FYI:
http://www.telegraph.co.uk/earth/mai...amonkey111.xml
mikev



"MattLB" <mattlb[at]angelfire.com> wrote in message
news:d7cec11d-e1e5-4c72-b475-1783b09e01f0[at]s13g2000prd.googlegroups.com...
- quote -

On Feb 13, 11:23 pm, sphynx....[at]gmail.com wrote:
- quote -

See my other post "It's SFA/PUFA ratio, not n-3/n-6 ratio what
matters".

Taka

Taya,

This is an interesting claim:
- quote -

Can you furnish some literature citations for that? Sure, dietary
satfat lowers Lp(a) with isocaloric substitution for sugar or other
fat carb. But you seem to be saying that satfat lowers Lp(a) with
isocaloric subst for MUFA or PUFA. Really?

If you can, I'd really like to see a cite to the peer-reviewed
literature, not just the say-so at Weston-Price or Mercola.

Thanks
Adam Becker Sr

On Feb 13, 2:26 pm, Ron Peterson <r...[at]shell.core.com> wrote:
- quote -

Lucky then there were not nuclear disasters or surface tests back
then. Otherwise we may have ended like the British cows during the
BSE epidemic. You remember the cows were fed brains and it came right
in time after the Chernobyl fallout. Or how the aborigines eating
human brains ended up with the Kuru epidemic after the US nuclear
tests in the Pacific. All this has been described at the Ray Peat
site ...

Taka

On Feb 12, 9:31*pm, Taka <taka0...[at]gmail.com> wrote:

- quote -

Did you ever see elephant testicles?

Brain tissue is also high in omega 3 fatty acids which would probably
be highly prized by paleolithic man.

--
Ron

On Feb 12, 2:33 pm, Ron Peterson <r...[at]shell.core.com> wrote:
- quote -

in spermatozoa - what a joke, is the semen the main part of the
mammoth to be consumed by the prehistoric men?

- quote -

On Feb 12, 1:14 am, Taka <taka0...[at]gmail.com> wrote:
- quote -

Never heard of the Crab-eating Macaque then? It's a general omnivore
so doesn't live exclusively on fish/shellfish, but does eat them. It
can also swim apparently.

MattLB

On Feb 11, 7:14*pm, Taka <taka0...[at]gmail.com> wrote:

- quote -

I don't think that mammoths supplied most of the nutrients in any
human population. The meat intake was probably from smaller animals.

On the other hand, mammoths were probably similar to elephants in
being non-ruminants having lower concentrations of saturated fat. In
the case of elephants, http://www3.interscience.wiley.com/c...00785/ABSTRACT
shows high content of omega 3 fatty acids.

http://www.berkeley.edu/news/media/r...5-18-1999.html
says:
"This information suggests that, for their size, many wild primates
routinely ingest greater amounts of many minerals, vitamins, essential
fatty acids, dietary fiber and other important dietary constituents
than most modern human populations," Milton will report in the June
issue of the journal "Nutrition: The International Journal of Basic
and Applied Nutritional Sciences."

--
Ron

On Feb 11, 12:57 pm, Ron Peterson <r...[at]shell.core.com> wrote:
- quote -

Are you saying that the Mammoths were full of Omega-3s? Or are you
the advocate of the "human brain developed because of fish diet" or
the aquatic apes evolutionary theory? Never saw monkeys eating
fish ...

Taka

On Feb 10, 1:46*am, Pramesh Rutaji <p297tongue6...[at]newsguy.com> wrote:

- quote -

Saturated fat wasn't part of the Paleo diet. The only animals that are
high in saturated fat are the ruminants (e.g cattle, sheep) which
weren't main sources of meat back until they were domesticated. Most
wild animals are very lean as is fish.

Brain has a very high concentration of omega 3 fatty acids which
counters any saturated fat intake.

--
Ron

Ron Peterson wrote:
- quote -

As you lower fat consumption, about 1/3 of people, perhaps more, tend to
end up with lower LDL particle size leading towards faster
cardiovascular disease progression. Trans-fats also lower particle
size. So Ornish by cutting fat generally got the benefit of LDL
particle size increases from lowering trans-fat consumption while
getting the negative of lowering LDL particle size by cutting other
healthy fats. There was a general win there but not because of the
low-fat diet. Cutting trans fats AND maintaining fat consumption would
have generated much better results. (I find that polyunsaturated fats -
PUFAs - are best avoided and that mono and saturated fats are preferred,
but thats another discussion.)

