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Are raw salads actually good for you?
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<blockquote data-quote="Tedd" data-source="post: 1557694" data-attributes="member: 23004"><p>I think you are confusing LDL-cholesterol with trans fatty acids. Trans fatty acids are what's in partially hydrogenated oils and what contributes to heart disease, and the source you gave says so as well. LDL cholesterol in itself is not dangerous - in fact it is synthesized by our bodies and used to deliver all-important cholesterol to our cells. Without LDL, we would die. What makes LDL dangerous, however, is when it's oxidized or glycated because then our bodies can't reabsorb it and it accumulates. Oxidization happens for example when ingesting vegetable oils, glycation happens when blood sugar is too high. </p><p>Also, your food sources of both LDL and HDL are mostly irrelevant because your body makes about 80% of the cholesterol you have anyways. </p><p></p><p>About the vegetables: cooking or not absolutely does make a difference nutritionally. Many vitamins are not heat stable, minerals get flushed out into the cooking water. On the other hand, some anti-nutrients get deactivated by heat or soaking. Cooked (or otherwise processed) and uncooked vegetables are indeed vastly different. </p><p></p><p>Also, don't ever wear sunscreen unless you absolutely must, and then use physical sunscreen (that is, sunscreen containing zinc particles for example). Most all sunscreen contains harmful chemicals that really do more damage than good. Especially because sunlight is actually extremely good for you - so good, in fact, that even if you do get skin cancer, you might still have a longer life span expectation than someone who tries his best to avoid the sun and wears sunscreen daily. </p><p></p><p>For more info, check out these two lectures by Paul Mason: </p><p>On sunlight: [MEDIA=youtube]Kvh4D_osFXs[/MEDIA]</p><p>On cholesterol: [MEDIA=youtube]TRB0jOfymLk[/MEDIA]</p></blockquote><p></p>
[QUOTE="Tedd, post: 1557694, member: 23004"] I think you are confusing LDL-cholesterol with trans fatty acids. Trans fatty acids are what's in partially hydrogenated oils and what contributes to heart disease, and the source you gave says so as well. LDL cholesterol in itself is not dangerous - in fact it is synthesized by our bodies and used to deliver all-important cholesterol to our cells. Without LDL, we would die. What makes LDL dangerous, however, is when it's oxidized or glycated because then our bodies can't reabsorb it and it accumulates. Oxidization happens for example when ingesting vegetable oils, glycation happens when blood sugar is too high. Also, your food sources of both LDL and HDL are mostly irrelevant because your body makes about 80% of the cholesterol you have anyways. About the vegetables: cooking or not absolutely does make a difference nutritionally. Many vitamins are not heat stable, minerals get flushed out into the cooking water. On the other hand, some anti-nutrients get deactivated by heat or soaking. Cooked (or otherwise processed) and uncooked vegetables are indeed vastly different. Also, don't ever wear sunscreen unless you absolutely must, and then use physical sunscreen (that is, sunscreen containing zinc particles for example). Most all sunscreen contains harmful chemicals that really do more damage than good. Especially because sunlight is actually extremely good for you - so good, in fact, that even if you do get skin cancer, you might still have a longer life span expectation than someone who tries his best to avoid the sun and wears sunscreen daily. For more info, check out these two lectures by Paul Mason: On sunlight: [MEDIA=youtube]Kvh4D_osFXs[/MEDIA] On cholesterol: [MEDIA=youtube]TRB0jOfymLk[/MEDIA] [/QUOTE]
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