Re: Carbs and Cholesterol.

On Thu, 25 May 2006 15:04:21 +0300, Matti Narkia <mna@xxxxxxxx> wrote:

OOn Wed, 24 May 2006 19:13:26 +0300, "Juhana Harju"
<shantigiriorama@xxxxxxxxx> wrote:

And yes, I am aware that Cretans consume a huge amount of olive oil. I agree
that consuming high amounts of olive oil is relatively safe but I don't
think that it is ideal. Just consider the postprandial effect of high olive
oil meals on arteries.

http://www.webmd.com/content/article/13/1728_55672.htm

This is a small preliminary study, which was not published, but
presented at a meeting. But assuming that the results are real and
repeatable, it seems that the bad thing is the absence of omega-3
fatty acids from the meal. Both canola oil and olive oil have high
amount of monounsaturated fatty acids, mostly oleic acid, canola oil
about 59-72% depending of the type of canola oil, and olive oil about
68-73%. The main difference is that canola oil has some omega-3 fatty
acids, alpha-linolenic acid, and olive oil has practically none.

Also, it seems that the authors either knew or assumed, that bread
could not be the reason for blood vessel constriction. Is that a fact
or just their assumption? Whrther it was or not, the omega-3s, still
seemed to prevent the constriction, and olive oil does not have
omega-3s.

The Cretan traditional diet contained large amount of alpha-linoleic
acid from various sources, therefore the Cretans probably got also
alpha-linolenic acid from almost every meal, which contained olive
oil. Because they almost always got omega-3s with their omega-9s, the
latter (or absence of omega-3s) probably did not harm them. Perhaps
the phenolic compounds in olive oil gave to the Cretans instead some
additional benefit?

Would be interesting to know whether the researchers in this study
used extra virgin olive oil or not and cold pressed canola oil or not.

I heve always thought that especially cold pressed canola oil is a
good alternative to extra virgin olive oil in many cases, but even if
the results of this new study are real, I have some doubts about
canola oil in cooking (mainly frying), because alpha-linolenic acid
does not tolerate high temperatures very well and could generate some
toxic substances when heated.



--
Matti Narkia
.

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