>Ready for the next two week period
>obnoxious anon lb—
my first post was simply "olive oil is the only OIL anyone should consume"
OTHER anons were the first to respond with obnoxious replies to my post
just like the obnoxious anon who was triggered by your reference to evolution
>arachnoid acids
i'm guessing you were trying (and failing) to reference arachidonic acid…
sry, it's likewise one of the precursors to the prostaglandins that turns inflammation ON
animal FATS contain almost exclusively SATURATED fatty acids, which ARE healthy for our bodies
if the LIPID is solid at RT, it's commonly called a FAT and it's composed of saturated fatty acids
if the lipid is liquid at RT, it's commonly called an OIL, and it's composed of unsaturated fatty acids
most OILS are bad for you
olive oil is the one and only exception
>fuck you and your seed oil book slide
olive oil is NOT a "seed" oil
it comes from the flesh of the olive fruit
NOT the olive pit
people who read books would know that
triggered flaming jackoffs prolly don't
>Pardon Me, Do you have any Coconut Oil?
as a matter of fact, I DO, and if it's PURE, it is SOLID at room temp
it is composed of "medium chain" saturated fatty acids, which is why it does have a very low melting point, just above RT
it is also NOT a "seed" oil, being derived from the fleshy part of the coconut
it is not a "seed" oil…, but it does contain unsaturated fatty acids which are precursors to the prostaglandins that promote inflammation
it's not nearly as bad for you as corn oil, soybean oil, safflower oil, etc
but it's a poor second choice to olive oil
IDK…. paranoia?
lemme backtrack my last reply
had a nagging feeling so i pulled up it's UFA profile
avocado oil IS almost as good as olive oil
i guess i just don't like avocados…
>Fish fats are even better at turning them off.
yes… they are… no argument
you are correct, except that they are all liquids at RT, and properly called oils
however, i'm not keen on making french fries in cod liver oil, as a matter of TASTE
my statement still stands… olive oil is the healthiest VEGETABLE oil available
another important distinction, fish oils contain lipids that aren't triglycerides at all
but composed of fatty acids attached to sphingosine, and called sphingolipids
>I only do bacon oil
every morning my maternal grandfather had a slice of (homemade) white bread "buttered" with bacon grease and sprinkled with salt
plus a half cup of black coffee
he did strenuous labor his whole life
he lived to 100
>Should we tell him olives are fruit?
you mean like almost all the things people routinely call vegetables?
tomatoes
cucumbers
squash
zucchini
eggplant
yada yada yada
sure…
if it makes ya feel good about yerself
tell me
i was raised on "rub dirt in it" and "shake it off"
sunshine, fresh air, and hard work are the best medicine (along with laughter and music)
>I had 100% RCA blocked
what about your mouth?
did you have any problems with tooth decay or unhealthy gums?
>Anon has never tried using tomato or eggplant oil
anon used to get tomato wine from a slovak guy who worked in same factory
'zat count?
>With nitrites or without?
nitrites are most dangerous when consumed with fermented foods that contain primary amines (from the breakdown of proteins)
together in the acidic environment of the stomach, nitrite anion reacts with organic amines to form N-nitrosamines, which are extremely potent carcinogens
they realized this after investigating a cancer cluster in northern china, where the well water contained high levels of nitrite, and the people ate kimchi
>20 yards a day
enuf to fill a triaxle dump…
impressive
i used to load 80,000 lbs of ashtrays onto a boxcar every eight hour shift, one 84lb box at a time
>put bacon grease on your toast
everyone who has 100% RCA blockage has high cholesterol
but not everyone who has high cholesterol develops CA blockages
the most probable chain of events is begins with lack of vitamin C and poor oral hygiene
bcs our mouths are full of germs
lack of vitamin C allows free radicals to persist in the body, where they attack walls of the arteries
germs enter the blood via the diseased or bleeding gums
the germs are able to attack the regions of the arterial wall that have been damaged by the free radicals
the body's response is to "plaster over" the diseased damaged arterial walls as a mechanism to protect the artery
it usually takes a combination of all three of those factors to end up with CA blockages
sry to be the bearer of bad tidings, but the stent they put in will also irritate the arterial walls, and trigger the body to deposit more plaques in an attempt to protect the artery
there's solid statistical support to suggest stents eventually cause more heart attacks than they prevent