I am not offended. I should have perhaps used better language. I think that they are overly focused on making a villain out of conola and taking the worst cases (high trans poorly processed canola - which the processed food industry wants for its shelf life abilities as well as lack of imparting a strong flavor like olive oil) and applying it to all possible canola without considering that alternatives (and research) exist. See the first Cordain link for a brief explanation or the second one for his longer response to this and other claims they made against him.
By contradictory, I mean the presentation of evidence and conclusions drawn do not necessarily follow, so it is in a global sense of their arguments I use this word, rather than they said X and they said Y, but X means Y is false. Sorry if cannot be clearer. I really think they overextend their argument, appeal to emotion with their traditional uses tangents, etc. Their political views overstate their own research, let alone a more balanced take on the matter.
A better conclusion they could draw is that excess canola consumption, like excess consumption of anything is unwise, and should be tempered by a balanced intake, that saturated fat is not evil and even protective, and that highly or rather poorly processed canola represents a real health risk for reasons other than high monounsaturated fat content.
Thanks for taking me to task about this wording.
I agree with you about the fact that simply looking at SAT/MONO/POLY is silly, but there is somewhat of an importance of maintaining some of each. I think any one can be up to 50% of fat intake as long as the balances within each category are also kept.
For example with saturated fat, if we look at the saturated fat component of beef, butter, and coconut oil, we get these results for % of saturated fat (the first number is carbon length of fatty acid chain):
4: 0 / 6.3 / 0
6: 0 / 3.9 / 0.7
8: 0 / 2.3 / 8.7
10: 0 / 4.9 / 6.9
12: 1.8 / 5.0 / 51.6
14: 7.5 / 14.5/ 19.4
16: 50 / 42 / 9.5
18: 38 / 19.5/ 3.2
Not exactly 100% per column since there are some trace odd number carbon chains as well as 20 and up, but it shows the different types of sat fat present. Coconut oil obviously is high in medium length chains (MCTs), while butter has some significant MCT content ~25% and ~10% short chain triglycerides. Each of these chain lengths has important properties.
With monounsaturated intake, something like macadamia has a 3:1 ratio of 18C:16C chain lengths, vs around 9:1 for beef and 6:1 in chicken (they have 78%, 45%, and 40% MONO as % of total fat respectively). There was a point made in the Fallon/Enig article about the extremely high ratio of 18C MONO fat in canola (97.5% of MONO fat).
As for polyunsaturated fats, it is even more important to look at the breakdown, as we want the ratio of omega3:6 to be between 1:1 and 1:4, but that alone is not the whole story. We also want to see quite a bit of ALA (18n3) to compete for elongation enzymes with LA (18n2) to keep a balance of leukotrienes, thromboxanes, prostaglandins, and prostacyclins which are mediators of inflammation, immunity, and CNS signaling.
Further, intake of omega6 Arachidonic acid (AA) which is common in animal fat and a precursor to inflammitory eicosanoids can be countered in 3 ways:
- dietary omega3 displaces AA in tissues
- DGLA (an elongation product of GLA - an anti-inflammitory omega6 found in Biotest FA3 and borage oil) and EPA (fish oil component) compete for cyclooxygenase and lipoxygenase enzymes which make the active eicosanoids
- DGLA and EPA derived eicosanoids counteract their AA derived counterparts
Also DHA (the other main component of fish oil) has some blocking abilities.
Since human diets tend to be poor in ALA, EPA, DHA, and GLA, supplementing with milled flax seeds, fish oil or eating fatty fish and omega3 eggs, and borage or primrose oil should go a long way to balancing Superfast's simple yet effective filter.
Here is an interesting site on lipids if this post isn't geeked out enough for you: