They finally got things Right!

[Up_In_Smoke]

I don't understand the whole "no seed oil" thingy.
Is any of that based on actual science??

 

[indaswamp]

I don't understand the whole "no seed oil" thingy.
Is any of that based on actual science??

Yes. Real actual science. I have a very strong background in organic chemistry. I understand the science. Here are some cliff notes for anyone interested:

Unsaturated fats have double bonds in the molecules, that is why they are 'unsaturaded' meaning all the possible spots on the carbon chain where hydrogen atoms could be bonded are not filled. These double bonds make unsaturated fats (oils) very reactive- and that is the problem. When you add heat, pressure, and all the other steps involved in processing, a whole lot of sideways reactions occur and some of these side products are extremely unhealthy. Even when the oil is bottled at the factory, it contains an extremely small percentage of these impure side products, and just by the fact that these impurities are there, and unsaturated oils are highly unstable and reactive, what you get is a chain reaction in that bottle. Heat makes it worse.

I would NEVER order fried foods at a restaurant because that oil is almost guaranteed to be a seed oil and heated all day, cooled at night, then reheated again...for at least a week or more. Some small restaurants, that oil might be filtered and reused God knows how long....and the amount of toxic chemicals would shock you. Not fit for human consumption IMO. I will say this-one small size order of french fries from one famous fast food chain contains more toxic aldehydes than if you smoked an entire pack of cigarettes. Dr. Shanahan has run samples through scientific equipment and has actual real data on this.

*see the book Dark Calories by Dr. Catherine Shanahan

What is worse is what happens when these adultered oils get in your body. Some background... oils and fats get broken down through digestion by bile released from the liver and lipase released from the pancreas to be absorbed. Once in the body, these oils/fats get broken down further to be used in the body, and this is where the problem lies. All the cells in the human body are made from lipids. Lipids are small pieces of fats (oils). The cell membrane needs to have 'some' omega 3 and omega 6 fats in the membrane to keep it slightly flexible. If none are present, then the cell membrane is too rigid and prone to rupture....accelerating cell death...i.e. aging. but if too many omega 3 and omega 6 fats (oils) are used in the cell membrane, then the cell membrane becomes too soft and squishy and much more prone to rupture and an even great acceleration in cell death....much faster cellular aging.

The ratio of omega 6: omega 3 fats in the human body should be at roughly 3:1. Which you can get eating strictly animal fats. Sadly today, with the Standard American Diet, the average American has a 25-30:1 ratio of Omega6:Omega3 fats. And it is one of the main drivers for inflammation today. Omega 6 fats are inflammatory while omega 3 fats are anti-inflammatory.. There is a whole lot more, but these are the bigger high points as to why seed oils suck for human consumption. I could go on, but this is a long winded post as is....

 

[indaswamp]

FYI, it takes 3-4 years to rid the seed oils from your body and get your omega 6: omega 3 ratio back in line where it should be...and that is if you stop eating all seed oils today, and never touch the stuff again. Anyone wanting to go down this rabbit hole should look up and research how Criso was invented and marketed to the public back before there was such a thing as 'food regulations'.

 

[Up_In_Smoke]

Yes. Real actual science. I have a very strong background in organic chemistry. I understand the science. Here are some cliff notes for anyone interested: snip

Thank you for the detailed explanations.

So... Olive oil??

 

[chef k-dude]

FYI, it takes 3-4 years to rid the seed oils from your body and get your omega 6: omega 3 ratio back in line where it should be...and that is if you stop eating all seed oils today, and never touch the stuff again. Anyone wanting to go down this rabbit hole should look up and research how Criso was invented and marketed to the public back before there was such a thing as 'food regulations'.

You bieng our resident microbiologist, what is your opinion of flax seed oil as a supplement for Omega 3?

Also, on the carbs discussion, what do you think about resistant starch? I have read for some time that preparing and refrigerating starches like pasta, rice and beans before eating converts a lot of the "sweet" carbs in to resistant carbs which is digested differently, and actually beneficial for gut health.

I ran across this in a BBC article I stumbled on somehow. The author regularly ate at a nearby Italian place (like 5 times a week) and wondered why he didn't get fat eating pasta, essentially all week long. He also wondered how they could get a plate to his table in less time than it takes to typically boil most pastas. When he asked the server, she told him all the pasta is boiled al dente the day before, then portioned and refrigerated. When ordered the pasta is dropped in boiling water for about a minute, drained and served.

He got the staff to agree to an experiment, with half eating the pre-boiled pasta, and the other half eating freshly boiled pasta, then started monitoring blood sugar levels (by what method I cant recall). Those eating the pre-boiled and refrigerated overnight pasta had a much lower blood sugar spike that lasted for a shorter duration.

 

[Up_In_Smoke]

^ I discovered the same thing early on in my T2 journey.
Cook the pasta the day before and refrigerate.
Viola - no sugar spike. :)

 

[Rawhide99]

You bieng our resident microbiologist, what is your opinion of flax seed oil as a supplement for Omega 3?

Also, on the carbs discussion, what do you think about resistant starch? I have read for some time that preparing and refrigerating starches like pasta, rice and beans before eating converts a lot of the "sweet" carbs in to resistant carbs which is digested differently, and actually beneficial for gut health.

I ran across this in a BBC article I stumbled on somehow. The author regularly ate at a nearby Italian place (like 5 times a week) and wondered why he didn't get fat eating pasta, essentially all week long. He also wondered how they could get a plate to his table in less time than it takes to typically boil most pastas. When he asked the server, she told him all the pasta is boiled al dente the day before, then portioned and refrigerated. When ordered the pasta is dropped in boiling water for about a minute, drained and served.

He got the staff to agree to an experiment, with half eating the pre-boiled pasta, and the other half eating freshly boiled pasta, then started monitoring blood sugar levels (by what method I cant recall). Those eating the pre-boiled and refrigerated overnight pasta had a much lower blood sugar spike that lasted for a shorter duration.

I'd like to know more about this as well. My wife is diabetic and I'm pre-diabetic, therefore we've been eating low carb with occasional small portions of potatoes, pasta, etc.