FishEaters Traditional Catholic Forums

Full Version: The Healthy Fat You Should Eat Daily. It fights cancer and diabetes
You're currently viewing a stripped down version of our content. View the full version with proper formatting.
Pages: 1 2
Once upon a time, I worked at McDonald's. Ya, we had cars then. And McDonald's made their fries from big bags of potatoes at the store, fresh, and they used lard to fry them in. The fries were delicious, better than the pre-made, pre-blanched ones you get today, IMHO.

Perhaps it was the lard?

I've often posted about the benefits of saturated fats and how the sugar industry fostered and paid for faked 'studies' giving saturated fat, animal fats and fat in general, a bad rap and then started pumping us all up with sugar and then corn syrup (also a type of sugar). Today we are finally getting over this bias that was put on us many years back, one that could have led to or has caused the upswing in cancers and diabetes and other inflammatory-response kind of illnesses. Man has never eaten such concentrated forms of vegetable oils as we do today, many from quite questionable, but commercially lucrative sources, such as the failed, first synthetic crankcase oil, Canola oil. Ya, no good and too late in the 40s as a synthetic motor oil, so lets eat it! Thank you Canada and our FDA for giving Canola Oil a 'pass' and not thoroughly testing it before allowing it to be used as a food in the USA!!

These vegetable variants were supposed to be healthy, but they concentrate the things that the plants absorb from the environment and nowadays, what with Genetic Engineering, this includes heavy doses of Glyphosate (Roundup) and insecticides.

As with anything, moderation is a must and fats are no different and Henry David Thoreau was right!

A nice article of truth:


Saturday, 6 May 2017
The Healthy Fat You Should Eat Daily. It fights cancer and diabetes

The deeper one looks into nutrition, the more complex it becomes.  Balancing the numerous priorities we are told we should have, such as eating foods that are high in antioxidant levels, they need to have the right fats in the right amounts, they need to provide us with energy but also help us recover from workouts, etc.  It is very hard to pinpoint the right foods to cover all these bases, however, there are a couple of basic principles you should ask yourself in order to determine if a particular food should be consumed; does it have a TV commercial and/or would my great-great grandmother recognize it?

If the answer to either of these questions is yes, stay away!  If you apply this test to Lard, it passes!  But haven’t we all heard it’s bad?  The name itself sounds like a heart attack waiting to happen.  Why?  It’s a interesting story.  In the early 1900’s the major U.S. company Procter & Gamble was in the business of growing cotton… it was very profitable for them.  However, there was a bothersome by-product, cottonseed.  Procter & Gamble made the smart business decision to investigate if they could do anything with cottonseed to turn this by-product into a revenue stream.  They found that after intense processing they could extract an oil from the seed (it easily turned rancid and was a very unstable fat)… so they hydrogenated it and found that it now had a long shelf life and when it cooled it looked and acted like lard.  They decided to call it Crisco.  Unfortunately, Crisco is not lard but got lumped into it an became synonymous (very undeserved).

Lard is simply pig fat taken from any area of the pig that has a high concentration of fatty tissue.  Lard (in its natural form) has no trans fats, is high (50%) in mono-saturated fat and contains (40%) saturated fat.  Saturated fat was once the enemy of nutritionists, however, more recent study’s have turned that on its head with modern research pointing out that saturated fat (when combined with a low carb and sugar diet) can raise HDL cholesterol.  If cholesterol is still a concern of yours, the amount of cholesterol in lard should be put into perspective; lard contains about one third the amount of cholesterol as butter.  You would need to consume a whole cup of lard to equal the cholesterol from just one egg.

The below chart compares the level of Saturated fat, Mono-saturated fat and poly-saturated fat in Olive oil, Lard, Butter and Coconut oil.  You will notice that two of the most fashionable oils right now in nutrition are polar opposites. Olive oil is almost all saturated fat with almost no mono-saturated fat.  Conversely, Coconut oil is almost all mono-saturated fat with almost no saturated fat.  Lard is the only one to offer both of these healthy fats in moderation.

[Image: Fat-Graph.jpg]

One of the biggest benefits of lard verses other oils is its high smoke point, creating lower levels of aldehydes (which are a concentration of chemicals that are produced when oil is heated up an starts to break down).  This high smoke point results in less free-radicals being consumed into our body.  Lard is also a good source of vitamin D, which about 42% of U.S. adults are deficient in.
One important thing to remember is how to identify real lard from the imitations: Lard that is solid a room temperature and/or does not need to be refrigerated DOES have trans fat [This is an error in the article. See addendum below] and does NOT have vitamin D.
Most farmers who raise pigs can help you get lard, but if you don’t happen to live next to pig farm, lard is easy to make!  Ask your butcher for some back fat, leaf lard or simply use any pork bacon or pork belly, cut off the fat and render it by cooking it slow over the stove (very low temperature) or in a 250 degree oven for about 6-7 hours.  Strain and chill.  You now have lard!

