[quote]dannyrat wrote:
I remember so vividly all the bullshit when i was growing up about ‘oil will kill you’. Of course i still had to eat it cos i was poor, but that was mostly margarine on toast.
Now, any oil i can get, i love. And i agree with jsbrook. When i drink some fishoil, or olive oil, i get a buzz like ‘zzzzzu’ like i’m recharged or something. Good shit[/quote]
Yeah, it is really sad how brain-washed our society has become. I was in wal-mart picking up something the other day and I heard a bunch of kids talking about eggs being bad for you because of the cholesterol content. It’s really sad. I had to butt in and ask them, “how is cholesterol bad for you?” They just said," Uh, because it is. It CLOGS your arteries." I said," How does it clog your arteries?" They said," Uh, doctors because say so." I just laughed and went on with my day.
[quote]Cthulhu wrote:
dannyrat wrote:
I remember so vividly all the bullshit when i was growing up about ‘oil will kill you’. Of course i still had to eat it cos i was poor, but that was mostly margarine on toast.
Now, any oil i can get, i love. And i agree with jsbrook. When i drink some fishoil, or olive oil, i get a buzz like ‘zzzzzu’ like i’m recharged or something. Good shit
Yeah, it is really sad how brain-washed our society has become. I was in wal-mart picking up something the other day and I heard a bunch of kids talking about eggs being bad for you because of the cholesterol content. It’s really sad. I had to butt in and ask them, “how is cholesterol bad for you?” They just said," Uh, because it is. It CLOGS your arteries." I said," How does it clog your arteries?" They said," Uh, doctors because say so." I just laughed and went on with my day.[/quote]
This is one of the myths that kill me. I wish I had a dime for every time I’ve explained to people that the only reason to avoid egg yolks is to cut calories. Of course I’m assuming people are eating good eggs, free range, etc.
Btw, not to hijack, but does anyone know if the colour of the egg makes a difference, I see all the “organic” varieties are brown, as opposed to white, and I also find the yolk is often a little more red in them. Is there any known correlation between the colors and the fat ratios (sfa/mufa/pufa) ?
And also, jsbrook: I’m curious if there are any articles explaining the safety of cooking with olive oil, because I do know the crazy process that’s used to create the margarine stuff which churns out trans-fats by the gallon, and that process is pretty far removed from my kitchen pan – but I’m still in general very wary of cooking with unsaturated fats on a gas stove?
Ha! No kids yet [that I know of…haha]. I was addressing another poster, Superdad, that posted in this thread as well as responding to your post. Superdad had asked for the studies.
[quote]Cthulhu wrote:
No need to. I have already studied about the science behind it. Very interesting. I sometimes eat it straight out of the jar too. Or mix it with coconut juice and meat and make a palatable smoothie.
So, you’re a dad huh? How many kids?
jsbrook wrote:
Yes, Cthulhu. I like coconut oil for cooking as well. Sometimes I’ll even eat a teaspoon straight! Superdad, I’ll be out the rest of the day. But when I get a chance, I’ll try to find a scientific article for you. I imagine just a google search would bring some up.
Cthulhu wrote:
This is true. I remember learning this during school.
However, I still prefer coconut oil for medium/high heat because I think it just tastes better.
Have you tried cooking with coconut oil when cooking fish? It really adds some texture and flavor to sea food.
jsbrook wrote:
Olive pomace oil and virgin olive oil are both highly monounsaturated oils and therefore resistant to oxidation and hydrogenation. Studies have shown oxidation and hydrogenation occurs to a lesser degree in olive oil than in other oils. But in any case, the amount of hydrogenation is miniscule and no home cook would ever experience this problem.
The large refinery-like factories which take unsaturated vegetable oil and turn it into margarine or vegetable lard do so by bubbling hydrogen gas through 250 to 400 degree hot vegetable oil in the presence of a metal catalyst, usually nickel or platinum. The process takes several hours. You cannot make a saturated product like margarine at home by heating olive oil or any other vegetable oil in a pan. I don’t know where this weird notion has come from.
I love extra virign coconut oil. Tastes great. Good for you. Somehow I feel like it almost has a mild stimulant effect, too. Though I don’t know why this would be.
Btw, not to hijack, but does anyone know if the colour of the egg makes a difference, I see all the “organic” varieties are brown, as opposed to white, and I also find the yolk is often a little more red in them. Is there any known correlation between the colors and the fat ratios (sfa/mufa/pufa) ?
[/quote]
The breed of hen that lays the egg decides the eggshell color. The lack of certain added vitamins and dyes to the hen’s diet make organic egg yolks a paler shade. The fat content of an egg depends on the diet of the hen.
