Animal fat better?

Thought I was reading on this board, that someone said animal fat is
superior....to other fats such as EVOO or VCO and I'm wondering why?
The LC I'm doing suggests to eat lean protein and to supplement with
EVOO or Canola oil/flax.
If its because its saturated fat, why not use CO or palm oil....?

Thanx

"Liam T." wrote:

Thought I was reading on this board, that someone said animal fat is
superior....

I suspect the statement was while on low carb fat is superior
to carbs and thus there is no reason to fear animal fat.

to other fats such as EVOO or VCO and I'm wondering why?

I figure there are cases who have problems converting plant
fats into their own fats so they'd do better with some animal
fats - Consider statements that people with a certain fraction
of Celtic or NW Native American blood should have fish oil
rather than flax seed oil. But this seems an edge case to me.

Generally, calorie for calorie, gram for gram, there is little or
not down side to draining off animal fat and replacing with
plant fat. The thing is there's also little of no down side to
keeping the animal fat and ignoring the plant fat. Animal fats
have plenty of essential fatty acids so it should matter little.

The LC I'm doing suggests to eat lean protein and to supplement with
EVOO or Canola oil/flax.

If your plan says to do that, then do that. The authors of the
popular books put a decade or more of effort into their books
and that includes optimizations that are not obvious. Take
advantage of their work by following their directions including
the parts you disagree with or don't understand.

If its because its saturated fat, why not use CO or palm oil....?

I think its amount of essent fatty acids or ratio of essential
fatty acids. Consider the usual spectrum ranging from good
fats through bad fats -

Extremely good fats - essential fatty acids as found in
animal and plant fats. Omega 3 and 9 in various ratios and
with fatty acids whose chains are in various lengths.

Very good fats - monunsaturated fatty acids can be burned
for fuel, can not be converted to other type, can not be
stored.

Good fats - saturated fatty acids can be changed in length
to become human ones, can be synthysized by the human
body, can be burned for fuel, can be stored.

Bad fats - transfats.

So why would a plan suggest plant fats? Either because
they have studies and data saying it works better, or
because they get less heat if they include it in their plans.
Folks do remember how much flak Dr Atkins took and no
matter that he was right and the anti-fat brigade was wrong
he is now head no longer leading a crusade. Plans that
do not fight that battle do well avoiding that combat.

Calorie for calorie, gram for gram, is animal or plant fat
better for loss? It's possible to locate studies that say
plant fats work better, but these studies are rare enough
they are poor evidence. It really looks like there's no
difference.

Calorie for calorie, gram for gram, is animal or plant fat
better for health during maintenance? You could look to
paleolithic eating plans for suggestions on why to think
animal fats are better, but again I see this evidence as
weak and contrary to my mention above of the rare studies
that suggest the opposite during the loss phase. It really
looks like there's no difference.

Calorie for calorie, gram for gram, is animal or plant fat
better for public relations? There is an *enormous*
difference in public perception. Right or wrong I suggest
this is the strongest reason.

"Hakan" wrote in

The main thing for an improved health is to cut back on unhealthy junk
food carbohydrates, alcohol and tobacco, move your body a lot more and
make sure that you drink enough liquid. Additional choices such as grass
fed and supplements can be made if you want to get even further, but they
are not the primary keys. That's at least how I look on it.

Isn't it so amazing to think that some people have trouble eating real food
with all it's good fat content, but have no problem eating a large bag of
chips with dip and washing it down with a liter of Coke, then go out for a
smoke to relax and spend a weekend downing a dozen beers.

They need to learn that Fat is not a bad word!

http://www.aolhealth.com:80/diet/men...lthy-fat-foods

100 calories of Fat is certainly much different than a 100 calories of sugar
which causes many more complications for the body than natural fat does.

On Sep 26, 12:34*pm, "Liam T." wrote:
Thought I was reading on this board, that someone said animal fat is
superior....to other fats such as EVOO or VCO and I'm wondering why?
The LC I'm doing suggests to eat lean protein and to supplement with
EVOO or Canola oil/flax.
If its because its saturated fat, why not use CO or palm oil....?

