Guest guest Posted January 7, 2003 Report Share Posted January 7, 2003 In a message dated 01/07/2003 3:15:38 PM Eastern Standard Time, santbrown writes: > I have heard different opinions on the use of this. What exactly is Canola and where does it come from? Robin in NC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2003 Report Share Posted January 7, 2003 People have developed high bad cholesterol simply from not eating enough good fats. Good fats combat bad fats and help lower your LDLs. A diet with just the right amount of HDLs found in mono and poly unsaturated fats is a must. Warmly, Allison --- Ron McClure <rlmftw wrote: > Someone asked about " good fat. " > > My cholesterol level was 189 when it was last > checked > a couple months ago (I was still eating meat, dairy, > eggs, etc at that time). At that level I am still > depositing plaque on the inside of my arteries--not > at > the same rate as someone with a cholesterol level of > 220 or 400, but still depositing nevertheless. > > I would rather have a cholesterol level of 150, > which, > statistically speaking, is almost absolute insurance > against cardiovascular trouble of any kind. But my > real goal, wish, prayer, is to one day achieve a > total > cholesterol level of 100 to 120. At this level the > plaque built up in my arteries over the past 59 > years > of destructive eating may begin to actually be > reabsorbed. By keeping my cholesterol level below > 120 > I can actually reverse heart disease! > > Now why would I want to eat any fat whatsoever if my > blood cholesterol level is currently 189? My body > is > telling me that I eat too much fat, which is being > converted to too much cholesterol! > > In my position, there is no " good fat. " I can get > all > the fat I need to live by eating rice, beans, > veggies > and fruit. Why would I want to eat high-fat, > high-cholesterol junk like eggs, pork, dairy? > > Actually, there is a very good reason for my desire > to > eat those things. They taste good. But at age 59 I > need to consider whether I prefer a temporary good > taste in my mouth, or 6-10 years of health and life. > > What I say; what everybody says; is just opinion. > The > real test is cholesterol level, blood pressure, > weight, and survival. It gets down to life and > death > eventually. > > Ron McClure > > > --- rwhitt1212 wrote: > > In a message dated 01/06/2003 11:40:02 AM Eastern > > Standard Time, > > rlmftw writes: > > > > > > > My simple, general rule is > > > that I can eat any bean, whole grain, fruit or > > > vegetable except seeds, nuts, soy, olives and > > > avocadoes, which are all high fat foods. > > > > But isn't it true that these things contain the > > " good " kind of fat and that > > one should just keep them in moderation not > > necessarily avoid them? I > > understand that fat is fat but one does need some > of > > the good stuff. > > Robin > > > > > > > > [Non-text portions of this message have been > > removed] > > > > > > > > > Mail Plus - Powerful. Affordable. Sign up > now. > http://mailplus. > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2003 Report Share Posted January 7, 2003 Ron, From your posts I think you may be interested in this link: http://www.drmcdougall.com. I agree with you that all this nutrition debate lately is opinion. It just appears that your opinion is quite in line with Dr. McDougall (very low-fat veggie diet that avoids animal products). There's a nice message board on this site I visit often that's dedicated to people achieving weight-loss on such a diet. --or as the people on that board say " it's not a diet, it's a lifestyle change. " I post it here only because it appears to be information you would be comfortable with. If not--hey, delete it Ron McClure [rlmftw] Tuesday, January 07, 2003 11:58 AM Re: Good Fats? Someone asked about " good fat. " My cholesterol level was 189 when it was last checked a couple months ago (I was still eating meat, dairy, eggs, etc at that time). At that level I am still depositing plaque on the inside of my arteries--not at the same rate as someone with a cholesterol level of 220 or 400, but still depositing nevertheless. I would rather have a cholesterol level of 150, which, statistically speaking, is almost absolute insurance against cardiovascular trouble of any kind. But my real goal, wish, prayer, is to one day achieve a total cholesterol level of 100 to 120. At this level the plaque built up in my arteries over the past 59 years of destructive eating may begin to actually be reabsorbed. By keeping my cholesterol level below 120 I can actually reverse heart disease! Now why would I want to eat any fat whatsoever if my blood cholesterol level is currently 189? My body is telling me that I eat too much fat, which is being converted to too much cholesterol! In my position, there is no " good fat. " I can get all the fat I need to live by eating rice, beans, veggies and fruit. Why would I want to eat high-fat, high-cholesterol junk like eggs, pork, dairy? Actually, there is a very good reason for my desire to eat those things. They taste good. But at age 59 I need to consider whether I prefer a temporary good taste in my mouth, or 6-10 years of health and life. What I say; what everybody says; is just opinion. The real test is cholesterol level, blood pressure, weight, and survival. It gets down to life and death eventually. Ron McClure --- rwhitt1212 wrote: > In a message dated 01/06/2003 11:40:02 AM Eastern > Standard Time, > rlmftw writes: > > > > My simple, general rule is > > that I can eat any bean, whole grain, fruit or > > vegetable except seeds, nuts, soy, olives and > > avocadoes, which are all high fat foods. > > But isn't it true that these things contain the > " good " kind of fat and that > one should just keep them in moderation not > necessarily avoid them? I > understand that fat is fat but one does need some of > the good stuff. > Robin > > > > [Non-text portions of this message have been > removed] > > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2003 Report Share Posted January 7, 2003 What about flax seed and flax seed seed oil? Omega-3 fatty acids etc. - instead of, say, Canola, which is Omega-6. Anyone here use it? (Flax seed is in the multi-grain flour which I add to my wholewheat flour for making some of my gread, but I don't buy it separately - yet - and have never used the oil.) best, pat -- PAT (In London, Ontario) Email List: townhounds- (townhounds/) Personal Email: SANTBROWN Personal Webpage: http://www.angelfire.com/art/pendragon/ ---------- * " Until he extends the circle of compassion to all living things, man will not himself find peace. " - Albert Schweitzer * " Don't be afraid. Just start the tape. " - Anne Rice * " I don't do pawprints. " -- Snoopy ---------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2003 Report Share Posted January 7, 2003 There's a lot of debate about heavy flax use on the system. Research it and weigh the pros and cons yourself. I reckon it's a personal choice but one to be made with eyes wide open. As far as cooking and baking...I don't think flax is good at high heat, like canola...But would be a good addition to baked goods. Canola's number ONE benefit is that it is the LOWEST in saturated fat of any other oil. The Omega 6 is icing. Warmly, Allison --- Sant & Brown <santbrown wrote: > What about flax seed and flax seed seed oil? Omega-3 > fatty acids etc. - > instead of, say, Canola, which is Omega-6. Anyone > here use it? (Flax > seed is in the multi-grain flour which I add to my > wholewheat flour for > making some of my gread, but I don't buy it > separately - yet - and have > never used the oil.) > > best, > pat > > -- > PAT (In London, Ontario) > Email List: townhounds- > (townhounds/) > Personal Email: SANTBROWN > Personal Webpage: > http://www.angelfire.com/art/pendragon/ > ---------- > * " Until he extends the circle of compassion to all > living things, man > will not himself find peace. " - Albert Schweitzer > * " Don't be afraid. Just start the tape. " - Anne Rice > * " I don't do pawprints. " -- Snoopy > ---------- > > > > > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2003 Report Share Posted January 7, 2003 It is an oil derived from a mustard seed (I think) in Canada. There is one urban myth out there about it...(literally branded urban myth). It is a very healthy oil when used correctly (not heated for frying, etc). Warmly, Allison --- rwhitt1212 wrote: > In a message dated 01/07/2003 3:15:38 PM Eastern > Standard Time, > santbrown writes: > > > > > > I have heard different opinions on the use of this. > What exactly is Canola > and where does it come from? Robin in NC > > > [Non-text portions of this message have been > removed] > > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2003 Report Share Posted January 7, 2003 Thanks, Allison. More research is needed, I think. Actually, I was alerted to Flax again by an article in today's _Globe and Mail_ - but somehow I couldn't seem to find it on their web page so couldn't send the url along with my query. As you say, it can't be used for cooking (except perhaps in baking) and goddessonlyknows what it tastes like for salads. We use olive oil for salads and cooking, in moderation of course ;=) But ain't that just the key to healthy living?--everything in moderation :=) Now to put theory into practice, there's the trick . . . Thanks again for the tactful warning. Best, pat -- PAT (In London, Ontario) Email List: townhounds- (townhounds/) Personal Email: SANTBROWN Personal Webpage: http://www.angelfire.com/art/pendragon/ ---------- * " Until he extends the circle of compassion to all living things, man will not himself find peace. " - Albert Schweitzer * " Don't be afraid. Just start the tape. " - Anne Rice * " I don't do pawprints. " -- Snoopy ---------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2003 Report Share Posted January 7, 2003 > What exactly is Canola > and where does it come from? Robin in NC > Canola is rape seed oil, expressed from rape seed grown in western Canada. They figured they could market it better if they didn't call it that, though ;=) It is the lowest in saturated fat - six per cent - and is widely used here. However, there are muttering against it here and there in nutritional circles. I haven't been following it closely because we prefer to use olive oil (tastes better anyway), but it's something to do with Omega-6 fatty acids in it - which we need to reduce. That help? Best, pat --- PAT (In London, Ontario) Email List: townhounds- (townhounds/) Personal Email: SANTBROWN Personal Webpage: http://www.angelfire.com/art/pendragon/ ---------- * " Until he extends the circle of compassion to all living things, man will not himself find peace. " - Albert Schweitzer * " Don't be afraid. Just start the tape. " - Anne Rice * " I don't do pawprints. " -- Snoopy ---------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2003 Report Share Posted January 7, 2003 Sorry, but no it's from rapeseed- which *looks* like mustard, I guess, because it has a yellow bloom. It's sometimes called lear oil - short for low erucic acid rapeseed oil. Sounds tasty, dunnit ;=) best, pat Allison Nations wrote: > It is an oil derived from a mustard seed (I think) in > Canada. There is one urban myth out there about > it...(literally branded urban myth). It is a very > healthy oil when used correctly (not heated for > frying, etc). > > Warmly, > Allison > > --- rwhitt1212 wrote: > > In a message dated 01/07/2003 3:15:38 PM Eastern > > Standard Time, > > santbrown writes: > > > > > > > > > > > I have heard different opinions on the use of this. > > What exactly is Canola > > and where does it come from? Robin in NC > > > > > > [Non-text portions of this message have been > > removed] > > > > > > > > Mail Plus - Powerful. Affordable. Sign up now. > http://mailplus. > > Quote Link to comment Share on other sites More sharing options...
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