Dr Mike's blog on the physiology of eating
As usual, Dr Mike goes into detail on the physiology and organic chemistry involved in the digestion of foods. Only at the end do his remarks speak generally.
He is always good at explaining in detail and this blog post is no exception. https://proteinpower.com/a-new-hypothesis-of-obesity/ |
WOW, this theory is amazing. Perhaps it is not just carbs that contribute to obesity but the decades of push to eat seed oils.
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Did a quick look for info on saturated fats esp beef. This popped up to the top. Read carefully....look at the content of the fat source, the verbage is garbage as it rates higher levels of oleic acid are mire valyable than onega 3 and saturated fat amounts.
What our meat animals eat matters. https://animalscience.tamu.edu/2013...does-it-matter/ |
Pork. Hogs are noted for putting on fat that can vary from soft to relatively hard. Its all about what the piglets are fed during growing and finishing. Makes me ask, how to increase tge saturated fat level of pork.
One source lists pork fat at 1:1 saturated to unsaturated fats. And this tid bit to work in... Quote:
Which feeds increase the saturated fat in pork.... |
Hmmm. Checked my package of ground pork from Aldis. 40% satfat. The grassfed ground beef is 35%.
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As usual conflicting info..... maybe we can dig into this . For me, the study has more value . What is printed on packaging is not based on the best info, it just needs to meet the rules. I started questioning package labels a they are used to sell product.
How can we gather more info ?? |
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