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Seeking Saturated Fat

21 Apr

Image: http://coconutoil.com/enjoy-saturated-fats-theyre-good-for-you/

Hopping back from the diabetes debate, http://valerieberkowitz.wordpress.com/2014/04/14/diabetes-debate-on-carbohydrates/, and on to more of the beneficial functions of saturated fats. It started with the heart, brain and lungs, http://valerieberkowitz.wordpress.com/2014/04/06/when-it-comes-to-saturated-fat-use-your-noggin/, but there is more.

Fat soluble vitamins, (for example, vitamins A,D,E,K) and minerals are not well absorbed without fat. Thus the health benefits of these nutrients are not being attained, if adequate fat in the diet is not present. And just like the body systems working together, fat soluble nutrients work synergistically along with all nutrients to attain good health. I never realized the impact that saturated fat has on nutrient absorption when compared with unsaturated fat.

A perfect example of this is a study showing that saturated fat from beef tallow as compared with polyunsaturated fat from sunflower oil increases beta-carotene absorption from a salad 11 to 17 percent, http://www.westonaprice.org/fat-soluble-activators/nutritional-adjuncts-to-the-fat-soluble-vitamins.  In this linked article, Chris Masterjohn specifically mentions that the “absorption of beta-carotene from a salad with no added fat was close to zero”. The saturated fat dressing was a superior vehicle in delivering nutrients to the body. It seems that monounsaturated oil (olive oil) was better in aiding absorption than the polyunsaturated oil.

“The reason for this is unknown, but it may be that oils rich in polyunsaturated fatty acids promote the oxidative destruction of fat-soluble vitamins in the intestines before we are able to absorb them. Thus, the more fat we eat, and the lower those fats are in polyunsaturated fatty acids, the more fat-soluble vitamins we absorb.”

More interesting saturated fat functions from Dr. Mercola lists specific saturated fats that benefit many facets of health, http://articles.mercola.com/sites/articles/archive/2011/12/24/cbs-sings-praises-of-fat.aspx:

  • caprylic acid found in coconut and palm oil (antifungal, antiviral)
  • lauric acid is attained from palm, coconut and butter (cavity and plaque fighter, antifungal)
  • stearic acids are derived from vegetable oils and animal sources: cocoa butter, pork beef, lard, dairy (lowers cholesterol)
  • butyric acid mostly in dairy products has been shown to help prevent colon cancer and

James Carlson board certified MD who just happens to have an undergraduate degree in biochemistry and microcellular biology says that biochemical pathways in the body work better when carbohydrates are lower and animal fats are higher.

He uses saturated fat, not drugs, to help lower blood pressure, cholesterol, blood sugar and weight on “thousands and thousands of patients”.

He points out that while we have been led to believe that lard is one of the unhealthiest types of fat, more than half of its fat (60%) is unsaturated fat. Yes, and while you are gasping for air at the thought of this, I know I was. Fifty-five percent of beef fat is unsaturated. So, if you like the skin on the chicken but discard it because you were told it is healthier, you may want think twice before peeling off the fat because 80% of that fat is unsaturated, http://web.pdx.edu/~wamserc/C336S06/fat.pdf. Where did all the hype come from in regards to an all or nothing saturated fat content from animal meats?

Listen for yourself, to Dr. Carlson  speak at this “Dietary Guidelines Press Conference” it is important to keep this stuff upfront in our minds,  http://www.youtube.com/watch?v=-TlBEf-v5fQ and http://www.youtube.com/watch?v=Ri7rt7AzzUY.

If your doctor is not at least giving you a low carb high fat diet as an option to lose weight and improve your health, before putting you on drugs, get a second opinion…FAST!

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5 Comments

Posted by on April 21, 2014 in Uncategorized

 

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5 responses to “Seeking Saturated Fat

  1. David Brown

    April 21, 2014 at 9:09 am

    Another fine article. Thanks for putting the facts about saturated out there.

    It’s interesting that in the 1930s scientists experimented on calves with butter fat replacements such as beef tallow, lard, and plant oils of various sorts. Calves fed skim milk and plant oils did not fare well. https://www.seleneriverpress.com/historical-archives/all-archive-articles/340-various-oils-and-fats-as-substitutes-for-butterfat-in-the-ration-of-young-calves

    Apparently, scientists studying human health issues such as cardiovascular diseases didn’t bother to find out how excessive polyunsaturated fatty acid intake affects animals for in 1973 they were thinking along these lines. Excerpt:

    “The possibility exists that food products containing high levels of polyunsaturated fatty acids may be useful in dietary prevention and alleviation of atherosclerosis. If clinicians prove an associative effect of dietary fatty acid saturation with incidence of cardiovascular disease, it will become desirable for dairy and beef producers to develop methods of increasing the degree of polyunsaturation in milk and meat fat.”

    http://www.journalofanimalscience.org/content/37/6/1419.full.pdf

     
    • Valerie Berkowitz

      April 21, 2014 at 12:37 pm

      I am very lucky to have you following and contributing to this blog Dave! Thank you for this very interesting information.

       
      • David Brown

        April 22, 2014 at 2:01 am

        You’re quite welcome, Valerie. The 1973 Journal of Animal Science article is worth studying because it demonstrates how important it is to protect linoleic acid molecules from oxidative damage. Excerpt: “This result contrasts with the reports of others (Adams et al., 1959a,b; Gullickson, Fountaine and Fitch, 1942) who experienced poor weight gains, bad health, and considerable mortality of calves on rations high in unsaturated vegetable fat. All the calves in our study, whether fed milk containing high or normal amounts of polyunsaturated fatty acids, received supplemental vitamin E. The presence of this vitamin E during these early growth stages may be the explanation for the very satisfactory growth and weight gains during the milk feeding period, which contrasts with the growth deficiencies and health problems encountered by Adams et al. (1959a,b). Under the conditions of our experiment and feeding trials, the presence of high levels (14.1% linoleic acid) of polyunsaturated fats has not adversely affected the health of young calves.

        Interestingly, about 20 years a go I developed a skin ulcer on my left shin that required high vitamin E intake to heal the wound. In retrospect, I believe I trashed my immune system by consuming too much peanut butter, mayonnaise, and soybean oil-based salad dressing. Supplemental vitamin E can provide some protection from the effects of high linoleic acid intake but the better approach is to minimize linoleic acid intake and consume more saturated fat.

         
    • Frank Enstein (@SkyKing1717)

      April 25, 2014 at 7:10 am

      It’s also interesting to note that scientists experimented on humans eating tons of lawn grass and hay. Humans did not fare well.

      While I agree with most everthing mentioned in the article, it still behooves us to not make assumptions based on correlations, since correlations does not imply causation.

       

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