Coconut oil questions
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Wifezilla
Low-Carb Queen - RIP: 1963-2021
Another article on saturated fat...
"Many researchers recently have rejected the lipid (fat) theory as a cause of heart disease. They point out that more than 60 percent of all heart attacks occur in people with normal cholesterol levels, and the majority of people with high cholesterol levels never have heart attacks.
A study conducted at the Wynn Institute for Metabolic Research in London examined the composition of human aortic plaques. This study found that the artery-clogging fats in those who died from heart disease were composed of 26 percent saturated fat and 74 percent polyunsaturated fatty acids.
They determined no association with saturated fats, but rather implicated polyunsaturated fatty acids such as those found in corn, soy, safflower and sunflower oils as the primary contributors to aortic plaque formation. They suggested that current recommendations caution people to avoid these oils completely.
The American Heart Association has discovered that people with heart disease all have one thing in common inflammation. So, research today is focused on the following contributors to heart disease: (1) inflammation, (2) oils high in omega-6 fatty acids (polyunsaturated oils), which promote inflammation, (3) damaged fats particularly trans-fats found in margarine, snack foods and fried foods, (4) blood clots, (5) high blood pressure, and (6) high levels of homocysteine, an amino acid in the blood. The facts of history also seem to have played a role, directly or indirectly.
Historic changes and heart disease
When the Japanese occupied most of the Philippines and the South Pacific during World War II, supplies of coconut oil were cut off for several years. Before then, coconut oil was used for cooking and in most snack foods. Americans were forced to turn to alternative sources of cooking oils, and polyunsaturates became the popular choice of the day.
After the war, butter consumption declined while the use of vegetable oils especially oils that had been hardened to resemble butter by a process called hydrogenation increased dramatically.
By 1950 butter consumption had dropped from 18 pounds per person per year to just over 10. Margarine filled the gap, rising from about two pounds per person at the turn of the century to about eight, and vegetable oil consumption more than tripled from about three pounds per person per year to more than 10.
This huge increase in polyunsaturated oil and margarine consumption now is believed to have contributed to the rapid rise in heart disease. But the information concerning the impact of these oils on health has crept rather quietly onto the information highway, while sales of polyunsaturated oils remain strong.
The seed oil industry has spent millions convincing Americans their products are better. The medical community also may be reluctant to admit its been wrong."
http://www.pccnaturalmarkets.com/sc/0602/sc0602-saturatedfats.html
From Dr. Jay Wortman, the man behind the documentary "My Big Fat Diet" http://www.cbc.ca/thelens/bigfatdiet/wortman.html
"the science implicating fat in heart disease is not particularly sound. It may, in fact, be that carbs are the dietary villain, not fat. There have been a number of recent studies that have shown that people on a very low carb diet can eat lots of fat, including saturated fat, and achieve a better lipid profile than people eating the American Heart Association recommended low-fat diet. In a recent editorial, Dr. Frank Hu, a well-respected Harvard nutritional researcher, argued that, based on the evidence, public health programs to reduce cardiovascular disease need to shift from targeting dietary fat to targeting carbohydrates. He states that the original programs to discourage fat consumption may have backfired and inadvertently increased obesity and cardiovascular disease by encouraging a shift towards carbohydrate consumption."
http://www.drjaywortman.com/blog/wordpress/my-big-fat-diet-faqs/
"Many researchers recently have rejected the lipid (fat) theory as a cause of heart disease. They point out that more than 60 percent of all heart attacks occur in people with normal cholesterol levels, and the majority of people with high cholesterol levels never have heart attacks.
A study conducted at the Wynn Institute for Metabolic Research in London examined the composition of human aortic plaques. This study found that the artery-clogging fats in those who died from heart disease were composed of 26 percent saturated fat and 74 percent polyunsaturated fatty acids.
