Taka
Sun, Jan-27-08, 06:16
NewsTarget.com printable article Originally published November
30 2007 The Great Fat Debate - Why Virgin Coconut Oil Is Best
by Teya Skae
(NewsTarget) There is so much media hype from the mainstream
media and leading health authorities, including the
naturopathic community, suggesting the many ill effects of
consuming Trans Fatty Acids (TFA's) that the topic of the
Great Fat Debate deserves a closer look for the sake of our
heath and understanding.
Whilst there is unanimous agreement that TFA's are problematic
and are to be avoided at all costs, some explanations are
confusing at best or misleading at worst. It is time for more
clarity so we can all choose the fats that are good and avoid
those that are bad.
Let's look at some of these warnings:
Rekha Balu, writing for the Wall Street Journal, states that
TFA's are like saturated fats "which raise bad cholesterol,
causing a build-up of fatty deposits in the arteries." That is
incorrect as saturated fats raise both the good and the bad
cholesterol and they do not cause fatty deposits in the
arteries. An under-active thyroid coupled with stress and a
diet high in polyunsaturated oils cause a build-up of fatty
deposits in the arteries.
Lynn Roblin, writing for the Toronto Star, advises consumers
to avoid TFA's by consuming more vegetable oils, such as olive
oil and canola oil, in preference to butter and coconut oil.
Let's remember that vegetable oils such as canola and
safflower are rich in omega-6 fatty acids which have now been
proven to cause oxidation of our cells. This reaction leads to
inflammation which in turn promotes degenerative conditions
and premature aging.
Harvard nutritionist Frank Hu, featured in an article for the
Washington Post, says butter is better than margarine, but tub
or liquid margarine made from commercial vegetable oils is "a
more healthful choice than butter." What Mr. Hu is promoting
is the omega-6 fatty acids which have been hydrogenated and
these are technically TFA's. Quite confusing indeed!
Why is there so much confusion amongst health authorities in
relation to fats?
This is because in 1961, the American Heart Association
published its first dietary guidelines aimed at the public.
The authors, Dr. Ancel Keys, Irving Page, Jeremiah Stamler and
Frederick Stare, called for the substitution of
polyunsaturated oils for saturated fat. This was put forth
even though Keys, Stare and Page had all previously noted in
their published papers that the increase in Heart Disease was
due to increasing consumption of vegetable oils. The 1961
report did not publish this fact, even after a 1956 paper by
Dr. Keys suggested that the increasing use of partially
hydrogenated vegetable oils (which is what TFA's technically
are) is one of the culprits in the heart disease epidemic.
Why was Dr. Keys report ignored?
For obvious economic reasons the vegetable oil industry then
squashed the reports on the dangers of vegetable oils and
stealthily began their phony attack on making saturated fats -
meat, eggs, cheese, butter and coconut oil responsible for
heart disease.
In actuality, saturated fats are shown to help in preventing
heart disease. If we examine the health statistics along with
the research on saturated fats consumption from the nations
that consume large amounts of saturated fats in their diet, we
find that they are among the healthiest nations
/tribes/cultures in the world. Herein lies the big 'fat'
confusion.
Let's look closer at the FAT debate:
TFA's are typically found in processed foods such as cookies,
margarine, fried foods, fried potatoes, potato chips,
crackers, breaded chicken, and fast food. McDonald's has
admitted its french fries contain a third more TFA's than they
had thought. In New York City, there are hefty fines imposed
upon restaurants if they are not compliant with avoiding TFA's
in their cooking; this ordinance took effect as of July 2007.
Polyunsaturated Fats Defined
Polyunsaturated oils are liquid at room temperature.
Polyunsaturated fats such as Safflower, Corn, Sunflower,
Soybean and Cottonseed Oils all contain over 50% omega-6 fatty
acids. Safflower oil contains almost 80% omega-6. Researchers
have now discovered there are dangers in consuming more of
omega-6 oils in our diet then we need. The ideal ratio of
omega-6 to omega-3 (the essential fatty acid) is 1:1. This is
easily achieved if one avoids the use of vegetable oils as
omega-6 is far more abundant in our diet then omega-3
essential fatty acids, which is found in cold water fish -
salmon, sardines and mackerel.
TFA's Defined
In order to have polyunsaturated fats last longer and make
them look more appealing, food manufacturers use a process
called "hydrogenation". Hydrogenation is a process that takes
unsaturated liquid fat (usually some kind of vegetable oil)
and adds hydrogen. The result is a TFA.