Just to add to this article. Lard DOES NOT have any Transfat and requires lower temperatures to fry foods in it. Here's a graphic, and link to article from Wikipedia-USDA:

Lard
Lard is pig fat in both its rendered and unrendered forms. It is obtained from any part of the pig where there is a high proportion of adipose tissue. It can be rendered by steaming it or boiling it in water and then separating the insoluble fat from the water, or by the use of dry heat…

Nutrition facts
Bacon fat, cooked
Amount Per
3 oz (85 g)
Calories763
%Daily Value*
Total Fat84.6 g 130%
Saturated fat27.2 g 136%
Polyunsaturated fat9 g
Monounsaturated fat35.2 g
Trans fat0 g
Cholesterol82 mg 27%
Sodium23 mg 1%
Potassium13 mg 0%
Total Carbohydrate0 g 0%
Dietary fiber0 g 0%
Sugar0 g
Protein0.1 g 0%
Vitamin A 1%
Calcium 0%
Vitamin D 0%
Vitamin B-12 0%
Vitamin C 0%
Iron 1%
Vitamin B-6 0%
Magnesium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Gee (or...is it "ghee"  :LOL: :LOL:?), Z-Man, I thought you were going to talk about [i]coconut oil[/i]!  Well, if you won't, I will! :grin:

Seems just a tablespoon daily works just great.  And, it tastes better than lard, too! :)

Quote:To date, there are over 1,500 studies proving coconut oil to be one of the healthiest foods on the planet. Coconut oil benefits and uses go beyond what most people realize.

Research has finally uncovered the secrets to this amazing fruit; namely healthy fats called medium-chain fatty acids (MCFAs), these unique fats include:

    Caprylic acid
    Lauric acid
    Capric acid

And around 62% of the oils in coconut are made up of these 3 healthy fatty acids and 91% of the fat in coconut oil is healthy saturated fat.

Most of the fats that we consume take longer to digest, but MCFAs found in coconut oil provide the perfect source of energy because they only have to go through a 3 step process to be turned into fuel vs. other fats go through a 26 step process!

Unlike long-chain fatty acids (LCFAs) found in plant based oils, MCFAs are:

    Easier to digest
    Not readily stored as fat
    Are anti-microbial and anti-fungal
    Smaller in size, allowing easier cell permeability for immediate energy
    Processed by the liver, which means that they are immediately converted to energy instead of being stored as fat

20 Proven Coconut Oil Benefits

According to medical research, coconut oil benefits the body in the following ways:
1. Proven Alzheimer’s Disease Natural Treatment

The digestion of MCFA’s by the liver creates ketones which are a readily accessible energy by the brain. Ketones supply energy to the brain without the need of insulin to process glucose into energy.

Recent research has shown that the brain actually creates it’s own insulin to process glucose and power brain cells. As the brain of an Alzheimer’s patient has lost the ability to create it’s own insulin, the ketones from coconut oil could create an alternate source of energy to help repair brain function. (1, 2)
2. Prevents Heart Disease and High Blood Pressure

Coconut oil is high in natural saturated fats. Saturated fats not only increase the healthy cholesterol (known as HDL) in your body, but also help to convert the LDL “bad” cholesterol into good cholesterols.

By Increasing the HDL’s in the body, it helps promote heart health, and lower the risk of heart disease.
3. Cures UTI and Kidney Infection & Protects the Liver

Coconut oil has been known to clear up and heal urinary (UTI) and kidney infections. The MCFA’s in the oil work as a natural antibiotic by disrupting the lipid coating on bacteria and killing them. Also there is a study showing that coconut oil directly protected the liver from damage. (3)

Coconut water also helps hydrate and support the healing process. Doctors have even injected the coconut water to clear up kidney stones. Coconut is a super powerful food!




4. Reduces Inflammation and Arthritis

In a study in India, the high levels of antioxidants present in virgin coconut oil reduced inflammation and healing arthritis more effectively than leading medications. (4)

In another recent study, coconut oil that was harvested with only medium heat was found to suppress inflammatory cells. It worked as both an analgesic and anti-inflammatory.
5. Cancer Prevention and Treatment

Coconut oil has two qualities that help it fight cancer. One, because of the ketones produced in it’s digestion. Tumor cells are not able to access the energy in ketones and are glucose dependent. It is believed that a ketogenic diet could be a possible component of helping cancer patients recover.

