Re: An American paradox - sat fat & coronary arteries


monty1945@xxxxxxxxx wrote:
Avoid oxidized cholesterol and you avoid the problem. A highly
saturated fat, like coconut oil, will not oxidize cholesterol. A
highly unsaturated one, like lard (whch is often classified as a
"saturated fat" in various studies) will do this kind of damage,
particularly the way most Westerners use it in cooking.

Will you give it a rest with the lard already? It is NOT a highly
unsaturated fat! It is 40% saturated for crying out loud. It IS
stable and even contains an antioxidant.

Monounsaturated fats are pretty neutral so stop harping on lard, olive
oil, etc. when they CAN resist oxidative damage up to a certain
temperature.

Veggie and seed oils OTOH, ARE highly unstable and polyunsaturated and
should definitely be avoided at all costs. But please, stop slamming
lard and pushing coconut oil all the time. It definitely hurts your
credibility.

.

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