They determined no association with saturated fats, but rather implicated polyunsaturated fatty acids such as those found in corn, soy, safflower and sunflower oils as the primary contributors to aortic plaque formation. They suggested that current recommendations caution people to avoid these oils completely.
The American Heart Association has discovered that people with heart disease all have one thing in common inflammation. So, research today is focused on the following contributors to heart disease: (1) inflammation, (2) oils high in omega-6 fatty acids (polyunsaturated oils), which promote inflammation, (3) damaged fats particularly trans-fats found in margarine, snack foods and fried foods, (4) blood clots, (5) high blood pressure, and (6) high levels of homocysteine, an amino acid in the blood. The facts of history also seem to have played a role, directly or indirectly.
Historic changes and heart disease
When the Japanese occupied most of the Philippines and the South Pacific during World War II, supplies of coconut oil were cut off for several years. Before then, coconut oil was used for cooking and in most snack foods. Americans were forced to turn to alternative sources of cooking oils, and polyunsaturates became the popular choice of the day.
After the war, butter consumption declined while the use of vegetable oils especially oils that had been hardened to resemble butter by a process called hydrogenation increased dramatically.
By 1950 butter consumption had dropped from 18 pounds per person per year to just over 10. Margarine filled the gap, rising from about two pounds per person at the turn of the century to about eight, and vegetable oil consumption more than tripled from about three pounds per person per year to more than 10.
This huge increase in polyunsaturated oil and margarine consumption now is believed to have contributed to the rapid rise in heart disease. But the information concerning the impact of these oils on health has crept rather quietly onto the information highway, while sales of polyunsaturated oils remain strong.
The seed oil industry has spent millions convincing Americans their products are better. The medical community also may be reluctant to admit its been wrong."
http://www.pccnaturalmarkets.com/sc/0602/sc0602-saturatedfats.html
From Dr. Jay Wortman, the man behind the documentary "My Big Fat Diet" http://www.cbc.ca/thelens/bigfatdiet/wortman.html
"the science implicating fat in heart disease is not particularly sound. It may, in fact, be that carbs are the dietary villain, not fat. There have been a number of recent studies that have shown that people on a very low carb diet can eat lots of fat, including saturated fat, and achieve a better lipid profile than people eating the American Heart Association recommended low-fat diet. In a recent editorial, Dr. Frank Hu, a well-respected Harvard nutritional researcher, argued that, based on the evidence, public health programs to reduce cardiovascular disease need to shift from targeting dietary fat to targeting carbohydrates. He states that the original programs to discourage fat consumption may have backfired and inadvertently increased obesity and cardiovascular disease by encouraging a shift towards carbohydrate consumption."
http://www.drjaywortman.com/blog/wordpress/my-big-fat-diet-faqs/
Lovechooks
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Ok I think were always going to agree to disagree on this, which is fine.Wifezilla said:
Eskimos work awfully hard and need to have a certain amount of body fat for the cold, and the majority of their diet is fish which is not a promblemn to eat as it's full of the omega oils.
I saw a documentary on the Okinawa people and their diet is predominantly grains and vegetables and a large amount of fish, they also work extremelly hard in their community until they die contributing to their exceptional health, the lifestyle is titally different to that of an American or Australian's where BTW we have the highest insidence of heart disease and we consume the highest amount of saturated fats, how do you explain that?
I do agree than a couple of genearations ago when they did live of home cooked food and worked harder around the home than the majority do today also there were no Macca's KFC and prepackaged junk that is sold today full of preservatives and colours so they were in essence healthier than we are today.
Wifezilla
Low-Carb Queen - RIP: 1963-2021
Their diet is high in grains NOW. I wasn't for centuries. They had no way to get them. Please study the works of Vilhjalmur Stefansson who lived with them and followed their eating as well as did an experiment with an all meat/fat diet under controlled conditions to prove it was perfectly healthy.
http://www.biblelife.org/stefansson1.htm
A high saturated fat diet was also the norm for the tropical Tokelua natives.
