Re: Hydrogenated Oils and Acidity Primer

When I graduated from nuclear power school in the navy, 273 people passed the course.

From there we went to what was called a prototype, a nuclear reactor in a cement shape of a submarine.

Student number 273, the bottom of nuc class, became what was called the Hot Runner at prototype.

He became the Top person of understanding the reactor, the power distribution system, coolant flow of primary and secondary, loss of flow safety features, etc.

How could this be? Was he lazy at nuc school?

No, he had a different way of learning. It was a need for a physical tie in with the theory.

Had they used a model or real physical examples in nuc school, he most likely would have been number one in the class.

This then, is the real life tie in, it’s sole purpose is to allow a larger number of people to appreciate what John is doing.

It is my hope, that some people may find, after reading my post, they can better understand and relate to, the theory John has presented.

So....

A fair number of people have allergies to milk. This is nonsense of course. Very few have genetic allergies to milk or the inability of digesting milk.

So why do so many people have trouble with it?

The_Corinthian in the post below this one shows that I have the completly wrong info on this. I am deleting this info now, but hope to come back to this later.
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Deleted thanks to proper info on curdling of milk provided by The_Corinthian.

I'll need to do some homework on this.

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So....

Someone posted that one could buy cheap fish oil at a discount store in another forum.

Hogwash.

One must always try for extra virgin olive or coconut oil etc.

This oil is unheated. (Well, it’s suppose to be)

Wait a minute, oil doesn’t have enzymes, so what’s the big deal?

It does have structure, (see John’s post) overheating and or contamination changes this structure.

This was proven by Dr. Mercola’s mistake.

He comes out in one of his newsletters and tells everyone that he has done due diligence on low cost fish oil at a certain discount store.

He had the oil checked for heavy metal contamination. Checked out ok.

Tells everyone to use it because of the price difference.

About 3 months later he comes back and says to go back to the more (much) expensive fish oil. Why?

Because he and his patients have their cholesterol levels checked on a regular basis.

All of their levels started going in the wrong direction.

His went lower (he has a genetic problem) his patients went higher.

How can this be?

In processing the oil the structure had in some way been changed.

To get the last drop of oil, heat is usually used.

And you may not want to hear it, but “waste” solvents can be used to draw oil out.

Like using mercury to leach gold out of rock, then evaporate out the solvent (in this case mercury).

Bummer!

This concludes your real life adventure....;-)


A rule of thumb might be for the majority of foodstuffs:

The longer the shelf life, the more dangerous the food.



Your Humble Servant,

Gracefully Savage

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