If this is true, I am going to be really confused.
(anybody see my bottle of HMB?..)
[quote]MODOK wrote:
How is this guy testing for these so-called imbalances? Blood tests? How are you going to test for parasympathetic/ sympathetic imbalances anyway? And if pH is out of balance, you’ve got a lot more problems than “Oxy-Power” is going to solve.
He has updated his front page now. You guys should take a look at it- Headline- “Gobs and gobs of SATURATED fat are the key to longevity”…if this doesn’t say it all, nothing does.
[/quote]
That’s right, we all know saturated fats are evil, just like cholesterol, excess protein, steroids, and the boogy man.
For the sympathetic/parasympathetic imbalance he tests your:
-
Blood pressure and pulse, reclining and standing up. They’re called the orthostatic and clinostatic challence. It’s an indication how your body deals with stress.
-
Pupil size - Large pupils are an indication of sympathetic dominance. It indicates arousal level. Small pupils for parasympathetic dominance.
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Gag reflex - Parasympathetic has a strong gag reflex, sympathetic weak.
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Dermographic testing - Using a soft edged instrument a mark is made on the skin. After a minute the colour is noted. Red for parasympathetic, white for sympathetic, and no mark is balanced. It’s an indication of the vasodilation/constriction occuring in the extremities.
To correct ph problems it depends on the type of acid/alkaline imbalance. Either phosphoric acid, di-sodium phosphate, ammonium chloride, sodium/potassium bicarbonates, citrates, or glycerophosphates are used.
Oxypower is used for antioxidant support, not for ph correction. 
Testing for the other imbalances requires a bunch of other tests which would take awhile to explain here. None of them are blood tests though.
To reiterate, I’m not endorsing this guy. I’m just telling it like it is.
I remember studying about a island that ate large amounts of fish every day and the heart disease and heart attack rate there was under 5%.
[quote]Cthulhu wrote:
I remember studying about a island that ate large amounts of fish every day and the heart disease and heart attack rate there was under 5%.[/quote]
That tells us nothing other than extra research needs to be done, like an experiment. Fish consumption and cardiovascular disease were negatively CORRELATED. We don’t know that fish consumption CAUSED reduced CD disease in that area.
[quote]MODOK wrote:
Saying saturated fat is the key to longevity is extremely short-sighted and foolish. It is very dangerous to make a statement to the general public, many of whom are already obese and predisposed to heart disease, that saturated fats are healthy and should be consumed liberally.
Of course, this runs contrary to 50 years of allopathic medical research. I don’t care what the guy does personally…if there are healthy people out there that will fall for this, they’ll fall for anything. But this guy is setting himself up for a MONDO law suit as soon as one of these geezers falls over from a massive cardiac event.[/quote]
Allopathic medicine changes it’s mind every ten years or so. Most people got their fats from saturated sources before 50 years ago(lard, butter, cheeses, high fat milk). Staying away from saturated fats is just a recent phenomenon. Good thing there’s no disease now like there was a century ago(sarcasm).
[quote]Bri Hildebrandt wrote:
Allopathic medicine changes it’s mind every ten years or so. Most people got their fats from saturated sources before 50 years ago(lard, butter, cheeses, high fat milk). Staying away from saturated fats is just a recent phenomenon. Good thing there’s no disease now like there was a century ago(sarcasm).[/quote]
Current recommendations to stay away from saturated fats are based on trends of increased incidence and mortality from cardiovascular disease among people who, 50 years ago, ate lard, butter, cheeses, and high-fat milk. It was their fates that inspired the recommendations.
Contending that saturated fats are harmless because people still die despite the “craze” assumes that people actually do consume less saturated fat. It also fails to account for marked decreases in physical activity.
I think that he is spot on about (some)PUFA intake being unhealthy - however I also feel he is 100% ignorant regarding his failure to define the differences in refined and unrefined oils and PUFAs. Most ‘types’ of oil, be they saturated or saturated, are healthy in unrefined states, but they get down right dangerous when they are refined. Yes take a crap oxidised fish oil or refined unsaturated cooking oil and be worried, but take a good one and dont be worried.
[quote]Angelbutt wrote:
Bri Hildebrandt wrote:
Allopathic medicine changes it’s mind every ten years or so. Most people got their fats from saturated sources before 50 years ago(lard, butter, cheeses, high fat milk). Staying away from saturated fats is just a recent phenomenon. Good thing there’s no disease now like there was a century ago(sarcasm).
Current recommendations to stay away from saturated fats are based on trends of increased incidence and mortality from cardiovascular disease among people who, 50 years ago, ate lard, butter, cheeses, and high-fat milk. It was their fates that inspired the recommendations.
Contending that saturated fats are harmless because people still die despite the “craze” assumes that people actually do consume less saturated fat. It also fails to account for marked decreases in physical activity.[/quote]
Is it? Or is it the result of unnatural poisonous highly unstable PUFA’s?
Saturated fat intake is actually more or less the same now and 50 years ago. However, the amount of PUFA’s has increased at a digusting rate not to mention hydrogentated and trans fats.
If you take a look at it, the increase in carbs/starches/grains especially processed, and the addition of all these gross unnatural fats has completely devestated our health.
Saturated fat and cholesterol are not the devil…far from…they are more like rocket fuel for your body…it can’t get enough of them from dietary sources.
This chiropractor is closer to the truth than many others.
Another article (with references):
Did anyone else notice that most of the references listed at the end of the article are from the early 80’s. Thats 26 years ago for all of you mathematicians! haha
[quote]SGrim80 wrote:
Did anyone else notice that most of the references listed at the end of the article are from the early 80’s. Thats 26 years ago for all of you mathematicians! haha[/quote]
What’s your point?
[quote]Angelbutt wrote:
Bri Hildebrandt wrote:
Allopathic medicine changes it’s mind every ten years or so. Most people got their fats from saturated sources before 50 years ago(lard, butter, cheeses, high fat milk). Staying away from saturated fats is just a recent phenomenon. Good thing there’s no disease now like there was a century ago(sarcasm).
Current recommendations to stay away from saturated fats are based on trends of increased incidence and mortality from cardiovascular disease among people who, 50 years ago, ate lard, butter, cheeses, and high-fat milk. It was their fates that inspired the recommendations.
Contending that saturated fats are harmless because people still die despite the “craze” assumes that people actually do consume less saturated fat. It also fails to account for marked decreases in physical activity.[/quote]
Contending that current reccomendations to stay away from saturated fat is the result of people half a century ago having consumed it in large quantities is total pseudo science in itself.
