Truth about Fat, Trans Fat, Saturated Fat & Nutrition



Eat the Damn Yolks! Eggs Are Good For You!

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Added on July 30, 2009, 12:24 pmSaturated fat isn't evil.

There's a need for people to understand how fat works first. I'm still in the process of studying about it, but I'm doing another research paper, so can't get much. Crap...

And I hope to be able to understand why carbs is so evil to numerous bodytypes. And why the hell fat and protein seems to work pretty consistently.

This post has been edited by pizzaboy: Jul 30 2009, 12:24 PM

Hmm, where to find 'free range organic' chicken eggs in Malaysia? Much of what the guy talks about applies to the US.

Also there seems to be conflicting advice about omega 3, the first video says its good while the second video says to avoid omega-3 eggs.

That's why I say google can answer EVERYTHING. All you need to do is attempt to search. It's not just applicable to the USA. Malaysia have progress towards that direction too. Just that most of you people aren't aware of it.

http://www.google.com.my/search?hl=en&rlz=...nG=Search&meta=

I say Omega-3 eggs aren't worth the price. It's just this tiny trace of Omega-3 in the eggs, and you gotta pay a load more. I'd go with just the organic side.



This post has been edited by pizzaboy: Jul 30 2009, 02:52 PM

Should include the bad comment about saturated fat also. So all can judge and discuss about good/bad of saturated fat. I will try to find the articles about saturated fat when I have the time.

I buy those "kampung" eggs from Cold Storage. They're RM 5.90 for 10.

This post has been edited by kotmj: Jul 30 2009, 05:57 PM

eggs are still eggs
beli kat pasar tani also same

This is what I had been telling you guys 1 year ago.
Heck, how many actually believed me.

5.90 for 10 kampong eggs!
I bought mine at Pudu Pasar, 4.00 for 10 kampong eggs. I bought 2 trays each time.
They taste so much different that my friend asked me to buy 1 tray for her whenever I go to buy them.

This post has been edited by 4Rings: Jul 30 2009, 09:15 PM

It's more convenient at a supermarket. I don't go to wet markets often. Probably should.

Oh how wrong you are my friend. How wrong. Even if you look at an egg, based on it's protein values alone, an egg isn't just an egg. And as we move along the other nutrients such Vitamin-A, Beta carotene, zinc, thiamine, it's quantities differ in the quality of your chicken. I skimmed past my brother's book about nutrients and food and the difference between a "kampung egg" (organic egg) and a commercially produced egg is quite shocking. Did you know, the density of nutrients in a kampung egg, (it differs per nutrient) is at least two times of an commercially produced egg?

Ah I found a link
Eggs aren't just eggs anymore my friend.

I did! Remember I asked you if I could use it for an athlete, but you weren't sure if it's suitable for weightlifters. That's why I decided against using it. Besides there was little or no documentary about such a diet used on athletes.

One can taste the nutritional density in kampong eggs. The flavour is intense. It's the only sort of egg I buy, and I cannot imagine people only eating the egg whites. For me, eggs should be eaten whole.

pizzaboy izzit true dat if i take dis weight loss supplment n go 2 a weight loss center dat i can sweat out d saturated fats ;;;;;

Pizzaboy,
Absolutely superb thread. Bravo!

Angrydog,
In for HYOOOOGE FLAMING, yo! LMAO!

4Rings,
Welcome back! Please share more good stuff!

Lynx,
DO NOT avoid Omega 3. It's an essential fatty acid, which means your body cannot produce it but still needs it.
Fact is, most of us don't get enough omega 3 FA in our diets. We should comsume more omega-3 compared to omega-6 FA. There's a ratio, I think it's 2:1. Omega 3's are damn important. ( You can even go without OMega-6 FA because you can synthesise it from Omega-3 FA. <---wrong info, read my next post.) Let me go dig out my old text books and the net and update you guys later.

Video #2 is asking us to avoid Omega 3 enriched eggs, not all sources of omega 3 FA. Didn't concentrate when watching the video meh?
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My take on video #1:
Well, the analogy she used about the PUFA & MUFA being flexible and sweep the plagues off the arteries is a bit skewed. She's probably oversimplifying.

