statins- heart disease - coconuts oil

[Guest guest]

e : Coconut had a very low smoking point (350F / 177C)

 

 

Alex you wrote :

Correction: *some* coconut oil is highly processed. Virgin coconut oil is not.

That's the smoking point of unrefined coconut oil. Refined coconut oil has a

smoking point of 450.

 

Me : you have to put your information together if virgin coconut is not refined

it's smoking point is very low. Right ?

If it is refined is smoking point it still very low.

 

Alex you wrote : Where are you getting your information? "

 

Me : Fatty acid oxidation and other biochemical changes induced by cooking in

commonly used Indian fats and oils.

 

I cite and confirm : " Trans-fatty acids increased from 0.1% at baseline to 14.5%

after sauteing and shallow frying and 15.8–16.8% after deep frying in

hydrogenated oils "

The largest amount of oxidation was observed by shallow frying and

free-fatty-acid formation by multiple deep frying. Hydrogenated, coconut and

sunflower oils were the most susceptible to oxidation.

 

Another one : Evidence for an inverse relation between plasma triglyceride and

aortic cholesterol in the coconut oil/cholesterol-fed rabbit.

 

" Rabbits fed a commercial chow diet containing 0.5% cholesterol and 14%

coconut oil developed more severe hyperlipidemia and atherosclerosis than

rabbits fed the same diet containing olive oil in place of coconut oil. Average

plasma cholesterol was twice as high in the coconut oil/cholesterol-fed rabbits

than in olive oil/cholesterol-fed rabbits. Final plasma triglycerides, although

highly variable, were approx. 20-fold higher than basal plasma triglyceride in

coconut oil/cholesterol-fed rabbits; plasma triglyceride in olive

oil/cholesterol-fed rabbits remained unchanged throughout the study period

[Guest guest]

I am curious as to what you are citing. Coconut oil appears to have beneficial

effects on lipids .

1: Clin Biochem. 2004 Sep;37(9):830-5.Click here to read Links

Beneficial effects of virgin coconut oil on lipid parameters and in vitro

LDL oxidation.

Nevin KG, Rajamohan T.

 

Department of Biochemistry, University of Kerala, Kariavattom,

Thiruvananthapuram 695 581, India.

 

OBJECTIVES: The present study was conducted to investigate the effect of

consumption of virgin coconut oil (VCO) on various lipid parameters in

comparison with copra oil (CO). In addition, the preventive effect of polyphenol

fraction (PF) from test oils on copper induced oxidation of LDL and carbonyl

formation was also studied. DESIGN AND METHODS: After 45 days of oil feeding to

Sprague-Dawley rats, several lipid parameters and lipoprotein levels were

determined. PF was isolated from the oils and its effect on in vitro LDL

oxidation was assessed. RESULTS: VCO obtained by wet process has a beneficial

effect in lowering lipid components compared to CO. It reduced total

cholesterol, triglycerides, phospholipids, LDL, and VLDL cholesterol levels and

increased HDL cholesterol in serum and tissues. The PF of virgin coconut oil was

also found to be capable of preventing in vitro LDL oxidation with reduced

carbonyl formation. CONCLUSION: The results demonstrated the potential

beneficiary effect of virgin coconut oil in lowering lipid levels in serum and

tissues and LDL oxidation by physiological oxidants. This property of VCO may be

attributed to the biologically active polyphenol components present in the oil.

 

PMID: 15329324

 

 

>

> " Rabbits fed a commercial chow diet containing 0.5% cholesterol and 14%

coconut oil developed more severe hyperlipidemia and atherosclerosis than

rabbits fed the same diet containing olive oil in place of coconut oil. Average

plasma cholesterol was twice as high in the coconut oil/cholesterol-fed rabbits

than in olive oil/cholesterol-fed rabbits. Final plasma triglycerides, although

highly variable, were approx. 20-fold higher than basal plasma triglyceride in

coconut oil/cholesterol-fed rabbits; plasma triglyceride in olive

oil/cholesterol-fed rabbits remained unchanged throughout the study period

>

[Guest guest]

, shaman urban

<shaman_urban wrote:

>

>

> e : Coconut had a very low smoking point (350F / 177C)

>

>

> Alex you wrote :

> Correction: *some* coconut oil is highly processed. Virgin coconut

> oil is not. That's the smoking point of unrefined coconut oil.

> Refined coconut oil has a smoking point of 450.

>

> Me : you have to put your information together if virgin coconut

> is not refined it's smoking point is very low. Right ?

> If it is refined is smoking point it still very low.

 

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

 

Judging from that chart, refined coconut oil has one of the higher smoke points.

And, at 350 degrees, unrefined coconut oil has a higher smoke point than most of

the other unrefined oils.

 

> Alex you wrote : Where are you getting your information? "

>

> Me : Fatty acid oxidation and other biochemical changes induced

> by cooking in commonly used Indian fats and oils.

>

> I cite and confirm : " Trans-fatty acids increased from 0.1% at

> baseline to 14.5% after sauteing and shallow frying and

> 15.8†" 16.8% after deep frying in hydrogenated oils "

> The largest amount of oxidation was observed by shallow frying

> and free-fatty-acid formation by multiple deep frying.

> Hydrogenated, coconut and sunflower oils were the most susceptible

> to oxidation.

 

I found the cite for that,

 

http://www.emeraldinsight.com/10.1108/00346650610712216

 

and it doesn't specify which oil produced that result. Like I wrote before,

trans fats are by definition, unsaturated, so it doesn't make sense that a

mostly saturated fat like coconut oil would become laden with trans fats during

cooking.

 

> Another one : Evidence for an inverse relation between plasma

> triglyceride and aortic cholesterol in the coconut

> oil/cholesterol-fed rabbit.

>

> " Rabbits fed a commercial chow diet containing 0.5%

> cholesterol and 14% coconut oil developed more severe

> hyperlipidemia and atherosclerosis than rabbits fed the same diet

> containing olive oil in place of coconut oil. Average plasma

> cholesterol was twice as high in the coconut oil/cholesterol-fed

> rabbits than in olive oil/cholesterol-fed rabbits. Final plasma

> triglycerides, although highly variable, were approx. 20-fold

> higher than basal plasma triglyceride in coconut

> oil/cholesterol-fed rabbits; plasma triglyceride in olive

> oil/cholesterol-fed rabbits remained unchanged throughout the

> study period

 

Personally, I wouldn't draw any conclusions about ideal human nutrition based on

studies of rabbits fed unnatural diets of highly processed garbage.

[Guest guest]

you wrote " Personally, I wouldn't draw any conclusions about ideal human

nutrition based on studies of rabbits fed unnatural diets of highly processed

garbage. " and I agree and applaud. It is quite clear that the garbage of

misinformation we are fed by corporations with adjenda can lead to a lot of

confusion. It is comforting to be reminded there are those that care to

straighten things up and put out the garbage.

 

 

 

[Guest guest]

Alex thanks for the link at wikipedia.

 

In fact the smoke point of Coconut oil unrefined is 350°F 177°C ( low) as I

previously put it in my post. You can trust me :-)

[Guest guest]

, shaman urban

<shaman_urban wrote:

>

>

> Alex thanks for the link at wikipedia.

>

> In fact the smoke point of Coconut oil unrefined is 350°F

> 177°C ( low) as I previously put it in my post. You can

> trust me :-)

 

I still don't see what point you're trying to make. At 350 degrees, its smoking

point is higher than most of the other unrefined oils. Are you suggesting that

for good health, people should cook with industrial refined vegetable oils that

have high smoke points? In any event, this is entirely irrelevant to me because

I never heat oil to the point that it smokes.