fats, animal fats, conjugated linoleic acid- -con
Thought I’d post something on fats again, starting with a cut & paste job from
the BB involving one of the favorites, joachim:
Axel, response
Posted By: joachim, AB- <ehvoss@…
Date: Thursday, 13 December 2001, at 9:29 p.m.
As you probably know grass fed meat contains 300 - 400 % more CLA (conjugated
linolic acid) than animals fattened on grain. Grass fed animals convert dietary
linoleic acid (obtained from grasses) into CLA in their digestive tracts.
Humans, unable to make this conversion, must obtain CLA from beef and lamb in
their diet. On March 15th 2001, the SCI Oils and Fats Group conducted a
conference “Conjugated Linoleic Acid: Emerging Nutrient of the 21st Century?”
Quote:
The final lecture was a critical assessment of the health benefits of CLA by Dr
J.C. Stanley (Lincoln Edge Nutrition, England). He noted that the health
benefits claimed for CLA and determined in animal studies include an anti-cancer
activity, a lowering of blood lipids, retardation of the development of
atherosclerosis. It is believed to lower blood glucose, improve immune function,
decrease body fat, increase body protein and body mass.
As for the EFA ratio, grain fed beef can have an Omega 6 to 3 ratio higher than
20:1. Grass fed beef usually has an Omega 6 to 3 ratio of 3:1.
eating the whole cow (holy cow!)
Posted By: Axel O+ <a.hultman@…
Date: Friday, 14 December 2001, at 11:16 p.m.
In Response To: Axel, response (joachim, AB-)
Yeah! Thanks man! I purchased some CLA pills this summer… they are good if I
swallow enough of them but they are more money out of my wallet…
What you wrote totally makes sense. I’ve been laying off the CLA since September
(I wanted to gain winter fat for Minnesota’s cold). Duck fat makes me feel
overwhelmed, I think it is too high in omega-6, it makes me feel super
energized, like chicken fat I’ve had that was grain-fed. Duck is high-energy,
but unbalanced, you know? The beef-suet rendered LARD has never, ever
disappointed me. I always feel happy, energized, light, and strong! It’s
incredible, the difference in endurance and strength. I like to eat the strips
of skin left over after rendering out the fat, “beef rinds” I call them. CLA is
right! I lose body-fat (adipose) while eating lots and lots of beef meat, beef
organs and beef FAT if I’m not careful! Part of the reason I suppose is that I
feel like going out after work and hitting the weights in the gym, and sometimes
I like to work it hard! All the while that beef FAT! is circulating in my
bloodstream and being absorbed ever-so-discreetly from my digestive system…
like working from a nuclear power generator! Much different than the vegetarian
meals of squashes… millets… rice dishes and chocolate bars [gasp!] I’ve
worked off of. I love the big mammals. Now that I’ve been doing it for 2-3
months I’ll never go back… in retrospect, the fat IS a legitamate part of the
flesh, the epidermis is the largest organ on the body, and the precious
liquid-gold high-octane fuel from that organ is as valuable to me as the
muscle-meat. We evolved to love the taste of the animal fat, and now I see the
wisdom of our taste buds. Eaten with barely any insulin-provoking carbs of
course! And isn’t the room-temperature-solid animal fat used in pemmican and/or
other traditional meat preparations? Sometimes I go to work immediately after an
animal flesh meal high in animal FAT! and can’t hide the smile that keeps
bubbling up within me… I think my co-workers suspect I’m doing herbs and/or
psychoactives or dipping into the pharmaceuticals. Sometimes I have a hard time
believing it’s just the food too!
Me on 12/31/01 again:
Well, my success with fats is continuing. My mayo is fantastic; now that I have
an acceptable mayo recipe I am making pre-batches of the acid-egg-flavor mixes
for four cups of oil now, makes the home-made mayo sessions more productive what
with the blender, cup, oily clean-up job and all. Yes, the mayos are good. I
like to use a blend of mostly olive oil, walnut oil and flaxseed oil to get a
good balance on the omega fats and monos. The animal lard is what really makes
for a happy, healthy day. Our ancestors must have been truly living in STYLE,
being physical athletes for the most part, eating fresh kills that were as
natural as can be (grass-fed… imagine that!) and eating without any
brainwashed reservation any and all organs and fats they could grab from the
steaming carcass… the amount of joy that has been revealed to me (and keep in
mind there are periods of DAYS in which I do not have herbs… legal or no which
induce euphoric states–actually I haven’t had any cannabis sative indica for
over a month) is surprising, no doubt I will be eating the fat of the
well-treated primarily grass-fed mammals for some time. I love my grass-fed
farmer. The CLA as I mentioned in the BB post is really energizing, not only are
the low-carb authors absolutely correct about the animal-based high-fat diet
being conducive to excess body fat loss, but the energy that can be gained from
the healthy animal fat is a source of constant support physically, emotionally,
mentally and therefore spiritually. I’m glad that I can refer to web-sites such
as eatwild.com for info on fats and the animal FATS! (as in LARD!) that are
ANTI-CARCINOGENIC, body-trimming HEART-HEALTHY brain-BOOSTING preferred source
of energy (i.e. FUEL). Oh, BTW in the craze to reduce free radicals, those
oxidizing substances which destroy our tissues and accelerate aging and weaken
us to disease… did you know that glucose (blood-sugar) “burns”, metabolically
speaking, “hotter” and causes more free-radical production than fats, i.e.
