Sunflower oil and olive oil increase heart disease risk factors compared to butter

This post includes a synopsis of a study published in the Journal of Nutrition 2002 Dec;132(12):3642-9 and a recipe for lamb kebabs.

Study title and authors:
Butter differs from olive oil and sunflower oil in its effects on postprandial lipemia and triacylglycerol-rich lipoproteins after single mixed meals in healthy young men.

Books:

Mekki N, Charbonnier M, Borel P, Leonardi J, Juhel C, Portugal H, Lairon D.

Unité 476-Institut National de la Santé et de la Recherche Médicale, Human Nutrition and Lipids, National Institute of Health and Medical Research, Université de la Méditerranée, 13009 Marseille, France.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12468601

Mekki notes how excess triglyceride levels accumulated after meals are related to heart disease risk.

The goal of the study was to evaluate the effects of saturated fat (butter) , monounsaturated fat (olive oil) or (omega-6) polyunsaturated fat (sunflower oil) on post meal blood triglyceride and fat levels.

The study found that:
(a) The two unsaturated oils (olive oil and sunflower oil, found in many margarines), induced a higher post meal rise in (bad) triglyceride and (bad) chylomicron levels than the butter meal.
(b) Circulating chylomicrons were smaller after the butter meal than after the two vegetable oil meals. (So they can be eliminated more easily)

Mekki concluded that consumption of butter results in lower triglyceride and chylomicron levels in the circulation of young men than consumption of olive or sunflower oils.

High triglycerides and chylomicrons levels are implicated in heart disease. See here and here.

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Recipe of the day

Lamb Kebabs

Ingredients:

1 dried bay leaf

Food Mall: Lamb

1 inch piece ginger root chopped fine

1 inch cinamon stick

1 tsp coriander seeds

1 tsp fennel seeds

1 tsp chili powder

1 tsp garam masala

1 tsp lemon juice

1 tsp gound turmeric

1 tbsp oil

1.5 lbs lamb neck fillet

Instructions:

Using food processor, grind together first six ingredients (bay leaf through chili powder). Combine with garam masala, lemon juice turmeric and oil in a large bowl. Cut lamb into 1/4 inch slices. Add to spice mix and marinate room temp 1 hour or overnight in fridge. Spread out lamb on cookie sheet and cook in a 400F oven for 20 minutes. Serve with lemon wedges and fresh cilantro.

Lamb Kebab



What has caused the rise of diseases such as cancer, heart disease and infertility?

Over the past century there has been a massive change in the type of food that people eat.

Table 1 showing consumption of butter, lard, shortening, margarine and vegetable oils from 1909 to 1985

http://www.slidefinder.net/o/oilingofamerica/3194348/p3

Table 1 shows that over the past century, butter consumption has plummeted from 18 grams per person per day to 5. Consumption of lard has gone to very little while consumption of shortening has almost tripled. And the shortening in 1909 was made of coconut oil and lard. It was actually a natural product. Shortening today is made out of partially hydrogenated vegetable oil. Margarine consumption has gone up five fold. Look at just the liquid vegetable oils –more than a fifteen-fold increase. These rancid vegetable oils are completely new to the human diet. These changes in fat-and-oil consumption patterns are the major cause of our modern diseases, including heart disease, cancer, infertility and learning disabilities in our children.

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Recipe of the day

Food Mall: Sirloin Steak

Pan-Fried Beef

Ingredients:

4 sirloin or rump steaks

15ml/2tbsp tallow
25g/1oz butter

Instructions:
Heat 15ml/1tbsp tallow and 25g/1oz butter in a non-stick or griddle pan. Season 4 beef rump or sirloin steaks and fry the steaks over a medium heat according to preference.

Pan Fried Beef

Vegetable oils implicated in increased death rates

This post includes a synopsis of a study published in the Journal of the American Medical Association Nov 7 1966 198 (6) 597-604 and a recipe for cured beef fillet with herbs.

Study title and author:
Effect of the Anti-Coronary Club Program on Coronary Heart Disease Risk-Factor Status

Christakis G

Books:

This paper can be accessed at: http://jama.ama-assn.org/cgi/reprint/198/6/597

814 men were put on a diet where they greatly reduced there animal fat consumption which was replaced by a 'Prudent Diet' of polyunsaturated vegetable oils. 463 other men continued to eat their normal higher animal fat diet.

After 4 years the men in the 'prudent' group had lowered their cholesterol by 35mg/100ml and the men the normal' group had unchanged cholesterol.

There was a total of 27 deaths in the 'vegetable oil, prudent' group and only 6 deaths (none of which were from heart disease) in the 'high animal fat, normal' group.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall

Recipe of the day

Cured Beef Fillet with Herbs

Food Mall: Beef Fillet

Ingredients:

900g/2lb lean beef fillet or sirloin joint

75g/3oz coarse sea salt

Freshly milled black pepper

100ml/3½floz dry white wine

1 large onion, peeled and finely chopped

15ml/1tbsp olive oil

30ml/2tbsp fresh flat-leaf parsley, finely chopped

15ml/1tbsp fresh mixed herbs (such as chives, thyme and tarragon), finely chopped

Method:

1.In a large dish mix together the salt, pepper, wine and onions.

2.Pour the mixture into a large double-lined plastic food bag. Add the beef and coat all over with the mixture. Seal, place on a large plate and refrigerate overnight.

3.Preheat the oven to Gas mark 6, 200°C, 400°F.

4.Remove the joint from the marinade mixture and pat dry. Heat the oil in a large non-stick frying pan and sear the joint all over until brown.

5.Transfer to a metal rack in a large non-stick roasting tin and open roast for 25 minutes (rare) or 35 minutes (medium). Remove from the oven and set aside to cool for 30 minutes.

6.Place a large square of aluminium foil over a chopping board and scatter with half the herbs.

7.Position the beef on top of the herbs, pressing down to coat evenly then scatter the remaining herbs on top. Wrap up tightly in the foil and refrigerate for up to 2 hours.

8.Thinly slice and serve at room temperature.