Re: fats used to replace trans fats are dangerous

Ron:

1. Why don't you tell us, since you think this is an important study,
how many MI's there were in the palm vs. the soybean groups?

2. What about all the studies that suggest the opposite? Should a
person add them up, and whichever category has more, that is what one
should follow? Or should a person begin by a molecular-level
understanding, and then work up to the tissue/organ level, and finally
to "epidemiological studies?" Or do you propose something else?

3. The study you cite does not control for antioxidant content, which
is important, because both oils are rich in unsaturated oils. I could
do the same experiment and get the same results. How? By using the
best quallity soybean oil and the worst quality palm oil.

4. If saturated fatty acids are to blame, how are the millions of
Asians consuming large amounts of coconut oil (which is 92% saturated
fatty acids) not dropping dead like flies from MI?

5. Have you ever even considered the possibility that highly
unsaturated fat sources (including palm and lard) are potentially very
dangerous, whereas something like coconut oil is not? Or is this a
thought that you cannot tolerate on any level?

.

Relevant Pages

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