It was their ‘fates’ that inspired these reccommendations? You mean their fate of an increased life expectancy of about 10 years? How can you attribute their diet 50 years ago to an increase in cardiovascular disease-related mortality today?
Pretty much everyone knows that as you get older your chances of dying of a heart attack increase massively.
Once again, the pseudonym proves to be a misnomer.
[quote]CaptainLogic wrote:
Contending that current reccomendations to stay away from saturated fat is the result of people half a century ago having consumed it in large quantities is total pseudo science in itself.
[/quote]
Actually, it’s an investigation of cause and effect. Researchers asked “What has been done differently that caused such an increase in cardiovascular disease?” They then investigated lifestyle changes. They found that two of the major factors were a reduction in physical activity and a disproportionate rise in saturated fat intake. Sounds like… SCIENCE!!
Whether or not their conclusions are 100% correct is a subject of debate among those who understand the disease process, not most people on this board.
Look at quality of life and incidence of cardiac events, numbnuts, not just death. Just because we can prop people up for a little while longer with drugs and theraputic intervention doesn’t mean their lifestyle wasn’t dangerous.
No one is trying to pin the cause ONLY on diet. People do a lot of other stupid shit too.
There’s that pseudo-science you mentioned. Where do those chances come from? Can you name them all? Can you tell me what the most significant factors are? A lot of very intelligent people in the AHA and the ACSM can.
Guess what one of their recommendations is?
Come on, really guess.
Reduce saturated fat intake. Thanks for playing.
-Dan
*sarcasm fueled by frustration with a 3-D imaging program, but truth of statements is valid
I find it hilarious that people think it’s all about the increased saturated fat intakes when in reality they are the same as 50 years ago if not lower. THE LOW FAT BS THAT HAS BEEN PROPAGATED HAS FAILED!!!
It’s the drastic increase in CARBS from grains/starches and processed and refined EVERYTHING including harmful polyunsaturated OILS!
It’s too bad that our grocery stores are flooded with processed crap in boxes and cans.
FRESH MEATS AND PRODUCE…and YES FATTY MEATS!!!
STUPID AHA.
[quote]PaleoMuscle wrote:
I find it hilarious that people think it’s all about the increased saturated fat intakes
[/quote]
Which ones?
I find it funny when people think this is the only thing to worry about too.
Which carbs and polyunsaturated oils are harmful and why?
I agree.
Like fatty tuna or grassfed beef?
-Dan
[quote]buffalokilla wrote:
Which carbs and polyunsaturated oils are harmful and why?
[/quote]
Q: How are these oils hazardous to your health?
Ultimately, all systems of the body are harmed by an excess of these oils. There are two reasons for this. One is that the plants produce the oils for protection, not only to store energy for the germination of the seed. To defend the seeds from the animals that would eat them, the oils block the digestive enzymes in the animals’ stomachs. Digestion is one of our most basic functions, and evolution has built many other systems by using variations of that system; as a result, all of these systems are damaged by the substances which damage the digestive system. The other reason is that the seeds are designed to germinate in early spring, so their energy stores must be accessible when the temperatures are cool, and they normally don’t have to remain viable through the hot summer months. Unsaturated oils are liquid when they are cold, and this is necessary for any organism that lives at low temperatures. For example, fish in cold water would be stiff if they contained saturated fats. These oils easily get rancid (spontaneously oxidizing) when they are warm and exposed to oxygen. Seeds contain a small amount of vitamin E to delay rancidity. When the oils are stored in our tissues, they are much warmer, and more directly exposed to oxygen, than they would be in the seeds, and so their tendency to oxidize is very great. These oxidative processes can damage enzymes and other parts of cells, and especially their ability to produce energy. The enzymes which break down proteins are inhibited by unsaturated fats, and these enzymes are needed not only for digestion, but also for production of thyroid hormones, clot removal, immunity, and the general adaptability of cells. The risks of abnormal blood clotting, inflammation, immune deficiency, shock, aging, obesity, and cancer are increased. Thyroid and progesterone are decreased. Since the unsaturated oils block protein digestion in the stomach, we can be malnourished even while “eating well.”
Plants produce many protective substances to repel or injure insects and other animals that eat them. They produce their own pesticides. The oils in seeds have this function. On top of this natural toxicity, the plants are sprayed with industrial pesticides, which can concentrate in the seed oils. It isn’t the quantity of these polyunsaturated oils which governs the harm they do, but the relationship between them and the saturated fats. Obesity, free radical production, the formation of age pigment, blood clotting, inflammation, immunity, and energy production are all responsive to the ratio of unsaturated fats to saturated fats, and the higher this ratio is, the greater the probability of harm there is.
There are interesting interactions between these oils and estrogen. For example, puberty occurs at an earlier age if estrogen is high, or if these oils are more abundant in the diet. This is probably a factor in the development of cancer. All systems of the body are harmed by an excess of these oils. There are three main kinds of damage: one, hormonal imbalances, two, damage to the immune system, and three, oxidative damage.
Q: How do they cause hormonal imbalances?
There are many changes in hormones caused by unsaturated fats. Their best understood effect is their interference with the function of the thyroid gland. Unsaturated oils block thyroid hormone secretion, its movement in the circulatory system, and the response of tissues to the hormone. When the thyroid hormone is deficient, the body is generally exposed to increased levels of estrogen. The thyroid hormone is essential for making the “protective hormones” progesterone and pregnenolone, so these hormones are lowered when anything interferes with the function of the thyroid. The thyroid hormone is required for using and eliminating cholesterol, so cholesterol is likely to be raised by anything which blocks the thyroid function.
[B. Barnes and L. Galton, Hypothyroidism, 1976, and 1994 references.]
Q: How do they damage the immune system?
Vegetable oil is recognized as a drug for knocking out the immune system. Vegetable oil emulsions were used to nourish cancer patients, but it was discovered that the unsaturated oils were suppressing their immune systems. The same products, in which vegetable oil is emulsified with water for intravenous injection, are now marketed specifically for the purpose of suppressing immunity in patients who have had organ transplants. Using the oils in foods has the same harmful effect on the immune system.
[E. A. Mascioli, et al.,Lipids 22(6) 421, 1987.]
Unsaturated fats directly kill white blood cells.
[C. J. Meade and J. Martin, Adv. Lipid Res., 127, 1978.]
Q: How do they cause oxidative damage?
