Okey Dokey. This is a topic that has my attention since not so long ago I was taking the opposite stance, but I have been persuaded by the recent research, which will not feature in the textbook (yet)*, Carry on Regardless.I like your approach and invariably appreciate and am prompted to think more deeply by your contributions.
So press on @Oldvatr
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No class for transfats, then? only the trans structure?Ch 3 - Fatty Acids Overview
Too complicated for m to abstract other than to say:
- differentiates fats, oils, fatty acids
- describes structure of fatty acids
- describes the fatty end and acid ends of the molecules
- explains single and double bonds
- saturated, polyunsaturated, monounsaturated, Cis and Trans configurations
- describes functions of Fatty Acids
- identifies food sources of fatty acids:
- Superunsaturated W3 Family - what we call Omega 3s
- polyunsaturated. Omega 6
- no unsaturated Omega 9
- monounsaturated Omega 7
- saturated family
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He does have a website.
http://www.udoerasmus.com/firstscreen.htm
http://www.udoerasmus.com/fatsmain.htm
Yes he does cover Transfatty acids according to his website. Panic over.
Yes he does cover Transfatty acids according to his website. Panic over.
Transfats have been in use for some time now, but it is only recently they have been ostracised and banned. In fact i think manufacturers still have some years left to comply with the new regs. Not a surprise then.
However he does cover Omega 7 which is recently being hailed as a new wunderkind on the block. It is said (?) that it cures T2D, but at £37 a small bottle then we know better don't we? For those nor sure where it comes from it is Sea Buckthorn oil or Macadamia nut oil.
Yes he does cover Transfatty acids according to his website. Panic over.
Transfats have been in use for some time now, but it is only recently they have been ostracised and banned. In fact i think manufacturers still have some years left to comply with the new regs. Not a surprise then.
However he does cover Omega 7 which is recently being hailed as a new wunderkind on the block. It is said (?) that it cures T2D, but at £37 a small bottle then we know better don't we? For those nor sure where it comes from it is Sea Buckthorn oil or Macadamia nut oil.
Not sure at all. The price for a start, and the commercial website promoting it strongly, gives a clue. I have not seen any independant studies on Omega 7, so I personally will not be investing in it.Are you sure it's not snake oil?
Ch 5: Hard Fats & Saturated Fatty Acids
Another useful chapter for me where he breaks down SaFAs describing them as the simplest Fatty Acids, and explains that these molecules range from 4-28 carbon atoms long, straight, no kinks, slow to react with other chemicals.
He then explains there melting points (important for cooking) and then breaks them into the following groups:
Short-Chain SaFAs: (4-6 carbons long), make up less than 10% of FAs found in butter and milk fat. And also in coconut and palm kernels.
Upto 8 carbons they are liquid at room temp. Upto 10, liquid at BODY temp, above 10 they are solid at body temp. Body uses upto 12 carbon chains mainly for energy.
Med-Chain SaFAs:
6-12 carbon atoms. Body metabolises same way as short-chain. Produces energy, does NOT store as fat and so used as med-chain triglycerides in diets of people with digestive and liver problems.
Long-Chain SaFAs:
Cells use these to build membranes.
Solid at body temp.
Insoluble in water. He describes them as losing major health risks related to human nutrition. Sticky playlets that can readily firm blood clots. I am not sure some of our knowledgable contributors would agree with this based in more recent research?
He states, these are found in beef, pork, mutton, dairy etc
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Ch 5: Hard Fats & Saturated Fatty Acids
Another useful chapter for me where he breaks down SaFAs describing them as the simplest Fatty Acids, and explains that these molecules range from 4-28 carbon atoms long, straight, no kinks, slow to react with other chemicals.
He then explains there melting points (important for cooking) and then breaks them into the following groups:
Short-Chain SaFAs: (4-6 carbons long), make up less than 10% of FAs found in butter and milk fat. And also in coconut and palm kernels.
Upto 8 carbons they are liquid at room temp. Upto 10, liquid at BODY temp, above 10 they are solid at body temp. Body uses upto 12 carbon chains mainly for energy.
Med-Chain SaFAs:
6-12 carbon atoms. Body metabolises same way as short-chain. Produces energy, does NOT store as fat and so used as med-chain triglycerides in diets of people with digestive and liver problems.
Long-Chain SaFAs:
Cells use these to build membranes.
Solid at body temp.
Insoluble in water. He describes them as losing major health risks related to human nutrition. Sticky playlets that can readily firm blood clots. I am not sure some of our knowledgable contributors would agree with this based in more recent research?
He states, these are found in beef, pork, mutton, dairy etc
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Has this been linked to in the Forum. I searched the PHCUK Seminar thread but its not there yet.Kevin - Have you watched or listened to the Trudi Deakin presentation from the PHCUK Conference I uploaded yesterday? She talks a lot about fats, in a simple way.
Has this been linked to in the Forum. I searched the PHCUK Seminar thread but its not there yet.
Kevin - Have you watched or listened to the Trudi Deakin presentation from the PHCUK Conference I uploaded yesterday? She talks a lot about fats, in a simple way.
I think Richard Feinman. who is a leading antagonist for sugar in the American diet, would disagree with that.
https://feinmantheother.com/2012/02/22/saturated-fat-on-your-plate-or-in-your-blood/
Recent reseach is showing that the SFA in our bloodstream is mostly self generated, and not directly related to dietary intake. In another thread we had a discussion (?) about overloaded FFA causing arterial damage, and I found that it seemed to be very difficult to actually produce overloaded FFA in vitro for experiments on rats. It is not something that seems to happen in real life. This was observed by Volek et al in their experiments.
If SFA in blood was so sticky, then we would not last very long. Our blood vessels are designed to carry this burden without problems through our lifetime. research seem to point out that damaged bloodvessels can trap detritus in the same way as a flooded rivers can build up silt at obstructions. The post mortem study has shown that the build up in plaque seems to be mainly damaged sdLDL and not FFA directly (i.e. it is the damaged lipid package, not its contents that is collecting).
Long chain SFA's are not entirely guilt free, but not for the reasons in your book:
https://en.wikipedia.org/wiki/Very_long_chain_fatty_acid
Not yet but it's on my list for today, now that I'm
in from gardening
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