About gall stones

1 response so far ↓

• 1 Cathy Latanya // Mar 2, 2005 at 1:22 pm

  Hi,
  I’m not the big expert, but since I started this thing:
  It doesn’t matter in what form the polysunsaturated fat is: it’s just
  the amount of it. The straight oil is so much more concentrated, of
  course, but you take less of it.
  According to a data base, 1 cup (approx. 240 ml) of soy milk contains
  2.04 g of polyunsaturated fat, which is 31 % of the Recommended Daily
  Allowance (for what that’s worth).1 cup of soybean oil contains
  126.22 % of polyunsaturated fat, which is 1893 % of RDA. (I guess the
  details depend on the brands.)
  Both saturated and polyunsaturated fats are healthy in and of
  themselves, as long as they’re of good quality. But saturated fats
  are at least not prone to oxidation within the body. Polyunsaturated
  fats got popular in the West some 30 years ago because of marketing
  strategies, and it looks like it’s time to reduce the intake, at
  
  least by avoiding much unnecessary fat in the form of vegetable oils
  (including in some “preassembled” foods), margarine, and so on. The
  sources I gave up would say that we should save our anti-oxidation to
  what it’s meant for, and not “artificial” levels of polyunsaturated
  fat. Vitamin E supplements (3-400 mg a day) could also help a little
  for the oxidation.
  Medium-chain saturated fatty acids are the healthiest, as they can’t
  clot in the vein, at the same time as they contain anti-microbal
  agents.
  Also, among the polyunsaturated fats, many people should concentrate
  on omega 3, as this is usually more difficult to get from western
  food than omega 6. I looked up and found that it’s hydrogenated
  soybean oil that contains much more omega 6 than 3: for soybean oil
  that’s not hydrogenated, it’s a little more omega 3 than 6.
  People would have to “investigate” these claims for themselves.
  — Helge

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