Unsaturated oils get rancid when exposed to air; that is called oxidation, and it is the same process that occurs when oil paint “dries.” Free radicals are produced in the process. This process is accelerated at higher temperatures. The free radicals produced in this process react with parts of cells, such as molecules of DNA and protein and may become attached to those molecules, causing abnormalities of structure and function.
Q: What if I eat only organically grown vegetable oils?
Even without the addition of agricultural chemicals, an excess of unsaturated vegetable oils damages the human body. Cancer can’t occur, unless there are unsaturated oils in the diet. [C. Ip, et al., Cancer Res. 45, 1985.] Alcoholic cirrhosis of the liver cannot occur unless there are unsaturated oils in the diet. [Nanji and French, Life Sciences. 44, 1989.] Heart disease can be produced by unsaturated oils, and prevented by adding saturated oils to the diet. [J. K. G. Kramer, et al., Lipids 17, 372, 1983.]
Q. What oils are safe?
Coconut and olive oil are the only vegetable oils that are really safe, but butter and lamb fat, which are highly saturated, are generally very safe (except when the animals have been poisoned). Coconut oil is unique in its ability to prevent weight-gain or cure obesity, by stimulating metabolism. It is quickly metabolized, and functions in some ways as an antioxidant. Olive oil, though it is somewhat fattening, is less fattening than corn or soy oil, and contains an antioxidant which makes it protective against heart disease and cancer. Israel had the world’s highest incidence of breast cancer when they allowed the insecticide lindane to be used in dairies, and the cancer rate decreased immediately after the government prohibited its use. The United States has fairly good laws to control the use of cancer-causing agents in the food supply, but they are not vigorously enforced. Certain cancers are several times more common among corn farmers than among other farmers, presumably because corn “requires” the use of more pesticides. This probably makes corn oil’s toxicity greater than it would be otherwise, but even the pure, organically grown material is toxic, because of its intrinsic unsaturation. In the United States, lard is toxic because the pigs are fed large quantities of corn and soy beans. Besides the intrinsic toxicity of the seed oils, they are contaminated with agricultural chemicals. Corn farmers have a very high incidence of cancer, presumably because of the pesticides they use on their crop.
Q: But aren’t “tropical oils” bad for us?
In general, tropical oils are much more healthful than oils produced in a cold climate. This is because tropical plants live at a temperature that is close to our natural body temperature. Tropical oils are stable at high temperatures. When we eat tropical oils, they don’t get rancid in our tissues as the cold-climate seed oils, such as corn oil, safflower oil and soy oil, do. [R.B. Wolf, J. Am. Oil Chem. Soc. 59, 230, 1982; R. Wolfe, Chem 121, Univ. of Oregon, 1986.] When added to a balanced diet, coconut oil slightly lowers the cholesterol level, which is exactly what is expected when a dietary change raises thyroid function. This same increase in thyroid function and metabolic rate explains why people and animals that regularly eat coconut oil are lean, and remarkably free of heart disease and cancer. Although I don’t recommend “palm oil” as a food, because I think it is less stable than coconut oil, some studies show that it contains valuable nutrients. For example, it contains antioxidants similar to vitamin E, which lowers both LDL cholesterol and a platelet clotting factor. [B. A. Bradlow, University of Illinois, Chicago; Science News 139, 268, 1991.] Coconut oil and other tropical oils also contain some hormones that are related to pregnenolone or progesterone.
Q: Isn’t coconut oil fattening?
Coconut oil is the least fattening of all the oils. Pig farmers tried to use it to fatten their animals, but when it was added to the animal feed, coconut oil made the pigs lean [See Encycl. Brit. Book of the Year, 1946].
Q: What about olive oil? Isn’t it more fattening than other vegetable oils?
In this case, as with coconut oil, “fattening” has more to do with your ability to burn calories than with the caloric value of the oil. Olive oil has a few more calories per quart than corn or soy oil, but since it doesn’t damage our ability to burn calories as much as the unsaturated oils do, it is less fattening. Extra virgin olive oil is the best grade, and contains an antioxidant that protects against cancer and heart disease. [1994, Curr. Conts.]
Q: Is “light” olive oil okay?
No. Now and then someone learns how to make a profit from waste material. “Knotty pine” boards were changed from a discarded material to a valued decorative material by a little marketing skill. Light olive oil is a low grade material which sometimes has a rancid smell and probably shouldn’t be used as food.
Q: Is margarine okay?
There are several problems with margarine. The manufacturing process introduces some toxins, including a unique type of fat which has been associated with heart disease. [Sci. News, 1974; 1991.] There are likely to be dyes and preservatives added to margarine. And newer products contain new chemicals that haven’t been in use long enough to know whether they are safe. However, the basic hardening process, hydrogenation of the oils, has been found to make the oils less likely to cause cancer. If I had to choose between eating ordinary corn oil or corn oil that was 100% saturated, to make a hard margarine, I would choose the hard margarine, because it resists oxidation, isn’t suppressive to the thyroid gland, and doesn’t cause cancer. Q: What about butter? Butter contains natural vitamin A and D and some beneficial natural hormones. It is less fattening than the unsaturated oils. There is much less cholesterol in an ounce of butter than in a lean chicken breast [about 1/5 as much cholesterol in fat as in lean meat on a calorie basis, according to R. Reiser of Texas A & M Univ., 1979.].
Q: Are fish oils good for you?
Some of the unsaturated fats in fish are definitely less toxic than those in corn oil or soy oil, but that doesn’t mean they are safe. Fifty years ago, it was found that a large amount of cod liver oil in dogs’ diet increased their death rate from cancer by 20 times, from the usual 5% to 100%. A diet rich in fish oil causes intense production of toxic lipid peroxides, and has been observed to reduce a man’s sperm count to zero. [H. Sinclair, Prog. Lipid Res. 25, 667, 1989.]
Q: What about lard?
In this country, lard is toxic beause the pigs are fed large quantities of corn and soy beans. Besides the natural toxicity of the seed oils, the oils are contaminated with agricultural chemicals. Corn farmers have a very high incidence of cancer, presumably because corn “requires” the use of more pesticides. This probably makes corn oil’s toxicity greater than it would be otherwise. but even the pure, organically grown material is toxic, because of its unsaturation. Women with breast cancer have very high levels of agricultural pesticides in their breasts [See Science News, 1992, 1994]. Israel had the world’s highest incidence of breast cancer when they allowed the insecticide lindane to be used in dairies, and the cancer rate decreased immediately after the government prohibited its use. The United States has fairly good laws to control the use of cancer-causing agents in the food supply, but they are not vigorously enforced. [World Incid. of Cancer, 1992]
Q: I have no control over oils when eating out. What can I do to offset the harmful effects of polyunsaturated oils?