PUFA/MUFA (from vegetable oil) ---> hydrogenation process ---> saturated fat + transfat ---> mix back with vegetable oil ---> chilled are cold temperature ---> TADAA! Margarine!
Transfat is the one we don't want. Absolutely don't want.

Saturated fat and PUFA/MUFA serves different functions in the body. Let me go dig out more info later.
For now, I'll let pizzaboy, 4Rings & you guys correct any mistakes I made, if any.

This post has been edited by iamyuanwu: Jul 31 2009, 01:25 PM

There was a documented study on a group of university swimmers by Barry Sears, founder of Zone Diet.
Uni B had never beaten Uni A in swimming competition in their history. After adopting Sears' low carb diet (4:3:3),
Uni B won the swimming competition for the 1st time in their history.

But this study had never gone into international level. I guess Sears couldn't convince those who had been brainwashed by conventional methods.


You are right about the Omega eggs. The chicken are fed with quality feeds to produce omega 3 rich eggs. What the chicken ingest that's what you get in the egg. Those are my 2nd choice when i ran out of kampong eggs.

PUFA is a good oil but must be taken in moderation because it is not stable. Only the unrefined PUFA is recommended. Refined PUFA cooking oils should be avoided because they have been altered chemically during processing. MUFA or N9 is a neutral oil. It is stable and can be used in cooking.
Saturated fats are also beneficial to our health.

PUFA is classed into N3 and N6. PUFA that is rich in N6 should be taken in moderation to keep the N3 and N6 in balance.

iamyuanwu, are you sure N6 can be synthesized from N3? I have never heard of that. If it could, N6 would not be known as essential fatty acid.

BTW there is a new brand of egg on market. The hens are fed with Lactobacillus instead of antibiotics to enhance their immunity against bacterial infection. The eggs are free from salmonella too. They are selling at 3.80 for 10 if I am not mistaken.
I bought a similar type months ago. It was imported from Korea and cost a bomb, 7 bucks for 10. It tasted rather bland.

You mean this link?

http://www.cbn.com/health/naturalhealth/dr..._athletes1.aspx

I've always had this perception that strength and power is built via training, not via diet. I'll give a shot at adapting this 4.3.3. diet.

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Added on July 31, 2009, 10:37 amYou guys know what I love about this thread? This sort of threads, usually separate the "I follow my friend say one" and the "I did some reading on this journal" people.

Needless to say, whom I think higher of

This post has been edited by pizzaboy: Jul 31 2009, 10:37 AM

Long post guys, but just read it and respond.
I may be mistaken in my facts.
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Don't know where to find kampung eggs up north here. Even the seller tells me that some organic eggs are normal eggs which the distributors/farmers lying that they're organic. By hey, that's how it is like way up north.
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Yup. I'm mistaken. ALA is the n-3 that can be converted into other n-3 DHA and EPA. n-6 still needs to be taken. My post above will be edited.

High ratio of n-6 compared to n-3 promotes inflammatory illnesses like cardiovascular disease, arthritis, cancer etc...
Optimal ratio is less than 4:1. Western diet is 15:1. Msian diet = ??

So we need to increase our n-3 FA and decrease n-6 intake to reach a balance. Note that n-6 is still an important nutrient. Just that the ratio to n-3 is not ideal in our diets.

Below are abstracts about the ratio of n-6:n-3. (If your uni library have access to Science Direct or NCBI, please download the article and share the knowledge)
Do check out other related articles there too.

