Cholesterol- was- Re: [Sca-cooks] Maybe It Is Rocket Science: Bread

[Bill Fisher]

On Tue, 23 Nov 2004 10:47:18 -0500, Phlip <phlip at 99main.com> wrote:

> I wish y'all would relax a bit about cholesterol ;-) Much of the information
> out there is spurious- it's not really understood as well as the health
> people would have you think.
> 
> In the first place, saturated fat is saturated fat. Doesn't matter if it's
> vegetable based, or animal based, it's the same stuff. If you like butter,
> eat butter- it's no better or worse for you than margarine, other than some
> of the garbage they add to margarine to make it "look" like butter.

Yeah, Canada has a food law where you can't make margerine look like
butter.  Margerine comes in all kinds of odd colors there....including clear,
which remarkably resembles vaseline.

Actually, the big thing about margerine is trans fats.  These are fats that
have been chemically modified to be soilid at room temperature.  Unfortunately
they also do not break down when you eat them and are usually stored by
the body as-is.  

The same doctors who recommended margeirine to their patients for heart 
problems are now in the position where they tell them to stop eating the 
stuff with the trans fats as they are now liniking it to any number of
health issues
including alzheimers (a good chunk of the structure of the brain is stored fat),
which stem from our body's inability to break down this fat and use it.

Cholesterol?  I eat my eggs and butter thanks :-)

Cadoc


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