A small amount of these oils won’t kill you. It is the proportion of them in your diet that matters. A little extra vitamin E (such as 100 units per day) will take care of an occasional American restaurant meal. Based on animal studies, it would take a teaspoonful per day of corn or soy oil added to a fat-free diet to significantly increase our risk of cancer. Unfortunately, it is impossible to devise a fat-free diet outside of a laboratory. Vegetables, grains, nuts, fish and meats all naturally contain large amounts of these oils, and the extra oil used in cooking becomes a more serious problem.
Q Why are the unsaturated oils so popular if they are dangerous?
It’s a whole system of promotion, advertising, and profitability. 50 years ago, paints and varnishes were made of soy oil, safflower oil, and linseed (flax seed) oil. Then chemists learned how to make paint from petroleum, which was much cheaper. As a result, the huge seed oil industry found its crop increasingly hard to sell. Around the same time, farmers were experimenting with poisons to make their pigs get fatter with less food, and they discovered that corn and soy beans served the purpose, in a legal way. The crops that had been grown for the paint industry came to be used for animal food. Then these foods that made animals get fat cheaply came to be promoted as foods for humans, but they had to direct attention away from the fact that they are very fattening. The “cholesterol” focus was just one of the marketing tools used by the oil industry. Unfortunately it is the one that has lasted the longest, even after the unsaturated oils were proven to cause heart disease as well as cancer. [Study at L.A. Veterans Hospital, 1971.] I use some of these oils (walnut oil is very nice, but safflower oil is cheaper) for oil painting, but I am careful to wash my hands thoroughly after I touch them, because they can be absorbed through the skin.
SUMMARY
Unsaturated fats cause aging, clotting, inflammation, cancer, and weight gain. Avoid foods which contain the polyunsaturated oils, such as corn, soy, safflower, flax, cottonseed, canola, peanut, and sesame oil. Mayonnaise, pastries, even candies may contain these oils; check the labels for ingredients. Pork is now fed corn and soy beans, so lard is usually as toxic as those oils; use only lean pork. Fish oils are usually highly unsaturated; “dry” types of fish, and shellfish, used once or twice a week, are good. Avoid cod liver oil. Use vitamin E. Use coconut oil, butter, and olive oil. Unsaturated fats intensify estrogen’s harmful effects.
REFERENCES
- C. F. Aylsworth, C. W. Welsch, J. J. Kabora, J. E. Trosko, “Effect of fatty acids on junctional communication: Possible role in tumor promotion by dietary fat,” Lipids 22(6), 445-54, 1987.
- J. M. Bell and P. K. Lundberg, “Effects of a commercial soy lecithin preparation on development of sensorimotor behavior & brain biochemicals in the rat,” Dev. Psychobiol. 8(1), 59-66, 1985.
- R. S. Britton and B. R. Bacon, “Role of free radicals in liver diseases and hepatic fibrosis,” Hepatogastroenterology 41(4), 343-348, 1994.
- M. S. Brown, et al., “Receptor mediated uptake of lipoprotein-cholesterol and its utilization for steroid synthesis,” Recent Progress in Hormone Res. 35, 315-257, 1979. 5. P. A. Cerutti, “Oxy-radicals and cancer,” Lancet 455(8926), 862-863, 1994. 6. I. Davies and A. P. Fotheringham, “Lipofuscin–Does it affect cellular performance?” Exp. Gerontol. 16, 119-125, 1981. 7. K. L. Erickson, et al., “Dietary lipid modulation of immune responsiveness,” Lipids 18, 468-74, 1983. 8. V. A. Folcik and M. K. Cathcart, “Predominance of esterified hydroperoxy-linoleic acid in human monocyte-oxidized LDL,” J. Lipid Res. 35(9), 1570-1582, 1994. 9. Fuller, C. J. and I. Jialal, “Effects of antioxidants and fatty acids on low-density-lipoprotein oxidation,” Am. J. Clin. Nutr. 60(6 Suppl.), S1010-S1013, 1994. 10. M. C. Galli, et al., “Peroxidation potential of rat thymus during development and involution,” Comp. Biochem. Physiol (C) 107(3), 435-440, 1994. 11. J. M. Gaziano, et al., “Supplementation with beta-carotene in vivo and in vitro does not inhibit low density lipoprotein oxidation,” Atherosclerosis 112(2), 187-195, 1995. 12. M. B. Grisham, “Oxidants and free radicals in inflammatory bowel disease,” Lancet 344(8926), 859-861, 1994. 13. J. M. C. Gutteridge, “Antioxidants, nutritional supplements and life-threaening diseases,” Brit. J. Biomed. Sci. 51(3), 288-295, 1994. 14. D. Harman, et al., “Free radical theory of aging: effect of dietary fat on central nervous system function,” J. American Geriatrics Soc. 24(1), 292-98, 1976. 15. W. S. Hartroft and E. A. Porta, “Ceroid pigments,” chapter VIII in Present Knowledge in Nutrition, 3rd Edition, Nutrition Foundation, N.Y., 1967. 16. H. J. Helbock, et al., (Univ. of Calif. Berkeley) January, 1993 Pediatrics; in Science News 143, 78, 1993. “Toxic ‘fats’ in preemie supplement.” H. R. Hirsch, “The waste-product theory of aging: Cell division rate as a function of waste volume,” Mech. Ageing Dev. 36, 95-107, 1986. 17. S. G. Imre, et al., “Increased proportion of docosahexanoic acid and high lipid peroxidation capacity in erythrocytes of stroke patients,” Stroke 25(12), 2416-2420, 1994. 18. Clement Ip, et al., “Requirement of essential fatty acids for mammary tumorigenesis,” Cancer Res. 45(5), 1997-2001, 1985. 19. P. V. Johnston, “Dietary fat, eicosanoids, and immunity,” Adv. in Lipid Res. 21, 103-41, 1985. 20. S. Kasayna, et al., “Unsaturated fatty acids are required for continuous proliferation of transformed androgen-dependent cells by fibroblast growth factor family proteins,” Cancer Research 54(24), 6441-6445, 1994. 21. H. A. Kleinveld, et al., “Vitamin E and fatty acid intervention does not attenuate the progression of atherosclerosis in watanabe heritable hyperlipidemic rabbits,” Arterioscler. Thromb. Vasc. Biol. 15(2), 290-297, 1995. 22. J. K. G. Kramer, et al., Lipids 17, 372, 1983. 23. I. A. Kudryavtsev, et al., “Character of the modifying action of polyunsaturated fatty acids on growth of transplantable tumors of various types,” Bull. Exp. Biol & Med. 105(4), 567-70, 1986. 24. R. D. Lynch, “Utilization of polyunsaturated fatty acids by human diploid cells aging in vitro,” Lipids 15(6), 412-20, 1967. 