Thanx

Yes. Animal fats are healthier. Lard, tallow, chicken fat, etc. Also
real butter, real whole milk without excessive pasteurization and
homogenization. Second best is evoo.

Stay away from highly processed fats like canola, soy oil, margarine,
shortening, etc. The less processing the better.

Tunderbar wrote:

I agree with most of what you said. But I believe that healthy grass-
fed animal-sourced fats are far better than evoo, with the possible
exception of evoo that has been freshly cold pressed and unfiltered.
The fresher and the least processing the better for evoo. Time is the
enemy of water soluble vitamins and filtration removes a lot of the
quality.

Until you mentioned freshness issues the main one I knew of
was the paleolithic advice to avoid olives because they can not
be eaten unprocessed. Like canola oil I have always found
that a weak reason.

Pasteurization is really only needed for mass produced milk from less-
healthy mass-fed (ie. pelletized or grain fed) cows. A healthy,
naturally fed, cow with clean water in a clean environment will
produce a clean milk that does not require pasteurization. And
pasteurization does affect the food quality of the milk. Todays
supermarket milk is so processed that I avoid it. It is pasteurized,

There are a small number of dairies that sell raw milk. It's
worth the extra money if one such dairy is in your area. When
we lived in Los Angeles metro we bought from Altadena dairy.

.... Modern milk is not the same as
what we drank when I was a kid in the 60's and 70's.

I asked my parents about what happened in the dairy industry when
I went from liking milk to being so-so about the flavor and prefering
cheese. They said it happened about the time most local dairy
farmers switched their herds from Guerney to Holstein breeds. It
was long enough ago that they may have said Jersey rather than
Guernsey and I remember wrong or heard wrong. Is it possible that
might have been the difference? Homogenized is also a possibility.
Some unknown mixture of changing breed popularity, pasteurized,
homogenized.

On Oct 7, 3:32*pm, Doug Freyburger wrote:
Tunderbar wrote:

I agree with most of what you said. But I believe that healthy grass-
fed animal-sourced fats are far better than evoo, with the possible
exception of evoo that has been freshly cold pressed and unfiltered.
The fresher and the least processing the better for evoo. Time is the
enemy of water soluble vitamins and filtration removes a lot of the
quality.

Until you mentioned freshness issues the main one I knew of
was the paleolithic advice to avoid olives because they can not
be eaten unprocessed. *Like canola oil I have always found
that a weak reason.

The olives themselves need to be treated to be digestible. The oil is
great freshly pressed.

Canola oil is one of the most processed vegetable oils out there.
Canola itself is a much hydridized plant that was highly genetically
modified before it could produce an somewhat edible oil. The process
that the canola oil is put through is very extensive. The process
itself makes the oil rancid and it has to be treated with acids to
remove the rancid taste from it.

http://books.google.com/books?hl=en&...esult#PPA18,M1

or

http://tiny.cc/h2CaH

I personally avoid canola oil.


Pasteurization is really only needed for mass produced milk from less-
healthy mass-fed (ie. pelletized or grain fed) cows. A healthy,
naturally fed, cow with clean water in a clean environment will
produce a clean milk that does not require pasteurization. And
pasteurization does affect the food quality of the milk. Todays
supermarket milk is so processed that I avoid it. It is pasteurized,

There are a small number of dairies that sell raw milk. *It's
worth the extra money if one such dairy is in your area. *When
we lived in Los Angeles metro we bought from Altadena dairy.

The nearest to me is over 150 miles away. Darn it.


.... Modern milk is not the same as
what we drank when I was a kid in the 60's and 70's.

I asked my parents about what happened in the dairy industry when
I went from liking milk to being so-so about the flavor and prefering
cheese. *They said it happened about the time most local dairy
farmers switched their herds from Guerney to Holstein breeds. *It
was long enough ago that they may have said Jersey rather than
Guernsey and I remember wrong or heard wrong. *Is it possible that
might have been the difference? *Homogenized is also a possibility.
Some unknown mixture of changing breed popularity, pasteurized,
homogenized.