Vegetable oil / cancer

[Ironjustic]

Dietary beta-carotene inhibits mammary carcinogenesis in rats
depending on dietary alpha-linolenic acid content. Maillard V,
Hoinard C, Arab K, Jourdan ML, Bougnoux P, Chaj=E8s V Br J
Nutr. 2006 Jul ; 96(1): 18-21

To investigate whether dietary alpha-linolenic acid (ALA)
content alters the effect of beta-carotene on mammary
carcinogenesis, we conducted a chemically induced mammary
tumorigenesis experiment in rats randomly assigned to four
nutritional groups (15 rats per group) varying in
beta-carotene supplementation and ALA content. Two oil
formula-enriched diets (15 %) were used: one with 6 g ALA/kg
diet in an essential fatty acids (EFA) ratio of linoleic
acid:ALA of 5:1 w/w (EFA 5 diet), the other with 24 g ALA/kg
diet in an EFA ratio of 1:1 w/w (EFA 1 diet), both designed
with a similar linoleic acid content. beta-Carotene was
either added (10 mg/kg diet per d) or not added to these
diets. beta-Carotene supplementation led to decreased tumour
incidence and tumour growth when added to the EFA 5 diet,
whereas it had no effect when added to the EFA 1 diet. The
decreased tumour growth did not result from an involvement of
lipoperoxidation (tumour malondialdehyde content being
similar between the groups) or from an inhibition of tumour
cell proliferation (as there was an unchanged S phase
fraction in the tumours). We concluded that an adequate
content of ALA in the diet is required to allow a protective
effect of beta-carotene in mammary carcinogenesis. Whether
such an interaction between ALA and beta-carotene influences
the risk of breast cancer in women needs to be investigated.
-------------------------------------------------------------
---------------=
------------------

http://www.greatvistachemicals.com/biochemicals/linolenic-
_acid.html

Alpha-Linolenic Acid (ALA) Alpha-linolenic acid is a
polyunsaturated fatty acid with 18 carbon atoms; the only
omega-3 fatty acid found in vegetable products. it is most
abundant in canola oil. --------------------------------------
--------------------------------------=
------------------

Who loves ya. Tom

Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com

Man Is A Herbivore! http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING=20 http://tinyurl.com/zk9fk

[monty1945]

Time to do some more research, Tom.

"In 1961, Dr. Harman published a study showing that the degree
of polyunsaturation in fats had a dramatic effect on cancer
rates in mice. The most highly polyunsaturated dietary fats
were found to be the most carcinogenic."

Source:

http://en.wikipedia.org/wiki/Denham_Harman

You can take me up on my experimental challenge if you like.
We will load up your group of rats with any oil you want, as
long as it is highly polyunsaturated (flax, fish, safflower,
sunflower, soybean, etc.), at 30% daily calories. My group
will get 30% coconut oil of my choice. No other source of fat,
no antioxidant supplements, just basic dietary needs, but they
have to be fed a diet that is roughly equivalent in the amount
of calories to a typical American. In other words, no calorie
restriction allowed. We will see which group lives longer, and
the "loser" pays for all expenses. Why don't you tell the
people who you subject to dozens of posts each week why this
is not acceptable to you, since you seem so convinced of your
position's correctness?

[Ironjustic]

monty1945@lycos.com wrote:
> Time to do some more research, Tom.
>
> "In 1961, Dr. Harman published a study showing that the
> degree of polyunsaturation in fats had a dramatic effect on
> cancer rates in mice. The most highly polyunsaturated
> dietary fats were found to be the most carcinogenic."
>
> Source:
>
> http://en.wikipedia.org/wiki/Denham_Harman
>
> You can take me up on my experimental challenge if you like.
> We will load up your group of rats with any oil you want, as
> long as it is highly polyunsaturated (flax, fish, safflower,
> sunflower, soybean, etc.), at 30% daily calories. My group
> will get 30% coconut oil of my choice. No other source of
> fat, no antioxidant supplements, just basic dietary needs,
> but they have to be fed a diet that is roughly equivalent in
> the amount of calories to a typical American. In other
> words, no calorie restriction allowed. We will see which
> group lives longer, and the "loser" pays for all expenses.
> Why don't you tell the people who you subject to dozens of
> posts each week why this is not acceptable to you, since you
> seem so convinced of your position's correctness?