During hydrogenation, oil is heated to an extremely high
temperature; this causes the oil to rapidly oxidize and create
free-radicals. In basic chemistry 101, free radicals cause
prolific cell damage and is responsible for premature aging.
Even using the so called "healthiest" organic vegetable oils,
which includes olive oil, in baking and frying creates free
radicals. This is because all vegetable oils oxidize;
especially when used in cooking. They not only produce TFA's
but form free radicals - lethal combination for our bodies.
The only oil that does not oxidize, even at 170 degree
Celsius, is Organic Virgin Coconut oil which is a saturated
fat. Amazing!
Avoiding TFA's at all costs is a must according to the WHO
(World Health Organization). This is because TFA's are
injurious to the heart and have been linked to cancer,
atherosclerosis, diabetes, obesity, immune system dysfunction,
birth defects, difficulty in lactation, and problems with
bones and tendons. So we want to exclude them from our diet,
yet it is difficult when some of the most tempting foods such
as commercial cakes, biscuits, chocolates, and potato chips
are laden with TFA's.
Why Saturated fats are not TFA's
TFA's have similar properties to saturated fatty acids when
used in baked goods, but the claim that TFA's are like
saturated fatty acids is incorrect in view of their molecular
bonding/structure and their biological effect in our bodies.
This is the area that has been mostly ignored by mainstream
media and even among the naturopathic community according to
lipid and nutritional expert Dr. Mary G. Enig. Enig campaigned
against TFA's back in the late 1970's after completing her
most extensive research on the analysis of all fats. For more
extensive information, see Mary G. Enig's PhD Nourishing
Traditions: The Cookbook that Challenges Politically Correct
Nutrition (www.newtrendspublishing.com)
So which oils do we use now? A good option is Organic Virgin
Coconut oil. This is a saturated fat that is unlike any other
fat and truly deserves a classification of its own. With all
the research and studies on saturated fats to date, health
authorities still group TFA's with healthy saturated fats like
coconut oil. Coconut oil is not only the healthiest saturated
fat but is one of the healthiest foods we can consume on a
daily basis. Let's examine the most misunderstood fat that is
actually a super food.
Why is Coconut oil unique and unlike any other fat?
Coconut oil is made up of medium-chain fatty acids (MCFA's).
Two- thirds of the saturated fat in coconut oil is a
medium-chain saturated fat. This important fact deserves
clarification as MCFA's actually helps us to lose weight,
lower cholesterol, improve diabetic conditions and reduce the
risk of heart disease.
One of the most outstanding benefits of consuming MCFA's is
that they do not require the liver and gallbladder to digest
and emulsify them. This means instant energy and increased
thermogenesis (increased metabolic rate in the body) which
leads to more heat production as well as improved circulation.
For anyone with impaired fat digestion or a removed
gallbladder, coconut oil is the only oil to consume as it is
very easily digested. MCFA's are also known for having
antimicrobial and anti-fungal properties, so they are
beneficial to our immune system. In addition, coconut oil
assists people with under-active thyroids by increasing the
metabolic rate of the body and creating more energy.
Ray Peat Ph.D., a physiologist who has worked with
progesterone and related hormones since 1968, says that the
sudden surge of polyunsaturated oils in the food chain post
World War II has caused many changes in hormones. He writes:
Their [polyunsaturated oils] best understood effect is their
interference with the function of the thyroid gland.
Polyunsaturated oils block thyroid hormone secretion, its
movement in the circulatory system, and the response of
tissues to the hormone. When the thyroid hormone is deficient,
the body is generally exposed to increased levels of
oestrogen. The thyroid hormone is essential for making the
'protective hormones' progesterone and pregnenolone, so these
hormones are lowered when anything interferes with the
function of the thyroid. The thyroid hormone is required for
using and eliminating cholesterol, so cholesterol is likely to
be raised by anything that blocks the thyroid function ( [link
to www.efn.org] It is very interesting to note that high
cholesterol is not a sign of eating too much saturated fat.
High cholesterol in a lot of the cases is due to an
under-active thyroid which affects the liver as well as the
many loops and feedback systems within the endocrine system.
Stress and the over consumption of carbohydrates/sugars also
form high levels of cholesterol.
What are saturated fats and why do we need them?
Saturated fats are semi solid at room temperature and are
found in animal products such as meat, poultry, lard, poultry
skin, whole milk, cheese, eggs, butter and tropical oils such
as coconut and palm oil.
Our body actually needs saturated fats to stay healthy. Why?
1) Saturated fats constitute at least 50% of our cell's
membranes - the phospholipid component of every cell.