Biomedecine & Pharmacotherapy; Volume 56, Issue 8, October 2002 (linked from Wikipedia)
The importance of the ratio of omega-6/omega-3 essential fatty acids. by Simopoulos AP
http://www.sciencedirect.com/science?_ob=A...e332f3290725463
(note: it's a 2002 article. More recent articles needed for cross-ref)

Biomedecine & Pharmacotherapy; 2006 Nov;60(9)
Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: nutritional implications for chronic diseases. by Simopoulos AP.
http://www.ncbi.nlm.nih.gov/pubmed/1704544...ogdbfrom=pubmed

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Regarding refined and unrefined PUFA. Let me add to 4Rings' points.
What is wanted is PRESSED or COLD PRESSED oils. That means the oils are extracted with a mechanical process. No chemicals involved. In cold press, there's no heat... which means the oils are less altered.
Many PUFA oils are extracted with chemicals. And some are even stabilised by using: jeng jeng jeng... hydrogenation <--- the product has just been 'refined'. Which leads to trans fat formation in PUFA.

Also, there might be cases where vitamin E (tocotrienol & tocopherol) is added to oils. This is all right. Vit E is an antioxidant, which makes it a good natural preservative in oils/fats.

I'm interpreting this in 2 ways:
1. Not stable in normal conditions. Means it's not suitable for high heat cooking because it gets oxidised easily.
2. Not stable in the body in huge quantities. Means extra PUFA can turn into free radicals and damage the body if eaten too much.
Are you referring to both?
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For those with too much time and love to read:
All about arachidonic acid (AA) which an n-6 fatty acid (omega-6). You have no idea how important this FA is and how many functions it's involved in. But then again, there's such a thing as "having too much of a good thing". =)
http://www.acnp.org/G4/GN401000059/CH059.html
Good stuff!
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Pizzaboy,
This is one of the best discussion thread in LYN H&F. It's been a long time since anything stimulating like this comes along. Thanks for starting this thread.

Moar moar moar!

This post has been edited by iamyuanwu: Jul 31 2009, 01:44 PM

Here's something more easily digestible.

http://www.fit4younutrition.com/article7.html

Fat does not make you fat (unless you eat it with lots of carbs). Fat consumption whether saturated or unsaturated, causes no release of insulin and as a result promotes the burning of both dietary and stored fat as fuel (however you need to teach your body to do this and this can only happen if it is forced to rely on fat as a source of fuel ie sufficient fat is consumed while carbs are kept to a minimum). There’s no possibility of storing fat in fat cell unless insulin opens the receptors, and only eating sugar (ie carbs) can make that happen. Not only does it not make you fat, it is extremely important for several reasons:

However, not all fats are good. Hard and fast rule-if it was created by nature eat it, if its processed don’t.

This post has been edited by pizzaboy: Jul 31 2009, 03:12 PM

Saturated Fats Also Linked to Small Intestine Cancer
This is the bad article about saturated fat. I got this info from this web

http://www.naturalnews.com/025147_cancer_health_fats.html


The main page is here which contains lots of interesting article about nutrition
http://www.naturalnews.com/saturated_fat.html

This post has been edited by kurtkob78: Jul 31 2009, 03:47 PM

Forgot to ask. How do you guys put in fat into your diets? And what oils/fats do you consume (e.g. butter, peanut butter, coconut oil, palm oil etc...)? 4rings?

Takkan terus drink a cup of coconut oil or slice a piece of butter and telan?!

This post has been edited by iamyuanwu: Jul 31 2009, 05:00 PM

Now my source of fat is from peanut butter. fried food at working place, low fat milk. And now I include drinking 1 teasp olive oil before meal. The taste really sux

Yup, that's the guy.

Since Malaysians like to throw away egg yolks and we don't have cold water fishes that are rich in N3, I would say 20:0.

Yup, I was referring to both.

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Added on July 31, 2009, 8:59 pmPeanut butter is not a good source of fats. Peanuts are moldy food. They are contaminated with fungi.
My fats come from refined olive oil for stir fried cooking, palm oil for deep fried cooking, coconut oil for taking direct,
unrefined olive oil and red palm oil for adding to oatmeal and butter for bread or frying egg.

I bought a bottle of coconut oil from a Malay market. 5 bucks for 500ml size mineral water bottle. Very cheap but YUCK!
It stinks when you pour it into the frying pan. It smells so much different from the one I bought from organic shop.