>>30% daily calories.<<

That would be .. quite a few more calories than is ..
recommended ..

We are recommended about .. 26 gms a day .. and you want .. 78
.. which would NOT .. be .. what is .. recommended ..

Nutrition Facts Serving Size 1tsp (4.5 g)

Amount Per Serving Calories 124

Who loves ya. Tom

Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com

Man Is A Herbivore! http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING http://tinyurl.com/zk9fk

[Pami]

Gosh growing up that's all my momused....and here I am at 51
with breast cancer. Pami

[Ironjustic]

>>pami wrote:
Gosh growing up that's all my momused....and here I am at 51
with breast cancer. Pami<<

http://tinyurl.com/fbdk8

Accumulation of iron coupled with diminished antioxidant
defenses in breast tissue with advancing age provide
additional support

for this hypothesis because both result in elevated ROS
damage that may

exacerbate the risk for ROS-induced breast cancer.

--------------------------------------------------------------
--------------------
Age related iron accumulation / Accumulation of iron with
advancing age

--------------------------------------------------------------
--------------------

Age-associated Iron Accumulation in Bone: Implications for
Postmenopausal Osteoporosis and a New Target for Prevention
and Treatment by Chelation. Liu G, Men P, Kenner GH, Miller SC
Biometals. 2006 May 11;

Iron accumulation in tissues is believed to be a
characteristic of aged

humans and a risk factor for some chronic diseases. However,
it is not known whether age-associated iron accumulation is
part of the pathogenesis of postmenopausal osteoporosis that
affects approximately one out three women worldwide. Here, we
confirmed that this accumulation of iron was associated with
osteopenia in ovariectomized (OVX) rats (a model of peri- and
postmenopausal osteoporosis due to estrogen deficiency). To
further investigate whether the increased iron

level plays a causal role in the onset of bone loss, we
treated OVX rats with an orally active and bone targeted
chelator that prevented iron accumulation in their skeletal
tissues. The results showed that this treatment mitigated the
loss of bone mass and the deterioration of

bone micro-architecture. We also found that one possible
mechanism of the protective action of iron chelation was to
significantly reduce bone resorption. Thus, these findings
provide a novel target and a potentially useful therapeutic
strategy for the prevention and treatment of postmenopausal
osteoporosis and perhaps other age-related diseases.

--------------------------------------------------------------
--------------------
See what happens to these researchers work .. when there is
too much .. iron ..
--------------------------------------------------------------
--------------------

Preventing oxidation is key to omega 3 formulation

6/22/2005 - Omega 3 is all the rage. Thanks to high profile
media coverage and FDA approval of a health claim stating
that long chain omega 3 fatty acids may reduce the risk
of heart disease, consumers are gulping down just as much
as the food companies can throw at them. Jess Halliday
spoke to Martek's Srini Vasan about successful
formulation methods.

According to ProductScan, foods fortified with omega 3 are on
track for 70 percent growth over 2004, with 109 new market
entrants up until May 31 compared with 170 for the whole of
last year. But working with omega-3 still poses problems for
formulators, since the fatty acid is highly susceptible to
oxidation, which can affect the taste of the finished product.
And consumers are unforgiving; if a fortified product does not
match up to the unfortified version in smell, taste and
texture, it will be roundly rejected.

At the Developing Functional Foods with Omega-3 conference in
Amherst, MA, earlier this month, Srini Vasan, principal
scientist at Martek Biosciences, shared his advice on
stabilization strategies.

The key challenge in formulating products with omega 3, he
told NutraIngredients-USA.com, is sensitivity to iron and
copper, catalysts to oxidation that are contained in even the
cleanest water, foods and other ingredients.