Saturated fatty acids are what gives our cells
structural integrity, so the cell walls are not weak and
can protect the inside of the cells.
2) Saturated fatty acids play a vital role in the health of
our bones. For calcium to be effectively utilized by the
bones, at least 50% of the dietary fats should be
saturated.
3) Saturated fatty acids actually lower Lipoprotein (a),
a substance in the blood that leads to heart disease,
whereas excess consumption of vegetable oils
increases it.
4) Saturated fatty acids protect the liver from alcohol and
other toxins, including Tylenol, a pain reliever.
5) Saturated fatty acids are needed for the proper
utilization of omega-3 essential fatty acids because
omega-3's are better retained in the tissues when the
diet is rich in saturated fats (particularly organic
virgin coconut oil)
6) Saturated stearic acid found in beef and cocoa, and
palmitic acid found in coconut oil are the preferred
foods for the heart; which is why the fat around the
heart muscle is highly saturated. The heart draws on
this reserve of fat in times of stress.
7) Saturated fatty acids such as caprylic acid found
abundantly in coconut oil, is anti fungal and helps
combat candida (yeast overgrowth that is common in
our society).
8) While saturated fats raise both the bad and the good
cholesterol, TFA's as well as excess consumption of
omega-6 fatty acids raise the bad Low Density
Lipo-protein (LDL) and suppress the good High Density
Lipo-protein (HDL) cholesterol, making it even worse.
In conclusion, avoiding TFA's is a must. There are no
tolerance levels. They are serious culprits of degenerative
conditions disguised in some of the most tempting foods to
date. Avoiding over consumption of polyunsaturated oils
(omega-6 fatty acids) such as flax oil and completely avoiding
corn, soy, safflower and canola is a great start, as
polyunsaturated oils have been shown to contribute to heart
disease, inflammation, under-active thyroid and weight gain.
Use virgin organic coconut oil. I stress the importance of
using only virgin organic coconut oil because the refined
version of coconut oil no longer has the same structure and
same health benefits as the virgin organic coconut oil. In
fact, consuming plain coconut oil can even give someone a
headache or nausea.
The food manufacturers will not willingly return to using
naturally saturated fats such as coconut oil, palm oil,
butter and lard because they are more expensive. Only a
concerted demand by educated consumers will bring traditional
healthy fats back into our commercial food supply and
restaurant cooking.
Using organic coconut oil in all cooking and baking is the
best choice for a healthy alternative. Because virgin coconut
oil is completely saturated and no TFA's can be made from it,
it is therefore harmless. In addition, it does not oxidize,
even at 170 degrees Celsius.
Virgin Coconut oil is the fat of fats as it also helps us burn
body fat for energy because of its unique molecular structure
of medium chain fatty acids. So do enjoy eating more organic
virgin coconut oil, drinking organic coconut milk/cr=E8me in
your teas as well as pouring it over your porridge and
munching on macaroons made from organic cocoa and desiccated
organic coconut for health and longevity.
References
Keys, A., "Diet and Development of Coronary Heart
Disease", J. Chron.
Dis. 4(4):364-380, October 1956 Rekha Balu, "Trans Fat: Taste
Buds Cry 'Yes!' but Arteries Demur," The Wall Street
Journal, June 8, 1998 Lynn Roblin, "Not all fats are
created equal," The Toronto Star Health Talk, June 24,
1998 Fred Tasker, "A Churning Controversy," The
Washington Post Health, June 2, 1997 Mary G. Enig PhD.
Know Your Fats: The Complete Primer for Understanding the
Nutrition of Fats, Oils and Cholesterol(Bethesda Press
2000) Sally Fallon and Mary G. Enig, PhD Nourishing
Traditions: The Cookbook that Challenges Politically
Correct Nutrition and the Diet Dictocrats (NewTrends
Publishing 2000, www.newtrendspublishing.com www.mercola-
.com/2006/dec/26/the-health-harming-confusion-a bout-
saturated-fats.htm The Healing Miracles of Coconut Oil,
by Bruce Fife (Piccadilly Books,
2001). Eat Fat Look Thin by Bruce Fife (Piccadilly
Books, 2002).
About the author Teya Skae M.A., B.A.,Dip Health Sciences, Dip
Clinical Nutrition Kinesiologist/Nutritionist/Writer
Health/Life Coach and Educator Teya is the founder of
Empowered Living www.empowered-living.com.au specialising in
Metabolic Typing Nutrition and Results Fat Loss. Teya writes
article for various publications and runs courses in health
and human potential.
