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  #1   ^
Old Sun, Apr-07-19, 21:54
locarb4avr locarb4avr is offline
Senior Member
Posts: 257
 
Plan: My own plan
Stats: 220/130/132 Male 65in
BF:
Progress: 102%
Location: 92646
Default Saturated fatty acids (SFA) intake were not associated with the risk of cardiovascul

Conclusions
This current meta-analysis of cohort studies suggested that total fat, Saturated fatty acids(SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) intake were not associated with the risk of cardiovascular disease. However, we found that higher trans fatty acids (TFA) intake is associated with greater risk of cardiovascular disease(CVDs) in a dose-response fashion. Furthermore, the subgroup analysis found a cardio-protective effect of polyunsaturated fatty acids (PUFA) in studies followed up for more than 10 years.

https://lipidworld.biomedcentral.co...2944-019-1035-2

Just a reminder, zero gram TransFat per serving equal to less than 1 gram per serving.


FYI, I just found out US supermarkets sell lard dirt cheap. Coconut oil is couple times more. My gut microbiome hates butter.
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  #2   ^
Old Mon, Apr-08-19, 04:41
bkloots's Avatar
bkloots bkloots is offline
Posts: 9,375
 
Plan: Atkins/LCHF
Stats: 195/162/150 Female 63in
BF:
Progress: 73%
Location: Kansas City, MO
Default

Thanks for posting the study. Forgive me if I don't click on it. "Science talk" is a mystery to me!

The conclusions? Not a surprise. I'm sure the experts will spin it however they need to to prevent us from eating bacon. Won't work!

Quote:
cohort studies suggested
This is the weasel part.

Yes, lard has returned to American grocery stores. Have at it!
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  #3   ^
Old Mon, Apr-08-19, 04:55
WereBear's Avatar
WereBear WereBear is offline
Posts: 11,382
 
Plan: Epi-Paleo/IF
Stats: 220/149/150 Female 67
BF:
Progress: 101%
Location: USA
Default

I can drink tea with coconut oil all day, and often have. While tea with butter, while enjoyable at the time, makes me terribly hungry.
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  #4   ^
Old Mon, Apr-08-19, 18:08
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JLx JLx is offline
Senior Member
Posts: 2,145
 
Plan: Eat less, less often
Stats: 235/210/191 Female 66
BF:Hi wt: 276,255,235
Progress: 57%
Location: Michigan U.P., USA
Default

Interesting piece on lard: https://www.thehealthyhomeeconomist.com/lard/

Quote:
Hydrogenated versus Unhydrogenated Lard
If you are getting good pork fat from local farms or real food businesses, there is little risk of ending up with a jar of highly processed, hydrogenated lard. However, food manufacturers typically hydrogenate lard to improve its stability at room temperature.

Buyer beware online, in supermarkets, health food stores, and specialty cooking shops. Most cans of lard sold are hydrogenated. Hydrogenated lard sold to consumers typically contains around 0.5 g of transfats per 13 g serving.

Here’s the kicker. Food manufacturers are permitted to put ZERO next to the trans fat on the label as long as the food contains .5 grams or less of trans fat per serving....Even if your lard source is unhydrogenated, that doesn’t mean it is unprocessed.

Lard is also often treated with bleaching and deodorizing agents, emulsifiers, and preservatives such as Butylated hydroxytoluene (BHT). These treatments make it more consistent in texture and prevent spoilage.

Why do food manufacturers do this? Profits and shelf stability of course! Processed lard does not need refrigeration to prevent rancidity.

None of the above is what we want with our lard. Traditionally rendered and properly stored lard can still avoid spoilage for extended periods of time with simple refrigeration.


In Walmart recently, they had duck fat, beef tallow, algal oil and possibly lard, as well, in the oil section. But it sounds as if it should have been in the refrigerated section.
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  #5   ^
Old Tue, Apr-09-19, 11:38
CityGirl8 CityGirl8 is offline
Senior Member
Posts: 548
 
Plan: Protein Power, IF
Stats: 238/214/145 Female 5'9"
BF:53.75%/48.7%/25%
Progress: 26%
Location: PNW
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A little Googling suggests that there's a difference between partially hydrogenated and fully hydrogenated lard. The former has trans-fats in it, the latter doesn't. Fully hydrogenated is shelf stable. There seemed to be a general consensus that fully hydrogenated was okay, because it contained no trans-fats. It's still processed and chemically altered so...
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  #6   ^
Old Wed, Apr-10-19, 12:10
locarb4avr locarb4avr is offline
Senior Member
Posts: 257
 
Plan: My own plan
Stats: 220/130/132 Male 65in
BF:
Progress: 102%
Location: 92646
Default

This is a collection of information I googled mentioned in this thread.


Farmer John Premium Manteca(Lard)
https://www.fooducate.com/product/F...02-FEFD45A4D471

lard, BHT, citric acid

Final report on the safety assessment of BHT
https://www.ncbi.nlm.nih.gov/pubmed/12396675

Citric acid
https://pubchem.ncbi.nlm.nih.gov/compound/citric_acid

Is Farmer John lard hydrogenated?(uncomfirmed info)
https://www.stormfront.org/forum/t1162311/
http://cavemanforum.com/diet-and-nu...re-oh-eggs-too/

Most unrefrigerated lard is hydrogenated, partially hydrogenated or has other oils mixed in. Farmer John lard is available in the refrigerated section of my local Von's (owned by Safeway) but has citric acid and BHT added, but is not hydrogenated.

BHT is an organic compound antioxidant food additive. (organic compound in chemistry not to be confused with organically grown)

BHT has been claimed by one doctor to cause hyperactivity in children. There are some claims it can increase cancer risk. But, others actually take BHT in capsule form sold in health food stores.


partially hydrogenated oil vs fully hydrogenated oil
https://www.google.com/search?clien...1j0.8zsAx0YpzRw

partially hydrogenated coconut oil
https://www.google.com/search?clien...i30.w96piVZs83I


Estimation of trans-fatty acid content of fat/oil samples in use for frying the food items: a study in an urban slum of Delhi(1st link in pdf file)

https://www.google.com/search?clien...=UTF-8&oe=UTF-8


Used to fry my own lard. Stop doing it for years now. Just too much work. Kids went to college and stop doing stir fried. We do boiling and/or slow cook most of the time now. Buy fried chicken from supermarket. Lard/coconut oil are for testing gut microbiota and inflamation.


https://www.cancer.gov/about-cancer...ic-inflammation

Inflammation is a normal physiological response that causes injured tissue to heal. ... Over time, chronic inflammation can cause DNA damage and lead to cancer. For example, people with chronic inflammatory bowel diseases, such as ulcerative colitis and Crohn disease, have an increased risk of colon cancer.Apr 29, 2015
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