So upon reading the "Nutrition Facts" labels of the various fats and oils sold to us in our supermarkets, one might think that their listed compositions of relative amount of saturated fat, monounsaturated fat, or polysaturated fat, as well as perhaps HDL and/or LDL cholesterols1, would be enough to gauge approximately how eating it will make one feel, / how healthy or unhealthy it will be…2
For instance, I can at least be fairly certain that using butter as a staple source of fat in a fat-heavy keto diet causes the extra heart strain and pain that some other similarly-composed fats do not is because of its significantly high HDL cholesterol content.
Or, for another instance, that switching the component oil in a keto meal eaten at rest from the most popular mostly-saturated fat: coconut oil, to the likewise-highly-acclaimed but mostly monounsaturated one: olive oil, reduces similar heart pains that occur when eating at rest because of this key difference in the relative chemical compositions of these two oils.4
Why is it, that eating food prepared with likewise-ly mostly monounsaturated (and refined) soybean oil causes me to feel mind-fogged, numb, and heavy all over, and like I'm being poisoned and have eaten something that is toxically non-edible?
Clearly, there's more to an oil than simply its relative compositions of un-saturated-ness…
Would the differences in the nutritional properties of these two oils perhaps be revealed by looking along the additional dimension of fat variation, of chain length? Or is the depth to an oil's metabolic properties something even more? (For instance, that this Crisco/Clover Valley/whatever-brand soybean oil had been prepared from genetically modified soybeans?)
…And then some further research reveals that soybean oil actually contains an unhealthily high proportion of the Omega 6 fatty acid. Perhaps this was the main culprit? (The contents of Omega 3 and 6 type oils were, however, not listed on the Nutrition Facts label…)
Or, maybe something else? What makes an oil?
There's more to a fat than meets the label.
Not all identically labeled fats are created equal.
Edit: Please don't downvote the post just because some information in it seems wrong. I'll freely an ignorant layperson, trying to learn about these substances that I apparently need to ingest in order to survive! If something I've said seems ignorant, please inform me! Thank you.
As well as compositions of partly- and completely- hydrogenated oils, which are now well known toxins, and which seem to make me feel disoriented and clumsy.2 An effect not so different from one I get from consuming alcohol… Assuming that these fats/oils are relatively pure, as many of them at least appear to be… (Which, especially if they are refined, should be the case… right?) My particular lay-person's theory on this one, is that, when consumed in surplus of ones current energy needs, the unsaturated spot on the mono-unsaturated fat functions as a sort of 'biochemical handle', that allows it to be better managed and perhaps more quickly metabolically or otherwise 'chemical-break-down-edly' 'cracked into', without the blood being flooded with too much a load of whatever coronary nightmare that I assume the perhaps more biochemically slippery (as well as more congeal-atory) completely-saturated fats, when consumed in likewise surplus of current energy needs, pose. submitted by /u/justonium [link] [comments]
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