And here is a new post, in which I try to simply things to a very basic level ("typo" errors corrected):
Most of you probably don't realize this, but it appears as if no on
point experiment has been conducted. Instead, all the assertions being
proclaimed by various "experts" are based upon "markers." Many of you
are probably unfamiliar with the scientific terminology, and so I will
try to make it easy to understand. One problem is that there is no
"trans fat" hypothesis, and therefore I can only respond to the claims
that are prevelant today in the USA.
1. Canola oil is now being called one of if not the healthiest "all
purpose" dietary oils you can consume.
2. Partially hydrogenated oil, even if it is canola oil, however, would be considered very
unhealthy by the "experts," because it contains what they call "trans
fat," though this is ill-defined (many foods contain trace amounts, for
example, and so at least it would be necessary to state a threshold
amount that is dangerous).
3. A simple experiment could be done to determine what the scientific
reality actually is: one group of animals typically used in these kinds
of experiments would be given diet of 25% canola oil - of the kind that
most Americans are consuming now, while another group would be fed 25%
partially hydrogenated canola oil product - a margarine produced by a
major food company, and purchased from a major supermarket.
4. If the animals fed the margarine live as long or longer, then there
would be direct evidence that demonstrates that this claim about "trans
fat" needs reformulation, at the very least (and is likely to be
nonsense), though it is impossible to discuss it in a truly scientific
context until those making the claim put forth formal hypotheses,
without which there is no way to know what should be tested, because it
is unclear what is being said to be causative, and at what threshold
amount this occurs.
5. Since "saturated fat" is considered "bad" as well, a third group of
animals could be fed fresh coconut oil. This group would likely live
the longest and have the best health. The reason is that the causative agent, as
the molecular-level evidence demonstrates, is free radical mediated
damage and dysfunction, not whether an unsaturated fatty acid possesses
a double bond that has a "kink" in it.
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