Effect of a low-carbohydrate, ketogenic diet program compared to a
low-fat diet on fasting lipoprotein subclasses.
Westman EC, Yancy WS Jr, Olsen MK, Dudley T, Guyton JR.

Department of Medicine, Duke University Medical Center, Durham, NC
27705, USA. ewestman[at]duke.edu

BACKGROUND: Low-carbohydrate, ketogenic diets (LCKD) are effective for
weight loss, but concerns remain regarding cardiovascular risk. The
purpose of this study was to determine the effect of an LCKD program on
serum lipoprotein subclasses. METHODS: This was a randomized, two-arm
clinical trial in an outpatient research clinic involving overweight,
hyperlipidemic community volunteers motivated to lose weight. Subjects
were randomized to either an LCKD (n = 59) and nutritional
supplementation (including fish, borage and flaxseed oil), or a low-fat,
reduced-calorie diet (LFD, n = 60). The main outcomes were fasting serum
lipoprotein subclasses determined by nuclear magnetic resonance
analysis. RESULTS: The mean age of subjects was 44.9 years, the mean BMI
was 34.4 kg/m(2), and 76% were women. Comparing baseline to 6 months,
the LCKD group had significant changes in large VLDL (-78%), medium VLDL
(-60%), small VLDL (-57%), LDL particle size (+2%), large LDL (+54%),
medium LDL (-42%), small LDL (-78%), HDL particle size (+5%), large HDL
(+21%), and LDL particle concentration (-11%). Compared with the LFD
group, the LCKD group had greater reductions in medium VLDL (p = 0.01),
small VLDL (p = 0.01) and medium LDL (p = 0.02), and greater increases
in VLDL particle size (p = 0.01), large LDL (p = 0.004), and HDL
particle size (p = 0.05). CONCLUSIONS: The LCKD with nutritional
supplementation led to beneficial changes in serum lipid subclasses
during weight loss. While the LCKD did not lower total LDL cholesterol,
it did result in a shift from small, dense LDL to large, buoyant LDL,
which could lower cardiovascular disease risk.





Low-density-lipoprotein subclasses and response to a low-fat diet in
healthy men.
Krauss RM, Dreon DM.

Donner Laboratory, Lawrence Berkeley Laboratory, University of
California, Berkeley 94720, USA.

Lipid and lipoprotein responses to reduced dietary fat intake were
investigated in relation to differences in distribution of
low-density-lipoprotein (LDL) subclasses among 105 healthy men consuming
high-fat (46% fat) and low-fat (24% fat) diets in random order for 6 wk
each. With high-fat diets, 87 subjects had predominantly large, buoyant
LDL (pattern A), whereas the remainder had primarily smaller, denser LDL
(pattern B). With low-fat diets, 36 men changed from pattern A to B.
Compared with the 51 men with pattern A with both diets (stable A
group), men in the stable B group (n = 18) had significantly greater
reductions in plasma LDL cholesterol, apolipoprotein B, and mass of
mid-sized (LDL II) and small (LDL III) LDL subfractions. In both the
stable A and change groups, there was a shift in LDL particle mass from
larger, lipid-enriched (LDL I and II) to smaller, lipid-depleted (LDL
III and IV) subfractions, suggestive of change in LDL composition with
minimal change in particle number, and consistent with the observation
of reduced plasma LDL cholesterol without reduced apolipoprotein B.
Stable B subjects had significantly greater increases in the largest
very-low-density-lipoprotein subfraction with the low-fat diet than the
stable A group, and also had greater decreases in the
high-density-lipoprotein (HDL) subclass HDL3 but smaller reductions in
HDL2. Genetic and environmental factors influencing LDL subclass
distributions thus may also contribute substantially to interindividual
variation in plasma lipoprotein response to a low-fat diet.

PMID: 7625363 [PubMed - indexed for MEDLINE]

- quote -

Perhaps now but I've never read where he factored that into his "low
fat" vegetarian style diet as the source of the benefit he obtained.
I'm still convinced from the mounds of research abstracts I've read over
the years that ornish was lucky simply because he cut trans-fats and
that greater benefits would have come from merely eliminating
trans-fats, not cutting fat or meat (and getting fat from other than
PUFA sources).

- quote -

I highly recommend his new book. It is rare to find a negative review.
He covers the material well and gives a very comprehensive look at
diet from a different perspective, particular processed carbs (errantly
recommend by the "food pyramid") and fat (denigrate generally by most
lets-just-follow-the-crowd "experts").


