Skip to comments.Time to end the war against saturated fat?
Posted on 10/23/2013 7:24:23 PM PDT by Rusty0604
The British Medical Journal has issued a clarion call to all who want to ward off heart disease: Forget the statins and bring back the bacon (or at least the full-fat yogurt). Saturated fat is not the widow-maker it's been made out to be, writes British cardiologist Aseem Malhotra in a stinging "Observations" column in the BMJ: The more likely culprits are empty carbs and added sugar.
He musters a passel of recent research that suggests that the "obsession" with lowering a patients' total cholesterol with statins, and a public health message that has made all sources of saturated fat verboten to the health-conscious, have failed to reduce heart disease.
Indeed, he writes, they have set off market forces that have put people at greater risk. On the question of which is worse -- saturated fat or added sugar, Lustig added, "The American Heart Assn. has weighed in -- the sugar many times over."
Real food includes saturated fat, Lustig said, and real food lives up to the principle that food should confer wellness, not illness. "Instead of lowering serum cholesterol with statins, which is dubious at best, how about serving up some real food?"
(Excerpt) Read more at latimes.com ...
Forget the statins and bring back the bacon (or at least the full-fat yogurt). Saturated fat is not the widow-maker it's been made out to be, writes British cardiologist Aseem Malhotra in a stinging "Observations" column in the BMJ: The more likely culprits are empty carbs and added sugar.Yeah, no s***.
Woody Allen’s Sleeper was so prophetic.
At age 72, a day after a major snowstorm in New York, Atkins slipped on an icy pavement, suffering severe head trauma. He spent nine days in intensive care before dying from complications from his head injury. NOT HIS DIET.
Haven’t look at the video yet, do you remember when he goes in the cave and there is a VW Bug with a key, and it starts right up....that’s how they were.
We had a ‘57, that seriously once broke down and we used gum and a hair pin to fix it. I loved that car.
What kind of fat is in breast milk, the most perfect food?
Loved that flick.
But it sure did sell billions upon billions of grossly overpriced statin pills .... in fact major profit centers for the drug companies, pharmaceutical sales people, and doctor kickbacks. All of these crap medical assumptions are generally based upon one seriously flawed or corrupt study and NEVER are the studies replicated.
Wasn't the fuel pump was it? That's what always went out on my late '50s Bug. The darn pin always fell out of it. Used a screwdriver pushed through it one time to get home. Now excuse me while I have some bacon and lard.
That’s it....now pass the orb!
Fats are considered saturated if they are solid at room temperature. I do not recall breast milk becoming solid in the fridge, so it is most likely unsaturated (trans, not cis).
I never saw that film, I’ll have to watch the whole thing.
And most studies are bought and paid for by whoever will profit from the outcome.
Yep! That was it.
Stupid thing, sometimes I would get a fill up and the thing wouldn’t work. So my husband gave me a small hammer showed me where to hit it, so I would fill up and bang on the pump.
I want that car back (wish we had never sold it).
Early Woody Allen flicks are worth the time. Take the Money and Run and Bananas are two others
Another great scene. I wonder if it’s on Netflix? I may have to watch it again.
I have three Medela containers on my kitchen counter that beg to differ.
Early Woody Allen in general was laugh out loud funny & extremely well done. I think he peaked with “Zelig” in 1983 and then later slid downward into what “Naked Gun” made fun of when Frank Drebin & his wife were in the marriage counselor’s office:
“Frank, I think our problem is that you never wanted children.”
“That’s not true! I tried to adopt that eighteen year old Korean girl!”
My wife has had to closely manage her carb intake because her blood sugar levels & spikes were getting high.
I more or less eat the same as she does, except I cheat on fries and chips when I eat out now and then.
But essentially all we changed was carb intake, still eat them, just less. Left the meats and proteins and fats about the same and upped the fresh veggies to fill in the gap.
Now here is the interesting thing. My cholesterol dropped 25 points. Just like that.
It’s not a coincidence that the obesity and diabetes epidemics took off at around the same time that the low-fat craze began back in the 1970s and 1980s.
Foods high in saturated fat also tend to be high in cholesterol. So it is kind of ridiculous to think you can eat unlimited saturated fat when you are potentially killing yourself with cholesterol. Plus, cardiovascular disease is just one of a number of vascular and microvascular diseases.
My digestive system has never functioned well if I ate too many carbs, but I feel fine if I stick to meat, eggs, cheese, veggies, nuts and some fruit and beans.
I do like pasta, baked potatoes, rice, etc., but have to watch how much I eat.
That is assuming that cholesterol is the killer that you have been told it is. I don’t think the word “unlimited” is good to describe anything we consume.
Man !! That looks yummy!!
Coconut oil is the way to go!
Homemade yogurt from whole milk is miles away from the low fat high sugar yogurt that dominates the grocery store shelves.
Also, exercise is the answer. Calories in, calories out. So SIMPLE. Not easy, but simple.
Excuse me, but that reply leaves me scratching my head. Your breast-milk pumps "beg to differ" about the most non-technical scientific definition of saturated fat??? What would your pumps have to say about the highly technical definition, I wonder?
