Using oil instead of animal fat ?

[wheels]

Many thanks both.

Phil

[Mogwyth]

Not posted for a while, but this is a topic close to my heart

Just under a year ago my GP diagnosed me with Hypothyroidism and very high cholesterol >10, I was put on Statins for the cholesterol and he referred me to a consultant for the Hypothyroidism. Long story short, the blood tests done at the hospital showed my cholesterol to be under 4, these were repeated to confirm this and I was taken straight off the Statins and the GP got a curt letter from my specialist, make sure blood tests are done fasted, yes my levels were artificial high because of something I had eaten before the original tests were done.

[Don Logan]

I was tested after fasting and it was 8+, the doctor told me that I was not to sit still for more than 20 minutes at a time or else I might set (Only joking!)

Lots of interesting stuff from you all, I shall read and digest thoroughly.........sorry I had to just move again I was beginning to thicken and set
I feel that I need to try and do something along with the statins, but animals and their fats are tasty !
Night all !

[Ianinfrance]

Hi Don,

You said

I feel that I need to try and do something along with the statins,

.

Obviously we are all responsible for what we do with and to our own bodies - and recent changes in the way in which the NHS "allow" patients access to their own records are a very welcome improvement. Here, the specialist dictates your notes in front of you and goes through them with you to make sure you understand them, has them typed up while you wait in the waiting room with a cup of coffee, and then gives them to you together with xrays, scanner pictures or whatever. He then sends a copy of your report to the doctor who referred you.

Anyway... the reason I said the above is because it would be absolutely wrong of me to tell you what you should or shouldn't do. However, having been on statins (with no disagreeable side effects whatsoever) for over 12 years now, I can say that thanks to the statins, the amount of animal fats I eat seem to have no effect whatsoever on my LDL or HDL levels. However, because my liver function is also less good than it was before I had hepatitis, I do find that there are some other minor problems when I really eat a lot of fat but that's all.

But if you feel you need to make some dietary changes for your own self respect, or whatever other reason, then by all means do so, but I beg of you, don't try switching oil for fat.

[Bangermuncher]

This book may be worth reading,I just found it by accident.
http://books.google.co.uk/books?id=P5Jx ... q=&f=false
It's not the entire book,just a very big preview over several pages and by someone who seems to understand fat in the diet.
As well as many other references to her on the net she has a blog here,
http://jennifermclagan.blogspot.com/
Read some of the reviews.

[Jogeephus]

We had an Italian dinner last night and this subject was the topic of one of our conversations. Consensus of the group was moderation as stated. One of our visitors was from Italy and is pushing 78 and doesn't look a day over 60 and his advice to us was to "eat things closer to the earth". He did not mean omitting pork or pork fat but to stay away from the "man made" things. Then the subject of butter and margarine came up and ironically I found this today which pretty well sums up this conversation as well and thought ya'll might find it as interesting as I did. Of course, I had had copious amounts of red wine along with my statins so maybe you won't. (probably not totally accurate but it was an interesting e-mail)

Margarine was originally manufactured to fatten turkeys When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back. It was a white substance with no food appeal so they added the yellow colouring and sold it to people to use in place of butter... How do you like it? They have come out with some clever new flavourings..

DO YOU KNOW.. The difference between margarine and butter?

Read on to the end...gets very interesting!

Both have the same amount of calories.

Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.

Eating butter increases the absorption of many other nutrients in other foods.

Butter has many nutritional benefits where margarine has a few and only because they are added!

Butter tastes much better than margarine and it can enhance the flavors of other foods.

Butter has been around for centuries where margarine has been around for less than 100 years .

And now, for Margarine..

Very High in Trans fatty acids.

Triples risk of coronary heart disease . Increases total cholesterol and LDL (this is the bad cholesterol) and
lowers HDL cholesterol, (the good cholesterol)

Increases the risk of cancers up to five times..

Lowers quality of breast milk.

Decreases immune response.

Decreases insulin response.

And here's the most disturbing fact...... HERE IS THE PART THAT IS VERY INTERESTING!

Margarine is but ONE MOLECULE away from being PLASTIC... and shares 27 ingredients with PAINT

These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).

You can try this yourself:

Purchase a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:

* no flies, not even those pesky fruit flies will go near it (that should tell you something)

* it does not rot or smell differently because it has no nutritional value ; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is nearly plastic . Would you melt your Tupperware and spread that on your toast?

[Bangermuncher]

Must be why I'm still alive then.
I don't eat margarine or turkey

[Don Logan]

Some fact and fiction in the marg/butter email my friend.

See here - http://www.truthorfiction.com/rumors/b/ ... garine.htm

[Don Logan]

OK, I bottled the oil and used hare and belly pork for this years first bangers, they`re in the fridge awaiting brekky tomorrow !


MMMmmmmmm can`t wait, the patty I tried for seasoning was delicious

[wheels]

On the subject of substituting fat with oil, I came across this today:

http://cat.inist.fr/?aModele=afficheN&cpsidt=14680047

It may be of interest.

Phil

[Don Logan]

Cheers Phil !

5% O.O. instead of 33.3% of the pork fat Hmmmm.

[Ianinfrance]

Hi Don,

(Edited and recalculated after re-reading)
I think maybe my reading of that text is different to yours. Though I'll be the first to admit that I may be wrong.

I got the impression that using 5% of olive oil was with respect to the lean meat was designed to be used in place of one third of the fat.

So if a salami normally used - say - 130 gm fat and 870g of lean pork (as they suggest), then they could use 43 g oil, 87 g fat and 870g of meat (as before).

[Don Logan]

I`m with you Ian and it does look odd the way I posted it, I took it as 5% of the total "weight" of the recipe..............I think .....