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Fat School

RobertMac

Well-known member
Fats-or lipids- are a class of organic substances that are not soluble in water. In simple terms, fatty acids are chains of carbon atoms with hydrogen atoms filling the available bonds. Most fat in our bodies and in the food we eat is in the form of triglycerides, that is, three fatty-acid chains attached to a glycerol molecule. Elevated triglycerides in the blood have been positively linked to proneness to heart disease, but these triglycerides do not come directly from dietary fats; they are made in the liver from any excess sugars that have not been used for energy. The source of these excess sugars is any food containing carbohydrates, particularly refined sugar and white flour.

'Nourishing Traditions' Sally Fallon with Mary G. Enig, Ph. D.


Calories are calories, Jason????????????????????
 

Jason

Well-known member
Yes Robert they are, but I agree that some have other side effects. You have posted cholesterol information, not weight.

You can gain weight with too many calories from any source.

You can damage your health with the right amount of calories from the wrong source.

I believe if you go back and look I brought up the refined sugars and said I believed they were the most harmful aspects of a diet.
 

graybull

Well-known member
Always terrrific to hear that a few people who produce a food product (beef).......actually understand how it affects human health and diet.

As always.........KUDO's to RobertMac for taking the time......and having the intelligence to educate himself about the REAL nutritional story.
 

RobertMac

Well-known member
graybull said:
Always terrrific to hear that a few people who produce a food product (beef).......actually understand how it affects human health and diet.

As always.........KUDO's to RobertMac for taking the time......and having the intelligence to educate himself about the REAL nutritional story.

Graybull, good to hear from you...hope you and yours are doing well. You are the intelligent one...having learned to avoid this place! :wink: :D

There was a checkoff piece on AgDay this morning...they were bragging on how they are getting fat out of several beef cuts. This is the beef industry admitting to the consumer that beef fat is bad for their health. Question for you checkoff supporters of this...what are consumers going to think when they look at ground beef????????????? Sometimes I believe you people don't realize half our production is ground beef...so goes ground beef, so goes the beef industry. The checkoff is shooting the beef industry in the a$$ and isn't smart enough to know their gun is loaded!!!!!!!!!!!!!!!!!!!!!!!!!!! :mad: :mad: :mad:
 

Jason

Well-known member
Robert, you sell ground beef, what are your customers telling you?

Are they clamouring for more fat?

Can you sell 70/30 at a premium?

I have seen you brag that your burger is 96% lean. That is leaner than nearly anything you can buy at the grocery store.

Don't you support giving the customer what they ask for? If retail beef customers want a choice marbled steak with 0" trim, why wouldn't we give it to them, and tell them the fat content. The marbling fat is 4-9% in a choice steak that has no outside fat. That is equivilant to your extra lean ground beef, 91-96% lean.

In Canada's new food guide, any cut of beef with less that 10% fat is considered lean and has the support of the medical community. It's easier to get doctors on board if we adress their concerns instead of making claims that a person can eat any amount of beef and never gain weight from it.
 

RobertMac

Well-known member
Jason said:
Robert, you sell ground beef, what are your customers telling you?

They unanimously love it. Always telling me how much better it is than what they buy at the grocery store.

Are they clamouring for more fat?

My customers buy my beef for health reasons and understand the value of animal fats in their diet...and they have to constantly listen to me educating them. :wink:

Can you sell 70/30 at a premium?

My cattle are 100% forage raised...no grain (starch carbohydrates), so they don't get fat enough for me to be able to make 70/30! :eek: Notice the similarities...excess starch carbs in the diet to make both cattle and humans obese!! :shock:

I have seen you brag that your burger is 96% lean. That is leaner than nearly anything you can buy at the grocery store.

When I learned the truth about fats, I changed...I now do a better job finishing.

Don't you support giving the customer what they ask for?

Yes, I do...that's why I've been sold out for 5 months and get inquiries every week.

If retail beef customers want a choice marbled steak with 0" trim, why wouldn't we give it to them, and tell them the fat content. The marbling fat is 4-9% in a choice steak that has no outside fat. That is equivilant to your extra lean ground beef, 91-96% lean.

In Canada's new food guide, any cut of beef with less that 10% fat is considered lean and has the support of the medical community. It's easier to get doctors on board if we adress their concerns instead of making claims that a person can eat any amount of beef and never gain weight from it.

