It’s Fat, It’s Fat, Sha Mone…May 30, 2012
It’s fat, but it doesn’t make you fat!
“If the USDA were a private organization, I believe that the attorneys general of most states, and the Food and Drug Administration, would prosecute it for violations of consumer protection laws.”
~ Edward Siguel, Essential Fatty Acids in Health and Disease
I recently ragged on the lowly little soy bean and the big, bad USDA. I thought I’d continue ragging on the USDA, but also on a positive note sing the praises of some of my favorite fat foods. (This may take two or three posts.)
First, Weird Al is one of the most talented folks around. He’s skinny. He can make fun of anything. (But if he really looked like this, it wasn’t because of butter, olive oil or coconut. 😉 Second, the USDA deserves the ragging because of their continued rudeness toward perfectly respectful foods we all love. Their continued deception is shameful and while my little blog will never hope to be a David against the government Goliath, I can share lovely and wonderful things about foods you probably thought you shouldn’t be eating. So here we go – starting with oils:
If you haven’t been scared back to butter by margarine and other fakes loaded with trans, partially hydrogenated, and polyunsaturated fats, it’s time to hear about how great it is.
- Aside from containing about 12% lauric acid, the immune-protective element in mother’s milk, butter is full of very good things, like vitamins, minerals, CLA, Oleic acid and more.
- Butter enhances your store of these good vitamins unlike margarine which actually blocks them.
- Butter is about 80% good fat and contains short-chain fatty acids which don’t store easily as body fat. Good fats also makes you burn fat.
- It tastes really, really good – without deodorants and colorings that mask poor taste and even rancidity.
- When butter is mixed with olive oil (another good fat), you can sauté yummy vegetables at higher temperatures. Mix butter with an equal amount of olive oil in a blender (and maybe a little salt) and you have healthy, spreadable buttery goodness (just be sure to store it in the fridge!).
OH, OLIVE OIL!
I love, love, love it and combine it in my cooking with coconut oil and butter. YUMMO! Here we go with what’s great about olive oil:
- Olive oil comes with its own natural antioxidant package – a thousand times more powerful, weight for weight, than vitamin C. While some of these are lost during processing, enough remain to protect the oil from breaking down at high heat.
- It can lower blood pressure without any side effects.
- Oleuropin, a key element in olive oil, inhibits the oxidation of LDL (the bad cholesterol) while increasing the good kind, HDL, by about 7%.
- It is especially protective against breast, endometrial, and prostate cancers because of it activity against neoplasms, new growth on cells that can lead to cancerous cell growth.
- Olive oil inhibits blood clotting, so protects against stroke and heart attack.
- There is much lower incidence of osteoporosis in cultures whose people consume plenty of olive oil.
- The same is true of dementia.
- When you consume lots of olive oil, your cell membranes remain fluid, able to receive nutrients and toss out their cellular garbage.
And now for the best of the best…
THE REALLY COOL COCONUT
“Though eggs have finally emerged from rehab, coconut may get life plus fifty years before we greet it with the enthusiasm it deserves,” writes Fran McCullough in The Good Fat Cookbook. Slandered and defamed by the soy industry, coconut is practically a wonder food. It’s amazing the SANA was so successful. Dr. Mary Enig, the dean of American lipid researchers, considers coconut so valuable it should be considered a conditionally essential fat.
Here is why you need to add coconut to your diet every day:
- Naturally organic, tropical fats like coconut and palm oil are extremely stable and tasty and has been proven as the healthiest of all fats. It protects against many negative conditions such as heart disease and cancer because it’s a rich source of immune system-boosting lauric acid.
- Coconut oil inhibits platelet stickiness, which leads to blood clots, which in turn trigger heart attacks and strokes. No other fats inhibit this except the extremely healthy omega-3 fats like coconut oil. (In Sri Lanka, coconut is used for most cooking, and people consume an average of 120 coconuts a year. They have the lowest rate of heart disease in the world.)
- Coconut is a “low-fat” fat, and it’s the only one: 1 gram is only 6.8 calories, where all other fats are at least 9 calories per gram.
- It stimulates metabolic activity and gives you a boost of energy, and because it’s a medium-chain fat it gets burned right away. (Pigs fed coconut oil actually lost weight – of all animals pigs are closest to humans metabolically.)
- Coconut oil helps control blood sugar.
- It has strong antiviral activity: it’s effective against herpes, hepatitis C, and HIV.
- It is especially valuable for people with low levels of thyroid hormone.
- Coconut oil is the most stable of all fats. It can store on your counter for 2-3 years because it is so resistant to oxidation. It’s also full of antioxidants. (Rancid fats contain the highest amount of dangerous free radicals when consumed; Some margarines and oils contain deodorants to mask this…)
- Coconut has a lot of fiber – three times as much as broccoli.
- It is antimicrobial, antibacterial, antifungal, and anti-inflammatory.
- And as if all that isn’t enough: It prevents wrinkles and premature aging!
3 ½ Tablespoons of coconut oil a day, with meals, will result in weight loss and have other therapeutic effects such as protection from passing germs and some viruses, and give you gorgeous skin and hair as a bonus! Please pass the popcorn!!
Next post: Eggs, fish, and avocado.
OK, now I’m hungry…