My fat notes :]

Chelseazavala

Bad fats: Canola oil,hydrogenated oils,margarine and substitute butters.

Good fats that burn fat: Real butter,whole eggs,raw nuts,avocados,olive oil,coconut oil c;

albayin

Bad fats: Canola oil,hydrogenated oils,margarine and substitute butters.

Good fats that burn fat: Real butter,whole eggs,raw nuts,avocados,olive oil,coconut oil c;

any supporting document on canola oil being bad and olive oil being good? My research told me tha oilve oil has more saturated fat content than canola. It's only "healthier" if comparing with butter and other animal fats...

Beg to be proved wrong...

Chelseazavala

Bad fats: Canola oil,hydrogenated oils,margarine and substitute butters.

Good fats that burn fat: Real butter,whole eggs,raw nuts,avocados,olive oil,coconut oil c;

any supporting document on canola oil being bad and olive oil being good? My research told me tha oilve oil has more saturated fat content than canola. It's only "healthier" if comparing with butter and other animal fats...

Beg to be proved wrong...

It was from a video but I didn't research it yet.

Thats why it's in my notes.

Jorra

If you haven't done the research yet to verify this information, you probably shouldn't post it on the forum yet.

Butter has more saturated than unsaturated fat, so I don't understand why that would be a good one. Maybe if you are comparing it to margarine? No, margarine has less saturated fat.

BondBomb

I think you confused your notes with the forum.

neanderthin

Your right on all counts.

Jorra

Your right on all counts.

Prove it.

dwallior3326

I'm currently reading "Winning By Losing" by Jillian Michaels and this is what I can tell you...from the book...

GOOD FATS:
Monounsaturated fats== Olive oil, canola oil, nuts (raw, never roasted), avocados
Omega-3 which is a polyunsaturated fat== salmon, flaxseed, walnuts, almonds
Recently "accepted" as having health benefits are some saturated fats found in meat, dairy, and other animal products

BAD FATS:
Bad fats are typically "man-made" fats are produced by hydrogenation of oil.
Examples are: Margarine, chips, cookies, even some salad dressings...think packaged.
Avoid anything that involves hydrogenation or even partial hydrogenation.

servilia

If you haven't done the research yet to verify this information, you probably shouldn't post it on the forum yet.

Butter has more saturated than unsaturated fat, so I don't understand why that would be a good one. Maybe if you are comparing it to margarine? No, margarine has less saturated fat.

I'd rather have butter and lard over hydrogenated oils and margarine any day.
Saturated fat is not "bad" fat.

neanderthin

Your right on all counts.

Prove it.

Prove what exactly, be specific and please back up your argument with some facts, not just your opinion.

Jorra

Your right on all counts.

Prove it.

Prove what exactly, be specific and please back up your argument with some facts, not just your opinion.

I was just stating that I didn't understand why certain ones would be considered good.

If you could prove how "your right on all counts," that would be great.

Jorra

If you haven't done the research yet to verify this information, you probably shouldn't post it on the forum yet.

Butter has more saturated than unsaturated fat, so I don't understand why that would be a good one. Maybe if you are comparing it to margarine? No, margarine has less saturated fat.

I'd rather have butter and lard over hydrogenated oils and margarine any day.
Saturated fat is not "bad" fat.

Oh definitely, the notes just aren't clear about what makes these fats good or bad. I don't know what their basis for evaluation is.

neanderthin

Your right on all counts.

Prove it.

Prove what exactly, be specific and please back up your argument with some facts, not just your opinion.

I was just stating that I didn't understand why certain ones would be considered good.

If you could prove how "your right on all counts," that would be great.

I was agreeing with her assessment. You on the other hand said she was wrong, so a reason would be good, and saying margarine has less saturated fat is not a good platform to preach from. Are you saying hydrogenated veg oil is better? that coconut oil being 92% saturated fat is death in a nice looking nutshell. j/k.

Jorra

I was agreeing with her assessment. You on the other hand said she was wrong, so a reason would be good, and saying margarine has less saturated fat is not a good platform to preach from. Are you saying hydrogenated veg oil is better? that coconut oil being 92% saturated fat is death in a nice looking nutshell.

I wasn't saying margarine was better, I was just trying to figure out the basis for evaluation of this list.

If you could prove why these fat sources are categorized the way they are, I think it would be beneficial to all of us, including the OP.

whisperingdragon

Anything in moderation..

Jorra

Anything in moderation..

This. I like this.

neanderthin

I was agreeing with her assessment. You on the other hand said she was wrong, so a reason would be good, and saying margarine has less saturated fat is not a good platform to preach from. Are you saying hydrogenated veg oil is better? that coconut oil being 92% saturated fat is death in a nice looking nutshell.

I wasn't saying margarine was better, I was just trying to figure out the basis for evaluation of this list.

If you could prove why these fat sources are categorized the way they are, I think it would be beneficial to all of us, including the OP.

The easy answer is their natural, but it's a very complicated subject with mucho research and grant money to maintain the status quo.

If you or anyone has a specific question I'd be happy to give a reasonable explanation based on my understanding, which is again based on my own research over the last 5 years, which is also based in science, and not necessarily the first page of google. lol.

summalovaable

I don't think its complicated research, lol the way I look at it.. If it was taught in my first year bio class it's as basic as it gets

Jorra

The easy answer is their natural, but it's a very complicated subject with mucho research and grant money to maintain the status quo.

