coconut oil for all my
cooking. It doesn't break down easily and does not increase (in fact,
it decreases) heart disease risk. Though not everyone finds it
digestible, the majority have no problem. The myths about saturated
fats and the health claims about seed oils has always been about the
food conglomerates building markets and commoditizing consumers.
Reminds you of another big industry that likes to disparage nutritional
science while killing people with its own side effects.

PeterB

..u

"PeterB" <pkm@mytrashmail.com> schrieb im Newsbeitrag
news:1115729291.695911.50350@f14g2000cwb.googlegro ups.com...
> Thanks, Roman. This is why I switched to virgin coconut oil for all my
> cooking. It doesn't break down easily and does not increase (in fact,
> it decreases) heart disease risk. Though not everyone finds it
> digestible, the majority have no problem. The myths about saturated
> fats and the health claims about seed oils has always been about the
> food conglomerates building markets and commoditizing consumers.

The difference between coconut oil and common saturated fat (mainly
stearine, palmitine) is that its an MCT fat.. that does not make "saturated
fats" in general more healthy; MCT's are metabolized differently than common
saturated fats.

The most common health claims on seed oils (heart/brain) can hardly be
called "claims" any more.. the beneficial effects of w3 fatty acids are well
do***ented.

Of course it all boils down to what you do with the oil.. using it for
frying multiple times in a metal pan is not a good idea, especially when
there are not many antioxiants in it (which again, depends on the type of
oil and the manufacturer). Highly unsaturated oils are great on your salad,
not in your frying pan.

> Reminds you of another big industry that likes to disparage nutritional
> science while killing people with its own side effects.
>
> PeterB

..

Roman Bystrianyk wrote:
>
http://www.healthsentinel.com/news.p...st_item&id=808
>
> Eric Nagourney, "Reactions: Healthful Oil Can Become a Threat", New
> York Times, May 10, 2005,
> Link: http://www.nytimes.com/2005/05/10/he...tml?oref=login
>
> Polyunsaturated vegetable oils from plants like soybeans and
sunflowers
> are generally praised by nutritionists because they help people keep
> their cholesterol down and, it is believed, avoid heart disease.
>
> But a new study reports that when used to fry foods, the oils produce
a
> toxic compound that has been ***ociated with a variety of illnesses,
> including cardiovascular disease, Parkinson's and Alzheimer's
diseases,
> and liver problems.
>
> The findings, the researchers say, highlight the risk of reheating
the
> oils or reusing them, since the amount of the compound, known as HNE,
> increases with each heating.
>
> "It adds up," said the lead researcher, Dr. A. Saari Csallany, a
> professor of food chemistry and nutritional biochemistry at the
> University of Minnesota.
>
> The study was presented last week at a meeting of the American Oil
> Chemists' Society. The co-author of the study was Christine Seppanen,
a
> graduate student.
>
> Other studies have shown HNE is absorbed by food cooked in
> polyunsaturated oil, Dr. Csallany said.
>
> The compound forms when the very component of unsaturated oils that
is
> considered so healthful, linoleic acid, oxidizes. The study reported
> that three other toxic compounds related to HNE had also been found
in
> heated soybean oil.
>
> The researchers looked at what happened to the oils when they were
> heated for half an hour or more at 365 degrees. Now they want to
study
> what happens to the oils at lower temperatures.

The staple foods for the Inuit used to be fish eaten either raw or
boiled, and raw seal meat and fat. So the oils in the fish would never
be heated to more than 212 degrees and not for very long. None of the
fish and seal oils positive properties were lost in food preparation.

TC

..te..

MMu wrote:
> "PeterB" <pkm@mytrashmail.com> schrieb im Newsbeitrag
> news:1115729291.695911.50350@f14g2000cwb.googlegro ups.com...
> > Thanks, Roman. This is why I switched to virgin coconut oil for
all my
> > cooking. It doesn't break down easily and does not increase (in
fact,
> > it decreases) heart disease risk. Though not everyone finds it
> > digestible, the majority have no problem. The myths about
saturated
> > fats and the health claims about seed oils has always been about
the
> > food conglomerates building markets and commoditizing consumers.
>
> The difference between coconut oil and common saturated fat (mainly
> stearine, palmitine) is that its an MCT fat.. that does not make
"saturated
> fats" in general more healthy; MCT's are metabolized differently than
common
> saturated fats.

Speaking generally, a non-trans fat offers health benefits while the
major seed oils, being hydrogenated, promote disease. Consequently, a
non-trans fat coconut oil is "in general more healthy." But it is
unlikely that seed oils, even non-hydrogenated ones, are preferrable to
evolution-friendly saturated varieties.

> The most common health claims on seed oils (heart/brain) can hardly
be
> called "claims" any more...

References?

> ...the beneficial effects of w3 fatty acids are well do***ented.

Sure, but which oils containing w3 efa's are you referring to?

