What about interesterified canola oil? Bad news right?

hikergeekgirl · 2019-12-06 17:53:54 UTC

Continuing the discussion from HWC v. Coconut oil … why doesn't HWC work?:

hikergeekgirl · 2019-12-06 17:54:44 UTC

I’m still learning how to participate in forum. Apologies if this isn’t correct. Thank you

amwassil · 2019-12-06 18:01:50 UTC

Correct: not good.

CONCLUSION:

Both PHSO and IE fats altered the metabolism of lipoproteins and glucose relative to an unmodified saturated fat when fed to humans under identical circumstances.

ncbi.nlm.nih.gov

Stearic acid-rich interesterified fat and trans-rich fat raise the LDL/HDL ratio and plasma glucose relative to palm olein in humans.

K Sundram, T Karupaiah and KC Hayes, Nutrition & metabolism, Jan 2007 15

Dietary trans-rich and interesterified fats were compared to an unmodified saturated fat for their relative impact on blood lipids and plasma glucose. Each fat had melting characteristics, plasticity and solids fat content suitable for use as hardstock in margarine and other solid fat formulations.Thirty human volunteers were fed complete, whole food diets during 4 wk periods, where total fat (approximately 31% daily energy, >70% from the test fats) and fatty acid composition were tightly controlled. A crossover design was used with 3 randomly-assigned diet rotations and repeated-measures analysis. One test fat rotation was based on palm olein (POL) and provided 12.0 percent of energy (%en) as palmitic acid (16:0); a second contained trans-rich partially hydrogenated soybean oil (PHSO) and provided 3.2 %en as trans fatty acids plus 6.5 %en as 16:0, while the third used an interesterified fat (IE) and provided 12.5 %en as stearic acid (18:0). After 4 wk the plasma lipoproteins, fatty acid profile, as well as fasting glucose and insulin were assessed. In addition, after 2 wk into each period an 8 h postprandial challenge was initiated in a subset of 19 subjects who consumed a meal containing 53 g of test fat.After 4 wk, both PHSO and IE fats significantly elevated both the LDL/HDL ratio and fasting blood glucose, the latter almost 20% in the IE group relative to POL. Fasting 4 wk insulin was 10% lower after PHSO (p > 0.05) and 22% lower after IE (p < 0.001) compared to POL. For the postprandial study the glucose incremental area under the curve (IAUC) following the IE meal was 40% greater than after either other meal (p < 0.001), and was linked to relatively depressed insulin and C-peptide (p < 0.05).Both PHSO and IE fats altered the metabolism of lipoproteins and glucose relative to an unmodified saturated fat when fed to humans under identical circumstances.

Why bother with seed oils and modified seed oils? There are plenty of good keto fats to choose and many online resources to find them, such as this one:

PaulL · 2019-12-06 21:02:02 UTC

Inter-esterified fats are probably just as bad as trans-fats, when you get right down to it. The main problem with canola oil and the other seed oils on the market, however, is that they are extremely rich in polyunsaturated fatty acids (PUFA’s), particularly the inflammatory ω-6 type (which is essential in our diet, but needed only in small amounts; too much is a problem).

If you must use oils, stick to the fruit oils (avocado, coconut, and olive), and avoid heating even them—they are better off for using in mayonnaise and salad dressings. For cooking fat, butter/ghee, tallow, lard, and bacon grease are far healthier, being mostly saturated and monounsaturated fats.

If you can tolerate dairy, HWC is a good source of healthy fat, as well. I like to pour some over Greek yoghurt, as a nice fatty treat.

hikergeekgirl · 2019-12-07 00:19:30 UTC

THANK YOU so so much. Now I have knowledge now thank you again!!

hikergeekgirl · 2019-12-07 00:25:28 UTC

Thank you too!!! Got it!!