- quote -

Someone, I thought it was you, called him a "low carb advocate".

- quote -

Again, I'm inclined towards a paleo diet where saturated fats would have
been part of a regular diet although perhaps less, perhaps perhaps, than
we eat today. Paleo man would have been inclined to eat bone marrow,
brain, other fatty bits, and other sources of fat when possible.

- quote -


--

Pramesh Rutaji

p297tongue6221[at]newsguy.com - remove tongue to reply

On Jan 30, 7:02*pm, Pramesh Rutaji <p297tongue6...[at]newsguy.com> wrote:
- quote -

AFIK, Ornish's diet does get good results. Did you read something
indicating that people on his diet had the wrong type of LDL
cholesterol?

Ornish now seems to be aware of the harmful effects of trans fats.

- quote -

Taubes strikes me as not having the expertise that is needed for good
dietary advice.

- quote -

Ornish isn't a low carb advocate since he seems to have a vegetarian
agenda. He doesn't think that fish should be in the diet and that the
only source of omega 3 fatty acids should come from plants (ALA).

Has there been any study showing that saturated fats are essential for
good health, after all, the body can synthesize them.

--
Ron

taka0038[at]gmail.com (Taka) wrote:

" For obvious economic reasons the vegetable oil industry then squashed
the reports on the dangers of vegetable oils and stealthily began their
phony attack on making saturated fats - meat, eggs, cheese, butter and
coconut oil responsible for heart disease.

In actuality, saturated fats are shown to help in preventing heart
disease. If we examine the health statistics along with the research on
saturated fats consumption from the nations that consume large amounts
of saturated fats in their diet, we find that they are among the
healthiest nations /tribes/cultures in the world. Herein lies the big
'fat' confusion. "

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Economic reasons are why most 'studies' are nothing more than corporate
propaganda.


Btw, I've found that Coconut Oil is pro-inflammatory, for me at least.
(may be from an indirect effect)

Ron Peterson wrote:
- quote -

I've read Dean Ornish and have found him to be misinformed generally on
the subject of fat and diet. For one third of the people on his
recommended low fat diet, their LDL will decrease in size, a very bad
thing. The only upside to his low fat diet was the decrease in
trans-fats which was a side effect that he was clueless about.

A better look at the research has been done by Gary Taubes in "Good
Calories Bad Calories".

Dean Ornish doesn't strike me as a "low carb advocate" as he was not too
fond of meat. Perhaps he has changed his stripes in the past year or
two. Saturated fat has it's place in good health. I take the paleo
diet generally as my guide in these matters and when modern "experts"
deviate far from paleo, they are moving in an unhealthy direction.

I no longer find Dean Ornish credible since his ego is committed to a
course of action that has clearly been found lacking.

--

Pramesh Rutaji

p297tongue6221[at]newsguy.com - remove tongue to reply

On Jan 30, 11:34*am, Pramesh Rutaji <p297tongue6...[at]newsguy.com>
wrote:

- quote -

Most experts know that there is a difference in the effects of
different types of fatty acids and your argument that some diet gurus
didn't make the distinction doesn't mean that substituting saturated
fatty acids for carbohydrates is healthy.

Dean Ornish, a low carb advocate, stated in a talk show that omega 3
fatty acids are healthy.

--
Ron

Ron Peterson wrote:
- quote -

Yea, and don't cross the path of black cat either. Most health experts
have been brainwashed that fats are bad for you and that low fat diets
are good for you.

--

Pramesh Rutaji

p297tongue6221[at]newsguy.com - remove tongue to reply

On Jan 29, 9:45*pm, "zzzxtr...[at]gmail.com" <zzzxtr...[at]gmail.com> wrote:
- quote -

Palm oil and palm kernel oil are the other two tropical oils that
contain a high percentage of saturated fatty acids and are widely used
for candies, cookies, and chocolate coatings. Most health experts warn
against tropical oils as not being heart healthy.

--
Ron

what other oils are comparable to virgin coconut oil?
i can't use it to cook everyday, the taste is "boring"

On Jan 27, 11:31*am, Taka <taka0...[at]gmail.com> wrote:
- quote -

Extra Virgin Olive Oil Is Best

Just thought that you might want to know.

