Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats - Kindle edition by Mary Enig, Sally Fallon

[Irene de Villiers]

Only if you overheat it.
But it makes more sense to me to add it AFTER cooking.

--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.Furryboots.info
(Info on Feline health, genetics, nutrition & homeopathy)
"Man who say it cannot be done should not interrupt one doing it."

[Vicki Satta]

Yes. True! Irene, you got it.
Actually I do this: marinade the chicken, pork or beef in my fermented vinegar weight loss concoction with onions, garlic and either red hot pepper or oregano/ginger/turmeric or jalapeno pepper for at least 24 hours. I do use greens with the chicken recipe and mushrooms too when I can afford them, which is not often enough. I hope to move soon and have space so I can grow my own mushrooms! Then I can eat a pound a day, which I would do if I could afford it. I can't eat cheese or dairy. I also use Himalayan salt from another trusted source and different varieties of black pepper for minerals (84 minerals in Himalayan salt).

If the research that I have read about lard and beef tallow is correct, I'm getting my Vitamin D too. Some .... probably not much, but it's directly from the natural source and not put through the "supplement" processing. I know it's not enough, but I sit in the sun as much as possible. I also know the source of my meat... and trust it because I don't get it from a grocery store!

Where are the fatty acids coming from Irene? I hope you don't think I'm trying to argue with you... I'm trying to learn.

Thanks a bunch!
Vicki

[Ellen Madono]

Good oils are a wonderful place to hide bitter herbs etc., if you are feeding a fussy family.

Ellen Madono

[Irene de Villiers]

It is not.
YOu are getting a LITTLE Vit D instead of a LOT of nutrients.
Rendering fat LOSES all the nutrients (except a little D).
Eat it BEFORE you render it and you will get ALL the nutrients instead of just a tad of leftover D with a lot of unusable (except for energy) fat.
Fatty acids in LESS saturated fat, the kind that goes rancid easily - go rancid easily for a reason - they have GOOD components that your body can use in antioxidant reactions.
Lard has zero of those benefits.
Essentially if bacteria can not degrade it by chemical reaction, nor can our body do anything with it by chemical reaction either.
...all it can do is use it for energy.
Our bodies need SO much more than mere energy.
Vit D is a pittance of what you get in real fat as it comes, such as Olive oil or butter.
Vit D3 as a supplement is the best way to get it.
The tiny bit in lard or butter is NOT enough for people out of the sun.
Fatty acids are components of fats.
DHa is docosahexaenoic acid, a fatty acid.
EPAis eicosapentaenoic acid, a fatty acid.
ALA is alpha linolenic acid, a fatty acid found in plants
AA is Arachidonic acid, a fatty acid found only in animal fat

and the list is long of acidic components in fat = fatty acids.
Different fats have different kinds and amounts of fatty acids

Each fatty acid breaks down into eicosanoids, 3 main ones (thromboxane etc).
The RATIO of the three eicosanoids in a fatty acid, determines whether it is a net inflammatory one (as ALA and AA) or a net anti-inflammatory one (like DHA and EPA).

It matters to have a diet with mainly anti-inflammatory fatty acids, even though each fatty acid has OTHER essential jobs besides helping to make or undo inflammation at cell wall (aka cell membrane) level.
Cell walls/membranes are fatty layers around each cell which contains watery ingredients. The health of the cell wall/memebrane is dependent on how many anti-inflammatory fatty acids you eat. If those are high, there will be flexibility to allow nutrients thorugh into the cell and toxins out of the cell.
If the diet has mainly inflammatory fatty acids then the cell membrane/wall will be less flexible and you will see things like edema, and toxins in the cells and between the cells, and an insufficient use of nutrients as they canbnot get thbrough the membrane into the cells, also you see other issues like diabetes, fibromyalgia, arthritis, lupus, etc etc - inflammatory conditions.
The inflammatory fatty acids like ALA and AA DO have other important uses in the body - but the RATIO of them needs to be LOW so that overall the system is anti-inflammatory adn allows cell membranes/walls to function properly to let in nutrients and to let out toxins.

Namaste,
Irene

--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.Furryboots.info
(Info on Feline health, genetics, nutrition & homeopathy)
"Man who say it cannot be done should not interrupt one doing it."

[Ellen Madono]

Thank-you Irene. You are just amazing in you ability to be clear.

How do you think organic fed animals (dairy, meat) compare to non-organic in terms of their fat?
​Do we know about such matters?​
My husband has clogging of the artery from the heart, so I suppose he has clogging in many places. I know cholesterol from food makes up only about 20 percent of body cholesterol. His is high. I know that is a very artificial number. Still keeping those arteries clearer seems reasonable for him and for anyone really. He has a spot of pain in the pectoral muscle​ where he has to squat and rest if he walks after eating. It could be heart burn, but I think it also could be more clogging of the blood vessels feeding the heart muscles. So far, he refuses to go in for exercise testing. But, I think he has stable angina. We can't easily get organically raised meat or dairy, so I just aim for small fish like Irene.