How fat can save your bacon

Creating propaganda has never been the most noble of pursuits, and now it has descended to a level that is beneath my contempt. Recently, a margarine producer (I won’t name names) has begun a campaign targeting one’s heart and how one should love it. We are meant to feel more cognizant of the women in our lives that we cherish, and how they will obviously be better protected from the scourges of heart disease and stroke by imbibing more margarine. This is in spite of the fact that the diet/ heart theory (dietary saturated fat = high cholesterol = heart disease) of saturated fats has been disproven numerous times by many including the oft-quoted Framingham study (Mann 1991, Smith 1991, Enig 1991, Ravnskov 1995 to name a few). We are told to avoid saturated fats like butter and coconut oil in favor of so called “heart healthy” margarine. Yet here are some facts that are often not mentioned. Coconut oil is both antimicrobial, has anticancer properties and has been consumed for thousands of years, whereas margarine has only been around since 1869. The lauric acid content of coconut oil make its antiviral activity against HIV, herpes simplex virus and cytomegalovirus a boon as these viruses promote coronary atherosclerotic plaque build-up. Lauric acid is also found in breast milk and is what protects infants from viral, bacterial and protozoal infections.
Butter contains vitamins A, D, K and E as well as the trace minerals: selenium, manganese, zinc, chromium and iodine. In addition, it also has Wulzen factor (a molecule that prevents calcification of joints and decreases stiffness), arachidonic acid
(precursor to important prostaglandins that inhibit inflammation), butyric acid (antifungal, anti tumor), glycosphingolipids (fats protecting against GI infections of the very young and elderly) and cholesterol (which despite all the propaganda is not bad for you).
Butter and coconut oil also have the virtue of being heat stable fats, which make them ideal to cook with. Due to its trans fat content, margarine consumption increases one’s risk of contracting many different forms of cancer. Traditional margarines contain 2-2.5 grams trans fats per 11 grams of fat, so 18-23 percent of the fat in margarine is trans fat, and the new low trans fat spreads which claim to be “trans fat free” are still allowed by law to contain 0.5 grams of trans fat per 11 gram serving. This equates to about 5% content. Another interesting absurdity about margarine is that it is being kept in the refrigerated section of the supermarket. Yet, if you keep margarine at room temperature, it will never go bad. Food is supposed to go bad when it gets too old, so by this rationale, if the bacteria won’t eat it, why should you?
Those on low cholesterol diets tend to suffer from depression, tendency towards aggressiveness and violence as well as increased tendency towards suicide. So in order to save your bacon, deep-six the Franken-fats.

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