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Added on July 31, 2009, 9:00 pmOoops, forgot one thing. Lard for Hokkien Mee.

This post has been edited by 4Rings: Jul 31 2009, 09:00 PM

The Spaniards eat their bread by dipping it in olive oil. That's how I used to eat my bread, when I was still in a place that had proper bread.

Jamie Oliver is an extra virgin olive oil junkie. There isn't a recipe of his that doesn't use several tablespoons of it.

I think "good" oil consumption is best done by substitution, not supplementation. The latter might lead to excess calories, since oil is calorie-dense. This means cooking for yourself. You're gonna get the lowest grade, fit-for-diesel-engines type palm oil when you eat out.

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Added on July 31, 2009, 9:34 pmhttp://www.youtube.com/watch?v=Bu90jsp6nkE

This post has been edited by kotmj: Jul 31 2009, 09:34 PM

Lard, excellent source of fat !
4rings....I know I always say I'm anti spoon feeding, but since you've the best experience in this, how would you have me do my dietary intake for a day?

I'm looking to consume somewhere between 3000-3200 calories in a single day. Using your 4:3:3 diet...I'd assume that I take 1200 calories from carbs, 900 calories from fat and protein.

So that's 300 grams from carbs
100 grams from fat
225 grams of protein

Sorry if this sounds a lil weird, but isn't that a lil high for the carbs if this was called a LOW carb diet?

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Added on July 31, 2009, 9:46 pmOr is the ratio 4- protein, 3 carbs and fat?

That makes it 300 grams protein 225 carb and 100 fat?

That's like protein overload rite?

This post has been edited by pizzaboy: Jul 31 2009, 09:46 PM

Woooh! Thanks for showing the way you use oils in your meals! Red palm oil is like Carotino brand?

n-6:n-3 = 20:0
We die from malnutrition liao. X^D

By law (Food Regulation 1985), peanut butter has a safety limit of the mold toxin/mycotoxin content that cannot be exceeded. I would assume that handles the mold and mycotoxin part. 4Rings, your opinion?

Coconut oil from the kampung is made from bacterial fermentation. I believe that's why the you get the stink. LOL!
Organic shops are probably from acid or enzymes processes, and properly controlled environment.

Lard? Healthy or not? Entah apa benda the pigs ate before turning into pork. But damn, it's yummy!
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Komtj,
Thanks for the lead. Let me go google some Jamie Oliver's recipe.

OMG, peanut butter fat aint good?

4Rings, what I do every night before bed is mix the whey i got from you, with milk and a tablespoon of peanut butter.
Just to have a blend of different protein. is that alright?

lol there are ppl on the bb forum that swears by peanut butter (read: ONE JAR A DAY)

Zone diet is 4:3:3, carbs: protein: fats.
If you follow the 1g protein per lb of body weight, your calories from carbs should be lower than that.
There's no harm experimenting which option works better for you instead of adhering to follow by the book rule.

Yup, the red palm oil is caratino. This is the only made in malaysia palm oil recognized by Udo Eramus, Fats Guru as a good oil.

About the peanut butter, how many manufacturers actually follow that? Peanuts grow in the soil. The chances of contamination are very high.
I read somewhere in the net that this author recommends 1 particular brand which the manufacturer tested their peanut butter stringently before putting them on market. But you can forget about it. The butter is only available in US.

Peanut is also one of the cause of allergies. We should go easy on peanut butter.

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Added on August 1, 2009, 8:36 amYou can drink the whey by itself and gulp in 1 tablespoon of olive oil.

My formula is 2 scoops of whey plus stabilized rice bran + wheat grass + spirulina + milk minerals powder.
My parrot drinks that too.

This post has been edited by 4Rings: Aug 1 2009, 08:36 AM

They have natural/organic peanut and almond butter easily available in the US. That's the type they advocate eating, not the hydrogenated oil garbage normally sold. I haven't seen any organic peanut butter in Msia stores yet.

I manage to find a peanut butter that I believe is as natural & home made as it gets:

Some small time China brand. No sugar. As for preservatives, it claims that none added. Source of peanut: unknown whether organic or not. Mycotoxin level unknown. LOL!

