Seeds oils, are they safe

I haven't paid much attention, but there seems to be a war against seed oils (omega-6) What do you think?

Are seed oils (not common until the 20th century) in the processed food industry the biological drivers of modern health problems? https://youtu.be/7kGnfXXIKZM I use butter, peanut oil, coconut oil, and olive oil if I cook from scratch, but the others (seed oils) are in processed food.

This speaker, Dr. Chris Knobbe,  was an ophthalmologist and has switched to nutrition, primarily because of research on macular degeneration.

8 Bad Seed Oils You Should Eliminate From Your Diet | Better Nutrition

"Unlike traditional fats such as olive oil, coconut oil, butter, ghee, and lard, industrial seed oils are a very recent addition to the human diet.

In fact, industrial seed oils, the highly processed oils extracted from soybeans, corn, rapeseed (the source of canola oil), cottonseed, and safflower seeds, were only introduced into the American diet in the early 1900s. How, then, did these oils come to occupy such an influential position not only in the Standard American Diet but in “”Westernized” diets around the world? The story is strange indeed."

From Toxic Waste to “Heart Healthy”: The History of Seed Oils

How Industrial Seed Oils Are Making Us Sick | Chris Kresser

How to read the new nutrition label

This is the final week of programming at Lakeside, and the director of education uses our own Lakeside "experts" who present fine programming. Yesterday was Wendy Stuhldreher a retired professor of nutrition and public health explaining the new labeling for food (she used a one page FDA graphic issued Jan. 2018 which I've been unable to find). My take away was, "just eat your vegetables." She said it many times, especially at Q & A. Her point was that although vegetables may not be high in protein or calcium, they perform with other nutrients as an orchestra, and all play their part.

She also stressed that vegetarians must find compensatory nutrition because they don't eat red meat. The audience was definitely in the osteoporosis/bone loss age group, so she also stressed calcium, but added that it was an investment we needed to make when we were young because the body starts making withdrawals from the bank of our bones by middle age. For a cheese good for protein and calcium, she recommended cottage cheese.

My mother's generation started that 2% and 1% milk trend (she was 5'1" and always watched her weight), and now my generation is probably low on the calcium reserves that needed the fat content for our bones. I think I continued with the 1% and skim until a few years ago.  Don't give young children skim milk as a replacement for whole.

When I first decided to attend Wendy’s lecture, I thought I knew how to read a label, but there have been significant changes, and we found out why, like Vit. D is now listed, but Vit. A & C have been removed because deficiencies in those are rare. Sugar is sugar on the new label. Fat is fat, and "calories from fat" has been removed. Potassium need has been added. (You can't get enough by eating a banana, which most of the audience believed).

The public health concern about sun damage and advertising about sunscreen has been so successful, we now don't get enough Vit. D and today's children don't play outside as much as the boomers and Gen-Xers. She gave the new thinking on sodium/salt--because more of us are eating out, we're not eating as many vegetables--and it's not the sodium, it's the lack of vegetables.  One woman (very thin) in the audience commented about addiction to sugar, and Wendy said that has not been proven and commented on the difficulty of using control groups for nutrition studies.  But one she did recall concluded sugar was less harmful than other sweeteners.

I know how we all love to read those organic and health food websites, but when doing an initial search, I add USDA or FDA to check the research, aka bibliography/footnotes.

What’s bad is good, and good is bad

Do you ever have the feeling that "science" isn't very scientific? Wine. Chocolate. Coffee. Butter. Fat. All the things we were taught were bad, and now they are good. And now variety which we were all taught was good, might not be?

https://www.medpagetoday.com/primarycare/dietnutrition/74498

13 foods to avoid at the grocery store

With the exception of potato chips (which I have trouble resisting), I avoid most of these foods--they are very high priced (per oz.), full of fillers, HFCS, and, just stuff bad for you. I switched to real butter years ago, never drink pop, bought almond milk once before seeing what a rip off it was, avoid most processed meat (have an occasional hot dog for old time's sake), eat only old fashioned oatmeal (90 seconds in the microwave), buy regular yogurt and add fruit at home. You do become addicted to flavors and textures, so keep this junk away from kids even if it sounds healthy.

http://thestir.cafemom.com/healthy_living/198850/13_grocery_store_staples_experts?

"Many foods seem harmless and appear to be healthy with labels saying "natural" or "low fat," but these items aren’t what you think. You can create the same product or buy a true healthier alternative."

Speaking of old letters--a 1981 thank you

I mentioned I found a 1993 letter I'd written to "The Lutheran" about 15 Health Care values and principles. I also found a 1981 letter thanking me for my views on coupons which apparently stemmed from an article about me in the Upper Arlington News (or possibly the Columbus Dispatch, don't remember). [Loyalty cards are just the more up to date form of couponing.] This woman "got it." But not many do. If there's anything harder than convincing the American public that the government doesn't create jobs, it's convincing them that businesses don't exist to give away their products. She wrote:

"Thank heaven someone has finally spoken out to say what I have thought about couponing for some time now! Although I am not a Northwest area resident, I work in the area, and saw the article about your views in this week's paper.

Since I am a working mother who drives 36 miles each way to and from work everyday, I don't have a lot of time to read anything other than the essentials, or to learn new skills (i.e. couponing), but I kept asking myself why everyone else seemed to be able to save so much with coupons (or at least that is what the avalanche of articles about couponing would lead you to believe), when I could rarely find coupons for anyting I buy other than Pampers.