There is a complex relationship between oxidation and sensory
deterioration - and even when there are no detectible
oxidation parameters, the taste of the finished product could
be terrible.

"It is very difficult to predict how it will taste,"
said Vasan.

Also important is the initial quality of the raw material,
although according to Vasan, this is a subjective issue since
any scientific analysis would have to ensure that all oils
tested had the same variables, such as age.

In general he said that the main difference between oils is
algal versus fish origin.

"When dealing with nature, variability is always a huge
factor," he said. "The fish oil industry has done a good job
of trying to minimize that, but it is easier with algae oil,
in a controlled environment. That is reflected in the quality
of the oil."

Oxidation of omega 3s also depends on the matrix of the food
to be fortified. For example, yogurt offers good protection,
since the oil is emulsified and protected by a protein film.
The gel-like structure also aids stabilization of the emulsion
and minimizes the uptake and availability of oxygen.

As yogurt is stored in a refrigerator and has a relatively
short shelf life (45 days), it is subjected to less
overall stress.

Adding omega 3 to extruded cereal, however, poses more of a
challenge since the production process involves high
temperatures and it contains many minerals. Its large, porous
surface area makes it more conducive to oxidative
deterioration. And compared with yogurt, cereals have a long
shelf life.

Vasan's advice to prevent oxidation occurring hinges on
taking preventative measures as far back in the production
process as possible.

"Add antioxidants as soon as possible", he said, "and use them
throughout the process. Don't put antioxidants in as a
stabilizer at the end."

He advocates introducing as many barriers to oxidation as are
feasible, such as keeping the temperature low and working in
an inert gas atmosphere. Both these factors affect chemical
reaction, and for any 10-degree increase in temperature, the
rate of reaction doubles, explained Vasan.

The use of proper packaging can provide further protection,
depending on what is appropriate for the final food product.
Ideally, it should act as a barrier not only to oxygen, but
also to light and moisture, which can also trigger
oxidization.

Vasan's final piece of advice was to take each fortified
product on an individual basis, rather than expecting a
one-way-fits-all approach to yield a successful product
every time.

In each case, formulators should consider the source and
supplier of the omega 3; the most appropriate form for the
food, be it bulk oil, emulsion or microsphere; the appropriate
fortification method; additional antioxidant protection; and
appropriate packaging and storage.
--------------------------------------------------------------
--------------------

Soooo .. what little omega 3 you do have / are getting .. is
too little .. ? due TO .. the lack of **non-oxidized** ..
omega 3 .. ? .. oxidized by the .. age .. related .. iron ..
accumulation .. ?

Who loves ya. Tom

Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com

Man Is A Herbivore! http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING http://tinyurl.com/zk9fk

[Vernon]

"pami" <pdefraia@hvc.rr.com> wrote in message
news:_4uEg.25162$u05.16657@news-wrt-01.rdc-nyc.rr.com...
> Gosh growing up that's all my momused....and here I am at 51
> with breast cancer. Pami
>

There are many vegetable oils and many ways to process them.

Using " good" ones is not a preventive.

[Ironjustic]

>>Vernon wrote:

Using " good" ones is not a preventive.<<

Do you have evidence .. Vernon .. ?

These guys seem to think there is .. they have gone so far now
to attempt to find out WHAT .. in .. the vegetable oil there
IS .. which
IS .. "reducing the risk of cancer" ..

So it is not a matter of .. "is it preventative?" .. but ..
"what is it in vegetable oil which is preventative .. "

So .. like .. don't spew your sht on my threads ..

IT .. ?

<<snip>> This activity may help to explain why vegetable fats,
such as olive oil, in the diet reduce the risk of developing
certain cancers <<snip>>

VOLUME 30, NUMBER 10 THURSDAY, OCTOBER 29, 1998

Plant-based fat may help fight prostate cancer

By LOIS BAKER News Services Editor

--------------------------------------------------------------
-------------------
Nutrition researchers at UB have provided the first evidence
that a minor plant-based fat called B-sitosterol appears to
play a role in inhibiting the growth of human prostate-cancer
cells. They found that the phytosterol B-sitosterol, a fat
abundant in vegetarian diets, enhances an intracellular
signaling system that tells cells not to divide. The study
showed a 28 percent inhibition of prostate-cancer cell growth
after being exposed to B-sitosterol for five days in vitro.

