http://www.telegraph.co.uk/health/he...sk-a-myth.html


W. Pooh (AKA Winnie P.)

On Wed, 25 Jan 2012 23:55:13 -0500, "Christopher M."
> wrote:

>http://www.telegraph.co.uk/health/he...sk-a-myth.html

Might be news to some... but not for everyone.
Oh but "as long as you use olive oil or sunflower oil". So now they're
saying fried food is okay, but saturated fats are still bad. Give them
another decade and they might catch up to reality.

On Jan 25, 11:15*pm, Jeßus > wrote:
> On Wed, 25 Jan 2012 23:55:13 -0500, "Christopher M."
>
> > wrote:
> >http://www.telegraph.co.uk/health/he...ied-food-heart...
>
> Might be news to some... but not for everyone.
> Oh but "as long as you use olive oil or sunflower oil". So now they're
> saying fried food is okay, but saturated fats are still bad. Give them
> another decade and they might catch up to reality.

It amazes me how much real research there is on fats, and how clueless
most people who write shit are.
Olive oil is extremely good. Hazelnut, pecan, almond, avocado,
hickory, and canola are also great--though I happen not to like the
taste of canola. Sunflower oil is not, unless it is the newfangled
high-oleic sunflower oil. Most common primarily saturated fats are
fine, with the exception of those high in palmitic and myristic acids.
Canola is a "newfangled" oil, bred to be high in oleic acid,
essentially high oleic rapeseed.
Frying potatoes in any oil can be problematic because of acrylamide:
http://www.cancer.gov/cancertopics/f...lamide-in-food
Partially hydrogenated oils are awful, as they are the only fats that
contain more than tiny levels of elaidic acid. But don't just believe
the guy with the blue hair (me). This info is easy to find on the
net.

--Bryan

On Jan 26, 11:31*pm, Bryan > wrote:
> On Jan 25, 11:15*pm, Jeßus > wrote:
>
> > On Wed, 25 Jan 2012 23:55:13 -0500, "Christopher M."
>
> > > wrote:
> > >http://www.telegraph.co.uk/health/he...ied-food-heart....
>
> > Might be news to some... but not for everyone.
> > Oh but "as long as you use olive oil or sunflower oil". So now they're
> > saying fried food is okay, but saturated fats are still bad. Give them
> > another decade and they might catch up to reality.
>
> It amazes me how much real research there is on fats, and how clueless
> most people who write shit are.
> Olive oil is extremely good. *Hazelnut, pecan, almond, avocado,
> hickory, and canola are also great--though I happen not to like the
> taste of canola. *Sunflower oil is not, unless it is the newfangled
> high-oleic sunflower oil. *Most common primarily saturated fats are
> fine, with the exception of those high in palmitic and myristic acids.
> Canola is a "newfangled" oil, bred to be high in oleic acid,
> essentially high oleic rapeseed.
> Frying potatoes in any oil can be problematic because of acrylamide:http://www.cancer.gov/cancertopics/f...lamide-in-food
> Partially hydrogenated oils are awful, as they are the only fats that
> contain more than tiny levels of elaidic acid. *But don't just believe
> the guy with the blue hair (me). *This info is easy to find on the
> net.
>
> --Bryan

There it is!! But Bryan, you forgot to brag about how much weight
you've lost via malnourishing yourself!! ;-)

John Kuthe...

In article
>,
Bryan > wrote:


> It amazes me how much real research there is on fats, and how clueless
> most people who write shit are.
> Olive oil is extremely good.

Yes, I am truly amazed. It's like the guy serving life in prison. He's
extremely good. Not only did he not rape any of his multiple victims,
but he didn't eat them afterwards! How good can you get?

Many people in affluent societies (which most of us who participate in
this group live in), are fat. We eat too much. That often includes too
much fat. It has been suggested, over the last few decades, that people
restrict their fat consumption to reasonable levels, as fat is very
calorie dense. A suggestion that has often been made is to cap fat
consumption at 30% of calories. It pains me a bit to call that "low
fat", but so be it.

Once you've decided how much fat you want to consume, then you can use
Bryan's information to help determine which fats to consume. I've
found, for instance, that I like olive oil just as much as butter for
some uses.

--
Dan Abel
Petaluma, California USA

On Thu, 26 Jan 2012 21:31:29 -0800 (PST), Bryan
> wrote:

>On Jan 25, 11:15*pm, Jeßus > wrote:
>> On Wed, 25 Jan 2012 23:55:13 -0500, "Christopher M."
>>
>> > wrote:
>> >http://www.telegraph.co.uk/health/he...ied-food-heart...
>>
>> Might be news to some... but not for everyone.
>> Oh but "as long as you use olive oil or sunflower oil". So now they're
>> saying fried food is okay, but saturated fats are still bad. Give them
>> another decade and they might catch up to reality.
>
>It amazes me how much real research there is on fats, and how clueless
>most people who write shit are.

