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colon cancer; but in traditional societies, where vegetable oils are
absent and the food is free of additives, meat-eating is not
associated with cancer."
"The most likely causes of increased heart disease in America are
the other changes in our diets-huge increases in consumption of
refined carbohydrates and vegetable oils, particularly hydrogenated
vegetable oils; and the decline in nutrient levels in our food,
particularly minerals and fat soluble vitamins-vitamins found only in
animal fats."
Source: "It's the Beef"; by Sally Fallon and Mary G. Enig, PhD;
Weston A Price foundation online (www.westonaprice.org):
The bottom line is this: the more “saturated” a fat is, the more stable it is.
Saturated fats are very stable, Monounsaturated fatty acids (MUFAs) are
still pretty stable, and Polyunsaturated fatty acids (PUFAs) are the most
unstable of the lot!
Over the last 100 years we use less butter and more
margarine...and our health is rapidly declining.
Coincidence? I think not.
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