On Tue, 2 Dec 1997, Binnie Betten wrote:

> Things I'm most concerned about: 1). How will this way of eating affect  my
> cholesterol profile?  2).  The fact that most research shows eating animal fat
> is not healthy.  3).  What's this stuff about trans fats staying with you?
> I'd like to hear more on this--can anyone point me to any literature that
> supports this fact?

1.) Not much at all, it seems.  Healthy people stay healthy and unhealthy
people don't.  2.) O.K.  I'll grant you that it is unhealthy.  Now, let's
rate this in qualitative terms.  Vegitable oil is leathal.  The largest
source of free radicals in the Western diet is rancid oil.  Unforntunatly,
the processed vegetable oils (corn, safflower, sunflower, soy, etc). so
heavily promoted for good health for the past 30 years have probably been
MAJOR contributers to disease in this country.  They are high in omerga-6
fatty acids, which are very unstable and go rancid almost instantly when
they are processed.  This rancid fats weak havoc in the body, setting
loose a chain reaction of oxidation.  Meat also contains omega-6 fatty
acids but the benifits of the nutruints you recieve from it will outweigh
the damage of the omega-6.  Cooked aniaml fat also contains CLA, the
newest fad-suppliment to be marketed to dieters.
        If you want to live, please avoid corn, safflower, sunflower,
cottonseed and other vegitable oils that are "hydrogenated,"
"polyunsaturated," or otherwise processed.  The hydrogenated oils are
synthetic, not-at-all-found-in-nature psuedo-saturated oils which are
worse for you than the real thing.  Even "cold-pressed" vegetable oils are
suspect because they will go rancid within hours of opening the container.
If you must use vegetable oils yourself (gun-to-the-head situation), or
don't feel those you cook for are worthy of more expensive greases, add
the contents of a 400 IU vitamen E capsule to the bottle of vegitable oil
when you open it.  SOme brands already have E in them.
        Olive oil is the ONLY vegitable oil that is low in omega-6 fatty
acids and doesn't go rancid quickly.  The next one down would be canola
oil at 60% omega-3 fatty acids.  If you can't afford olive oil but NEED to
fry, look for canola oil with vitamen E added.
        Coconut oil is a good oil bnecause it is high in stearic acid,
which has a nuetral effect on cholesterol, doesn't go rancid quicklym and
is excellent for baking.  I would much rather have you use coconut oil
than hydrogenated oils such as Crisco and margarine.  I know this flies in
the face of the mainstream dietary adive, but the tropical oils were
drummed out of the American diet for political reasons withihn the food
manufacturing industry, not for sound nutritional advice.  Ask John for
the inside scoop, I'm not up to par on the ins-and-outs of this
conspiracy.
        3.) I have no idea about trans-fats being permentently embedded in
the adapose, but I pray it is not so.