30 2007 The Great Fat Debate - Why Virgin Coconut Oil Is Best
by Teya Skae
(NewsTarget) There is so much media hype from the mainstream
media and leading health authorities, including the
naturopathic community, suggesting the many ill effects of
consuming Trans Fatty Acids (TFA's) that the topic of the
Great Fat Debate deserves a closer look for the sake of our
heath and understanding.
Whilst there is unanimous agreement that TFA's are problematic
and are to be avoided at all costs, some explanations are
confusing at best or misleading at worst. It is time for more
clarity so we can all choose the fats that are good and avoid
those that are bad.
Let's look at some of these warnings:
Rekha Balu, writing for the Wall Street Journal, states that
TFA's are like saturated fats "which raise bad cholesterol,
causing a build-up of fatty deposits in the arteries." That is
incorrect as saturated fats raise both the good and the bad
cholesterol and they do not cause fatty deposits in the
arteries. An under-active thyroid coupled with stress and a
diet high in polyunsaturated oils cause a build-up of fatty
deposits in the arteries.
Lynn Roblin, writing for the Toronto Star, advises consumers
to avoid TFA's by consuming more vegetable oils, such as olive
oil and canola oil, in preference to butter and coconut oil.
Let's remember that vegetable oils such as canola and
safflower are rich in omega-6 fatty acids which have now been
proven to cause oxidation of our cells. This reaction leads to
inflammation which in turn promotes degenerative conditions
and premature aging.
Harvard nutritionist Frank Hu, featured in an article for the
Washington Post, says butter is better than margarine, but tub
or liquid margarine made from commercial vegetable oils is "a
more healthful choice than butter." What Mr. Hu is promoting
is the omega-6 fatty acids which have been hydrogenated and
these are technically TFA's. Quite confusing indeed!
Why is there so much confusion amongst health authorities in
relation to fats?
This is because in 1961, the American Heart Association
published its first dietary guidelines aimed at the public.
The authors, Dr. Ancel Keys, Irving Page, Jeremiah Stamler and
Frederick Stare, called for the substitution of
polyunsaturated oils for saturated fat. This was put forth
even though Keys, Stare and Page had all previously noted in
their published papers that the increase in Heart Disease was
due to increasing consumption of vegetable oils. The 1961
report did not publish this fact, even after a 1956 paper by
Dr. Keys suggested that the increasing use of partially
hydrogenated vegetable oils (which is what TFA's technically
are) is one of the culprits in the heart disease epidemic.
Why was Dr. Keys report ignored?
For obvious economic reasons the vegetable oil industry then
squashed the reports on the dangers of vegetable oils and
stealthily began their phony attack on making saturated fats -
meat, eggs, cheese, butter and coconut oil responsible for
heart disease.
In actuality, saturated fats are shown to help in preventing
heart disease. If we examine the health statistics along with
the research on saturated fats consumption from the nations
that consume large amounts of saturated fats in their diet, we
find that they are among the healthiest nations
/tribes/cultures in the world. Herein lies the big 'fat'
confusion.
Let's look closer at the FAT debate:
TFA's are typically found in processed foods such as cookies,
margarine, fried foods, fried potatoes, potato chips,
crackers, breaded chicken, and fast food. McDonald's has
admitted its french fries contain a third more TFA's than they
had thought. In New York City, there are hefty fines imposed
upon restaurants if they are not compliant with avoiding TFA's
in their cooking; this ordinance took effect as of July 2007.
Polyunsaturated Fats Defined
Polyunsaturated oils are liquid at room temperature.
Polyunsaturated fats such as Safflower, Corn, Sunflower,
Soybean and Cottonseed Oils all contain over 50% omega-6 fatty
acids. Safflower oil contains almost 80% omega-6. Researchers
have now discovered there are dangers in consuming more of
omega-6 oils in our diet then we need. The ideal ratio of
omega-6 to omega-3 (the essential fatty acid) is 1:1. This is
easily achieved if one avoids the use of vegetable oils as
omega-6 is far more abundant in our diet then omega-3
essential fatty acids, which is found in cold water fish -
salmon, sardines and mackerel.
TFA's Defined
In order to have polyunsaturated fats last longer and make
them look more appealing, food manufacturers use a process
called "hydrogenation". Hydrogenation is a process that takes
unsaturated liquid fat (usually some kind of vegetable oil)
and adds hydrogen. The result is a TFA.