Atif Awad, head of UB's Nutrition Program, presented the
results on Sunday at the Sixth International Conference of
Anti-Cancer Research in Kallithea, Greece.

"This phytosterol replaces some of the cell membrane's
cholesterol, which changes the membrane lipid composition in
such a way that signal transduction (secondary messenger
activity) is stimulated, and that activation inhibits cell
growth," Awad explained.

"If cell proliferation can be stopped before it becomes
uncontrolled, cancer can be contained. When we treated
prostate-cancer cells with phytosterols, cell proliferation
was inhibited. We have found the same effect in vitro with
breast and colon-cancer cells."

This activity may help to explain why vegetable fats, such as
olive oil, in the diet reduce the risk of developing certain
cancers, Awad said.

The work of Awad and colleagues is grounded in epidemiologic
studies showing that prostate cancer is less common in Asian
countries where diets are primarily vegetarian, and that rates
increase when these people migrate to western societies where
rates are higher and diets are primarily animal-based.

Working with sterols, a group of minor lipids, Awad and
colleagues set out to examine the action of the main plant
sterol-B-sitosterol-and the main animal sterol-cholesterol-on
prostate-cancer cell growth.

In previous work, they identified activation of a
cell-signaling pathway called the sphingomyelin cycle as one
of the inhibitors of cell growth. The UB researchers felt that
increased levels of B-sitosterol may amplify the signaling
capability of two enzymes that act as second messengers in the
sphingomyelin cycle, thus increasing its inhibitory action.

To test their theory, the researchers supplemented human
prostate-cancer cell tissue in vitro with either cholesterol
or B-sitosterol and monitored cell growth. They also measured
activity of the secondary messenger enzymes.

Results showed there were 28 percent fewer cancer cells after
five days of B-sitosterol treatment, compared to tissue
cultures supplemented with cholesterol.

This inhibition of cell proliferation was accompanied by a
50 percent increase in the activity of one enzyme. The
second enzyme showed a 31 percent increase in activity after
one day of treatment; an increase of 11 percent remained
after five days.

"If we know how phytosterols work, we can advise people how
to modify their diets to reduce their risk of prostate
cancer, or we could eventually design drugs to target this
system," he said

Phytosterols are used widely in Europe to treat enlarged
prostate (benign prostatic hyperplasia), Awad said, and
are known to lower the risk of cardiovascular disease by
interfering with cholesterol absorption. B-sitosterol is
abundant in unrefined vegetable oils, such as virgin
olive oil.

Also contributing to the research were Yongmei Gan, a graduate
student in nutrition, and Carol S. Fink, clinical assistant
professor of nutrition.

--------------------------------------------------------------
--------------------------------------
B-SITOSTEROL It is derived from many plants and cereal
grasses; commonly found in rye germ oil. It has the ability
to emulsify fats; and is found to be 30 times more potent
than choline when it comes to the breaking down of
cholesterol deposits.

http://www.anrvitamins.com/glossary/bsitost.html
--------------------------------------------------------------
--------------------------------------

Stanols occur naturally in wood pulp, tall oil, and soybean
oil. ... Miettinen TA, Vanhanen H. Dietary sitostanol related
to absorption, synthesis and serum ... healthresources.carema-
rk.com/GetHerbContent.do?primerid=103410994&name=Stanols
- 54k

Who loves ya. Tom

Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com

Man Is A Herbivore! http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING http://tinyurl.com/zk9fk

[Fawnmarie@]

I wonder if anyone considers what this "alteration of
cholesterol" does to normal healthy cells? There are even
some, I believe Ray Peat is one, that believe that this
degredation of normal health cell structure caused by
plant oils is the cause of vulnerability to cancer in the
first place.

