Taka, I don't eat any fish regularly except lean fish/shellfish. Examples: cod, pollock, perch, tilapia, whiting, crab, tuna, scallops, lobster, oysters, squid, eel, etc. I don't eat things with canola oil, soybean oil, safflower oil, corn oil, rapeseed oil, cottonseed oil, peanut oil, flaxseed oil, etc.
Jamie, I don't know what type of vegetable oil they used to fry the food in the study, but I think the combination of omega-6 and high-carb is dangerous, because too much carbs cause small dense LDL and the omega-6 cause the LDL to oxidize more readily.
There is all sorts of evidence that carbohydrates (esp refined ones) cause health problems. Read Gary Taubes book. Also Weston Price. When people switched from primitive diets to modern diets with refined sugar and white flour, they suffered all kinds of chronic diseases. We can't write all these off as a result of PUFAs, since they were not all using them.
The effects of oxidized cholesterol won't occur on a low-carb diet, because the LDL cholesterol will be large and fluffy, not small and dense. So, even if you eat more PUFAs from pork and fish and so forth, it won't cause heart disease. When we combine carbs and omega-6 vegetable oils, that is a deadly mix. I think we can all agree on that.
Insulin causes damage to the body. Read Ron Rosedale for more information: "Insulin and its Metabolic Effects." I think he mentions one study where they injected insulin into dogs, and they rapidly developed severe atherosclerosis. Insulin does not do good things for your body, esp if you are eating frequent meals exposing yourself to it. If you ate 3 meals or less, with no snacking, like HSWC, it might be OK.
I don't believe that cooked meat is a problem. Those claims seem to be based on epidemiology, not actal science using humans. We need to isolate carbs in the diet from the meat. You can't blame the meat when there were also carbs. If the sausage and eggs by themselves cause the same problem, then we could say those are bad. Otherwise, you could only blame the meal as a whole, with carbs and oils.
There is oxidized cholesterol in butter, cheese, yogurt, etc. I am not going to cut the sides off butter, to avoid those small traces. Also, I think hard fats won't oxidize as fast, because chemical reactions are slowed down. If you want to boil your meat, that's your choice. I just say that the carbs might be a part of the problem. We need very little glucose and we can make glucose from protein and fat any way.
Please search for gluconeogenesis. |
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