NewsTarget.com printable article
Originally published November 30 2007
The Great Fat Debate - Why Virgin Coconut Oil Is Best
by Teya Skae

(NewsTarget) There is so much media hype from the mainstream media and
leading health authorities, including the naturopathic community,
suggesting the many ill effects of consuming Trans Fatty Acids (TFA's)
that the topic of the Great Fat Debate deserves a closer look for the
sake of our heath and understanding.

Whilst there is unanimous agreement that TFA's are problematic and are
to be avoided at all costs, some explanations are confusing at best or
misleading at worst. It is time for more clarity so we can all choose
the fats that are good and avoid those that are bad.

Let's look at some of these warnings:

Rekha Balu, writing for the Wall Street Journal, states that TFA's are
like saturated fats "which raise bad cholesterol, causing a build-up
of fatty deposits in the arteries." That is incorrect as saturated
fats raise both the good and the bad cholesterol and they do not cause
fatty deposits in the arteries. An under-active thyroid coupled with
stress and a diet high in polyunsaturated oils cause a build-up of
fatty deposits in the arteries.

Lynn Roblin, writing for the Toronto Star, advises consumers to avoid
TFA's by consuming more vegetable oils, such as olive oil and canola
oil, in preference to butter and coconut oil. Let's remember that
vegetable oils such as canola and safflower are rich in omega-6 fatty
acids which have now been proven to cause oxidation of our cells. This
reaction leads to inflammation which in turn promotes degenerative
conditions and premature aging.

Harvard nutritionist Frank Hu, featured in an article for the
Washington Post, says butter is better than margarine, but tub or
liquid margarine made from commercial vegetable oils is "a more
healthful choice than butter." What Mr. Hu is promoting is the omega-6
fatty acids which have been hydrogenated and these are technically
TFA's. Quite confusing indeed!

Why is there so much confusion amongst health authorities in relation
to fats?

This is because in 1961, the American Heart Association published its
first dietary guidelines aimed at the public. The authors, Dr. Ancel
Keys, Irving Page, Jeremiah Stamler and Frederick Stare, called for
the substitution of polyunsaturated oils for saturated fat. This was
put forth even though Keys, Stare and Page had all previously noted in
their published papers that the increase in Heart Disease was due to
increasing consumption of vegetable oils. The 1961 report did not
publish this fact, even after a 1956 paper by Dr. Keys suggested that
the increasing use of partially hydrogenated vegetable oils (which is
what TFA's technically are) is one of the culprits in the heart
disease epidemic.

Why was Dr. Keys report ignored?

For obvious economic reasons the vegetable oil industry then squashed
the reports on the dangers of vegetable oils and stealthily began
their phony attack on making saturated fats - meat, eggs, cheese,
butter and coconut oil responsible for heart disease.

In actuality, saturated fats are shown to help in preventing heart
disease. If we examine the health statistics along with the research
on saturated fats consumption from the nations that consume large
amounts of saturated fats in their diet, we find that they are among
the healthiest nations /tribes/cultures in the world. Herein lies the
big 'fat' confusion.

Let's look closer at the FAT debate:

TFA's are typically found in processed foods such as cookies,
margarine, fried foods, fried potatoes, potato chips, crackers,
breaded chicken, and fast food. McDonald's has admitted its french
fries contain a third more TFA's than they had thought. In New York
City, there are hefty fines imposed upon restaurants if they are not
compliant with avoiding TFA's in their cooking; this ordinance took
effect as of July 2007.

Polyunsaturated Fats Defined

Polyunsaturated oils are liquid at room temperature. Polyunsaturated
fats such as Safflower, Corn, Sunflower, Soybean and Cottonseed Oils
all contain over 50% omega-6 fatty acids. Safflower oil contains
almost 80% omega-6. Researchers have now discovered there are dangers
in consuming more of omega-6 oils in our diet then we need. The ideal
ratio of omega-6 to omega-3 (the essential fatty acid) is 1:1. This is
easily achieved if one avoids the use of vegetable oils as omega-6 is
far more abundant in our diet then omega-3 essential fatty acids,
which is found in cold water fish - salmon, sardines and mackerel.

TFA's Defined

In order to have polyunsaturated fats last longer and make them look
more appealing, food manufacturers use a process called
"hydrogenation". Hydrogenation is a process that takes unsaturated
liquid fat (usually some kind of vegetable oil) and adds hydrogen. The
result is a TFA.

During hydrogenation, oil is heated to an extremely high temperature;
this causes the oil to rapidly oxidize and create free-radicals. In
basic chemistry 101, free radicals cause prolific cell damage and is
responsible for premature aging.