The peanut solids and the peanut oil actually separates slowly into 2 layers if you leave it idle for a day or 2. You can almost drink it... it's like a paste. Nice!
I stir it well and then put it in the fridge to keep it solid.

no emulsifiers

I think we should avoid all forms of fatty food. Peanut butter can't be good - it makes me breakout.

Read the facts before jumping out and saying that.
It makes you look, less stupid

bodohnya.....

Did you even run through the the first few post?

This post has been edited by shanecross: Aug 1 2009, 11:03 PM

If I follow 1G of protein per LBS of bw, I'll be at 175GMS. That's only about 700 calories. I don't quite get you, but anyway I'm on day 2 of this moderately lower carb diet. It feels alright. Energy level however, isn't all that high.

Here's a good read on fats,its benefits etc..

http://www.health-report.co.uk/saturated_f...th_benefits.htm



To add, Mozaffarin in his journal paper,if I understand correctly,stated that through his study, diet of low fat(mostly saturated)/high carb results in higher triglyceride and lower HDL,while maintaining LDL level.Whereas diet composing of high fat/low carb results in lower triglyceride level,higher HDL and lower LDL level.The lower consumption of carb may be related to the lowering of triglyceride(insulin-triglyceride production relations),what interest me the most is on the level of HDL and LDL from the total consumption of saturated fat.Will be loking for more info on cholesterol build-up in relations to saturated fat consumption.

And for a better read,might want to try read this:

http://www.ajcn.org/cgi/content/full/80/3/550

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4Rings:
while you're on low carb/high fat diet,how's your re-feed period?or its 24/7 low carb/high fat diet for you?Dave Palumbo, Par Deus and some other,do include a refeed period after a set timeframe to replenish glycogen level(it can go as high as 800g-1200g carbs on the refeed day).Wanna know,is it really important?As in keto diet,we're using ketones instead of glycogen as fuel source,then why do we still need to bother on replenishing glycogen?Hope you can help to shed some light on this.Thanks

>>Wanna know,is it really important?As in keto diet,we're using ketones instead of glycogen as fuel source,then why do we still need to bother on replenishing glycogen?<<

Lyle McDonald addressed this in one of his books. It's a complicated explanation. I might quote the text when I find the time.

Penang right ? Where'd you get that ?

Considering the pity size of kampung eggs, I wonder whether kampung eggs really have twice the nutrients of commercial eggs ... well, you know, it's not only quality, there's quantity too and commercial eggs are twice the size of kampung eggs.

He's in China.

I think the analogy of strength athletes and bodybuilders may fit this question. A bodybuilder can be three times the size of a weightlifter, but you see the weightlifters are generally stronger. Muscle size not equal to strength. Nutrient density not equals to size.

This post has been edited by pizzaboy: Aug 2 2009, 03:54 PM

I didn't try keto diet for long term. The longest was about a month, just to get my body into a fat burning machine.
Most of the time I was on Zone favourable low carb where I ate plenty of veges for carbs.

Towards the end of my 2 years on low carbs, I tried Anabolic Diet for 3-4 months. 5 days keto, 2 days carbs loading.
The purpose of the carbs loading is not to replenish the glycogen but to spike the insulin to push the aminos and nutrients into the muscles.
That is their theory. But some who have been solely on keto diet for long term have proven this theory wrong.
My purpose of trying Anabolic Diet because I could eat all the junk carbs on weekend without getting fat.

I asked a low carb guru, a friend of Robert Atkins and he said you don't need insulin spike to build muscles.
The best thing is to use your body to experiment various methods of low carb and see which works best for you.
Min 6 months per method is good enough to see the results.

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Added on August 2, 2009, 1:20 pm

This post has been edited by pizzaboy: Aug 2 2009, 03:55 PM

Not exactly true.

You have just proven me right, matey! =) Hah hah hah!
Omega-3 fatty acids (n-3 FA) are essential.
n-3 is just another way of saying Omega-3.