Two, as the MCFA’s digest the lipid walls of bacteria, they also can kill the helicobacter pylori bacteria that has been known as increasing the risk of stomach cancer. Even in studies where cancer is chemically induced, the introduction of coconut oil prevents cancer from developing!
6. Immune System Boost (antibacterial, anti-fungal, and anti-viral)

Coconut oil contains lauric acid, which is known to reduce candida, fight bacteria, and create a hostile environment for viruses. Many diseases today are causes by the overgrowth of bad bacteria, funguses, viruses and parasites in the body.

You can replace grains and sugar in your diet with coconut oil as your natural fuel source when you’re sick. Sugar feeds the growth of bad bacteria. Instead take 1 TBSP of coconut oil 3x daily when sick and consume plenty of vegetables and bone broth as well.
7. Improves Memory and Brain Function

In a 2004 study published in the journal of Neurobiology of Aging, they found that the MCFA’s found in coconut oil improved the memory problems in their older subjects.

Across all the patients there was a marked improvement in their recall ability after taking this fatty acid. As the MCFA’s are absorbed easily in the body and can be accessed in the brain without the use of insulin, they are able to fuel brain cells more efficiently. (5)
8. Improves Energy and Endurance

Coconut oil is easy to digest, but also produces a longer sustained energy and increases your metabolism. When taking a quality non-processed coconut oil, you can get the most benefit as it’s MCFA’s are sent directly to the liver to be converted into energy!

Today, many triathletes will use coconut oil as their source of fuels during training and races for long distance events. You can make a homemade energy fuel by mixing coconut oil, raw honey and chia seeds together. Simply put together 1 TBSP of each and consume 30 minutes prior to exercise.
9. Improves Digestion, Reduces Stomach Ulcers & Ulcerative Colitis

Coconut also improves digestion as it helps the body to absorb fat-soluble vitamins, calcium, and magnesium.

If coconut oil is taken at the same time as omega-3 fatty acids, it can make them twice as effective, as they are readily available to be digested and used by the body.

Coconut oil can help improve bacteria and gut health by destroying bad bacteria and candida. Candida imbalance especially can decrease stomach acid which causes inflammation and poor digestion.
10. Reduces Symptoms of Gallbladder Disease & Pancreatitis

The MCFA’s of coconut oil do not need the pancreatic enzymes to be broken down, so taking coconut oil eases the strain on the pancreas.

Additionally, this super fat is so easy to digest that it has been known to improve the symptoms of gallbladder disease as well. Replace other long-chain fats with coconut oil to improve gallbladder and total body health.
11. Improves Skin Issues (burns, eczema, dandruff, dermatitis, and psoriasis)

Coconut oil is wonderful as a face cleanser, moisturizer and sun screen, but also it can treat many skin disorders. The fatty acids (Caprylic and Lauric) in coconut oil reduce inflammation internally and externally and moisturize making them a great solution for all types of skin conditions.

It protects the skin and has many antioxidants that make it ideal for healing the skin. In addition the antimicrobial properties balance out the candida or fungal sources that can cause many skin conditions.
12. Prevents Gum Disease and Tooth Decay

Oil pulling with coconut oil has been used for centuries as a way to cleanse the mouth of bacteria and help heal periodontal disease. Coconut oil is one of the most effective oils for oil pulling due to it’s high concentration of antibacterial MCFA’s.

By swishing the oil in your mouth the oil denatures the bacteria and sticks to it. Removing oral bacteria greatly reduces your risk of periodontal disease. If you want to heal your gums and repair your teeth, I recommend coconut oil pulling 3x a week for 20 minutes a day.
13. Prevents Osteoporosis

Oxidative stress and free radicals are the two biggest culprits of osteoporosis. Since coconut oil has such high levels of antioxidants which help fight free radicals, it is a leading natural treatment for osteoporosis.

Another of the amazing coconut oil benefits is that it increases calcium absorption in the gut. Research with osteoporosis has found that coconut oil not only increases bone volume and structure in subjects, but also decreased bone loss due to osteoporosis. (6)
14. Improves Type II Diabetes

When cells refuse to respond to insulin and no longer take in glucose for energy, then they are considered insulin resistant. The pancreas then pumps out more insulin to compensate and creates an overproduction cycle. Insulin resistance is the precursor to Type II diabetes.

The MCFA’s in coconut oil helps balance the insulin reactions in the cells and promote healthy digestive process. They take off the strain on the pancreas and give the body a consistent energy source that is not dependent on glucose reactions which can prevent insulin resistance and Type II diabetes.
15. Coconut Oil for Weight loss

Because of the energy creating abilities of coconut oil, it is no wonder that it is beneficial in losing weight. It helps to burn fat, decrease appetite and it studies it was especially helpful in losing belly fat!