Even using the so called "healthiest" organic vegetable oils, which
includes olive oil, in baking and frying creates free radicals. This
is because all vegetable oils oxidize; especially when used in
cooking. They not only produce TFA's but form free radicals - lethal
combination for our bodies. The only oil that does not oxidize, even
at 170 degree Celsius, is Organic Virgin Coconut oil which is a
saturated fat. Amazing!

Avoiding TFA's at all costs is a must according to the WHO (World
Health Organization). This is because TFA's are injurious to the heart
and have been linked to cancer, atherosclerosis, diabetes, obesity,
immune system dysfunction, birth defects, difficulty in lactation, and
problems with bones and tendons. So we want to exclude them from our
diet, yet it is difficult when some of the most tempting foods such as
commercial cakes, biscuits, chocolates, and potato chips are laden
with TFA's.

Why Saturated fats are not TFA's

TFA's have similar properties to saturated fatty acids when used in
baked goods, but the claim that TFA's are like saturated fatty acids
is incorrect in view of their molecular bonding/structure and their
biological effect in our bodies. This is the area that has been mostly
ignored by mainstream media and even among the naturopathic community
according to lipid and nutritional expert Dr. Mary G. Enig. Enig
campaigned against TFA's back in the late 1970's after completing her
most extensive research on the analysis of all fats. For more
extensive information, see Mary G. Enig's PhD Nourishing Traditions:
The Cookbook that Challenges Politically Correct Nutrition
(www.newtrendspublishing.com)

So which oils do we use now? A good option is Organic Virgin Coconut
oil. This is a saturated fat that is unlike any other fat and truly
deserves a classification of its own. With all the research and
studies on saturated fats to date, health authorities still group
TFA's with healthy saturated fats like coconut oil. Coconut oil is not
only the healthiest saturated fat but is one of the healthiest foods
we can consume on a daily basis. Let's examine the most misunderstood
fat that is actually a super food.

Why is Coconut oil unique and unlike any other fat?

Coconut oil is made up of medium-chain fatty acids (MCFA's). Two-
thirds of the saturated fat in coconut oil is a medium-chain saturated
fat. This important fact deserves clarification as MCFA's actually
helps us to lose weight, lower cholesterol, improve diabetic
conditions and reduce the risk of heart disease.

One of the most outstanding benefits of consuming MCFA's is that they
do not require the liver and gallbladder to digest and emulsify them.
This means instant energy and increased thermogenesis (increased
metabolic rate in the body) which leads to more heat production as
well as improved circulation. For anyone with impaired fat digestion
or a removed gallbladder, coconut oil is the only oil to consume as it
is very easily digested.
MCFA's are also known for having antimicrobial and anti-fungal
properties, so they are beneficial to our immune system. In addition,
coconut oil assists people with under-active thyroids by increasing
the metabolic rate of the body and creating more energy.

Ray Peat Ph.D., a physiologist who has worked with progesterone and
related hormones since 1968, says that the sudden surge of
polyunsaturated oils in the food chain post World War II has caused
many changes in hormones. He writes:

Their [polyunsaturated oils] best understood effect is their
interference with the function of the thyroid gland. Polyunsaturated
oils block thyroid hormone secretion, its movement in the circulatory
system, and the response of tissues to the hormone. When the thyroid
hormone is deficient, the body is generally exposed to increased
levels of oestrogen. The thyroid hormone is essential for making the
'protective hormones' progesterone and pregnenolone, so these hormones
are lowered when anything interferes with the function of the thyroid.
The thyroid hormone is required for using and eliminating cholesterol,
so cholesterol is likely to be raised by anything that blocks the
thyroid function ( [link to www.efn.org]
It is very interesting to note that high cholesterol is not a sign of
eating too much saturated fat. High cholesterol in a lot of the cases
is due to an under-active thyroid which affects the liver as well as
the many loops and feedback systems within the endocrine system.
Stress and the over consumption of carbohydrates/sugars also form high
levels of cholesterol.

What are saturated fats and why do we need them?

Saturated fats are semi solid at room temperature and are found in
animal products such as meat, poultry, lard, poultry skin, whole milk,
cheese, eggs, butter and tropical oils such as coconut and palm oil.

Our body actually needs saturated fats to stay healthy. Why?

1) Saturated fats constitute at least 50% of our cell's membranes -
the phospholipid component of every cell. Saturated fatty acids are
what gives our cells structural integrity, so the cell walls are not
weak and can protect the inside of the cells.

