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Type 1 Diabetes
Saturated Fats
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<blockquote data-quote="phoenix" data-source="post: 439445" data-attributes="member: 12578"><p>I think it's worth actually checking at the proportions of sat fat to monounsaturated and polyunsaturated fats. We often stick all fats in the same bundle. </p><p></p><p> Though all fats have 9cal/g , most sources suggest that mono and poly may lower cholesterol . Sat fat is really only the highest proportion of fats in dairy products such as cream and cheese.</p><p></p><p> Nuts, olives, avocados , salmon, even duck contain much higher levels of non sat fat than sat fat. (duck with skin has 35.7% saturated, 50.5% monounsaturated (high in linoleic acid) and 13.7% polyunsaturated,</p><p>( <em>My doctor 'sort of' approves of duck but the neighbour's say that foie gras is a health food .They don't really eat much of it because they can only produce a small amount and they sell it to expensive restaurants. They eat a lot of duck but it goes a long way as they use all the bits, not just breasts and legs ie gizzards (gesiers), necks, wings, hearts and fritons (skin and bits from carcass cooked until crispy</em>)</p></blockquote><p></p>
[QUOTE="phoenix, post: 439445, member: 12578"] I think it's worth actually checking at the proportions of sat fat to monounsaturated and polyunsaturated fats. We often stick all fats in the same bundle. Though all fats have 9cal/g , most sources suggest that mono and poly may lower cholesterol . Sat fat is really only the highest proportion of fats in dairy products such as cream and cheese. Nuts, olives, avocados , salmon, even duck contain much higher levels of non sat fat than sat fat. (duck with skin has 35.7% saturated, 50.5% monounsaturated (high in linoleic acid) and 13.7% polyunsaturated, ( [i]My doctor 'sort of' approves of duck but the neighbour's say that foie gras is a health food .They don't really eat much of it because they can only produce a small amount and they sell it to expensive restaurants. They eat a lot of duck but it goes a long way as they use all the bits, not just breasts and legs ie gizzards (gesiers), necks, wings, hearts and fritons (skin and bits from carcass cooked until crispy[/i]) [/QUOTE]
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