Pennyaline wrote:
> On 6/25/2012 1:04 PM, Steve Freides wrote:
>> Malcom "Mal" Reynolds wrote:
>>> In >, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> Why would you even say that? It is excess carbs that lead to high
>>>> cholesterol. That and genetics. I also don't think Steak Ums are
>>>> overly fatty but I'm not sure because I've never eaten one.
>>>
>>> there we have the typical bove pronouncement unbacked by any actual
>>> knowledge.
>>
>> I can't comment on typical, but her statement is sound science,
>> albeit recent science that disagrees with the conventional wisdom of
>> the last 50 years or so.
>
>
> It's correct that high carbohydrate intake and genetics contribute to
> elevated cholesterol levels, but she completely dismisses the idea
> that fat intake is also contributory. The new knowledge has modified
> the old, not erased it.

The phrase "fat intake" is an oversimplification and ought not be part
of any conversation about cholesterol levels. There are fats that hurt
and fats that heal, e.g., hydrogenated fat is far worse than anything
you'll find in any unprocessed animal product. The new knowledge has,
indeed, erased the old but if and only if you care to pay attention to
the details - simply thinking of your food as being either fat or carb
just isn't detailed enough because both can hurt and both can be heal.

-S-