I think a lot of stuff that has become generally accepted (such as
saturated fat is 'bad' for you) just gets repeated without much
thought, because everyone already 'knows' fat is bad. The medical
fraternity is very conservative in some respects and this is going to
take a long, long time before it becomes officially discredited. I've
been waiting about 10 years myself, so far

>Olive oil is extremely good. Hazelnut, pecan, almond, avocado,
>hickory, and canola are also great--though I happen not to like the
>taste of canola. Sunflower oil is not, unless it is the newfangled
>high-oleic sunflower oil. Most common primarily saturated fats are
>fine, with the exception of those high in palmitic and myristic acids.
>Canola is a "newfangled" oil, bred to be high in oleic acid,
>essentially high oleic rapeseed.

Canola is just awful.

>Frying potatoes in any oil can be problematic because of acrylamide:
>http://www.cancer.gov/cancertopics/f...lamide-in-food
>Partially hydrogenated oils are awful, as they are the only fats that
>contain more than tiny levels of elaidic acid. But don't just believe
>the guy with the blue hair (me). This info is easy to find on the
>net.

I use olive oil, butter and animal fats - mainly duck and sheep fat
(the latter two because it's plentiful since we raise own sheep and
ducks. And duck fat is just fantastic anyway). These are all sourced
locally, which is a bonus because I know exactly how it was produced
and I know it's uncontaminated and of good quality*

*I sometimes have to get the duck fat from interstate, but it's pretty
good by my standards.

On 1/27/2012 12:31 AM, Bryan wrote:

> It amazes me how much real research there is on fats, and how clueless
> most people who write shit are.
> Olive oil is extremely good. Hazelnut, pecan, almond, avocado,
> hickory, and canola are also great--though I happen not to like the
> taste of canola. Sunflower oil is not, unless it is the newfangled
> high-oleic sunflower oil. Most common primarily saturated fats are
> fine, with the exception of those high in palmitic and myristic acids.
> Canola is a "newfangled" oil, bred to be high in oleic acid,
> essentially high oleic rapeseed

You missed a healthful one -- walnut oil. Can't cook with it though.

On Wed, 01 Feb 2012 19:41:41 -0500, Cheryl >
wrote:

> On 1/27/2012 12:31 AM, Bryan wrote:
>
> > It amazes me how much real research there is on fats, and how clueless
> > most people who write shit are.
> > Olive oil is extremely good. Hazelnut, pecan, almond, avocado,
> > hickory, and canola are also great--though I happen not to like the
> > taste of canola. Sunflower oil is not, unless it is the newfangled
> > high-oleic sunflower oil. Most common primarily saturated fats are
> > fine, with the exception of those high in palmitic and myristic acids.
> > Canola is a "newfangled" oil, bred to be high in oleic acid,
> > essentially high oleic rapeseed
>
> You missed a healthful one -- walnut oil. Can't cook with it though.

How do you use it besides in salad dressing? I bought a bottle, but
haven't opened it yet.

--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/

sf wrote about walnut oil:

> How do you use it besides in salad dressing? I bought a bottle, but
> haven't opened it yet.

Try it on warm angel-hair pasta with black pepper.

Grill bread, drizzle with walnut oil, and top with arugula.

Mist it on mushrooms right after they come off the grill.

Bob

On Feb 1, 6:41*pm, Cheryl > wrote:
> On 1/27/2012 12:31 AM, Bryan wrote:
>
> > It amazes me how much real research there is on fats, and how clueless
> > most people who write shit are.
> > Olive oil is extremely good. *Hazelnut, pecan, almond, avocado,
> > hickory, and canola are also great--though I happen not to like the
> > taste of canola. *Sunflower oil is not, unless it is the newfangled
> > high-oleic sunflower oil. *Most common primarily saturated fats are
> > fine, with the exception of those high in palmitic and myristic acids.
> > Canola is a "newfangled" oil, bred to be high in oleic acid,
> > essentially high oleic rapeseed
>
> You missed a healthful one -- walnut oil. *Can't cook with it though.

Actually, walnut is not particularly healthful. I was surprised to
find that out myself.
http://curezone.com/foods/fatspercent.asp
It is relatively high in linoleic, and relatively low in oleic. It
is, in fact, almost identical to soybean oil, just without the nasty
taste. That's no reason not to use *roasted* walnut oil for
flavoring, but pecan is a far better choice for everyday use, and the
non-roasted (neutral tasting) walnut oil has nothing good to offer.

