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Bit confused about the high fat thing

What is the best oil to cook with, I'm using Flora. I love my stir fry veg.
I go to see the nurse tomorrow for blood results etc. I have already decided if she says I have to increase my meds, my answer will be no.
Reason. A) The blood was taken 3 weeks ago, which was just after Christmas, and yes I was very naughty over Christmas.
B) I have found this website and the information that I have gleened over the last few days is amazing.
C) Test me again in 3 month, and can I have a meter. The answer re meter I'm sure will be no because your type 2.
Wish me luck.
 
millysue said:
What is the best oil to cook with, I'm using Flora. I love my stir fry veg.
I go to see the nurse tomorrow for blood results etc. I have already decided if she says I have to increase my meds, my answer will be no.
Reason. A) The blood was taken 3 weeks ago, which was just after Christmas, and yes I was very naughty over Christmas.
B) I have found this website and the information that I have gleened over the last few days is amazing.
C) Test me again in 3 month, and can I have a meter. The answer re meter I'm sure will be no because your type 2.
Wish me luck.
Click to expand...
:)
Good luck!

There are lots of good fats.
I try to steer well clear of the polyunsaturated veg oils, which means that my countertop has
Olive oil, both cold pressed virgin, and the basic stuff
A bottle of fancy rapeseed (won't buy again, didn't like it)
Coconut butter
And I regularly cook with butter. And cream. And cream cheese. And cheese.

Duck fat is supposed to be excellent too.

But you need to choose what you enjoy. :)
 
Brunneria said:
:)
Good luck!

There are lots of good fats.
I try to steer well clear of the polyunsaturated veg oils, which means that my countertop has
Olive oil, both cold pressed virgin, and the basic stuff
A bottle of fancy rapeseed (won't buy again, didn't like it)
Coconut butter
And I regularly cook with butter. And cream. And cream cheese. And cheese.

Duck fat is supposed to be excellent too.

But you need to choose what you enjoy. :)
Click to expand...
I like coconut oil or butter. Olive oil for salads.
 
Duck fat or goose fat. Coconut oil too expensive! Used to love my roasties done in duck fat.
 
@Brunneria I suggest that long term observations and trials are important whenever they were done.
I
Have a look though at recent papers .Just do a search in pubmed for the ones published in the last few months and tell me when you find one that suggests benefits from a diet high in saturated rather than mono or polyunsaturated fat.
http://www.ncbi.nlm.nih.gov/pubmed
(some recent papers about a variety of conditions and sat fat; it would take a very long time to go through them all)

Here is another Universities summary of the evidence on saturated fat intake from July last year
http://www.berkeleywellness.com/healthy-eating/nutrition/article/end-debate-fat-chance

At the moment I can't see any evidence that diets high in saturated fats are particularly beneficial and even in the first few pages of that recent search. I can see evidence that diets high in sat fat have been associated with a variety of conditions. (it's not all about CVD or diabetes)
There is evidence for diets higher in monounsaturated fats being beneficial (ie Med diet) And as both the Havard and California articles say that means you can't avoid a certain amount of sat fat since they are present together in many foods. That's very different to eating lots of sat fat and saying that it has been shown to be good.

.
 
I read/saw on youtube...fat biopsy has shown that there has been an increase in poly fats stored, these are unstable compared to stored sat fats.

it's sat fats in the blood that are bad..there is enough to say this is brought about by carbs..low carb high fat diets have low blood sat fat
 
Tooconfused said:
Cheers for the replies guys, I'm not pulling the whole idea to pieces completely, I mean, I get that "0%" products like yogurts have more carbs than full fat ones, and great, I've made that change in my kitchen now, I just can't go the whole hog and start eating the rest. Have had a good read around the forum, just not convinced , maybe I'm cynical!
Click to expand...

LOL
cynically confused.
Can I say that?
LOL I DUNNO.
 
phoenix said:
@Brunneria I suggest that long term observations and trials are important whenever they were done.
I
Have a look though at recent papers .Just do a search in pubmed for the ones published in the last few months and tell me when you find one that suggests benefits from a diet high in saturated rather than mono or polyunsaturated fat.
http://www.ncbi.nlm.nih.gov/pubmed
(some recent papers about a variety of conditions and sat fat; it would take a very long time to go through them all)

Here is another Universities summary of the evidence on saturated fat intake from July last year
http://www.berkeleywellness.com/healthy-eating/nutrition/article/end-debate-fat-chance

At the moment I can't see any evidence that diets high in saturated fats are particularly beneficial and even in the first few pages of that recent search. I can see evidence that diets high in sat fat have been associated with a variety of conditions. (it's not all about CVD or diabetes)
There is evidence for diets higher in monounsaturated fats being beneficial (ie Med diet) And as both the Havard and California articles say that means you can't avoid a certain amount of sat fat since they are present together in many foods. That's very different to eating lots of sat fat and saying that it has been shown to be good.

.
Click to expand...

The link you provided was flawed by its out of date references.
It was arguing on a variety of different subjects, selecting some sources that were more than 30 years out of date. I actually agree with a great deal of what it said, but feel the reference issue undermined much of the good information it contained.

Sorry Phoenix, but you are not going to draw me into crawling through pubmed and debating the pros and cons of saturated fat. I posted on this thread for 2 reasons - confused's fat phobia, and the poor quality of the sources they were using to justify their thinking. Sidetracking onto the pros and cons of saturated fat isn't IMHO necessary here.
 
Last edited by a moderator:
millysue said:
What is the best oil to cook with, I'm using Flora. I love my stir fry veg.
I go to see the nurse tomorrow for blood results etc. I have already decided if she says I have to increase my meds, my answer will be no.
Reason. A) The blood was taken 3 weeks ago, which was just after Christmas, and yes I was very naughty over Christmas.
B) I have found this website and the information that I have gleened over the last few days is amazing.
C) Test me again in 3 month, and can I have a meter. The answer re meter I'm sure will be no because your type 2.
Wish me luck.
Click to expand...
Try and explain to the doc that T1's use insulin for control but we T2's don't have that so we need a meter to control through diet and the only proper way to do that is by using a meter.
I control my diet according to BS readings not the bathroom scales or I would be like the majority of diabetics in his surgery who don't have a meter .... getting worse and taking ever more meds.
 
nosher8355 said:
Duck fat or goose fat. Coconut oil too expensive! Used to love my roasties done in duck fat.
Click to expand...
Duck fat? Darn it, I just roasted a duck last week and threw all the fat that melted of away - there sure was a lot. I seriously considered keeping it, but couldn't think of what to use it for. Maybe frying my morning eggs?
 
Thanks Jackthelad, will try that one.

Nocrbs4me, Duck fat yuck! No thank you, I don't eat meat.
 
NoCrbs4Me said:
Duck fat? Darn it, I just roasted a duck last week and threw all the fat that melted of away - there sure was a lot. I seriously considered keeping it, but couldn't think of what to use it for. Maybe frying my morning eggs?
Click to expand...
Are you completely out of your mind? Duck fat is seriously expensive!

If you don't use it all up, put the rest in the deep freezer. After a couple of ducks you'll have enough to make confit de canard.
 
A couple of years ago, we had a goose for Christmas dinner. The fat that came off it lasted us 18 months!
 
@millysue As long as you remove non-fat from it (essentially strain it while hot) it lasts a very long time kept in the fridge, freezer or sealed jars. Fantastic!
 
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