ketone bodies (ketone bodies are the fatty acids that have been broken down into
the usable form of energy that is preferred by such organs as the kidneys,
heart, muscles many brain cells (though SOME brain cells I have read require
glucose, which is synthesized in the state known as ketosis). I should mention
again that while I was investigating into the wide world of animal organs (yum!)
when I was quite new to the hearts (parents never fed me THOSE) I was trimming
them off those little veins and dark blood clots and neuronal tissue (yep,
hearts have lots of neurons in them… Joseph Chilton Pearce is so right!) I
also cut off all the heart fat, the organ fat stored on the outside of the
heart… turns out the heart fat has a higher concentration of saturated fatty
acids (make that: animal saturated FATTY! acids) because that is the preferred
fuel of the mammal heart… SATURATED FATTY ACIDS. And I was fool enough to
throw away five pounds of lamb heart fat… so sad. And I was so glad last
summer when I unwrapped that one huge buffalo heart and found the heart fat had
been cut off… glad because I “saved money” by weight. Silly me. Those damn
fuckers have fooled us into thinking that fats are our enemy, that fats are the
cause of so much cadiovascular disease (CVD), that it is fats that are the
culprit for our ills… especially animal fats, in particular the oft vilified
animal fats– the SATURATED FATTY ACIDS. You know, it occurs to me that the
higher the rate of heart disease in America the more funding the American Heart
Association receives… that and I’m sure the medical industries and
pharmaceutical mega-conglomerates have a lot of money to throw around… in ALL
circles of the medical and political communities. Just rambling on as I usually
do… don’t mind me.
Oh, BTW I’m unsure what today’s “ideal” cholesterol level is, but I remember it
used to be the good ‘ole 180… that was the magic number, wasn’t it? And then I
read from several sources how in an epidemiological analysis (epidemiology
means: n. The branch of medicine that deals with the causes, distribution, and
control of disease in populations, so says American Heritage College Dictionary)
of cholesterol levels 180 has a higher rate of diseases than far higher (and
often considered “unhealthy”) levels of blood-serum cholesterol levels.
I’m now going to quote from page 305 of my new Christmas present book,
“Nourishing Traditions” by Sally Fallon and Mary Enig, Ph D:
“Americans are being saturated with anti-cholesterol propaganda. If you watch
very much television, you’re probably one of the millions of Americans who now
has a terminal case of cholesterol phobia. The propaganda is relentless and is
often designed to produce fear and loathing of this worst of all food
contaminants. You never hear the food propagandists bragging about their product
being fluoride free or aluminum free, two of our truly serious food-additive
problems. But cholesterol, an essential nutrient not proven to be harmful in any
quantity, is constantly pilloried as a menace to your health. If you don’t use
corn oil, Fleishmann’s margarine and Egg Beaters, you’re going straight to
artherosclerosis hell with stroke, heart attack and premature againg– and so
are your kids.
The numbers game is the biggest weapon used by the anti-cholesterol centurions
to frighten the populace into a diet fit only for a zebra. These commanders have
decreed that the magic number is 200 (mg. per deciliter) for blood cholesterol ,
and the lower the reading the better. But the recent exhaustive studies have
shown that 250 is a level not associated with any increase in cardiovascular
disease. Furthermore, the “lower-the-better” rule is not only bad science but
very dangerous advice. Extremely low cholesterol readings, those in the lower
10% of the population, have an increased mortality rate from all causes. “From
all causes” means accidents, cancer, strokes, lung or kidney disease, etc.
–William Campbell Douglass, MD “Eat Your Cholesterol”
And keep in mind that for decades it was margarine, that vegetable-oil
(vegetable-oil industry anyone?) with the brand-new man-made artificial
substance: trans-fatty acid, margarine that was recommended as a
“hearty-healthy” alternative to artery-cloggin heart-attack bait old fashioned
BUTTER! Butter is full of saturated fat, so it MUST be bad for us! This is why I
refer to the nameless ones as “damn fuckers”. The epidemiological evidence
existed in the 19th century through 1920… after WWI, and what industries rose
to power? What new technologies emerged? This is not a simple case of innocent
errors, people.
Duh duh duh duh… duh.. duh.. duh… Duh!!! “The Truth is Out There”– I don’t
think it’s aliens and monsters we should be afraid of.
Axel O+ secretor with a strong brain/mind and heart.
P.S. this public-service e-mail brought to you by the energy through me from a
2.5 ounce cholesterol-rich emu-liver sauteed in duck-fat with a generous serving
of home-made EFA-balanced mayonaisse.