--Bryan

On Feb 2, 9:19*am, Bryan > wrote:
....
> Actually, walnut is not particularly healthful. *I was surprised to
> find that out myself.http://curezone.com/foods/fatspercent.asp
> It is relatively high in linoleic, and relatively low in oleic. *It
> is, in fact, almost identical to soybean oil, just without the nasty
> taste. *That's no reason not to use *roasted* walnut oil for
> flavoring, but pecan is a far better choice for everyday use, and the
> non-roasted (neutral tasting) walnut oil has nothing good to offer.
>
> --Bryan

But "Roasted Walnut" and "Black Walnut" *sound* rich and attractive. I
suppose because of the nice finish walnut wood gives when sanded,
stained and/or oiled.

Walnut *is* a very tight grained and attractive wood.

John Kuthe...

Cheryl wrote:
> Bryan wrote:
>
>> It amazes me how much real research there is on fats, and how clueless
>> most people who write shit are.

There's also the problem that knowledge of the topic was still expanding
and changing very recently. The book "Protein Power" by Drs Eades has
outdated information about safeflower oil. In their more recent books
the good doctors (one an MD one a PhD) Eades reversed their advice on
safeflower oil.

>> Olive oil is extremely good. Hazelnut, pecan, almond, avocado,
>> hickory, and canola are also great--though I happen not to like the
>> taste of canola.

Reaction to canola oil appears to be a genetic variation. Most find it
flavorless. Some find it fishy or almost rancid tasting.

>> Sunflower oil is not, unless it is the newfangled
>> high-oleic sunflower oil. Most common primarily saturated fats are
>> fine, with the exception of those high in palmitic and myristic acids.
>> Canola is a "newfangled" oil, bred to be high in oleic acid,
>> essentially high oleic rapeseed
>
> You missed a healthful one -- walnut oil. Can't cook with it though.

I've sauteed with walnut oil. It does okay when not heated for long.
Not good for any long lasting heat method. Walnut oil gives a nice but
subtle flavor. And it's expensive.

On 2/2/2012 3:04 PM, Doug Freyburger wrote:
> Cheryl wrote:
>> Bryan wrote:
>>
>>> It amazes me how much real research there is on fats, and how clueless
>>> most people who write shit are.
>
> There's also the problem that knowledge of the topic was still expanding
> and changing very recently. The book "Protein Power" by Drs Eades has
> outdated information about safeflower oil. In their more recent books
> the good doctors (one an MD one a PhD) Eades reversed their advice on
> safeflower oil.
>
>>> Olive oil is extremely good. Hazelnut, pecan, almond, avocado,
>>> hickory, and canola are also great--though I happen not to like the
>>> taste of canola.
>
> Reaction to canola oil appears to be a genetic variation. Most find it
> flavorless. Some find it fishy or almost rancid tasting.
>
I cook with it. If it's a genetic thing, I don't have it. Flavorless
to me.

>>> Sunflower oil is not, unless it is the newfangled
>>> high-oleic sunflower oil. Most common primarily saturated fats are
>>> fine, with the exception of those high in palmitic and myristic acids.
>>> Canola is a "newfangled" oil, bred to be high in oleic acid,
>>> essentially high oleic rapeseed
>>
>> You missed a healthful one -- walnut oil. Can't cook with it though.
>
> I've sauteed with walnut oil. It does okay when not heated for long.
> Not good for any long lasting heat method. Walnut oil gives a nice but
> subtle flavor. And it's expensive.

I've never used it before. I just recently heard about it but will have
to try it.

On 1/25/2012 9:55 PM, Christopher M. wrote:
> http://www.telegraph.co.uk/health/he...sk-a-myth.html


So, if you don't use olive or sunflower oil, it's NOT a myth?

On Jan 25, 11:55*pm, "Christopher M." >
wrote:
> http://www.telegraph.co.uk/health/he...ied-food-heart...
>
> W. Pooh (AKA Winnie P.)

Whether sat, unsat, whatever --- fat still packs a bigger caloric
punch if one is concerned about packin' on some pounds.

On Jan 26, 2:40*pm, Kalmia > wrote:
> On Jan 25, 11:55*pm, "Christopher M." >
> wrote:
>
> >http://www.telegraph.co.uk/health/he...ied-food-heart...
>
> > W. Pooh (AKA Winnie P.)
>
> Whether sat, unsat, whatever --- fat still packs a bigger caloric
> punch if one is concerned about packin' on some pounds.


If the fat is at the correct temperature, whatever you are deep frying
in it won't absorb very much of it. Which helps a little, anyway. If
you are deep frying battered cheese and snicker bars I'm going to
guess that you probably weren't too concerned about your health in the
first place.