25. M. Martinez and A. Ballabriga, “Effects of parenteral nutrition with high doses of linoleate on the developing human liver and brain,” Lipids 22(3), 133-8, 1987. 26. R. S. Mehta, et al., “High fish oil diet increases oxidative stress potential in mammary gland of spontaneously hypertensive rats,” Clin. Exp. Pharmacol. Physiol. 21(11), 881-889, 1994. 27. A. A. Nanji and S. W. French, “Dietary linoleic acid is required for development of experimentally induced alcoholic liver-injury,” Life Sciences 44, 223-7, 1989. 28. J. A. Lindsay, et al., “Fatty acid metabolism and cell proliferation,” Lipids 18, 566-9, 1983. 29. M. L. Pearce and S. Dayton, “Incidence of cancer in men on a diet high in polyunsaturated fat,” Lancet 1, 464-467, 1971. 30. Pryor, W. A., “Free radicals and lipid proxidation–what they are and how they got that way,” Natural Antioxidants in Human, pp. 1-24, 1994. 31. P. Purasiri, et al., “Modulation of cytokine production in vivo by dietary essential fatty acids in patients with colorectal cancer,” Clin. Sci. 87(6), 711-717, 1994. 32. S. Rapoport and T. Schewe, “Endogenous inhibitors of the respiratory chain,” Trends in Biochemical Sci., Aug., 1977, 186-189. 33. H. Selye, “Sensitization by corn oil for the production of cardiac necrosis…,” Amer. J. of Cardiology 23, 719-22, 1969. 34. D. A. Street, et al., “Serum antioxidants and myocardial infarction–Are low levels of carotenoids and alpha-tocopherol risk factors for myocardial infarction?” Circulation 90(3), 1154-1161, 1994. 35. M. Takei, et al., “Inhibitory effects of calcium antagonists on mitochondrial swelling induced by lipid peroxidation or arachidonic acid in the rat brain in vitro,” Neurochem. Res. 29(9), 1199-1206, 1994. 36. J. P. Thomas, et al., “Involvement of preexisting lipid hydroperoxides in Cu2±stimulated oxidation of low-density lipoprotein,” Arch. Biochem. Biophys. 315(2), 244-254, 1994. 37. C. W. Welsch, “Review of the effects of dietary fat on experimental mammary gland tumorigenesis: Role of lipid peroxidation,” Free Radical Biol. Med. 18(4), 757-773, 1995.
Essential Fatty Acids (“EFA”): A Technical Point
Those fatty acids, such as linoleic acid and linolenic acid, which are found in linseed oil, soy oil, walnut oil, almond oil, corn oil, etc., are essential for the spontaneous development of cancer, and also appear to be decisive factors in the development of age pigment, alcoholic cirrhosis of the liver, diabetes, obesity, stress-induced immunodeficiency, some aspects of the shock reaction, epilepsy, brain swelling, congenital retardation, hardening of the arteries, cataracts, and other degenerative conditions. They are possibly the most important toxin for animals. The suppression of an enzyme system is characteristic of toxins. The “EFA” powerfully, almost absolutely, inhibit the enzyme systems–desaturases and elongases–which make our native unsaturated fatty acids. After weaning, these native fats gradually disappear from the tissues and are replaced by the EFA and their derivatives. The age-related decline in our ability to use oxygen and to produce energy corresponds closely to the substitution of linoleic acid for the endogenous fats, in cardiolipin, which regulates the crucial respiratory enzyme, cytochrome oxidase. Although the fish oils are less effective inhibitors of the enzymes, they are generally similar to the seed oils in their ability to promote cancer, age-pigment formation, free radical damage, etc. Their only special nutritional value seems to be their vitamin A and vitamin D content. Since vitamin A is important in the development of the eye, it is interesting that claims are being made for the essentiality of some of the fatty acid components of fish oil, in relation to the development of the eye. The polyunsaturated oils from seeds are recommended for use in paints and varnishes, but skin contact with these substances should be avoided.
[quote]PaleoMuscle wrote:
A bunch of shit that is absolutely and undeniably wrong at the molecular level.
[/quote]
If you really believe that stuff, I’m sorry. I really am. I didn’t realize I was talking to a 12 year old.
Go grab a basic human physiology text and read up. You’ll see why this crap is rediculous.
-Dan
[quote]PaleoMuscle wrote:
buffalokilla wrote:
Which carbs and polyunsaturated oils are harmful and why?
Q: How are these oils hazardous to your health?
Ultimately, all systems of the body are harmed by an excess of these oils. There are two reasons for this. One is that the plants produce the oils for protection, not only to store energy for the germination of the seed. To defend the seeds from the animals that would eat them, the oils block the digestive enzymes in the animals’ stomachs. Digestion is one of our most basic functions, and evolution has built many other systems by using variations of that system; as a result, all of these systems are damaged by the substances which damage the digestive system. The other reason is that the seeds are designed to germinate in early spring, so their energy stores must be accessible when the temperatures are cool, and they normally don’t have to remain viable through the hot summer months. Unsaturated oils are liquid when they are cold, and this is necessary for any organism that lives at low temperatures. For example, fish in cold water would be stiff if they contained saturated fats. These oils easily get rancid (spontaneously oxidizing) when they are warm and exposed to oxygen. Seeds contain a small amount of vitamin E to delay rancidity. When the oils are stored in our tissues, they are much warmer, and more directly exposed to oxygen, than they would be in the seeds, and so their tendency to oxidize is very great. These oxidative processes can damage enzymes and other parts of cells, and especially their ability to produce energy. The enzymes which break down proteins are inhibited by unsaturated fats, and these enzymes are needed not only for digestion, but also for production of thyroid hormones, clot removal, immunity, and the general adaptability of cells. The risks of abnormal blood clotting, inflammation, immune deficiency, shock, aging, obesity, and cancer are increased. Thyroid and progesterone are decreased. Since the unsaturated oils block protein digestion in the stomach, we can be malnourished even while “eating well.”