> Of course it all boils down to what you do with the oil.. using it
for
> frying multiple times in a metal pan is not a good idea, especially
when
> there are not many antioxiants in it (which again, depends on the
type of
> oil and the manufacturer). Highly unsaturated oils are great on your
salad,
> not in your frying pan.

People make the mistake of cooking with olive oil, which destroys its
nutritive properties. It should be used only in cold-prep.

Peter

..u

"PeterB" <pkm@mytrashmail.com> schrieb im Newsbeitrag
news:1115734618.505295.280440@o13g2000cwo.googlegr oups.com...
>
> MMu wrote:
>> "PeterB" <pkm@mytrashmail.com> schrieb im Newsbeitrag
>> news:1115729291.695911.50350@f14g2000cwb.googlegro ups.com...
>> > Thanks, Roman. This is why I switched to virgin coconut oil for
> all my
>> > cooking. It doesn't break down easily and does not increase (in
> fact,
>> > it decreases) heart disease risk. Though not everyone finds it
>> > digestible, the majority have no problem. The myths about
> saturated
>> > fats and the health claims about seed oils has always been about
> the
>> > food conglomerates building markets and commoditizing consumers.
>>
>> The difference between coconut oil and common saturated fat (mainly
>> stearine, palmitine) is that its an MCT fat.. that does not make
> "saturated
>> fats" in general more healthy; MCT's are metabolized differently than
> common
>> saturated fats.
>
> Speaking generally, a non-trans fat offers health benefits while the
> major seed oils, being hydrogenated, promote disease.

Why do you think that _oils_ that you buy are being hydrogenated?
Margarine is because it has to be solid (hydrogenation of fats is also
called "fat hardening") to be used. The industry uses partly hydrogenated
oils for frying, but that does not mean that the oil you get in the
supermarket is.

> Consequently, a
> non-trans fat coconut oil is "in general more healthy." But it is
> unlikely that seed oils, even non-hydrogenated ones, are preferrable to
> evolution-friendly saturated varieties.

non trans fats are healthier than trans fats in the same ammounts. i agree.
but did you bother to estimate the ammount of trans fats in your average
hydrogenated product?
its much smaller than you probably expect it to be.

elaborate on "evolution-friendly saturated varieties".

>> The most common health claims on seed oils (heart/brain) can hardly
> be
>> called "claims" any more...
>
> References?

gladly:

Mucke L, Pitas RE.
Food for thought: essential fatty acid protects against neuronal deficits in
transgenic mouse model of AD. Neuron. 2004 Sep 2;43(5):596-9. Review.

de Lorgeril M, Salen P.
Alpha-linolenic acid and coronary heart disease.
Nutr Metab Cardiovasc Dis. 2004 Jun;14(3):162-9. Review.

Zararsiz I, Kus I, Akpolat N, Songur A, Ogeturk M, Sarsilmaz M.
Protective effects of omega-3 essential fatty acids against
formaldehyde-induced neuronal damage in prefrontal cortex of rats.
Cell Biochem Funct. 2005 Jan 13;

Pawlosky RJ, Salem N Jr.
Development of alcoholic fatty liver and fibrosis in rhesus monkeys fed
a low n-3 fatty acid diet.
Alcohol Clin Exp Res. 2004 Oct;28(10):1569-76.

SanGiovanni JP, Chew EY.
The role of omega-3 long-chain polyunsaturated fatty acids in health and
disease of the retina.
Prog Retin Eye Res. 2005 Jan;24(1):87-138. Review.

Valentine RC, Valentine DL.
Omega-3 fatty acids in cellular membranes: a unified concept.
Prog Lipid Res. 2004 Sep;43(5):383-402. Review.

Rupp H, Wagner D, Rupp T, Schulte LM, Maisch B.
Risk Stratification by the "EPA+DHA Level" and the "EPA/AA Ratio"Focus on
Anti-Inflammatory and Antiarrhythmogenic Effects of Long-Chain Omega-3 Fatty
Acids.
Herz. 2004 Nov;29(7):673-685.

Muskiet FA, Fokkema MR, Schaafsma A, Boersma ER, Crawford MA.
Is docosahexaenoic acid (DHA) essential? Lessons from DHA status regulation,
our ancient diet, epidemiology and randomized controlled trials.

>> ...the beneficial effects of w3 fatty acids are well do***ented.
>
> Sure, but which oils containing w3 efa's are you referring to?

I am not refering to a single oil in particular.
I am talking about the group of oils with dominant w3 content.

>> Of course it all boils down to what you do with the oil.. using it
> for
>> frying multiple times in a metal pan is not a good idea, especially
> when
>> there are not many antioxiants in it (which again, depends on the
> type of
>> oil and the manufacturer). Highly unsaturated oils are great on your
> salad,
>> not in your frying pan.
>
> People make the mistake of cooking with olive oil, which destroys its
> nutritive properties. It should be used only in cold-prep.

cooking with olive oil isnt bad unless you _deep fry_ with olive oil.

> Peter
>