I think I said to eat all the meat they want in the context of a balanced diet based on the Palio diet that our genes developed on(60-70% calories coming from meat). Not the grain based diet that the Fed. government and diet dictocrats recommend that has proven itself wrong over the past 30 years and continues to prove wrong with continued obesity
 

RobertMac

Well-known member
Fatty acids are classified in the following way:

Saturated: A fatty acid is saturated when all available carbon bonds are occupied by a hydrogen atom. They are highly stable, because all the carbon-atom linkages are filled - or saturated - with hydrogen. This means that they do not normally go rancid, even when heated for cooking purposes. They are straight in form and hence pack together easily, so that they form a solid or semisolid fat at room temperature. Saturated fatty acids are found mostly in animal fats and tropical oils, and your body also makes them from carbohydrates.

Monounsaturated: Monounsaturated fatty acids have one double bond in the form of two carbon atoms double-bonded to each other and therefore lack two hydrogen atoms. Your body makes monounsaturated fatty acids from saturated fatty acids and use them in many ways. Monounsaturated fats have a kink or bend at the position of the double bond so that they do not pack together as easily as saturated fats and therefore tend to be liquid at room temperature. Like saturated fats, however, they are relatively stable. They do not go rancid easily and hence can be used in cooking. The monounsaturated fatty acid most commonly found in our food is oleic acid, the main component of olive oil as well as the oils from almonds, pecans, cashews, peanuts, and avocados.

Polyunsaturated: Polyunsaturated fatty acids have two or more pairs of double bonds and therefore lack four or more hydrogen atoms. The two polyunsaturated fatty acids found most frequently in our foods are double unsaturated linoleic acid, with two double bonds - also called omega-6; and triple unsaturated linolenic acid, with three double bonds - also called omega-3. (The omega number indicates the position of the first double bond.) Your body cannot make these fatty acids and hence they are called "essential". We must obtain our essential fatty acids or EFAs from the foods we eat. Polyunsaturated fatty acids have kinks or turns at the positions of the double bonds and hence do not pack together easily. They remain liquid, even when refrigerated. The unpaired electrons at the double bonds make these oils highly reactive. they go rancid easily, particularly omega-3 linolinec acid, and must be treated with care. Polyunsaturated oils should never be heated or used in cooking. In nature, polyunsaturated fatty acids are usually found in the cis form, which means that both hydrogen atoms at the double bond are on the same side.

All fats and oils, whether of vegetable or animal origin, are some combination of saturated fatty acids, monounsaturated fatty acids and polyunsaturated linoleic acid and linolenic acid. In general, animal fats such as butter, lard and tallow contain about 40-60 percent saturated fat and are solid at room temperature. Vegetable oils from northern climates contain a preponderance of polyunsaturated fatty acids and are liquid at room temperature. But vegetable oils from the tropics are highly saturated. Coconut oil, for example, is 92 percent saturated. These fats are liquid in the tropics but hard as butter in northern climates. Vegetable oils are more saturated in the tropical regions because the increased saturation helps maintain stiffness in plant leaves. Olive oil with its preponderance of oleic acid is the product of a temperate climate. It is liquid at warm temperatures but hardens when refrigerated.

'Nourishing Traditions' Sally Fallon with Mary G. Enig, Ph. D.
 

Econ101

Well-known member
Good graphs on fat composition of grass fed beef:

http://www.americangrassfedbeef.com/grass-fed-natural-beef.asp
 

RobertMac

Well-known member
Econ101 said:
Good graphs on fat composition of grass fed beef:

http://www.americangrassfedbeef.com/grass-fed-natural-beef.asp

The graph is accurate in that it compares average grainfed loin to average grassfed beef, but if you compare a close trim, select grainfed steak to a close trim, select grassfed steak, there would be no difference in the amount of fat. The difference of grainfed and grassfed is in the fatty acid profile...

Grainfed has a higher ratio of omega-6 to omega-3 because of the high amounts of omega-6 in starch. Grassfed ratio is near that of wild animals.

CLA is the big plus for grassfed...a built-in proven cancer fighter!!!! :D

Animal fats are good...grassfed fats are better!
********************************************
Stockman Grassfarmer article...

Anti-Fat Activists Are Ignoring Nature

Sally Falon of Weston A. Price Foundation told attenders of SGF's 100% Grass Dairy School that health activists are making a big mistake labeling all fats as bad.

"CLA which appears may prevent cancer is a trans-fat."

"Wild animals are higher in saturated fat than domesticated ones and grassfed beef animals are higher than grainfed."

She said grassfed producers advertising lean beef as if it were healthier had it all wrong as well.