Plants produce many protective substances to repel or injure insects and other animals that eat them. They produce their own pesticides. The oils in seeds have this function. On top of this natural toxicity, the plants are sprayed with industrial pesticides, which can concentrate in the seed oils. It isn’t the quantity of these polyunsaturated oils which governs the harm they do, but the relationship between them and the saturated fats. Obesity, free radical production, the formation of age pigment, blood clotting, inflammation, immunity, and energy production are all responsive to the ratio of unsaturated fats to saturated fats, and the higher this ratio is, the greater the probability of harm there is.
There are interesting interactions between these oils and estrogen. For example, puberty occurs at an earlier age if estrogen is high, or if these oils are more abundant in the diet. This is probably a factor in the development of cancer. All systems of the body are harmed by an excess of these oils. There are three main kinds of damage: one, hormonal imbalances, two, damage to the immune system, and three, oxidative damage.
Q: How do they cause hormonal imbalances?
There are many changes in hormones caused by unsaturated fats. Their best understood effect is their interference with the function of the thyroid gland. Unsaturated oils block thyroid hormone secretion, its movement in the circulatory system, and the response of tissues to the hormone. When the thyroid hormone is deficient, the body is generally exposed to increased levels of estrogen. The thyroid hormone is essential for making the “protective hormones” progesterone and pregnenolone, so these hormones are lowered when anything interferes with the function of the thyroid. The thyroid hormone is required for using and eliminating cholesterol, so cholesterol is likely to be raised by anything which blocks the thyroid function.
[B. Barnes and L. Galton, Hypothyroidism, 1976, and 1994 references.]
Q: How do they damage the immune system?
Vegetable oil is recognized as a drug for knocking out the immune system. Vegetable oil emulsions were used to nourish cancer patients, but it was discovered that the unsaturated oils were suppressing their immune systems. The same products, in which vegetable oil is emulsified with water for intravenous injection, are now marketed specifically for the purpose of suppressing immunity in patients who have had organ transplants. Using the oils in foods has the same harmful effect on the immune system.
[E. A. Mascioli, et al.,Lipids 22(6) 421, 1987.]
Unsaturated fats directly kill white blood cells.
[C. J. Meade and J. Martin, Adv. Lipid Res., 127, 1978.]
Q: How do they cause oxidative damage?
Unsaturated oils get rancid when exposed to air; that is called oxidation, and it is the same process that occurs when oil paint “dries.” Free radicals are produced in the process. This process is accelerated at higher temperatures. The free radicals produced in this process react with parts of cells, such as molecules of DNA and protein and may become attached to those molecules, causing abnormalities of structure and function.
Q: What if I eat only organically grown vegetable oils?
Even without the addition of agricultural chemicals, an excess of unsaturated vegetable oils damages the human body. Cancer can’t occur, unless there are unsaturated oils in the diet. [C. Ip, et al., Cancer Res. 45, 1985.] Alcoholic cirrhosis of the liver cannot occur unless there are unsaturated oils in the diet. [Nanji and French, Life Sciences. 44, 1989.] Heart disease can be produced by unsaturated oils, and prevented by adding saturated oils to the diet. [J. K. G. Kramer, et al., Lipids 17, 372, 1983.]
Q. What oils are safe?
Coconut and olive oil are the only vegetable oils that are really safe, but butter and lamb fat, which are highly saturated, are generally very safe (except when the animals have been poisoned). Coconut oil is unique in its ability to prevent weight-gain or cure obesity, by stimulating metabolism. It is quickly metabolized, and functions in some ways as an antioxidant. Olive oil, though it is somewhat fattening, is less fattening than corn or soy oil, and contains an antioxidant which makes it protective against heart disease and cancer. Israel had the world’s highest incidence of breast cancer when they allowed the insecticide lindane to be used in dairies, and the cancer rate decreased immediately after the government prohibited its use. The United States has fairly good laws to control the use of cancer-causing agents in the food supply, but they are not vigorously enforced. Certain cancers are several times more common among corn farmers than among other farmers, presumably because corn “requires” the use of more pesticides. This probably makes corn oil’s toxicity greater than it would be otherwise, but even the pure, organically grown material is toxic, because of its intrinsic unsaturation. In the United States, lard is toxic because the pigs are fed large quantities of corn and soy beans. Besides the intrinsic toxicity of the seed oils, they are contaminated with agricultural chemicals. Corn farmers have a very high incidence of cancer, presumably because of the pesticides they use on their crop.
Q: But aren’t “tropical oils” bad for us?
In general, tropical oils are much more healthful than oils produced in a cold climate. This is because tropical plants live at a temperature that is close to our natural body temperature. Tropical oils are stable at high temperatures. When we eat tropical oils, they don’t get rancid in our tissues as the cold-climate seed oils, such as corn oil, safflower oil and soy oil, do. [R.B. Wolf, J. Am. Oil Chem. Soc. 59, 230, 1982; R. Wolfe, Chem 121, Univ. of Oregon, 1986.] When added to a balanced diet, coconut oil slightly lowers the cholesterol level, which is exactly what is expected when a dietary change raises thyroid function. This same increase in thyroid function and metabolic rate explains why people and animals that regularly eat coconut oil are lean, and remarkably free of heart disease and cancer. Although I don’t recommend “palm oil” as a food, because I think it is less stable than coconut oil, some studies show that it contains valuable nutrients. For example, it contains antioxidants similar to vitamin E, which lowers both LDL cholesterol and a platelet clotting factor. [B. A. Bradlow, University of Illinois, Chicago; Science News 139, 268, 1991.] Coconut oil and other tropical oils also contain some hormones that are related to pregnenolone or progesterone.
Q: Isn’t coconut oil fattening?
Coconut oil is the least fattening of all the oils. Pig farmers tried to use it to fatten their animals, but when it was added to the animal feed, coconut oil made the pigs lean [See Encycl. Brit. Book of the Year, 1946].
Q: What about olive oil? Isn’t it more fattening than other vegetable oils?
In this case, as with coconut oil, “fattening” has more to do with your ability to burn calories than with the caloric value of the oil. Olive oil has a few more calories per quart than corn or soy oil, but since it doesn’t damage our ability to burn calories as much as the unsaturated oils do, it is less fattening. Extra virgin olive oil is the best grade, and contains an antioxidant that protects against cancer and heart disease. [1994, Curr. Conts.]