"In the book, Good Calories, Bad Calories, author Gary Taubes related the story of Captain Charles Wilkes exploration of the Polynesian atolls of Tokelau in January of 1841. The scientists who went along expressed surprise that the islanders appeared to thrive on a diet of mostly coconuts and fish. They also ate a starchy melon known as breadfruit (introduced in the late nineteenth century). At least from 1841 until the introduction of the breadfruit, more than 70 percent of the calories in their diet came from coconut, 50 percent from fat of which 90 percent was saturated fat.
Tokelau is administered by New Zealand since the mid-1920s and the atolls remained isolated except for occasional visits from trading ships from Samoa. By the mid-1960s the population grew to almost two thousand and the New Zealand government became concerned about the threat of overpopulation and initiated a voluntary migration program. Half of the Tokelauans moved to the mainland.
Ian Prior led a team of anthropologists, physicians, and epidemiologists studying the health and diet of the emigrants as they resettled. They also studied those who remained behind on the atolls as their diets became progressively westernized. The study was called the Tokelau Island Migration Study (TIMS) and was a remarkably complete survey of the health and diet of all men, women, and children. It was likely the most comprehensive migration study ever carried out in the history of nutrition and chronic-disease research.
In the mid-1970s, imported foods became available and refined carbohydrate consumption went from 12 pounds per person per year to 70 pounds. By 1980 they were eating significantly more meat. Through the 1960s the only noteworthy problems were skin diseases, asthma and infectious diseases. In the decades that followed, just as diabetologist George Campbell predicted, diabetes, hypertension, heart disease, gout and cancer appeared. This coincided with a decrease in cholesterol levels, consistent with the decrease in saturated fat consumption. Average weights increased twenty to thirty pounds. A smaller trend was seen in Tokelauan children.
The only conspicuous departure from these trends came in 1979 when the chartered passenger and cargo ship Cenpac Rounder ran aground and the islanders went five months without a food or fuel delivery. The New Zealand Herald reported
There was no sugar, flour, tobacco and starchy foods and the atoll hospitals reported a shortage of business during the enforced isolation. It was reported that the Tokelauans had been very healthy during that time and had returned to the pre-European diet of coconut and fish. Many people lost weight and felt very much better including some of the diabetics."
http://blog.zeroinginonhealth.com/?p=138
http://www.biblelife.org/stefansson1.htm
A high saturated fat diet was also the norm for the tropical Tokelua natives.
"In the book, Good Calories, Bad Calories, author Gary Taubes related the story of Captain Charles Wilkes exploration of the Polynesian atolls of Tokelau in January of 1841. The scientists who went along expressed surprise that the islanders appeared to thrive on a diet of mostly coconuts and fish. They also ate a starchy melon known as breadfruit (introduced in the late nineteenth century). At least from 1841 until the introduction of the breadfruit, more than 70 percent of the calories in their diet came from coconut, 50 percent from fat of which 90 percent was saturated fat.
Tokelau is administered by New Zealand since the mid-1920s and the atolls remained isolated except for occasional visits from trading ships from Samoa. By the mid-1960s the population grew to almost two thousand and the New Zealand government became concerned about the threat of overpopulation and initiated a voluntary migration program. Half of the Tokelauans moved to the mainland.
Ian Prior led a team of anthropologists, physicians, and epidemiologists studying the health and diet of the emigrants as they resettled. They also studied those who remained behind on the atolls as their diets became progressively westernized. The study was called the Tokelau Island Migration Study (TIMS) and was a remarkably complete survey of the health and diet of all men, women, and children. It was likely the most comprehensive migration study ever carried out in the history of nutrition and chronic-disease research.