2) Saturated fatty acids play a vital role in the health of our bones.
For calcium to be effectively utilized by the bones, at least 50% of
the dietary fats should be saturated.

3) Saturated fatty acids actually lower Lipoprotein (a), a substance
in the blood that leads to heart disease, whereas excess consumption
of vegetable oils increases it.

4) Saturated fatty acids protect the liver from alcohol and other
toxins, including Tylenol, a pain reliever.

5) Saturated fatty acids are needed for the proper utilization of
omega-3 essential fatty acids because omega-3's are better retained in
the tissues when the diet is rich in saturated fats (particularly
organic virgin coconut oil)

6) Saturated stearic acid found in beef and cocoa, and palmitic acid
found in coconut oil are the preferred foods for the heart; which is
why the fat around the heart muscle is highly saturated. The heart
draws on this reserve of fat in times of stress.

7) Saturated fatty acids such as caprylic acid found abundantly in
coconut oil, is anti fungal and helps combat candida (yeast overgrowth
that is common in our society).

8) While saturated fats raise both the bad and the good cholesterol,
TFA's as well as excess consumption of omega-6 fatty acids raise the
bad Low Density Lipo-protein (LDL) and suppress the good High Density
Lipo-protein (HDL) cholesterol, making it even worse.

In conclusion, avoiding TFA's is a must. There are no tolerance
levels. They are serious culprits of degenerative conditions disguised
in some of the most tempting foods to date. Avoiding over consumption
of polyunsaturated oils (omega-6 fatty acids) such as flax oil and
completely avoiding corn, soy, safflower and canola is a great start,
as polyunsaturated oils have been shown to contribute to heart
disease, inflammation, under-active thyroid and weight gain.

Use virgin organic coconut oil. I stress the importance of using only
virgin organic coconut oil because the refined version of coconut oil
no longer has the same structure and same health benefits as the
virgin organic coconut oil. In fact, consuming plain coconut oil can
even give someone a headache or nausea.

The food manufacturers will not willingly return to using naturally
saturated fats such as coconut oil, palm oil, butter and lard because
they are more expensive. Only a concerted demand by educated consumers
will bring traditional healthy fats back into our commercial food
supply and restaurant cooking.

Using organic coconut oil in all cooking and baking is the best choice
for a healthy alternative. Because virgin coconut oil is completely
saturated and no TFA's can be made from it, it is therefore harmless.
In addition, it does not oxidize, even at 170 degrees Celsius.

Virgin Coconut oil is the fat of fats as it also helps us burn body
fat for energy because of its unique molecular structure of medium
chain fatty acids. So do enjoy eating more organic virgin coconut oil,
drinking organic coconut milk/crème in your teas as well as pouring it
over your porridge and munching on macaroons made from organic cocoa
and desiccated organic coconut for health and longevity.

References

Keys, A., "Diet and Development of Coronary Heart Disease", J. Chron.
Dis. 4(4):364-380, October 1956
Rekha Balu, "Trans Fat: Taste Buds Cry 'Yes!' but Arteries Demur," The
Wall Street Journal, June 8, 1998
Lynn Roblin, "Not all fats are created equal," The Toronto Star Health
Talk, June 24, 1998
Fred Tasker, "A Churning Controversy," The Washington Post Health,
June 2, 1997
Mary G. Enig PhD. Know Your Fats: The Complete Primer for
Understanding the Nutrition of Fats, Oils and Cholesterol(Bethesda
Press 2000)
Sally Fallon and Mary G. Enig, PhD Nourishing Traditions: The Cookbook
that Challenges Politically Correct Nutrition and the Diet Dictocrats
(NewTrends Publishing 2000, www.newtrendspublishing.com
http://www.mercola.com/2006/dec/26/t...ng-confusion-a bout-
saturated-fats.htm
The Healing Miracles of Coconut Oil, by Bruce Fife (Piccadilly Books,
2001).
Eat Fat Look Thin by Bruce Fife (Piccadilly Books, 2002).

About the author
Teya Skae M.A., B.A.,Dip Health Sciences, Dip Clinical Nutrition
Kinesiologist/Nutritionist/Writer
Health/Life Coach and Educator
Teya is the founder of Empowered Living
www.empowered-living.com.au
specialising in Metabolic Typing Nutrition and Results Fat Loss. Teya
writes article for various publications and runs courses in health and
human potential.