Wednesday, 23 April 2008

saturated fats benefits

In India a study was done comparing traditional cooking oils, like coconut oil and ghee, which are rich in saturated fats, with modern oils like sunflower or safflower oils, which are mostly polyunsaturated, in relation to prevalence of heart disease and Type-II diabetes.
The study was done by the Department of Medicine, at Safdarjang Hospital in New Delhi. The study was titled “Choice of cooking oils--myths and realities”, and was published in the Journal of the Indian Medical Association in 1998. They found that while saturated fats were portrayed as unhealthy in favor of newer polyunsaturated vegetable oils, heart disease and diabetes had actually increased when consumption of the traditional oils, like coconut oil and ghee, decreased.
Weight gain typically is associated with heart disease and diabetes. They concluded that these newer "heart-friendly" oils like sunflower or safflower oils possess an undesirable Omega 6 fatty acid ratio to Omega 3 fatty acids, and that there are numerous research data now available to indicate that the sole use or excess intake of these newer vegetable oils are actually detrimental to health.
Research now shows that cholesterol levels in food have little or no effect on blood cholesterol levels, and the whole lipid theory of heart disease has been rejected by many researchers and doctors. Malcom Kendrick M.D., Dr. Mary Enig Ph.D., Uffe Ravnskov M.D., Ph.D (author of The Cholesterol Myths), George Mann M.D., Sc.D, and many other top researchers have written extensively on the flaws of the “cholesterol theory” of heart disease

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