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.

 

[indaswamp]

Thank you for the detailed explanations.

So... Olive oil??

Olive oil is a fruit oil-not a seed oil. As long as it is cold pressed extra virgin olive oil, and it is pure and the real deal, not adulterer, it is fine. As are Avocado oil and coconut oil.

 

[indaswamp]

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.

Yes, this is true. Some starches become resistant starches when you cool them after they are cooked. And the short reheat makes then even more so, as long as the temp of the starch does not return to above around 180*F (I think?) Just warm them to 140-150ish. And never in the microwave. That won't work.

 

[indaswamp]

There is one other oil that is acceptable, but it is hard to find. And that is cold first pressed canola oil. Made like olive oil, but it is Canola. It is pricey thought. All other Canola oil is no good.

 

[indaswamp]

what is your opinion of flax seed oil as a supplement for Omega 3?

As long as you get the flax seed oil from flax seeds, it is fine. Eat it the way nature intended. When you eat the seed to get the oil, you get a lot of phytochemicals, anti-oxidants, micro minerals, and other nutrients. The oil inside the seed is protected by nature from oxidation, once extracted through processing, that protection is eliminated.

 

[Charlene G]

I am talking about getting the Food Pyramid Right!

The new guidelines recommend adults consume 1.2 to 1.6 grams of protein per kilogram of body weight per day. This is a substantial increase compared with the old baseline recommendation of roughly 0.8 grams per kilogram.

View attachment 729956

RG

WHAT THEY ARE SAYING: Trump Administration Puts Real Food First in Dietary Guidelines

The Trump Administration’s updated Dietary Guidelines represent the most significant reset of federal nutrition policy in decades. By prioritizing real

www.whitehouse.gov

Yes, they did get it right! That is the bariatric food pyramid right there. Protein, protein, and more protein, plus veggies--no sugars and high starch food.

Remember when the margarine producers in the 1960's and 1970's told us butter caused cancer? Yeah, that fake oil product has to be better for us, right?

I have taken a new stance a few years ago....there is no food you can cook at home that comes anywhere near as harmful to you as what you get in a restaurant. I think someone should sue the fast food industry...because there is no food in that garbage they sell. Every restaurant I have been roped into going to the last couple of years is all cooked by chef Mike-row-wave. processed food, reheated and served as fresh. Unless you go to a place where you see the food cooked-I'll bet it came out of a box.

My next beef is with the school system. What the hell happened to feeding your kid breakfast before they go to school? No offence to Mrs Obama, but really. A teenager cannot function on an 80 calorie yogurt cup and an apple.

Don't even get me started on that plant based crap! Excessive salt and sugar to make something taste like beef or chicken . Goodness gracious, just eat a piece of real chicken-you wont die.

I tell my friends I'm on the Plant Based Diet.........Meat Packing Plant.

Sorry for the rant.

 

[chef k-dude]

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.

I did read that potatoes may not remain "resistant starch" when reheated, and Inda here brings up heating methods and max reheating temps. So, more research may be needed. It doesn't seem like a priority in the food science field though...I mean, how could they sell you drugs if simply dong this could reduce blood sugar!?

Doing this doesn't hurt anything though, so might as well make it a habit. I'm trying to do it, using up all the carby stuff I have on hand...pasta, rice, etc..

If you have blood sugar monitors, you could always try an experiment like they story I told above. See what actually happens in your body.

There IS another alternative, at least for pasta. There are some really good LC pastas that really are very close to the real thing. Until I discovered them, I had gone to making my own LC pasta which was not bad, better than that nasty konjac but not as good as these kinds

Problem is they can run $10-$20 a pound. You can buy a lot of protein for that!

There's an online shop called Netrition I used to buy from. A lot of LC stuff to be had, some good some not so good but all of it expensive! I stopped buying when we went off LC...well, I have now put back on 10lbs in a year (Granted, its been a very tough year overall) after maintaining my weight well after LC for a few years; suddenly, last year, the great "swell up" happened so now we are making some different decisions trying to drop that weight again. May not be keto, but trying to make better food choices in the long run while eating through some of the stuff we already have to be rid of it.

There are decent LC breads out there too. Schmidt 4-6-7 not only makes the sliced bread but now, bagels, English muffins, hot dog buns, sandwich/hamburger buns and hoagie rolls, Problem is there is only one grocery store here that carries all of them (Giant Food) and those shelves are hit and miss, gotta buy it when you see it!

I have taken a new stance a few years ago....there is no food you can cook at home that comes anywhere near as harmful to you as what you get in a restaurant. I think someone should sue the fast food industry...because there is no food in that garbage they sell. Every restaurant I have been roped into going to the last couple of years is all cooked by chef Mike-row-wave. processed food, reheated and served as fresh. Unless you go to a place where you see the food cooked-I'll bet it came out of a box.

My next beef is with the school system. What the hell happened to feeding your kid breakfast before they go to school? No offence to Mrs Obama, but really. A teenager cannot function on an 80 calorie yogurt cup and an apple.

And that was the biggest thing the release of this inverted pyramid came with, telling us to eat whole foods, not processed foods. Some of the restaurant food out there is fine (I dont consider fast food a "restaurant"), but many have started to use Sysco Systems and U.S. Foods, etc. as a supplier. It's why so many places that used to not be bad are now all tasting the same...mediocre. It's all packaged, pre-cooked, portioned, etc..

Part of how we got fat again was entertaining my dad after mom died last May. He loves to eat out, and I was kind of in a "screw it" mode when she died and didn't feel like cooking anymore. So we started eating out regularly with my dad to keep him busy on nights he didn't have other activities. He went back down to snowbird in FLA (lives next door in summer here) and we actually felt relief that we didn't have to go out to eat! I mean, after a while there are only so many restaurants to go here and most of them are not stellar. We had grown tired of them, and now my interest in cooking is starting to come back.

School lunches...man...when I was a kid I was envious of those "poor kids whose mom apparently cant feed them". My mom didn't cook stuff like eggs and breakfast meats for me...cant remember exactly what she fed me, like with everything else, I loved my mom (once I turned 18 and left home!) but she wasn't much of a cook, so I literally dont have those "mom used to make the best" memories. I probably got cereal, maybe oatmeal. But getting off that school bus and walking in to the school to smell all that great food, cinnamon toast, etc....man I wanted to be "poor" so bad so I could get that stuff!