I’m wrong about the non-technical definition of saturated fat, and my use of it to classify the nature of the fat in breast milk?
I don’t think so.
The simplest non-technical way of determining whether a fat is saturated is to see whether it is liquid or solid at room temperature. If it is solid, it is saturated. Since I do not recall ever seeing breast milk fats solidify, I assess that they are unsaturated.
God bless Dr. Atkins. He saved my life. Other authors, doctors, and experts have taken up his clarion call.
The Center for “Science” in the Public “Interest” have successfully de-fatted a lot of foods, which has caused the obesity and diabetes epidemics in our country.
Things like canned meats and fish are so bone-dry and cardboardy that I can’t even get my cats to eat them.
And (I’m convinced) it was all to enhance their profits from their participation in the “weight loss” industry.
But remember, “It’s Better With Butter!”
And I agree that it was a stinking lie to bandy about that Dr. Atkins’s death was from his diet.
Another lie they told was that he died very fat. No, he had edema from the drugs with which they were treating his severe head injury.
I was a member of the Atkins Diet forum at the time, and we got the truth from the Atkins Co. people about that tragedy.
Dreamfields pastas are low-glycemic. They are available in my local grocery store, and they are indistinguishable from high-carb “regular” pasta. They come in black boxes, so it is easy to spot them on the pasta shelves.
My favorite is the Rotini.
Dannon makes an all-natural, whole-milk, plain yogurt.
It’s pretty good. A little Truvia, a few blueberries and raw almonds, and you’re good to go.
Breakfast of champions.
So many interesting spinoffs from his research as well, such as the “almost all fat” diet that radically limits seizures in epileptics that get no benefit from anti-seizure drugs.
And just within the last day or two, it was announced that there really is no cardio benefit to lowering total cholesterol, and that saturated fats are likely quite good for you.
If your head itches get a better shampoo. You know exactly the point I was making. The top of room temp breast milk has a layer of fat that has separated from the rest of the liquid. That’s why I have to warm bottles so that the fat can be redistributed throughout the container. Do a quick search on the type of fat in breast milk and you’ll find that indeed, it contains saturated fat.
I use that sometimes when I forget to set some of my own yogurt aside for starter. I agree it is a good choice. We also use it in the raw food diet we have our dogs on.
That would only be true if you were speaking about the isolated fat. The fat content in human breast milk varies as does the fatty acid composition.
Besides it does not really matter, what matters is that breast milk is what human infants are supposed to consume unless the mother’s or their health makes that impossible.
Here you go.
I’ll let Dr. Miller explain
A medical student was asked on an exam why mother’s milk is superior to formula. He wrote,
1. It’s always fresh.
2. The cat can’t get at it.
3. It comes in such a cute little container.
Good on him.
The truth is coming out.
I figured it out when I first cut all the fat out of my diet. I gained weight like a freight train in a
loading yard, I got really sick, and the light bulb went on.
The opposite of what I was doing became my obvious choice, and low-carb (euphemism for
“high fat”) became my way of eating.
You’re most welcome.
Oh, I bet your puppies are happy and healthy with marvelous coats and dispositions. Good on ya!
Excuse me, I did not realize that you were trying to make a point with a rhetorical question. I genuinely thought you were asking an honest question, and so I answered it factually in a way that a layperson can understand. Although you seem to have misinterpreted my good-faith answer as some sort of commentary, I was making absolutely no comment on the practice of eating saturated fats.
I do not *ever* recall seeing fat congeal on the top of breast milk the way that fat congeals on the top of, for instance, the liquid left over in the pan after making a roast. Even if you buy non-homogenized cow milk, the cream at the top is a thick liquid, not a solid, which indicates that it is more unsaturated than saturated.
BTW, I hope you are not leaving milk unrefrigerated for prolonged periods of time, unless your kitchen is extremely cold. Bacteria can double in number every 20 minutes; a single pathogenic bacterium can multiply to dangerous numbers in just 4 hours. That can overwhelm the rudimentary immune system of an infant.
The definition I gave is the quickest and least complicated definition of saturated vs. unsaturated fat that I can give to a layperson. I find that when I start getting into the level of detail that I had to learn about the subject (since I'm a PhD life scientist), people don't understand and I lose them. Of course, the actual chemistry of fats is far more complex than a simple test of whether the fat is solid at room temperature.
I really do not know what your issue is, or where you are coming from.
The definition of saturated and unsaturated fat really is not a matter of controversy. The definition that I initially stated is actually used by scientists. Since this is a public forum, and not a biochemistry forum, I kept the definition at a level where ordinary people can understand it.
Perhaps you think I was making a statement on the consumption of saturated or unsaturated fats? Be assured, I was not—I neither expressed nor implied an opinion on that.
I admit my eyes did glaze over when I was reading on the chemistry of saturated vs unsaturated fats and single bond vs double or triple bonds of carbon atoms. The diagrams were not something I could ever commit to memory. But I can grasp the gist of it. Even us lay people sometimes have occasion to come across the more detailed explanations.
I was just going to say. My breast milk containers always had a separated layer of fat when I stored them in the fridge. It didn’t remelt on the counter.