And.... jeng jeng jeng...
alpha-linolenic acid (ALA) is an Omega-3 fatty acid.
DHA and EPA are not the only omega-3 fatty acids. LOL!
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And BTW, wikipedia is open to everyone to edit. It is not exactly a very reliable source.

This post has been edited by iamyuanwu: Aug 2 2009, 11:25 PM

Sometimes I just wish people discussed about the topic in hand, and not nitpick at tiny details that provide minimal or even absolutely no relevance in the discussion.

[quote=iamyuanwu,Aug 2 2009, 11:23 PM]

[/quote]
You have just proven me right, matey! =) Hah hah hah!
Omega-3 fatty acids (n-3 FA) are essential.
n-3 is just another way of saying Omega-3.

And.... jeng jeng jeng...
alpha-linolenic acid (ALA) is an Omega-3 fatty acid.
DHA and EPA are not the only omega-3 fatty acids. LOL!
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And BTW, wikipedia is open to everyone to edit. It is not exactly a very reliable source.

[/quote]

Most plant based N3 are ALA. The body will convert ALA to EPA then to DHA. The effectiveness of the conversion depends on certain enzymes produced by the body. Lacking in those enzymes would inhibits the conversion. Flaxseed doesn't contain EPA and DHA. It is rich in ALA.

Just to update. Day 4 of high protein, less carbs diet, there actually is some fat loss. Or muscle growth. At least it looks like that to me. Or maybe it's because I'm training twice a day. Either one, but at least I'm not getting weaker. Lethargic spell, not in. Maybe I'm not doing something right.

Hows the diet breakdown? What do you eat in the morning etc?

Something for you to read.


