Digesting Food too quickly?

I had a similar problem when I ate food like falafel, cooked with a lot
of unsaturated oil, such as corn or "vegetable." The gut gets
irritated from so much oxidative stress that it just eliminates
everything quickly, which is actually good. Now I cook with butter or
coconut oil at low temperatures (no meat, just things like cheese or
yogurt). With meat, you can boil it, then warm up the other stuff
(like sauce) and then mix them together. Here is a study that I just
read a few minutes ago that points out how bad these oils can be:

Source:
University Of Minnesota

Date:
2005-05-02

Food Fried In Vegetable Oil May Contain Toxic Compound

MINNEAPOLIS / ST. PAUL -- University of Minnesota researchers A. Saari
Csallany, a professor of food chemistry and nutritional biochemistry,
and graduate student Christine Seppanen have shown that when highly
unsaturated vegetable oils are heated at frying temperature (365 F) for
extended periods--or even for half an hour--a highly toxic compound,
HNE (4-hydroxy-trans-2-nonenal) forms in the oil.

Previously, vegetable oils such as soybean, sunflower and corn were
regarded as heart-healthy because of their high levels of linoleic
acid, a polyunsaturated fatty acid. HNE is incorporated into fried food
in the same concentration as it forms in the heated oil. Also, Csallany
and her colleagues have found three toxic HNE-related compounds (known
as HHE, HOE and HDE) in heated soybean oil. They will present their
work at a poster session from 9 a.m. to 2 p.m. Wednesday, May 4, at the
96th annual meeting of the American Oil Chemists Society in the Salt
Lake City Convention Center.

"HNE is a well known, highly toxic compound that is easily absorbed
from the diet," said Csallany. "The toxicity arises because the
compound is highly reactive with proteins, nucleic acids--DNA and
RNA--and other biomolecules. HNE is formed from the oxidation of
linoleic acid, and reports have related it to several diseases,
including atherosclerosis, stroke, Parkinson's, Alzheimer's,
Huntington's and liver diseases."

Csallany's work underscores the risk of repeated heating, or reusing,
highly unsaturated oils for frying because HNE accumulates with each
heating cycle. In future studies, Csallany and her colleagues plan to
determine how long polyunsaturated oil must be heated at lower
temperatures in order to form HNE and its related compounds. The study
was funded by the University of Minnesota.

http://www.sciencedaily.com/releases/2005/05/050502190054.htm

"Seth" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My wife has been having stomach problems for months now.
She claims that when she eats supper at 7:00-7:30. By 9:00-9:30, she
has to run to the bathroom and she swears that she just "pooped" out
the meal that she just ate. Is that even possible and what could the
problem be?
We ate Chicken and vegetables tonight? and the vegetables came out.
Sorry for being so descriptive.

I think your wife needs to talk with her doctor. The fastest food that you
eat should be pooped out should be about 4 or 5 hours. And, then only in a
normally formed stool. Pooping out what she ate 2 hours later indicates and
infection or problem with absorbing the food she ate. She should talk with
her doctor.

Jeff

"montygram" <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

I had a similar problem when I ate food like falafel, cooked with a lot
of unsaturated oil, such as corn or "vegetable." The gut gets
irritated from so much oxidative stress that it just eliminates
everything quickly, which is actually good.

"[...]We ate chicken and vegetables tonight[...]"

Where exactly did you read "we fried chicken in oil high in polyunsaturated
fatty acids for prolonged times" there?

2) please point me to a study where it says that oil rich in polyunsaturated
fatty acids leads to these described effects.

3) please point me to a study where it says that the described problem is a
typical effect of high oxidative stress.

Quoted message said:

Now I cook with butter or
coconut oil at low temperatures (no meat, just things like cheese or
yogurt). With meat, you can boil it, then warm up the other stuff
(like sauce) and then mix them together. Here is a study that I just
read a few minutes ago that points out how bad these oils can be:

Source:
University Of Minnesota

Date:
2005-05-02

Food Fried In Vegetable Oil May Contain Toxic Compound

MINNEAPOLIS / ST. PAUL -- University of Minnesota researchers A. Saari
Csallany, a professor of food chemistry and nutritional biochemistry,
and graduate student Christine Seppanen have shown that when highly
unsaturated vegetable oils are heated at frying temperature (365 F) for
extended periods--or even for half an hour--a highly toxic compound,
HNE (4-hydroxy-trans-2-nonenal) forms in the oil.