"The primary way dictators in South America eliminated political prisoners was to feed them a diet of very low-fat, lean beef.
They were normally dead within 30 days."

********************************************

I'm not sure about her last statements, but thousands of years of genetic selection on a diet high in animal fats/proteins has not changed in the last 100 years! Hydrogenated vegetable fatty acids are not animal fatty acids!!!


More to come....
 

Jason

Well-known member
Good info on the different kinds of fat, but nothing that says you can over eat calories from fat and not gain weight.
 

RobertMac

Well-known member
Jason said:
Good info on the different kinds of fat, but nothing that says you can over eat calories from fat and not gain weight.

Jason, I've looked back to try to find where I said what you claim.(Please provide the quote) All I could find is this quote from Tommy...

Tommy said:
Jason...Fat will make you fat, not because fat is bad, but because it has loads of calories.


Jason, you have no idea what you just said. If you eat fat with a lot of carbs, you will get fat or stay fat. But you can eat all the fat you want if you do not consume very many carbs and lose weight. It is not the calories you consume.
I do speak from experience Jason on this.

The answer to your conundrum is ketosis...which is the basis for weight loss following the Atkins diet and is what Tommy is talking about.
 

RobertMac

Well-known member
Eat To Live: Atkins diet back on top
By JULIA WATSON
UPI Food Writer
WASHINGTON, March 5 (UPI) -- A friend getting ready for beach season has just gone back onto the Atkins Diet. How so last century. Hasn't she heard of the Zone? The GI diet? A mutual acquaintance swears by the Ornish regime.

Haven't we been there, done Atkins? And wasn't it unhealthy for us, anyway?

If we think along either of these lines, we shouldn't. A new Stanford University study finds the Atkins diet is most effective for reducing weight in women.

Study leader Christopher Gardner, a professor of medicine at Stanford University's Disease Prevention Research Center in California, told Britain's Sunday Times, "So many people have been asking questions about diets for years. We think it's time to give them some answers."

When his study is published this week, it will show of the four regimes under review, the Atkins diet resulted in the greatest weight loss -- with no indication of undesirable side-effects.

Launched in 1972 by the late Dr. Robert Atkins with his best-selling book "Dr. Atkins' Diet Revolution," the Atkins diet cuts carbohydrates like bread and sugar and boosts consumption of proteins like meat and cheese.

The Ornish Diet was devised by a doctor treating heart disease. It advocates eliminating blockages to the heart through a high-fiber, low-fat vegetarian diet that was also found to reduce a patient's weight.

The Zone controls the balance of insulin and eicosanoids, neither too much nor too little, by balancing protein and carbohydrates. In this good "zone," fat loss is increased while the risk of cardiovascular disease is decreased.

The GI diet is based on specific foods that release glucose in a slow and manageable fashion into the bloodstream.

These diets have come into prominence as the Atkins diet lost popularity, mainly due to concerns from nutritionists. Cutting out carbohydrates by eliminating fruit, vegetables, nuts, grains and cereal, might, some studies claimed, deprive the body of protective nutrients and lead to a risk of osteoporosis, some cancers and heart disease.

Gardner's study took 311 premenopausal women and divided them into four groups. Each was put onto a different diet for one year: the Atkins, the Zone, the Ornish and LEARN, which is the U.S. government's recommendation of a low-fat, high-carbohydrate diet.

The 77 women in the Atkins group lost an average of 10 pounds -- around twice as much as those on the Ornish and LEARN diets -- while those on the Zone lost an average of 3.5 pounds.

The reduction of body mass index, triglycerides and blood pressure in the Atkins group was also higher than among the women of the other groups. These are all indicators of improved health.

The head of nutrition and health research at Britain's Medical Research Council, Susan Jebb, told the Sunday Times she believes Atkins is successful because the diet allows high intakes of meat and fat, and thus was easier to follow than more austere regimes.

Mothers looking for some way to tackle their children's overweight may be glad to hear of the approval for Atkins.

A recent study in the journal Pediatrics suggests childhood obesity that begins as young as 3 years old can result in the early onset of puberty, sometimes as early as 9 years old.

Not only are girls who reach puberty earlier than the standard age of 10 or more at greater risk of certain cancers including breast cancer, they are more likely to start drinking alcohol and have sexual intercourse earlier, too.

The Atkins diet would allow young girls to eat the kind of food that won't separate them from their peers -- cheeseburgers, for instance, but without the bun.



Stanford School of Medicine
http://mednews.stanford.edu/releases/2007/march/diet.html
 
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