Christopher Helms wrote:
> On Jan 26, 2:40 pm, Kalmia > wrote:
>> On Jan 25, 11:55 pm, "Christopher M." >
>> wrote:
>>
>>> http://www.telegraph.co.uk/health/he...ied-food-heart...
>>
>>> W. Pooh (AKA Winnie P.)
>>
>> Whether sat, unsat, whatever --- fat still packs a bigger caloric
>> punch if one is concerned about packin' on some pounds.
>
>
> If the fat is at the correct temperature, whatever you are deep frying
> in it won't absorb very much of it. Which helps a little, anyway.

Yes. I believe that's called "good frying".

Alton Brown (Good Eats) did an episode on it.


W. Pooh (AKA Winnie P.)

In article
>,
Christopher Helms > wrote:

> On Jan 26, 2:40*pm, Kalmia > wrote:
> > On Jan 25, 11:55*pm, "Christopher M." >
> > wrote:
> >
> > >http://www.telegraph.co.uk/health/he...ied-food-heart...
> >
> > > W. Pooh (AKA Winnie P.)
> >
> > Whether sat, unsat, whatever --- fat still packs a bigger caloric
> > punch if one is concerned about packin' on some pounds.
>
>
> If the fat is at the correct temperature, whatever you are deep frying
> in it won't absorb very much of it. Which helps a little, anyway.

A little. But how much? I went to the USDA database. A raw potato has
0.1g of fat per 100g. Deep fat fried potatoes have 16.12g of fat per
100g! It appeared that the calories have pretty much doubled:

http://ndb.nal.usda.gov/ndb/foods/show/6614

--
Dan Abel
Petaluma, California USA

Christopher Helms > wrote:
> On Jan 26, 2:40 pm, Kalmia > wrote:
>> On Jan 25, 11:55 pm, "Christopher M." >
>> wrote:
>>
>>> http://www.telegraph.co.uk/health/he...ied-food-heart...
>>
>>> W. Pooh (AKA Winnie P.)
>>
>> Whether sat, unsat, whatever --- fat still packs a bigger caloric
>> punch if one is concerned about packin' on some pounds.
>
>
> If the fat is at the correct temperature, whatever you are deep frying
> in it won't absorb very much of it. Which helps a little, anyway. If
> you are deep frying battered cheese and snicker bars I'm going to
> guess that you probably weren't too concerned about your health in the
> first place.

Don't remind me of the fish I had at long john silvers. Dripping.

I sometimes get fried chicken at a broasting place. The stuff is void of
any sign of being oily. Even the moisture content is low.

375 degrees is ideal, but most restaurants don't go higher than 350 to make
the oil last longer. And, I'm sure some turn on the heat and are in too
much of a rush and don't wait long enough.

Give me a fried pickle right now!

Greg

> On Jan 25, 11:55*pm, "Christopher M." >
> wrote:
> > http://www.telegraph.co.uk/health/he...ied-food-heart....

quote

"The authors of the Spanish study noted that the findings could only
really be extrapolated to other Mediterranean countries with similar
diets"


Janet

Kalmia > wrote:
> On Jan 25, 11:55 pm, "Christopher M." >
> wrote:
>> http://www.telegraph.co.uk/health/he...ied-food-heart...
>>
>> W. Pooh (AKA Winnie P.)
>
> Whether sat, unsat, whatever --- fat still packs a bigger caloric
> punch if one is concerned about packin' on some pounds.

Some not getting enough fat eat too much carbs, sweets. Fat in the right
proportion tames hunger better, so I'm saying balanced is better.
So just count calories.

Greg

On Jan 25, 10:55*pm, "Christopher M." >
wrote:
> http://www.telegraph.co.uk/health/he...ied-food-heart...
>
> W. Pooh (AKA Winnie P.)

Bryan will be on shortly, and will once again begin by bombastically
telling you everything you never wanted to know about oils, and will
then brag about how much weight he lost malnourishing himself and how
anyone who is obese of a fooll!

Go:

John Kuthe...

"Christopher M." wrote:
>
> http://www.telegraph.co.uk/health/he...sk-a-myth.html

Amazing that you can ;ive on chicken nuggets and
french fries alone.

http://www.dailymail.co.uk/health/article-2092071

On Jan 26, 9:21*pm, Mark Thorson > wrote:
> "Christopher M." wrote:
>
> >http://www.telegraph.co.uk/health/he...ied-food-heart...
>
> Amazing that you can ;ive on chicken nuggets and
> french fries alone.
>
> http://www.dailymail.co.uk/health/article-2092071

For a while!!! Protein and FAT!!

John Kuthe....