During hydrogenation, oil is heated to an extremely high
temperature; this causes the oil to rapidly oxidize and create
free-radicals. In basic chemistry 101, free radicals cause
prolific cell damage and is responsible for premature aging.
Even using the so called "healthiest" organic vegetable oils,
which includes olive oil, in baking and frying creates free
radicals. This is because all vegetable oils oxidize;
especially when used in cooking. They not only produce TFA's
but form free radicals - lethal combination for our bodies.
The only oil that does not oxidize, even at 170 degree
Celsius, is Organic Virgin Coconut oil which is a saturated
fat. Amazing!
Avoiding TFA's at all costs is a must according to the WHO
(World Health Organization). This is because TFA's are
injurious to the heart and have been linked to cancer,
atherosclerosis, diabetes, obesity, immune system dysfunction,
birth defects, difficulty in lactation, and problems with
bones and tendons. So we want to exclude them from our diet,
yet it is difficult when some of the most tempting foods such
as commercial cakes, biscuits, chocolates, and potato chips
are laden with TFA's.
Why Saturated fats are not TFA's
TFA's have similar properties to saturated fatty acids when
used in baked goods, but the claim that TFA's are like
saturated fatty acids is incorrect in view of their molecular
bonding/structure and their biological effect in our bodies.
This is the area that has been mostly ignored by mainstream
media and even among the naturopathic community according to
lipid and nutritional expert Dr. Mary G. Enig. Enig campaigned
against TFA's back in the late 1970's after completing her
most extensive research on the analysis of all fats. For more
extensive information, see Mary G. Enig's PhD Nourishing
Traditions: The Cookbook that Challenges Politically Correct
Nutrition (www.newtrendspublishing.com)
So which oils do we use now? A good option is Organic Virgin
Coconut oil. This is a saturated fat that is unlike any other
fat and truly deserves a classification of its own. With all
the research and studies on saturated fats to date, health
authorities still group TFA's with healthy saturated fats like
coconut oil. Coconut oil is not only the healthiest saturated
fat but is one of the healthiest foods we can consume on a
daily basis. Let's examine the most misunderstood fat that is
actually a super food.
Why is Coconut oil unique and unlike any other fat?
Coconut oil is made up of medium-chain fatty acids (MCFA's).
Two- thirds of the saturated fat in coconut oil is a
medium-chain saturated fat. This important fact deserves
clarification as MCFA's actually helps us to lose weight,
lower cholesterol, improve diabetic conditions and reduce the
risk of heart disease.
One of the most outstanding benefits of consuming MCFA's is
that they do not require the liver and gallbladder to digest
and emulsify them. This means instant energy and increased
thermogenesis (increased metabolic rate in the body) which
leads to more heat production as well as improved circulation.
For anyone with impaired fat digestion or a removed
gallbladder, coconut oil is the only oil to consume as it is
very easily digested. MCFA's are also known for having
antimicrobial and anti-fungal properties, so they are
beneficial to our immune system. In addition, coconut oil
assists people with under-active thyroids by increasing the
metabolic rate of the body and creating more energy.
Ray Peat Ph.D., a physiologist who has worked with
progesterone and related hormones since 1968, says that the
sudden surge of polyunsaturated oils in the food chain post
World War II has caused many changes in hormones. He writes:
Their [polyunsaturated oils] best understood effect is their
interference with the function of the thyroid gland.
Polyunsaturated oils block thyroid hormone secretion, its
movement in the circulatory system, and the response of
tissues to the hormone. When the thyroid hormone is deficient,
the body is generally exposed to increased levels of
oestrogen. The thyroid hormone is essential for making the
'protective hormones' progesterone and pregnenolone, so these
hormones are lowered when anything interferes with the
function of the thyroid. The thyroid hormone is required for
using and eliminating cholesterol, so cholesterol is likely to
be raised by anything that blocks the thyroid function ( [link
to www.efn.org] It is very interesting to note that high
cholesterol is not a sign of eating too much saturated fat.
High cholesterol in a lot of the cases is due to an
under-active thyroid which affects the liver as well as the
many loops and feedback systems within the endocrine system.
Stress and the over consumption of carbohydrates/sugars also
form high levels of cholesterol.
What are saturated fats and why do we need them?
Saturated fats are semi solid at room temperature and are
found in animal products such as meat, poultry, lard, poultry
skin, whole milk, cheese, eggs, butter and tropical oils such
as coconut and palm oil.
Our body actually needs saturated fats to stay healthy. Why?
1) Saturated fats constitute at least 50% of our cell's
membranes - the phospholipid component of every cell.