The Hidden Truth about Cholesterol
by Mike Geary, Certified Nutrition Specialist, Certified Personal Trainer
We all know that heart disease is one of the leading killers of people around the
world, particularly highest in countries such as the US and Australia.
However, did you know that there are several medical studies worldwide that
clearly show that higher cholesterol levels in the body actually increases
longevity instead of decreasing it? Yes, you heard that right! People with high
cholesterol have been statistically shown to live longer and healthier than people
with low cholesterol in several studies. There are multiple references for this
phenomenon in Shane Ellisonʹs controversial book, The Hidden Truth about
Cholesterol Lowering Drugs, Dr. Uffe Ravnskovʹs (MD, PhD) book entitled The
Cholesterol Myths, as well as Sally Fallon and Mary Enigʹs book, Nourishing
Traditions.
So why in the world are the pharmaceutical and medical industry pushing for
practically everyone on the planet to ʺlower their cholesterolʺ? Well, the first, and
more innocent answer, is flawed medical studies from decades ago that have
been accepted as fact and never fully analyzed for their validity. Another answer
is that this practice of recommending that half of the damn planet takes a
cholesterol lowering medication (currently, statins), regardless of whether they
truly have any real risk for heart disease, creates insane multi-squillion dollar
profits for the drug companies!
As a perfectly absurd example of how doctors have been wrongly influenced by
the drug companies... a couple years ago, I was a perfectly healthy 28 yr old, in
great shape, exercising daily, eating a balanced healthy diet full of antioxidants
and quality nutrition, no smoking, and with no real risk factors for heart disease,
and just because my cholesterol level has been consistently measured over 200
for my entire life, my doctor recommended I consider using a statin drug.
Consider how outlandish this scenario is! The drug companies have hypnotized
doctors into prescribing unnecessary prescription drugs to healthy young people
with perfectly normal cholesterol levels that just happen to be over this arbitrary
number of 200 that theyʹve come up with. Luckily, I refused to be a guinea pig
and fork over my hard earned duckets for potentially dangerous drugs, and
decided to start researching this whole cholesterol and heart disease connection
myself. Consider also that my father, who is now 60 years old, has had
cholesterol levels slightly over 200 his entire life also (just like me), yet he is
perfectly healthy at his ripe age of 60.
As time goes on and scientists continue to learn more about heart disease, it has
become quite clear over the recent years that inflammation within the body
(NOT cholesterol levels) is what causes plaque build up in the arteries and
eventual heart disease. Inflammation can be caused by many personal factors
such as stress, smoking, viruses, consumption of refined and/or hydrogenated
fats (man-made trans fats), an imbalance of omega-6 polyunsaturated fats to
omega-3 polyunsaturated fats in the diet, excess refined sugars in the diet, etc.
Hereʹs a quick and dirty of how it works in general. Cholesterol is a healing
substance within the body (among many other important functions), and
responds to arterial inflammation by getting deposited in combination with other
substances, forming ʺplaqueʺ as a healing agent on the artery lining.
Levels of inflammation in your body can be measured with whatʹs called a CRP
test (c-reactive protein). The accuracy of this test still has room for improvement,
as it can vary depending on the time of day and other factors, but it is a much
better indication of heart disease risk than a cholesterol test (which is practically
useless for determining heart disease risk).
Another more important test than cholesterol levels for heart disease risk is a test
for serum homocysteine levels. The next time your doctor wants you to get blood
cholesterol tests, request CRP and homocysteine tests instead. He/she should be
well aware of the validity of these tests if they are up to date.
Basically, if you have significant internal inflammation, this plaque will be
deposited as a healing agent regardless of whether you have high or low
cholesterol. On the other hand, if you donʹt have inflammation, high cholesterol
levels just keep circulating without getting deposited on the artery linings.
Therefore, it is more important to control inflammation rather than trying to
lower your cholesterol.
Lowering your cholesterol doesnʹt attack the root of the problem (what is
actually causing the inflammation in you). Lowering your cholesterol does
nothing except to make the drug companies rich, and possibly leave you with a
whole assortment of possible negative side-effects.
The good news is that preventing heart disease is about living a healthy lifestyle,
not about throwing down a drug pill everyday. Controlling your inflammation
to prevent heart disease is as easy as reducing the stress in your life (try deep
breathing exercises, Qigong, yoga, etc.), maintaining a healthy weight, eating a
high-antioxidant, highly nutritious unprocessed diet (as recommended in my
Truth about Six Pack Abs program), and avoiding smoking and other causes of
heavy free radical production in the body.
I hope this article has given you some helpful info about the real causes of heart
disease and not the propaganda that has been shoved down your throat for
years, based on flawed medical studies from 40-50 years ago, making drug
companies filthy rich.
If you or anyone you care about is currently taking statins, or if you just want to
learn more about cholesterol and the scandal that is revolving currently around
statin drugs, please see The Cholesterol Myths.
On a related topic, were you aware that there is also quite a controversy these
days in the health industry over the fact that saturated fat is not necessarily bad
for you, and can actually be downright good for you in some cases? I posted this
article a few months ago, but thought I would mention this article again - The
Truth about Saturated Fats

I just have a couple pieces of bread or oats in the morning with eggs
Skip carbs during lunch
Have one relatively high carb (100GMS) meal before training
Protein shake
Normal dinner with extra meats and 1/3 the rice
Another shake

I just read through quickly. But help me break this down. We've been led to believe that cholesterol is evil. However, cholesterol actually isn't. If there's a problem in the body, cholesterol fixes it (consistent with studies) If there's nothing, it just runs around doing nothing.

Yeah I can accept that.

Adding some methane...

Now that some “farked” neurons are awakening the next question would be should the whole-egg be taken raw or cooked? The “farked” neurons await for answers…



Cheerio.

You should take them raw. Lick the shells clean while you're at it.

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Added on August 6, 2009, 6:34 pmThe others should take them cooked.

This post has been edited by kotmj: Aug 6 2009, 06:34 PM

Ugh, I'd always avoid raw eggs. This is coming from a man who experienced salmonella twice...

Shit. Salmonella is no joke. COOK YOUR FKING EGGS.

That is as close you could get to being dead....When I had salmonella thanks to raw eggs protein shake...I could barely move a step....you are literally a vegetable..this aint hardcore fellas..this is serious shiet

Nevermind salmonella, I can't even stomach a raw egg. Can't stand the texture. Cooked eggs for me all the way.