Btw, not to hijack, but does anyone know if the colour of the egg makes a difference, I see all the “organic” varieties are brown, as opposed to white, and I also find the yolk is often a little more red in them. Is there any known correlation between the colors and the fat ratios (sfa/mufa/pufa) ?
The breed of hen that lays the egg decides the eggshell color. The lack of certain added vitamins and dyes to the hen’s diet make organic egg yolks a paler shade. The fat content of an egg depends on the diet of the hen.[/quote]
Interesting! Thanks
jsbrook: thanks to you as well, for posting those links, it makes good sense.
LOL!
Yeah, I made a really good smoothie today. It was a water husk coconut with the cream and juice in the shake, and a scoop of protein powder, with some strawberries and 1/2 of a pineapple, and one tablespoon of raw coconut oil. The protein powder should ideally be chocolate. I too get a stimulant-like effect eating coconut oil. I believe that is because of the medium chain fatty acids. They go to the liver and burn off as energy.
Not to mention, coconut juice is the highest form of electrolytes on earth.
Good stuff alright.
[quote]jsbrook wrote:
Ha! No kids yet [that I know of…haha]. I was addressing another poster, Superdad, that posted in this thread as well as responding to your post. Superdad had asked for the studies.
Cthulhu wrote:
No need to. I have already studied about the science behind it. Very interesting. I sometimes eat it straight out of the jar too. Or mix it with coconut juice and meat and make a palatable smoothie.
So, you’re a dad huh? How many kids?
jsbrook wrote:
Yes, Cthulhu. I like coconut oil for cooking as well. Sometimes I’ll even eat a teaspoon straight! Superdad, I’ll be out the rest of the day. But when I get a chance, I’ll try to find a scientific article for you. I imagine just a google search would bring some up.
Cthulhu wrote:
This is true. I remember learning this during school.
However, I still prefer coconut oil for medium/high heat because I think it just tastes better.
Have you tried cooking with coconut oil when cooking fish? It really adds some texture and flavor to sea food.
jsbrook wrote:
Olive pomace oil and virgin olive oil are both highly monounsaturated oils and therefore resistant to oxidation and hydrogenation. Studies have shown oxidation and hydrogenation occurs to a lesser degree in olive oil than in other oils. But in any case, the amount of hydrogenation is miniscule and no home cook would ever experience this problem.
The large refinery-like factories which take unsaturated vegetable oil and turn it into margarine or vegetable lard do so by bubbling hydrogen gas through 250 to 400 degree hot vegetable oil in the presence of a metal catalyst, usually nickel or platinum. The process takes several hours. You cannot make a saturated product like margarine at home by heating olive oil or any other vegetable oil in a pan. I don’t know where this weird notion has come from.
I love extra virign coconut oil. Tastes great. Good for you. Somehow I feel like it almost has a mild stimulant effect, too. Though I don’t know why this would be.
Thanks a bunch jsbrook. Sometimes so much info is just tossed out here that it can get pretty confusing. I appreciate you posting those two sites. Now I will again cook with confidence with Olive Oil!
HAH! About time someone posted this up so I can reaffirm myself… back to my snack of Iranian Honey Dates and Organic Butter (Tastes better than Werther’s Originals!).
[quote]MytchBucanan wrote:
Great topic! I have heard this more and more now too; how saturated fats are not only “not bad” but even raise testosterone levels.
Now that several well read members have chimed in on this topic, I’m curious…what actually DOES cause plaque in your veins?[/quote]
Somebody can chime in if I’m wrong but I think its oxidized cholesterol, not just cholesterol per se. Also I read triglycerides and constant high blood sugar would damage the arteries.
[quote]MytchBucanan wrote:
Great topic! I have heard this more and more now too; how saturated fats are not only “not bad” but even raise testosterone levels.
Now that several well read members have chimed in on this topic, I’m curious…what actually DOES cause plaque in your veins?[/quote]
Your arteries are a inner muscle layer. When it is damaged, plaque forms. Cell mutation occurs and forces them to duplicate creating a bulge inside the arterial walls. Atheromas, which are benign tumors, can cause the inner lining of the artery to rupture because of the size of growth that occurs.
Once the inner lining ruptures, the bloodstream lays down fibrin to patch the tear, kind of like a band-aid. After minerals get trapped, they then attract fats into the patch, due to the of opposing electromagnetic charges, which causes debris to build up. Cholesterol is later laid down so it can protect.
This can later lead to narrowing and irregularity. If a thrombus forms, and the narrowing is severe, the vessel can block completely. This may later lead to narrowing and irregularity, which can block completely if a thrombus forms.
Trans fats/hydrogenated oils are pretty much in most boxed foods today, which can be a major cause of damaged arteries.