Saturated fatty acids are what gives our cells
structural integrity, so the cell walls are not weak and
can protect the inside of the cells.
2) Saturated fatty acids play a vital role in the health of
our bones. For calcium to be effectively utilized by the
bones, at least 50% of the dietary fats should be
saturated.
3) Saturated fatty acids actually lower Lipoprotein (a),
a substance in the blood that leads to heart disease,
whereas excess consumption of vegetable oils
increases it.
4) Saturated fatty acids protect the liver from alcohol and
other toxins, including Tylenol, a pain reliever.
5) Saturated fatty acids are needed for the proper
utilization of omega-3 essential fatty acids because
omega-3's are better retained in the tissues when the
diet is rich in saturated fats (particularly organic
virgin coconut oil)
6) Saturated stearic acid found in beef and cocoa, and
palmitic acid found in coconut oil are the preferred
foods for the heart; which is why the fat around the
heart muscle is highly saturated. The heart draws on
this reserve of fat in times of stress.
7) Saturated fatty acids such as caprylic acid found
abundantly in coconut oil, is anti fungal and helps
combat candida (yeast overgrowth that is common in
our society).
8) While saturated fats raise both the bad and the good
cholesterol, TFA's as well as excess consumption of
omega-6 fatty acids raise the bad Low Density
Lipo-protein (LDL) and suppress the good High Density
Lipo-protein (HDL) cholesterol, making it even worse.
In conclusion, avoiding TFA's is a must. There are no
tolerance levels. They are serious culprits of degenerative
conditions disguised in some of the most tempting foods to
date. Avoiding over consumption of polyunsaturated oils
(omega-6 fatty acids) such as flax oil and completely avoiding
corn, soy, safflower and canola is a great start, as
polyunsaturated oils have been shown to contribute to heart
disease, inflammation, under-active thyroid and weight gain.
Use virgin organic coconut oil. I stress the importance of
using only virgin organic coconut oil because the refined
version of coconut oil no longer has the same structure and
same health benefits as the virgin organic coconut oil. In
fact, consuming plain coconut oil can even give someone a
headache or nausea.
The food manufacturers will not willingly return to using
naturally saturated fats such as coconut oil, palm oil,
butter and lard because they are more expensive. Only a
concerted demand by educated consumers will bring traditional
healthy fats back into our commercial food supply and
restaurant cooking.
Using organic coconut oil in all cooking and baking is the
best choice for a healthy alternative. Because virgin coconut
oil is completely saturated and no TFA's can be made from it,
it is therefore harmless. In addition, it does not oxidize,
even at 170 degrees Celsius.
Virgin Coconut oil is the fat of fats as it also helps us burn
body fat for energy because of its unique molecular structure
of medium chain fatty acids. So do enjoy eating more organic
virgin coconut oil, drinking organic coconut milk/cr=E8me in
your teas as well as pouring it over your porridge and
munching on macaroons made from organic cocoa and desiccated
organic coconut for health and longevity.
References
Keys, A., "Diet and Development of Coronary Heart
Disease", J. Chron.
Dis. 4(4):364-380, October 1956 Rekha Balu, "Trans Fat: Taste
Buds Cry 'Yes!' but Arteries Demur," The Wall Street
Journal, June 8, 1998 Lynn Roblin, "Not all fats are
created equal," The Toronto Star Health Talk, June 24,
1998 Fred Tasker, "A Churning Controversy," The
Washington Post Health, June 2, 1997 Mary G. Enig PhD.
Know Your Fats: The Complete Primer for Understanding the
Nutrition of Fats, Oils and Cholesterol(Bethesda Press
2000) Sally Fallon and Mary G. Enig, PhD Nourishing
Traditions: The Cookbook that Challenges Politically
Correct Nutrition and the Diet Dictocrats (NewTrends
Publishing 2000, www.newtrendspublishing.com www.mercola-
.com/2006/dec/26/the-health-harming-confusion-a bout-
saturated-fats.htm The Healing Miracles of Coconut Oil,
by Bruce Fife (Piccadilly Books,
2001). Eat Fat Look Thin by Bruce Fife (Piccadilly
Books, 2002).
About the author Teya Skae M.A., B.A.,Dip Health Sciences, Dip
Clinical Nutrition Kinesiologist/Nutritionist/Writer
Health/Life Coach and Educator Teya is the founder of
Empowered Living www.empowered-living.com.au specialising in
Metabolic Typing Nutrition and Results Fat Loss. Teya writes
article for various publications and runs courses in health
and human potential.