It's no secret that Asian resistance to cancer is caused by
diet, but it's also no secret that Asians grow larger, taller
and more developed on a western (meat based) diet.

It's really a double edged sword. Plant oils may be useful
when there is already cancer detected, but I wouldn't want my
kids living on it.

"Jesus was a Vegetarian" - this is an interesting conjecture,
but I'm reminded that it wasn't until homo sapiens began
scavenging meat that they developed brains big and complicated
enough to conceptualize "salvation" or the need for it.

Interesting - but again - what about the HEALTHY cells. What
do all these plant oils do to them? Degrade their cholesterol?

Fawn http://www.botanicalbeautylab.com

> VOLUME 30, NUMBER 10 THURSDAY, OCTOBER 29, 1998 Plant-based
> fat may help fight prostate cancer By LOIS BAKER News
> Services Editor
> ------------------------------------------------------------
> ---------------------
> Nutrition researchers at UB have provided the first evidence
> that a minor plant-based fat called B-sitosterol appears to
> play a role in inhibiting the growth of human
> prostate-cancer cells. They found that the phytosterol
> B-sitosterol, a fat abundant in vegetarian diets, enhances
> an intracellular signaling system that tells cells not to
> divide. The study showed a 28 percent inhibition of
> prostate-cancer cell growth after being exposed to
> B-sitosterol for five days in vitro.

> Atif Awad, head of UB's Nutrition Program, presented the
> results on Sunday at the Sixth International Conference of
> Anti-Cancer Research in Kallithea, Greece.
>
> "This phytosterol replaces some of the cell membrane's
> cholesterol, which changes the membrane lipid composition in
> such a way that signal transduction (secondary messenger
> activity) is stimulated, and that activation inhibits cell
> growth," Awad explained.
>
> "If cell proliferation can be stopped before it becomes
> uncontrolled, cancer can be contained. When we treated
> prostate-cancer cells with phytosterols, cell proliferation
> was inhibited. We have found the same effect in vitro with
> breast and colon-cancer cells."
>
> This activity may help to explain why vegetable fats, such
> as olive oil, in the diet reduce the risk of developing
> certain cancers, Awad said.
>
> The work of Awad and colleagues is grounded in epidemiologic
> studies showing that prostate cancer is less common in Asian
> countries where diets are primarily vegetarian, and that
> rates increase when these people migrate to western
> societies where rates are higher and diets are primarily
> animal-based.
>
> Working with sterols, a group of minor lipids, Awad and
> colleagues set out to examine the action of the main plant
> sterol-B-sitosterol-and the main animal
> sterol-cholesterol-on prostate-cancer cell growth.
>
> In previous work, they identified activation of a
> cell-signaling pathway called the sphingomyelin cycle as one
> of the inhibitors of cell growth. The UB researchers felt
> that increased levels of B-sitosterol may amplify the
> signaling capability of two enzymes that act as second
> messengers in the sphingomyelin cycle, thus increasing its
> inhibitory action.
>
> To test their theory, the researchers supplemented human
> prostate-cancer cell tissue in vitro with either cholesterol
> or B-sitosterol and monitored cell growth. They also
> measured activity of the secondary messenger enzymes.
>
> Results showed there were 28 percent fewer cancer cells
> after five days of B-sitosterol treatment, compared to
> tissue cultures supplemented with cholesterol.
>
> This inhibition of cell proliferation was accompanied by a
> 50 percent increase in the activity of one enzyme. The
> second enzyme showed a 31 percent increase in activity after
> one day of treatment; an increase of 11 percent remained
> after five days.
>
> "If we know how phytosterols work, we can advise people how
> to modify their diets to reduce their risk of prostate
> cancer, or we could eventually design drugs to target this
> system," he said
>
> Phytosterols are used widely in Europe to treat enlarged
> prostate (benign prostatic hyperplasia), Awad said, and
> are known to lower the risk of cardiovascular disease by
> interfering with cholesterol absorption. B-sitosterol is
> abundant in unrefined vegetable oils, such as virgin
> olive oil.
>
> Also contributing to the research were Yongmei Gan, a
> graduate student in nutrition, and Carol S. Fink, clinical
> assistant professor of nutrition.
>
> ------------------------------------------------------------
> ----------------------------------------
> B-SITOSTEROL It is derived from many plants and cereal
> grasses; commonly found in rye germ oil. It has the ability
> to emulsify fats; and is found to be 30 times more potent
> than choline when it comes to the breaking down of
> cholesterol deposits.
>
> http://www.anrvitamins.com/glossary/bsitost.html
> ------------------------------------------------------------
> ----------------------------------------
>
> Stanols occur naturally in wood pulp, tall oil, and soybean
> oil. ... Miettinen TA, Vanhanen H. Dietary sitostanol
> related to absorption, synthesis and serum ... healthresou-
> rces.caremark.com/GetHerbContent.do?primerid=103410994&nam-
> e=Stanols
> - 54k