Q: Is “light” olive oil okay?
No. Now and then someone learns how to make a profit from waste material. “Knotty pine” boards were changed from a discarded material to a valued decorative material by a little marketing skill. Light olive oil is a low grade material which sometimes has a rancid smell and probably shouldn’t be used as food.
Q: Is margarine okay?
There are several problems with margarine. The manufacturing process introduces some toxins, including a unique type of fat which has been associated with heart disease. [Sci. News, 1974; 1991.] There are likely to be dyes and preservatives added to margarine. And newer products contain new chemicals that haven’t been in use long enough to know whether they are safe. However, the basic hardening process, hydrogenation of the oils, has been found to make the oils less likely to cause cancer. If I had to choose between eating ordinary corn oil or corn oil that was 100% saturated, to make a hard margarine, I would choose the hard margarine, because it resists oxidation, isn’t suppressive to the thyroid gland, and doesn’t cause cancer. Q: What about butter? Butter contains natural vitamin A and D and some beneficial natural hormones. It is less fattening than the unsaturated oils. There is much less cholesterol in an ounce of butter than in a lean chicken breast [about 1/5 as much cholesterol in fat as in lean meat on a calorie basis, according to R. Reiser of Texas A & M Univ., 1979.].
Q: Are fish oils good for you?
Some of the unsaturated fats in fish are definitely less toxic than those in corn oil or soy oil, but that doesn’t mean they are safe. Fifty years ago, it was found that a large amount of cod liver oil in dogs’ diet increased their death rate from cancer by 20 times, from the usual 5% to 100%. A diet rich in fish oil causes intense production of toxic lipid peroxides, and has been observed to reduce a man’s sperm count to zero. [H. Sinclair, Prog. Lipid Res. 25, 667, 1989.]
Q: What about lard?
In this country, lard is toxic beause the pigs are fed large quantities of corn and soy beans. Besides the natural toxicity of the seed oils, the oils are contaminated with agricultural chemicals. Corn farmers have a very high incidence of cancer, presumably because corn “requires” the use of more pesticides. This probably makes corn oil’s toxicity greater than it would be otherwise. but even the pure, organically grown material is toxic, because of its unsaturation. Women with breast cancer have very high levels of agricultural pesticides in their breasts [See Science News, 1992, 1994]. Israel had the world’s highest incidence of breast cancer when they allowed the insecticide lindane to be used in dairies, and the cancer rate decreased immediately after the government prohibited its use. The United States has fairly good laws to control the use of cancer-causing agents in the food supply, but they are not vigorously enforced. [World Incid. of Cancer, 1992]
Q: I have no control over oils when eating out. What can I do to offset the harmful effects of polyunsaturated oils?
A small amount of these oils won’t kill you. It is the proportion of them in your diet that matters. A little extra vitamin E (such as 100 units per day) will take care of an occasional American restaurant meal. Based on animal studies, it would take a teaspoonful per day of corn or soy oil added to a fat-free diet to significantly increase our risk of cancer. Unfortunately, it is impossible to devise a fat-free diet outside of a laboratory. Vegetables, grains, nuts, fish and meats all naturally contain large amounts of these oils, and the extra oil used in cooking becomes a more serious problem.
Q Why are the unsaturated oils so popular if they are dangerous?
It’s a whole system of promotion, advertising, and profitability. 50 years ago, paints and varnishes were made of soy oil, safflower oil, and linseed (flax seed) oil. Then chemists learned how to make paint from petroleum, which was much cheaper. As a result, the huge seed oil industry found its crop increasingly hard to sell. Around the same time, farmers were experimenting with poisons to make their pigs get fatter with less food, and they discovered that corn and soy beans served the purpose, in a legal way. The crops that had been grown for the paint industry came to be used for animal food. Then these foods that made animals get fat cheaply came to be promoted as foods for humans, but they had to direct attention away from the fact that they are very fattening. The “cholesterol” focus was just one of the marketing tools used by the oil industry. Unfortunately it is the one that has lasted the longest, even after the unsaturated oils were proven to cause heart disease as well as cancer. [Study at L.A. Veterans Hospital, 1971.] I use some of these oils (walnut oil is very nice, but safflower oil is cheaper) for oil painting, but I am careful to wash my hands thoroughly after I touch them, because they can be absorbed through the skin.
SUMMARY
Unsaturated fats cause aging, clotting, inflammation, cancer, and weight gain. Avoid foods which contain the polyunsaturated oils, such as corn, soy, safflower, flax, cottonseed, canola, peanut, and sesame oil. Mayonnaise, pastries, even candies may contain these oils; check the labels for ingredients. Pork is now fed corn and soy beans, so lard is usually as toxic as those oils; use only lean pork. Fish oils are usually highly unsaturated; “dry” types of fish, and shellfish, used once or twice a week, are good. Avoid cod liver oil. Use vitamin E. Use coconut oil, butter, and olive oil. Unsaturated fats intensify estrogen’s harmful effects.