I didn't think I was dense (I have a degree in home economics, although I am not working as a home economist at this time), but either I was not cooking like all those who were couponing, or I had missed the boat somehow, because I never found coupons for fresh fruits or vegetables, whole wheat flour, meat or frozen vegetables that weren't suced, friend, or practically pre-digested!

Thanks for your views speaking out for those of us who seem to be losing out to all the convenience food junkies. I can only guess that the myriad of articles pertaining to nutrition and good health are falling on deaf ears, if they are noticed at all. Why is it that the extremists always seem to get the most press? In this case, the convenience food freaks must just have more time for publicity than those of us who are spending time preparing good, wholesome meals. Thanks again for your well-reasoned input into a subject which has been irritating me for some time now."

Update: I checked this woman on google and found her at the Plaza of Heroines at Wichita State University to honor everyday women who are heroines in people's lives.

How do they find these financial wizards?

WaPo, in alerting us all to higher prices, lists the dire circumstances of people who must have flunked high school consumer ed.

Tracy and her partner also stopped buying the cereals they like in favor of whatever was on sale; stopped picking up convenient single-size packs of juice, water or crackers; and, in order to save gas, stopped going to multiple stores. "I find the whole thing a huge hassle, but I've reached a tipping point," said Tracy, a government human resources specialist who is pregnant with her second child. "Clearly, I'm not unable to feed my family. But I just can't feed my family the way I'd like to feed them." via Taranto who quoted WaPo

1. She's pregnant with her second child, but has a "partner" not a husband. Statistically, children raised by women who haven't married the child's father have a much greater chance of being poor.

2. She's been driving around to multiple stores rather than shopping in one place. Shopping was something to do rather than having a purpose.

3. She's been purchasing single serving items rather than managing her time and resources and doing some of the labor herself.

And Tracy, this government worker--who supposedly is high enough up to be called a "specialist," whines that this is the way she really wants to feed her family--by providing them the most expensive, empty calories she can find. Her preferred methods have never been good ways to shop--pick up any magazine sold at the check out and they explain it.

Food in the United States is still a tremendous bargain--it's been artificially low due to welfare--welfare for farmers. You don't need 23 types of crackers--maybe you don't need crackers at all. You don't need a strawberry latte--you can probably make it through the day with a plain, old cup of coffee at a fraction the cost and calories. You certainly don't save money in the long run by clipping coupons! You can get 10 lbs of potatoes for under $5 instead of buying 6 oz. of desiccated, dried and cheesed potatoes for $2.50 + a 50 cents off coupon. Shop the walls; buy fresh and add your own labor. Buying organic is nice, but considering all the really bad stuff your kid will eat when he can make his own choices, it's a bit over the top when prices are high. Eat out just once a week instead of 3 or 4, which is the average for working women.

I've served people at the Food Pantry that seem to know more about nutrition and how to feed a family than Tracy, interviewed for WaPo's clipping and scrimping story.

Could it be our choices?

Would more government regulation of the fast food industry really protect Americans from obesity, which is now a bigger health problem than smoking? Would posting calorie count and fat content at casual dining places influence most consumers?

Grocery store food is labeled. There's a reason for these "loss leaders" being on the front page of this grocery store flyer--a store with low prices and no loyalty card to jack up the cost to the consumer. I'll take a wild guess--no one buying 8 liters of pop and assorted varieties of chips is reading labels for calories content, sodium and calories. Even if sold at a loss, if these items bring people into the store, and they then pick up other items, even broccoli and carrots, the manager has chosen well. The cashiers, stockers, office staff, truckers, packagers, ad designers, marketers, the utility companies, the rental agent, the stockholders and eventually the farmers will all be paid a living wage. (I'm so old I remember when milk was a loss leader--but that was before global warming and corn in the gas tank!) Now it's pop*, chips, beer, and bottled water. There's a tiny column on the inside of the flyer which reveals what a good deal we can still get at the grocery store: seedless cukes from Canada, $1; 1 lb bag of mini-carrots, $1; 3 lb. bag of onions, $1; 3 lb. bag of potatoes, $1; 8 oz. pkg of whole mushrooms $1; cantaloupe $1; pears, $1/lb.; Gala apples, $1/lb.

I use as much processed food (canned and frozen) now as I did when I worked. Using frozen instead of canned often cuts down on sugar and sodium**, and sometimes there is better protection of nutrients than using "fresh" produce that's been out of the field or off the tree for a long, long time. (I think my "fresh" turnip greens have been in the frig over 2 weeks and the cabbage more than 3, and the peppers are looking sad.) In my opinion, we'd all do better and consume fewer calories if we'd cut back on variety and choices--stick with the basics and contribute your own preparation. However, that action would put people out of work, so there's a trade-off.

*The cost of corn syrup should soon be forcing soda drink prices through the roof, too.

**In the U.S. diet, 77% of sodium comes from processed and restaurant foods, 12% occurs naturally in foods, 6% is added at the table, and 5% is added during cooking. (figures may be dated: J Am Coll Nutr. 1991; 10(4):;383-393 via JAMA)--but they weren't checking my kitchen--I add way more salt than the average cook.