[Ironjustic]

fawnmarie@hotmail.com wrote:
> Interesting - but again - what about the HEALTHY cells. What
> do all these plant oils do to them? Degrade their
> cholesterol?

We are talking the NORMAL amount of plant oils .. two
tablespoons a day or the equivalent .. to ..

Something which is sorely lacking and subject to oxidation /
rust damage / destruction.

http://www.canolainfo.org/resources/litsearch6.html

The above is from the canola institute ..

Who loves ya. Tom

Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com

Man Is A Herbivore! http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING http://tinyurl.com/zk9fk

[monty1945]

Growth and stress and basically two sides of the same coin.
Yes, people are taller, but is that worth all the "illness."
Except for basketball, how is height such a benefit? There are
many "diseases" that are much more common today because these
oils bring out "genetic defects" due to activation of NF-kB,
etc. The evidence is now clear, down to the molecular level.
Go to my website and read some of the quotations from the
professional literature, along with my attempt to make it less
"technical."

[Vernon]

<fawnmarie@hotmail.com> wrote in message
news:1155824340.922267.3160@i3g2000cwc.googlegroups.com...
>I wonder if anyone considers what this "alteration of
>cholesterol" does to normal healthy cells? There are even
>some, I believe Ray Peat is one, that believe that this
>degredation of normal health cell structure caused by
>plant oils is the cause of vulnerability to cancer in the
>first place.
>
> It's no secret that Asian resistance to cancer is caused by
> diet, but it's also no secret that Asians grow larger,
> taller and more developed on a western (meat based) diet.
>
> It's really a double edged sword. Plant oils may be useful
> when there is already cancer detected, but I wouldn't want
> my kids living on it.
>
> "Jesus was a Vegetarian" - this is an interesting
> conjecture, but I'm reminded that it wasn't until homo
> sapiens began scavenging meat that they developed brains big
> and complicated enough to conceptualize "salvation" or the
> need for it.

Humans are and always have been omnivores. Jesus was a Jew
hence, by requirement, an omnivore.

[Marshall P]

fawnmarie@hotmail.com wrote:
> It's no secret that Asian resistance to cancer is caused by
> diet....

This reminds me of people saying "Why, there's absolutely _no
evidence_ (I've done anything wrong)!"

A lack of evidence is just that -- a total void, as persuasive
as a book of blank pages.

But somehow, "It's no secret that..." is cuter, doncha think?
:)

"It's no secret that you still haven't stopped beating your
wife, is it Mr Jones?"

--
Marshall Price of Miami Known to Yahoo as d021317c

[Marshall P]

Vernon wrote:
> Humans are and always have been omnivores. Jesus was a Jew
> hence, by requirement, an omnivore.

(1) The major premise is obviously wrong. If only one
vegetarian existed in the history of the universe, "are
and always have been" would fail.

(2) You don't make any connection between "human" and "Jew".

(3) What does "by requirement" mean? "Because I insist"?