Coconut’s ability to help you shed fat has been well established. A 1985 study published in the Journal of Toxicology and Environmental Health proved that a single injection of capric acid resulted in “initially rapid, then gradual decrease in food consumption and a parallel loss of body weight” in male rats.

It might seem counterintuitive to assume that eating coconut oil (a fat) will contribute to fat loss, but it is actually quite logical. The key to understanding this phenomenon lays in the multidimensional ability of the MCFAs to control a variety of physiological processes.

For example, in the 1985 study mentioned above, it was discovered that capric acid shows significant improvements in thyroid function, helps lower resting heart rate, and assists your body in burning fat for energy.

More recently, the Obesity Research Journal published a study from Boston University Medical School that gives us a clue why MCFAs have fat burning ability. (7)

Testing the effects that MFCAs have on fat breakdown, adipose (fatty) cells in rats were pretreated with caprylic acid. They observed that fat breakdown occurred at such a significant level that it literally mimicked the characteristics of fasting.

Fasting, in this sense, is not to be regarded as negative, but positive in that the body uses its energy reserves most effectively and speeds up the breakdown of needless fat reserves.

In the words of the researchers who conducted this study, “Such changes could contribute, in part, to weight loss in animals and humans associated with dietary medium-chain fatty acids.”
16. Building Muscle and Losing Body Fat

MCFAs aren’t just good for burning fat; they are also great for building muscle. The MCFAs found in coconut are also used in popular muscle building products like Muscle Milk™.

The vast majority of heavily produced supplements however, use processed forms of MCFAs. By eating actual coconuts, however, you get the “real deal.” I recommend adding 3 tbsp of coconut oil to a muscle building shake daily.
17. Coconut Oil Benefits for Hair Care

If you have dandruff or dry hair coconut oil has the perfect fatty acids to help improve these conditions. You can make homemade coconut lavender shampoo to improve your hair and use straight coconut oil as an all natural hair conditioner.

To get rid of dandruff and to thicken hair massage 1 tbsp coconut oil mixed with 10 drops of rosemary essential oil into your scalp for 3 minutes. Then shower 30 minutes later.
18. Candida and Yeast Infections

A study published in the journal of Antimicrobial Agents and Chemotherapy found the capric acid and lauric acid in coconut oil were an effective natural treatment for candida albicans and yeast infections.

To effectively kill candida and treat yeast infections remove processed sugar and refined grains from your diet and consume plenty of healthy fats. Take 1 tbsp of coconut oil 3x daily as a supplement. (8)
19. Coconut Oil for Anti-aging

According to research published in the medical journal Food and Function, coconut oil improves antioxidant levels and can slow aging. Coconut oil works by reducing stress on the liver and by lowering oxidative stress. (9)

Also, they found that coconut oil may support detoxification because of how it works with the liver. To naturally slow aging take 1 tbsp of coconut oil with anti-oxidant rich berries for breakfast. You can also apply it directly to skin for additional benefits and smoothing.
20. Coconut Oil for Hormone Balance

Using coconut oil benefits your hormones as well! Coconut oil may help naturally balance hormones because it’s a great source of saturated fat including lauric acid. Studies have found that coconut oil may be an excellent fat to consume during menopause and also may have positives effects on estrogen levels. (10)

In order to naturally balance hormones reduce sugar and grain consumption and load up on healthy fats from coconut, avocado, flax seeds and ghee
.
https://draxe.com/coconut-oil-benefits/
Ya know, I was looking over the post and the article, just now and noticed a big flaw: The author isn't able to read his data, especially the graph. In point: Olive oil is highest in Monosaturated Fats and lowest in Saturated Fats, just the opposite of what they say and exactly what the graph portrays. I think the author is stuck on the low fat diet= health myth.

Concentrate on the graph and not the commentary. It would take too long to edit to make the commentary correct.

J.Michael, yes, coconut oil is Awesome!. It is a wonder food. I recall beck in the 80s when this so-called health conscious outfit came out (Science in the Public Interest or something like that) and really did a number on saturated fats, especially coconut oil and aimed its campaign on the movie theaters who were selling delicious popcorn made with it. The said it would kill you and was terrible and all of that Bovine Excreta. They actually went before Congress, if memory serves, and railed against these fats and really changed things. Now the popcorn in theaters sucks and we have the truly poisonous microwave popcorn being eaten, which has one of the highest transfat content per serving of any processed food, becoming almost a daily course for many folks.