If you or anyone has a specific question I'd be happy to give a reasonable explanation based on my understanding, which is again based on my own research over the last 5 years, which is also based in science, and not necessarily the first page of google. lol.

I like answers that are based in real scientific research. I don't have any real specific questions though, I was just picking on the OP for posting completely un-researched facts out of any kind of context.

manjingirl

I was agreeing with her assessment. You on the other hand said she was wrong, so a reason would be good, and saying margarine has less saturated fat is not a good platform to preach from. Are you saying hydrogenated veg oil is better? that coconut oil being 92% saturated fat is death in a nice looking nutshell.

I wasn't saying margarine was better, I was just trying to figure out the basis for evaluation of this list.

If you could prove why these fat sources are categorized the way they are, I think it would be beneficial to all of us, including the OP.

The easy answer is their natural, but it's a very complicated subject with mucho research and grant money to maintain the status quo.

If you or anyone has a specific question I'd be happy to give a reasonable explanation based on my understanding, which is again based on my own research over the last 5 years, which is also based in science, and not necessarily the first page of google. lol.

I'm interested in the basis for the classification of fats into "good" and "bad". Can we have a definition for "good" and "bad" please, with a reference or 2 that I can have a look at. Thanks.

Jorra

I don't think its complicated research, lol the way I look at it.. If it was taught in my first year bio class it's as basic as it gets

I think human physiology is very complicated and highly funded research.

neanderthin

I'm interested in the basis for the classification of fats into "good" and "bad". Can we have a definition for "good" and "bad" please, with a reference or 2 that I can have a look at. Thanks.

Good or bad needs context first of all, and in that respect there are no good or bad fats just the wrong fat and in the wrong proportions.

But, for comparison purposes we argue that canola oil is better than olive oil, which Jorra eluded to because canola has less saturated fat. Makes sense right, canola is a North American oil and has actually marketed itself as having less saturated fat, by half, more monounsaturated fat and 10X more omega's that olive oil, nice platform to preach from considering it's in the best interest of NA to sell this product, but has it sold off the shelves over the last 10 or 15 years and made a dent in olive oil sales, no, and why.

Maybe people aren't buying into it because of the conflicting research that leaks out and hits mainstream media from time to time. Anyway, the first point, canola has less saturated fat. That comment has a generation of dogma surrounding it and if someone is in their 20's, it's law that saturated fat is bad and is a major cause of heart disease, obesity etc. In reality saturated fat is found in every single, without exception, fat sources on the planet. And the proportion of that saturated fat will have a direct matrix connection for the survival of that source whether it is a coconut, avocado, fish, broccoli, wheat, chicken, egg, etc based mostly on it's geographical and natural surrounding that dictate a thriving survival rate and evolution, it's natural for whatever amount of saturated fat finds it's way into that particular food stuff. Anyway, to address the amount of saturated fat in olive oil. It's more of a sub tropical plant where saturated fat would be found in greater quantity as opposed to a more temperate climate where we find the rapeseed (canola) The increased saturated fat is for stability and stiffness in plant leaves. Saturated fat also is the least effected by oxidation, in other words it doesn't go rancid as easily when in contact with light, heat or oxygen. (Oxidation by the way, is why we get heart disease, it increases inflammation and creates free radicals within our cell membranes.)

For cooking purposes the higher the saturated fat content the less likely the oil will oxidize, so in that sense the olive oil is more stable. We'll skip the monounsaturated fat for a moment and go to the omega's or polyunsaturated fat. Canola has 10 times more omega's than olive oil, yup that's great, except it's mostly omega 6 and these oils should never be in contact with light heat or oxygen, period, and it's the reason why their hard to get in nature and why we should only consume the foods where these essential oils preside nicely protected from the elements. Humans should get about 4 or 5 % of their total energy from these omega sources (omega 6's and omega3's), to which we have over the course of thousands of years in a ratio of 1:1 ideally, but over the last 100 years that ratio has increased to about 20-30:1 from consuming mostly refined vegetable oils that have high concentrations of polyunsaturated fats (omega 6's) and contribute to about 30% of caloric energy, that in and of itself is very dangerous for the simple fact that this imbalance causes inflammation and the reason the push by the gov't to include omega 3's in just about every packaged product on the market, to get that ratio back to a reasonable balance, god forbid they call for a reduction of grain oils. Nuts, seeds, fish and leafy greens is where we naturally got our omega's and in miniscule amounts. Canola isn't bad when compared to soy, corn, sunflower etc, but that 23% is nothing to brag about when all of this is taken into consideration. Also it's the reason why ghee, duck fat, goose fat, coconut oil, palm oil and most traditional fat sources that indigenous peoples have cooked with for eons have recently have seen the way of the dodo bird with this modern idea that saturated fat is bad while all the time feeding people very high proportions of omega 6 polyunsaturated fat. If you google omega balance you can find some insight into this. Anyway considering the canola is a refined hybrid oil from rapeseed and is a refined oil (not good) is in no way, shape or form better than Extra Virgin Olive oil.

servilia

Thanks for that info neanderthin