(4) Can people who are prohibited by law from eating certain
foods still be considered omnivores?

(Of course, but it does show a certain vulnerability in using
the prefix "omni-" to indicate "herbi-" plus "carni-". Perhaps
"ambi-" or "amphi-" would be less over-all-encompassing.)

Hey, I coined a word! (It means "carefully drawing a circle
around your work pants".)

--
Marshall Price of Miami Known to Yahoo as d021317c

[Ironjustic]

>>Del Cecchi wrote:
Jesus was not a Vegetarian unless fish is a vegetable. As a
minimum, it is recorded that He ate fish after the
resurrection, and that He fed the multitude from "loaves and
fishes" .<<

That almost sounds like a gauntlet I .. hear ..

Remember .. I carry a sword .. a razor and the .. eye .. of ..
the .. tiger ..

If you can figure out what those .. are ..

Get back to me ..

You will have been found .. worthy ..

Who loves ya. Tom

Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com

Man Is A Herbivore! http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING http://tinyurl.com/zk9fk

[Ninaw]

Go eat a steak you spamming troll.

[Del Cecchi]

<fawnmarie@hotmail.com> wrote in message
news:1155824340.922267.3160@i3g2000cwc.googlegroups.com...
>I wonder if anyone considers what this "alteration of
>cholesterol" does to normal healthy cells? There are even
>some, I believe Ray Peat is one, that believe that this
>degredation of normal health cell structure caused by
>plant oils is the cause of vulnerability to cancer in the
>first place.
>
> It's no secret that Asian resistance to cancer is caused by
> diet, but it's also no secret that Asians grow larger,
> taller and more developed on a western (meat based) diet.
>
> It's really a double edged sword. Plant oils may be useful
> when there is already cancer detected, but I wouldn't want
> my kids living on it.
>
> "Jesus was a Vegetarian" - this is an interesting
> conjecture, but I'm reminded that it wasn't until homo
> sapiens began scavenging meat that they developed brains big
> and complicated enough to conceptualize "salvation" or the
> need for it.
>
> Interesting - but again - what about the HEALTHY cells. What
> do all these plant oils do to them? Degrade their
> cholesterol?
>
> Fawn http://www.botanicalbeautylab.com
>
>
Jesus was not a Vegetarian unless fish is a vegetable. As a
minimum, it is recorded that He ate fish after the
resurrection, and that He fed the multitude from "loaves
and fishes" .

[Vernon]

"Del Cecchi" <delcecchiofthenorth@gmail.com> wrote in message
news:4l1qs6FebgdoU1@individual.net...
>
> <fawnmarie@hotmail.com> wrote in message
> news:1155824340.922267.3160@i3g2000cwc.googlegroups.com...
>>I wonder if anyone considers what this "alteration of
>>cholesterol" does to normal healthy cells? There are even
>>some, I believe Ray Peat is one, that believe that this
>>degredation of normal health cell structure caused by
>>plant oils is the cause of vulnerability to cancer in the
>>first place.
>>
>> It's no secret that Asian resistance to cancer is caused by
>> diet, but it's also no secret that Asians grow larger,
>> taller and more developed on a western (meat based) diet.
>>
>> It's really a double edged sword. Plant oils may be useful
>> when there is already cancer detected, but I wouldn't want
>> my kids living on it.
>>
>> "Jesus was a Vegetarian" - this is an interesting
>> conjecture, but I'm reminded that it wasn't until homo
>> sapiens began scavenging meat that they developed brains
>> big and complicated enough to conceptualize "salvation" or
>> the need for it.
>>
>> Interesting - but again - what about the HEALTHY cells.
>> What do all these plant oils do to them? Degrade their
>> cholesterol?
>>
>> Fawn http://www.botanicalbeautylab.com
>>
>>
> Jesus was not a Vegetarian unless fish is a vegetable. As a
> minimum, it is recorded that He ate fish after the
> resurrection, and that He fed the multitude from "loaves and
> fishes" .
>

Also, it was REQUIRED to eat lamb at Passover / Seder.