Eat Meat And Stop Jogging: 'Common' Advice On How To Get Fit Is Keeping You Fat And Making You Sick by Mike Sheridan Read Free Book Online Page B
Authors: Mike Sheridan
the flavor lost in the fat. This adjustment was a dream for food producers, as they could now use cheaper oils and get support from the government to do so. Additionally, they could slap a ‘low-fat’ or ‘fat-free’ sticker on a bag of chips or box of cookies to give consumers the illusion that their product is healthy.
PUFAs = Heart Disease
Replacing saturated fat with plant oils leads to heart disease by reducing the size of LDL cholesterol particles and decreasing HDL (Good) cholesterol. The high-incidence of heart disease in India we spoke about earlier, is largely because of a switch from saturated fats like coconut oil and ghee (clarified butter) to PUFA alternatives like peanut, safflower, sesame, and soybean oils. Add the excessive carbohydrates from ‘low-calorie’ whole grains and you’ve now added elevated Triglycerides to the mix. As we learned in Mistake #4, Triglycerides and small dense LDL particles are the biggest risk factors for heart disease.
I n an attempt to eliminate the one-thing we were misled to believe was causing heart disease (saturated fat) we introduced a detrimental alternative.
A 2004 study from the Harvard School of Public Health studied fat intake and it’s impact on atherosclerosis (narrowing of the arteries). The researchers concluded that:
T hose who ate the most PUFAs experienced the worst progression, while those eating the highest amount of saturated fat reversed the atherosclerosis!
Likewise, a 1993 study in the Lancet showed that a switch from Butter to Margarine increases heart disease:
Fats from animal sources are better for our health and body composition, and should be recommended not avoided or replaced. These are the same fats we’ve relied on for over a million years to support our body and brain with the essentials.
P UFAs = Oxidation & Inflammation
Canola oil, soybean oil, cottonseed oil, sunflower oil, sa fflower oil, peanut oil, and corn oil, are all polyunsaturated fatty acids (or PUFA’s). They’re used regularly in restaurants and in the preparation of pre-packaged products because of their affordability. The biggest problem with PUFAs is that they’re very unstable and especially susceptible to heat, light, and oxygen. Even though polyunsaturated fats are commonly used for cooking, this is potentially the worst use for them as they oxidize under heat and form free radicals. Essentially, a free radical is a molecule with an unpaired electron that grabs an electron from another molecule. This not only inflicts damage on the cell where the electron was taken from, but it creates a chain reaction of unpaired molecules.
The process continues until an electron is taken from a molecule that either 1) changes the cell it’s in, or 2) destroys it. This is esp ecially harmful, if that altered molecule is an LDL cholesterol particle (causing heart disease), or a DNA strand (causing aging and cancer). Without getting too scienc-y, the ‘free radical theory of aging’ that cells age because of oxidative stress brought on by having more free radicals present in our body than antioxidants. Basically, PUFAs cause the problem that antioxidants are supposed to reduce. Saturated fats, on the other hand, are more stable because they have no un-paired electrons. This makes them more resistant to oxidation when exposed to heat, light, and oxygen, and therefore less likely to cause free radical damage.
If that wasn’t enough, the 2nd problem with PUFAs is that they’re high in Omega-6 fatty acids. As you’ll discover in Live It, NOT Diet! , maintaining a favorable ratio of omega-6:omega-3 is extremely important to your health and longevity as it determines your level of inflammation. Omega-6’s fats are pro-inflammatory, which means they cause inflammation, while omega-3 PUFAs like fish oil are anti-inflammatory. Essentially, more omega-6s than omega-3s leads to inflammation in the body. There is a healthy
PUFAs = Heart Disease
Replacing saturated fat with plant oils leads to heart disease by reducing the size of LDL cholesterol particles and decreasing HDL (Good) cholesterol. The high-incidence of heart disease in India we spoke about earlier, is largely because of a switch from saturated fats like coconut oil and ghee (clarified butter) to PUFA alternatives like peanut, safflower, sesame, and soybean oils. Add the excessive carbohydrates from ‘low-calorie’ whole grains and you’ve now added elevated Triglycerides to the mix. As we learned in Mistake #4, Triglycerides and small dense LDL particles are the biggest risk factors for heart disease.
I n an attempt to eliminate the one-thing we were misled to believe was causing heart disease (saturated fat) we introduced a detrimental alternative.
A 2004 study from the Harvard School of Public Health studied fat intake and it’s impact on atherosclerosis (narrowing of the arteries). The researchers concluded that:
T hose who ate the most PUFAs experienced the worst progression, while those eating the highest amount of saturated fat reversed the atherosclerosis!
Likewise, a 1993 study in the Lancet showed that a switch from Butter to Margarine increases heart disease:
Fats from animal sources are better for our health and body composition, and should be recommended not avoided or replaced. These are the same fats we’ve relied on for over a million years to support our body and brain with the essentials.
P UFAs = Oxidation & Inflammation
Canola oil, soybean oil, cottonseed oil, sunflower oil, sa fflower oil, peanut oil, and corn oil, are all polyunsaturated fatty acids (or PUFA’s). They’re used regularly in restaurants and in the preparation of pre-packaged products because of their affordability. The biggest problem with PUFAs is that they’re very unstable and especially susceptible to heat, light, and oxygen. Even though polyunsaturated fats are commonly used for cooking, this is potentially the worst use for them as they oxidize under heat and form free radicals. Essentially, a free radical is a molecule with an unpaired electron that grabs an electron from another molecule. This not only inflicts damage on the cell where the electron was taken from, but it creates a chain reaction of unpaired molecules.
The process continues until an electron is taken from a molecule that either 1) changes the cell it’s in, or 2) destroys it. This is esp ecially harmful, if that altered molecule is an LDL cholesterol particle (causing heart disease), or a DNA strand (causing aging and cancer). Without getting too scienc-y, the ‘free radical theory of aging’ that cells age because of oxidative stress brought on by having more free radicals present in our body than antioxidants. Basically, PUFAs cause the problem that antioxidants are supposed to reduce. Saturated fats, on the other hand, are more stable because they have no un-paired electrons. This makes them more resistant to oxidation when exposed to heat, light, and oxygen, and therefore less likely to cause free radical damage.
If that wasn’t enough, the 2nd problem with PUFAs is that they’re high in Omega-6 fatty acids. As you’ll discover in Live It, NOT Diet! , maintaining a favorable ratio of omega-6:omega-3 is extremely important to your health and longevity as it determines your level of inflammation. Omega-6’s fats are pro-inflammatory, which means they cause inflammation, while omega-3 PUFAs like fish oil are anti-inflammatory. Essentially, more omega-6s than omega-3s leads to inflammation in the body. There is a healthy
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