In the mid-1970s, imported foods became available and refined carbohydrate consumption went from 12 pounds per person per year to 70 pounds. By 1980 they were eating significantly more meat. Through the 1960s the only noteworthy problems were skin diseases, asthma and infectious diseases. In the decades that followed, just as diabetologist George Campbell predicted, diabetes, hypertension, heart disease, gout and cancer appeared. This coincided with a decrease in cholesterol levels, consistent with the decrease in saturated fat consumption. Average weights increased twenty to thirty pounds. A smaller trend was seen in Tokelauan children.
The only conspicuous departure from these trends came in 1979 when the chartered passenger and cargo ship Cenpac Rounder ran aground and the islanders went five months without a food or fuel delivery. The New Zealand Herald reported
There was no sugar, flour, tobacco and starchy foods and the atoll hospitals reported a shortage of business during the enforced isolation. It was reported that the Tokelauans had been very healthy during that time and had returned to the pre-European diet of coconut and fish. Many people lost weight and felt very much better including some of the diabetics."
http://blog.zeroinginonhealth.com/?p=138
freemotion
Food Guru
There was a time-and-motion study done of a similar group of people, the ones that joined modern society got sick and fat and the ones who remained isolated were strong and healthy into old age. It was discovered that the ones that had cars and escalators and elevators actually were MUCH more active than the primitive cultures. The primitive cultures had flurries of activity around certain harvests, then were relaxed most of the time, with a little activity in preparing meals and such. That stunned me.
Until the 20's, most dairy products came from small farms or the family cow. Incidence of deaths from heart disease followed a pattern.....it dropped dramatically in the spring and early summer when the vitamin A content of butter from cows on rapidly growing grass was at it's peak, and butter was a part of the daily diet of Americans. It dropped again a bit in the fall, when the grass has another brief growth spurt and vitamin A content rises again.
That is no longer the case, as modern dairy cows are confined during lactation and fed hay and grain.
Until the 20's, most dairy products came from small farms or the family cow. Incidence of deaths from heart disease followed a pattern.....it dropped dramatically in the spring and early summer when the vitamin A content of butter from cows on rapidly growing grass was at it's peak, and butter was a part of the daily diet of Americans. It dropped again a bit in the fall, when the grass has another brief growth spurt and vitamin A content rises again.
That is no longer the case, as modern dairy cows are confined during lactation and fed hay and grain.
Wifezilla
Low-Carb Queen - RIP: 1963-2021
That is also when the vitamin D content is highest.
Here are links to two lectures for any who are interested...
http://video.google.com/videoplay?docid=4362041487661765149
http://webcast.berkeley.edu/event_details.php?webcastid=21216
On the google video, you can skip to minute 43 or so if you are limited on time
Gary Taubes has lectured about this. One thing he brought up was the Pima Indians. They have one of the highest rates of type 2 diabetes and obesity in the woman and malnutrition in the children. The women are VERY physically active and extremely fat. No...they aren't scarfing all the food and starving their children, they are just reacting to a diet high in carbohydrates and low in good fats and protein.
Here are links to two lectures for any who are interested...
http://video.google.com/videoplay?docid=4362041487661765149
http://webcast.berkeley.edu/event_details.php?webcastid=21216
On the google video, you can skip to minute 43 or so if you are limited on time
freemotion
Food Guru
There are very likely "vitamins" and other substances that are not yet discovered that are abundant in properly raised foods and deficient in factory farmed foods. Hence a need to add as many nutrient-dense foods to our diets as we can get our hands on in our area. At the same time, we create a demand for wholesome foods and sustainable farming practices.
reinbeau
Moderator Extraordinaire
You are very right. And the upswing in adult onset diabetes corresponds with the introduction of high fructose corn syrup into the American diet. And the upswing in cholesterol numbers corresponds with the introduction of trans fats, then it was given a huge boost by our 'new and improved' way of feeding our meat animals, totally unnatural diets full of grains and meat byproducts for ruminants, along with factory farm techniques - but we've covered all this before.big brown horse said:
We need to to return to a sustainable (don'tcha just hate that word??) way of feeding ourselves, and for many of us, we're well along the way of doing so.