Also, note that cooking the eggs avails yourself of more of the protein content.


(PS Raw eggs in prairie oysters are goddamn delicious.)

I won't even go into the proper definition of "essential", which I don't think means "your body cannot produce it but still needs it"

This post has been edited by wodenus: Aug 8 2009, 12:49 AM

I never actually figured that one out. Why is it that, 6 GMS in the eggs, is better used by your body, when it's cooked? Is there something in that mix that makes the digestion tougher? Will HCL help?

This is very controversial. Some studies suggest raw is better, some said cooked is better.
Egg whites contain a glycoprotein called "avidin" which binds biotin. Eating too many raw egg whites by themselves will cause you to suffer from a biotin deficiency. Cooking deactivates the avidin in the egg. The yolk is very rich in biotin, one of the highest concentration in nature. Raw eggs advocates recommend eating eggs whole to avoid biotin deficiency.

As for salmonella risk, a 2002 study by USDA found that of the 69 billion eggs produced each year in the U.S., only 2.3 million are contaminated with salmonella. That’s 1 in every 30,000 eggs.

I have tried eating 10 raw eggs daily for almost a year and I had never experienced salmonella poisoning not even for once. I ate only Omega eggs because they are less fishy and are cleaner. I felt that raw eggs are digested faster than cooked eggs because I get hungry real fast. My energy and strength levels were better too. Not so much on weight increase but more reps. Hope that was not psychology.

Whether you want to eat raw or cooked eggs is a personal choice. The argument of which is better will not end as both have their points. Which ever choice you want to choose, always eat them WHOLE not the least nutritious white.



PS. My parrot is smarter than most bodybuilders on the planet. She eats only the yolk and discards the white. A bird by nature knows which is the most nutritious part of the egg. Unlike humans who are influenced by lies they have read.

Indeed. I believe it all comes down to the level of hygiene around you. When I had salmonella twice, the first time was from some random set of eggs i got off dirt cheap. ( Self Explanatory ) The second time was from chicken, it wasn't properly done which is also self explanatory . I'm no nutrition guru but if I could recall coming across sheets of information a few days back, salmonella infections are zoonotic ( a self-transmitting disease from vertebrate animals to human. That only explains the chicken. But I'm no where near confident to try raw eggs after getting infected once.


Take whatever I said with a pinch of salt. I'm not prohibiting anyone to chug down raw eggs, the texture of raw eggs, thats too hardcore for me

This post has been edited by shanecross: Aug 8 2009, 07:54 AM

Digressing here...

Dude, you 'don't think' wrong. =)

The scientific explanation of 'essential nutrients' is those nutrients are unable to be synthesize by the body, and must be taken from diet.
What else is there to argue? If you lack any of those essential nutrients, you'll become malnourished, leading to other diseases, and then you can die.

These include minerals (obviously, you can't synthesize atoms in your body), vitamins (came from the word vital minerals), 10 essential amino acids (EAA), essential fatty acids (EFA), etc.

You clearly thought wrong.
There's probably a reason why something is called "Essential". Go look the dictionary if you've not got your vocabulary brushed up in the recent decades.

Also on page 582, of my NASM textbook, it states clearly;

"Essential amino acids cannot be manufactured by the body therefore must be obtained from food other other exogenous source. Examples of essential amino acids;

Isoleucine
Leucine
Lysine
Valine

There's also a set of amino acids called "semi-essential" which means it can be produced, but cannot be synthesized fast enough to support development (especially in children) . These are arginine and histidine.

Good post. That got me thinking a bit. Some people claim that the amount of amino acid in regular meaty food/whey is adequate . So does this mean that BCAA supps wasn't actually a hype after all? hmmmmmm.... ON has a 2:1:1 L I V ratio in their BCAA caps...hmm....these buggers here are having clearance on some supps....maybe I should get one?

This post has been edited by shanecross: Aug 8 2009, 11:31 AM

Facts about ketosis.