REFERENCES
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Gaziano, et al., “Supplementation with beta-carotene in vivo and in vitro does not inhibit low density lipoprotein oxidation,” Atherosclerosis 112(2), 187-195, 1995. 12. M. B. Grisham, “Oxidants and free radicals in inflammatory bowel disease,” Lancet 344(8926), 859-861, 1994. 13. J. M. C. Gutteridge, “Antioxidants, nutritional supplements and life-threaening diseases,” Brit. J. Biomed. Sci. 51(3), 288-295, 1994. 14. D. Harman, et al., “Free radical theory of aging: effect of dietary fat on central nervous system function,” J. American Geriatrics Soc. 24(1), 292-98, 1976. 15. W. S. Hartroft and E. A. Porta, “Ceroid pigments,” chapter VIII in Present Knowledge in Nutrition, 3rd Edition, Nutrition Foundation, N.Y., 1967. 16. H. J. Helbock, et al., (Univ. of Calif. Berkeley) January, 1993 Pediatrics; in Science News 143, 78, 1993. “Toxic ‘fats’ in preemie supplement.” H. R. Hirsch, “The waste-product theory of aging: Cell division rate as a function of waste volume,” Mech. Ageing Dev. 36, 95-107, 1986. 17. S. G. Imre, et al., “Increased proportion of docosahexanoic acid and high lipid peroxidation capacity in erythrocytes of stroke patients,” Stroke 25(12), 2416-2420, 1994. 18. Clement Ip, et al., “Requirement of essential fatty acids for mammary tumorigenesis,” Cancer Res. 45(5), 1997-2001, 1985. 19. P. V. Johnston, “Dietary fat, eicosanoids, and immunity,” Adv. in Lipid Res. 21, 103-41, 1985. 20. S. Kasayna, et al., “Unsaturated fatty acids are required for continuous proliferation of transformed androgen-dependent cells by fibroblast growth factor family proteins,” Cancer Research 54(24), 6441-6445, 1994. 21. H. A. Kleinveld, et al., “Vitamin E and fatty acid intervention does not attenuate the progression of atherosclerosis in watanabe heritable hyperlipidemic rabbits,” Arterioscler. Thromb. Vasc. Biol. 15(2), 290-297, 1995. 22. J. K. G. Kramer, et al., Lipids 17, 372, 1983. 23. I. A. Kudryavtsev, et al., “Character of the modifying action of polyunsaturated fatty acids on growth of transplantable tumors of various types,” Bull. Exp. Biol & Med. 105(4), 567-70, 1986. 24. R. D. Lynch, “Utilization of polyunsaturated fatty acids by human diploid cells aging in vitro,” Lipids 15(6), 412-20, 1967. 25. M. Martinez and A. Ballabriga, “Effects of parenteral nutrition with high doses of linoleate on the developing human liver and brain,” Lipids 22(3), 133-8, 1987. 26. R. S. Mehta, et al., “High fish oil diet increases oxidative stress potential in mammary gland of spontaneously hypertensive rats,” Clin. Exp. Pharmacol. Physiol. 21(11), 881-889, 1994. 27. A. A. Nanji and S. W. French, “Dietary linoleic acid is required for development of experimentally induced alcoholic liver-injury,” Life Sciences 44, 223-7, 1989. 28. J. A. Lindsay, et al., “Fatty acid metabolism and cell proliferation,” Lipids 18, 566-9, 1983. 29. M. L. Pearce and S. Dayton, “Incidence of cancer in men on a diet high in polyunsaturated fat,” Lancet 1, 464-467, 1971. 30. Pryor, W. A., “Free radicals and lipid proxidation–what they are and how they got that way,” Natural Antioxidants in Human, pp. 1-24, 1994. 31. P. Purasiri, et al., “Modulation of cytokine production in vivo by dietary essential fatty acids in patients with colorectal cancer,” Clin. Sci. 87(6), 711-717, 1994. 32. S. Rapoport and T. Schewe, “Endogenous inhibitors of the respiratory chain,” Trends in Biochemical Sci., Aug., 1977, 186-189. 33. H. Selye, “Sensitization by corn oil for the production of cardiac necrosis…,” Amer. J. of Cardiology 23, 719-22, 1969. 34. D. A. Street, et al., “Serum antioxidants and myocardial infarction–Are low levels of carotenoids and alpha-tocopherol risk factors for myocardial infarction?” Circulation 90(3), 1154-1161, 1994. 35. M. 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Essential Fatty Acids (“EFA”): A Technical Point
Those fatty acids, such as linoleic acid and linolenic acid, which are found in linseed oil, soy oil, walnut oil, almond oil, corn oil, etc., are essential for the spontaneous development of cancer, and also appear to be decisive factors in the development of age pigment, alcoholic cirrhosis of the liver, diabetes, obesity, stress-induced immunodeficiency, some aspects of the shock reaction, epilepsy, brain swelling, congenital retardation, hardening of the arteries, cataracts, and other degenerative conditions. They are possibly the most important toxin for animals. The suppression of an enzyme system is characteristic of toxins. The “EFA” powerfully, almost absolutely, inhibit the enzyme systems–desaturases and elongases–which make our native unsaturated fatty acids. After weaning, these native fats gradually disappear from the tissues and are replaced by the EFA and their derivatives. The age-related decline in our ability to use oxygen and to produce energy corresponds closely to the substitution of linoleic acid for the endogenous fats, in cardiolipin, which regulates the crucial respiratory enzyme, cytochrome oxidase. Although the fish oils are less effective inhibitors of the enzymes, they are generally similar to the seed oils in their ability to promote cancer, age-pigment formation, free radical damage, etc. Their only special nutritional value seems to be their vitamin A and vitamin D content. Since vitamin A is important in the development of the eye, it is interesting that claims are being made for the essentiality of some of the fatty acid components of fish oil, in relation to the development of the eye. The polyunsaturated oils from seeds are recommended for use in paints and varnishes, but skin contact with these substances should be avoided.
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Cutting and pasting scientific material does not mean you understand its implications or conclusions.
Why the hell are you so against omega-3’s I mean other than “health nuts” like us at T-Nation and other places of the like, no one in the general pop. is ODing on fish oils I bet 10% of the country or less even takes fish oil caps.
Before you ask I do not have data to back that up just assuming it is about equal to or less than the amount of people that regularly exercise.
Buffalo,
You’re harping on CaptainLogic when it’s clear you have no understanding of science and research methodology yourself. There is a clear difference between causation and correlation.
You seemed to have the two mixed up. This is something you’d learn in a first year university statistics and research methodology course.
[quote]buffalokilla wrote:
Actually, it’s an investigation of cause and effect. Researchers asked “What has been done differently that caused such an increase in cardiovascular disease?” They then investigated lifestyle changes. They found that two of the major factors were a reduction in physical activity and a disproportionate rise in saturated fat intake. Sounds like…[/quote]
Correlation! Which means shit. It only implies more research should be completed in an experimental setting, so that cause and effect can be determined. Even then it needs to be replicated many times over, as well as hoping there isn’t some other variable influencing the results.
Monday mornings are correlated with cardiovascular trauma. Does it make sense that going to work after the weekend should then be avoided? See what I mean?
[quote]Bri Hildebrandt wrote:
Monday mornings are correlated with cardiovascular trauma. Does it make sense that going to work after the weekend should then be avoided? See what I mean?[/quote]
I actually have a very good understanding of how scientific investigation works, I was oversimplifying to make the point that scientists didn’t just make this up to hurt beef sales or take this poster’s wallet. You’re right though, I should have included the broad step of testing causality by dietary experimentation.
I wasn’t going to write out every study that’s been done on saturated fat consumption or the physiological mechanisms by which they tend to increase LDL; if he really cared, he’d go take a look at them. As it is, he’s just a crackpot spouting shit some conspiracy theorist made up and put on the interwebs.
-Dan