Previously, vegetable oils such as soybean, sunflower and corn were
regarded as heart-healthy because of their high levels of linoleic
acid, a polyunsaturated fatty acid. HNE is incorporated into fried food
in the same concentration as it forms in the heated oil. Also, Csallany
and her colleagues have found three toxic HNE-related compounds (known
as HHE, HOE and HDE) in heated soybean oil. They will present their
work at a poster session from 9 a.m. to 2 p.m. Wednesday, May 4, at the
96th annual meeting of the American Oil Chemists Society in the Salt
Lake City Convention Center.

"HNE is a well known, highly toxic compound that is easily absorbed
from the diet," said Csallany. "The toxicity arises because the
compound is highly reactive with proteins, nucleic acids--DNA and
RNA--and other biomolecules. HNE is formed from the oxidation of
linoleic acid, and reports have related it to several diseases,
including atherosclerosis, stroke, Parkinson's, Alzheimer's,
Huntington's and liver diseases."

Csallany's work underscores the risk of repeated heating, or reusing,
highly unsaturated oils for frying because HNE accumulates with each
heating cycle. In future studies, Csallany and her colleagues plan to
determine how long polyunsaturated oil must be heated at lower
temperatures in order to form HNE and its related compounds. The study
was funded by the University of Minnesota.

http://www.sciencedaily.com/releases/2005/05/050502190054.htm

MMu said:

"montygram" <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

I had a similar problem when I ate food like falafel, cooked with a

lot

Quoted message said:

Quoted message said:

of unsaturated oil, such as corn or "vegetable." The gut gets
irritated from so much oxidative stress that it just eliminates
everything quickly, which is actually good.

"[...]We ate chicken and vegetables tonight[...]"

Where exactly did you read "we fried chicken in oil high in

polyunsaturated

Quoted message said:

fatty acids for prolonged times" there?

2) please point me to a study where it says that oil rich in

polyunsaturated

Quoted message said:

fatty acids leads to these described effects.

3) please point me to a study where it says that the described

problem is a

Quoted message said:

typical effect of high oxidative stress.

Quoted message said:

Now I cook with butter or
coconut oil at low temperatures (no meat, just things like cheese

or

Quoted message said:

Quoted message said:

yogurt).

4) Why are you cooking yoghurt?

MattLB

MMu said:

Quoted message said:

MMU:

You will have to buy my book if you want to know the value of using
yogurt in low heat cooking.

I did not ask about cooking yoghurt. Read again.

More evidence of how meticulous he is in his reading.

Quoted message said:

I do have no interest in your book or any other book written with a

heavily

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biased viewpoint from someone without practical experience in the

field in

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question.

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If they do not eat food fried in a great deal of unsaturated fatty
acids, then they are free to ignore the post if they wish, but

there is

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plenty of evidence of oxidative stress in gastrointestinal

disorders.

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I'm not going to do more research for you, but I have copied and

pasted

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one study below which was recently published. Just go to

pubmed.com

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World J Gastroenterol. 2005 Jan 21;11(3):403-6. Related

Articles,Links

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Quoted message said:

Lipid peroxidation and antioxidant status in colorectal cancer.

[...]

If you cite a study be sure it is one that has something to do with

the

Quoted message said:

point you want to proove-
this one is totally off topic. The person in question does not have
colorectal cancer; at least not from what we know.

The study prooves or even mentions none of your claims which were:
1) described symptoms are caused by too much polyunsaturated fatty

acid

Quoted message said:

ingestion
2) oxidative stress caused described symptoms.

Exactly. It's the classic misunderstanding of cause and effect. All
that abstract says is that cancer cells have less antioxidant
protection and (as a result) more free radical damage, than healthy
colon cells. Just because lipid peroxidation is in the title doesn't
mean it caused the cancer.

MattLB