What do you cook with that they tell you is wrong?

[momtothree]

Originally Posted by Mightyqueen801

I eat eggs almost every day. I also eat and cook with butter. Not huge globs of it, and not every single day. My cholesterol is not high.

I wish I could do this! But my cholesterol is insanely high. I had to cut back on things but I chose what they would be. It depends on how your body breaks food down. So while eggs are healthy but not for all.

[Cliffie]

Originally Posted by winkosmosis

I thought the cholesterol in eggs was good cholesterol

I never heard of good cholesterol!!!

[justanokie]

High cholesterol isn't by itself bad. The ratio of HDL to LDL is what is more important. Your body produces most of the cholesterol in your blood anyways, so fighting that is futile. Better to manipulate the HDL and LDL levels by eating animal fats and avoiding trans fats / synthetic fats (vegetable oil, soybean oil, corn oil, margerine etc). It won't hurt to at least try it. Just eliminate all those bad fats and slightly increase your uptake of stuff like eggs, milk, cheese, butter, beef/pork. Use coconut oil, "nut" oils, olive oil and avacado oil. Do that for a while (along with cutting back on carbs) and see if your numbers don't improve.

I still have to use some veggie oil for frying because the better oils either give an off flavor or are too expensive for frying. My fried food consumption has dropped a lot though.

Butter and eggs are staples, not every meal but generally one or two meals a day has one of the two in it. So many good sauces require them that food would be truely boring without them.

[justanokie]

Originally Posted by Cliffie

I never heard of good cholesterol!!!

Cholesterol is required to live. Effects of too little cholesterol are worse than having too much.

Cholesterol, from the Ancient Greek chole- (bile) and stereos (solid) followed by the chemical suffix -ol for an alcohol, is an organic molecule. It is a sterol (or modified steroid),[3] and an essential structural component of animal cell membranes that is required to establish proper membrane permeability and fluidity. Cholesterol is thus considered within the class of lipid molecules.
In addition to its importance within cells, cholesterol also serves as a precursor for the biosynthesis of steroid hormones, bile acids, and vitamin D.[4] Cholesterol is the principal sterol synthesized by animals; in vertebrates it is formed predominantly in the liver. It is almost completely absent among prokaryotes (i.e., bacteria), although there are some exceptions such as Mycoplasma, which require cholesterol for growth.[5]

[Canyon Cat]

Butter, coconut oil, eggs . . . but "they" are always wrong in the end, aren't they?

[EugeneOnegin]

Originally Posted by winkosmosis

I thought the cholesterol in eggs was good cholesterol

There's only one kind of cholesterol, it looks like this:

[EugeneOnegin]

I use lard, duck fat, and bacon grease occasionally, usually in relatively small amounts for flavor. It never fails to amaze me the look of complete horror on peoples faces at the thought of someone cooking with lard. They won't touch a tamal made with lard, yet they have no problem whatsoever eating butter or cheddar cheese that has nearly twice as much saturated fat. Or they eat donuts and pastries made with partially hydrogenated oils, refined white flour, and sugar. It makes no freaking sense at all.

[sskink]

Originally Posted by EugeneOnegin

There's only one kind of cholesterol, it looks like this:

True. It's all about how that cell binds to proteins to create lipoproteins. HDL has more protein than cholesterol, LDL has more cholesterol to protein.

As far as this thread goes, seems some of us have a different definition of "they". The "they" I've listened to for years disdains margarine, synthetic fat substitutes and refined sugar and all of its ersatz chemical substitutes. Bacon and animal cooking fats have always been welcome here.