Coconut oil is great for things needing light cooking or salads (if you don't have olive oil), in my opinion. I still prefer bacon grease for eggs and pan frying. Lard I find best for deep frying, since it doesn't require such high heat and transfers heat to the food better than the lighter oils. Just my personal preference and to add, I don't eat very much deep fried food...very rarely.
I use olive oil for just about everything. I'll use Canola for frying, but otherwise always olive oil. I'd like to try to start incorporating coconut, but I haven't decided to figure out how I'd like to.
(05-09-2017, 02:26 PM)GangGreen Wrote: [ -> ]I use olive oil for just about everything. I'll use Canola for frying, but otherwise always olive oil. I'd like to try to start incorporating coconut, but I haven't decided to figure out how I'd like to.

Canola oil has the highest transfat conversion ratio of ANY oil during frying...as much as 8% by volume. I'd consider something else!
(05-09-2017, 02:35 PM)Zedta Wrote: [ -> ]Canola oil has the highest transfat conversion ratio of ANY oil during frying...as much as 8% by volume. I'd consider something else!

I thought a transfat was a veggie that identifies as lard.
(05-09-2017, 03:10 PM)Jeeter Wrote: [ -> ]
(05-09-2017, 02:35 PM)Zedta Wrote: [ -> ]Canola oil has the highest transfat conversion ratio of ANY oil during frying...as much as 8% by volume. I'd consider something else!

I thought a transfat was a veggie that identifies as lard.

Not exactly. Transfats do occur in nature, but are rare. If you cook at high heat, transfats can form in the oils and the body doesn't have enzymes to break these down. They float around in the bloodstream and coat the red blood cells, interfering with the transference of insulin and other components of cell metabolism. They are most numerous in oleo margarine, since they mimic the taste of saturated fats normally found in butter. Cooking with margarine can cause a big increase in the presents of transfat in the oils. Transfats are basically, artificially polysaturated fats. Because they are not completely saturated with hydrogen ions, they can change into something else, transfats, for one. I may be wrong in some of the details, but I am certain that most manufactured vegitable oils are prone to forming transfats when heated to near their smoking temperature, when they become oxidized rather than hydrolyzed and that can be toxic.
So what kind of oil would you recommend that you can get for somewhat cheap (let's be honest, frying uses a lot of oil) and is not terrible for you?
(05-11-2017, 01:04 PM)GangGreen Wrote: [ -> ]So what kind of oil would you recommend that you can get for somewhat cheap (let's be honest, frying uses a lot of oil) and is not terrible for you?

I would think that "somewhat cheap" is relative to one's means AND how often one fries food and in what kind of pan or pot.  If you use non-stick pans, then usually you need little to no oil.  We (Mrs. JM and I) tend to fry very little and when we do we tend to use either butter or olive oil.  Why don't we use coconut oil?  Well...because we don't have any on hand, and for us it's a little expensive--not enough to prohibit using it altogether, but enough so that we usually don't think about buying it.  Plus, we never deep fry anything.  So...more to the point, coconut oil, while not particularly cheap, is excellent for frying.  So is lard and so is butter.  But again...it depends on the factors I've mentioned and probably a few I've forgotten. 

Oh yeah...different oils impart different tastes to the food being fried in them, so that's a consideration you may want to bear in mind, too.
(05-11-2017, 02:46 PM)J Michael Wrote: [ -> ]
(05-11-2017, 01:04 PM)GangGreen Wrote: [ -> ]So what kind of oil would you recommend that you can get for somewhat cheap (let's be honest, frying uses a lot of oil) and is not terrible for you?

I would think that "somewhat cheap" is relative to one's means AND how often one fries food and in what kind of pan or pot.  If you use non-stick pans, then usually you need little to no oil.  We (Mrs. JM and I) tend to fry very little and when we do we tend to use either butter or olive oil.  Why don't we use coconut oil?  Well...because we don't have any on hand, and for us it's a little expensive--not enough to prohibit using it altogether, but enough so that we usually don't think about buying it.  Plus, we never deep fry anything.  So...more to the point, coconut oil, while not particularly cheap, is excellent for frying.  So is lard and so is butter.  But again...it depends on the factors I've mentioned and probably a few I've forgotten. 

Oh yeah...different oils impart different tastes to the food being fried in them, so that's a consideration you may want to bear in mind, too.

I'm right there with you on all of that. I rarely fry my food and vertically never deep fry. I keep my bacon drippings in the fridge and use them for some frying, but butter and olive oil I use the most. I do have coconut oil in the fridge too, but it can add a faint, not so unpleasant taste to some foods, so I don't use it that much.
Pages: 1 2