If it persists, it should be mentioned to the doctor, but one shouldn't worry about the effects of diets high in fat; study after study has disproved the propaganda that fat is bad & presents a risk for CVD. It does not, and never did.Hi all. As regards to high fat, one is concerned as to the effects it has on the heart. Recently after adding more fat into my diet, i experienced some needling feeling around my chest area. Is this normal?
I'd also endorse GC,BC despite it being a weighty read but if you prefer Gary Taubes now has a more accessible version called Why We Get Fat: And What To Do About ItAnyone wanting to read more about how a carb-restricted, fat-unrestricted diet is good should read Good Calories, Bad Calories by Gary Taubes. It’s a pretty lengthy book, and I think he could have driven home the same points as effectively in far fewer pages, but it’s nevertheless a powerful book about the history of high-fat eating and how fat has been unfairly villainized over the last half century. ...
I'd have to agree - it certainly causes piercing pain once it starts crystallizing in your joints.Uric acid is often described as toxic or poisonous.
Why would you argue this? The two essential fatty acids for humans are both polyunsaturated: α-linolenic acid (an omega-3) and linoleic acid (an omega-6). And the sources of polyunsaturated fats include seeds, nuts, fish, and leafy greens. Walnuts, sunflower seeds, and peanut butter are all high in polyunsaturated fat. You're not saying one should avoid those, are you??polyunsaturated fats (PUFA) are generally bad (except for a necessary amount of omega-3).
It's true that we need omega-6 as well, but the normal American eats much more omega-6 than they need, and the ratio of omega-6 to omega-3 is much larger than it should be. It wouldn't be healthy to eat absolutely no omega-6, but unless someone is on an ultra-low-fat diet, it's unlikely they will have an omega-6 deficiency. On the other hand, people need to be much more deliberate to get enough omega-3 since relatively few foods have it. (I take fish oil capsules myself. Fresh fish that isn't overcooked would be a better choice, but I'm not going to eat fish everyday.)Why would you argue this? The two essential fatty acids for humans are both polyunsaturated: α-linolenic acid (an omega-3) and linoleic acid (an omega-6). And the sources of polyunsaturated fats include seeds, nuts, fish, and leafy greens. Walnuts, sunflower seeds, and peanut butter are all high in polyunsaturated fat. You're not saying one should avoid those, are you??
We're just going to have to agree to disagree on this one. If monounsaturated fatty acids are "excellent" then polyunsaturated fatty acids are at least very good; I can't see how the addition of another double bond could cause that many problems. My recollection is that rancidity and free radical formation usually occur in foods from exposure to oxygen and/or high temperature, and if you keep your foods fresh and change cooking oils often you shouldn't have problems.It's true that we need omega-6 as well, but the normal American eats much more omega-6 than they need, and the ratio of omega-6 to omega-3 is much larger than it should be. It wouldn't be healthy to eat absolutely no omega-6, but unless someone is on an ultra-low-fat diet, it's unlikely they will have an omega-6 deficiency. On the other hand, people need to be much more deliberate to get enough omega-3 since relatively few foods have it. (I take fish oil capsules myself. Fresh fish that isn't overcooked would be a better choice, but I'm not going to eat fish everyday.)
In any case, PUFA are much more prone to damage than saturated fats. Although they might be healthful when uncorrupted, they are much more likely to react chemically (including inside our own body) into something toxic, i.e., they go rancid. Saturated fatty acids, on the other hand, are quite stable.
On other thing---PUFA in their natural form in food generally contain vitamin E to protect and repair PUFA from damage. Nuts, seeds, and fish that contain large amounts of PUFA generally have lots of vitamin E. Refined vegetable oils generally don't.