No! I won't!

In article <[email hidden]>,

DappleAndWasser said:

In as much as we evolved from omnivores, and in as much as
all souls are eternal (so killing animals is not an ethical
problem), I see no

Quoted message said:

By being a vegan, you miss out on the best proteins (whey)
and the best fats (fish oil).

"No whey!" (vegan motto)

Quoted message said:

No. I won't help you be a vegan, or a healthier vegan.

Aw, c'mon. Help just a little bit. You can do it.

-- David Wright :: alphabeta at prodigy.net These are my
opinions only, but they're almost always correct. "If I
have not seen as far as others, it is because giants were
standing on my shoulders." (Hal Abelson, MIT)

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

Quoted message said:

In as much as we evolved from omnivores, and in as much as
all souls are eternal (so killing animals is not an
ethical problem), I see no

Environmental impact--each successive trophic level in the
food chain is approximately an order of magnitude more
destructive than the one below it, but some are several
orders of magnitude more destructive.

Quoted message said:

By being a vegan, you miss out on the best proteins (whey)
and the best fats (fish oil).

One can put together a completely plant-based meal with an
EAA profile similar to whey.

One can also buy algae-based DHA sources. Ari Simopoulos
reports that wild purslane, a terrestial plant, is a source
of EPA. Also, we will have soon have precursors to DHA and
EPA that convert more easily than ALA in our vegetable oils
in the supermarket.

dec said:

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

Quoted message said:

In as much as we evolved from omnivores, and in as much as
all souls are eternal (so killing animals is not an
ethical problem), I see no

Quoted message said:

Environmental impact--each successive trophic level in the
food chain is approximately an order of magnitude more
destructive than the one below it, but some are several
orders of magnitude more destructive.

What a big steaming load of [censored]! You've written dogma,
not science.

Yesterday on a golf course, I saw the head of a squirrel,
the only remains of a meal for a hawk or owl. I invite you
to "prove" how hawks are *any* more environmentally
destructive than squirrels, LET ALONE "orders of magnitude"
(pshaw - you don't even know what that means) more
destructive.

In fact, with the exception of man, the higher up the
trophic levels you go, the LESS destructive species
appear to be.

Quoted message said:

Quoted message said:

By being a vegan, you miss out on the best proteins (whey)
and the best fats (fish oil).

One can put together a completely plant-based meal with an
EAA profile similar to whey.

Feel free.

Quoted message said:

One can also buy algae-based DHA sources. Ari Simopoulos
reports that wild purslane, a terrestial plant, is a
source of EPA. Also, we will have soon have precursors to
DHA and EPA that convert more easily than ALA in our
vegetable oils in the supermarket.

[email hidden] (David Wright) wrote in message news:<[email hidden]>...>

Quoted message said:

"No whey!" (vegan motto)

Quoted message said:

No. I won't help you be a vegan, or a healthier vegan.

Aw, c'mon. Help just a little bit. You can do it.

-- David Wright :: alphabeta at prodigy.net These are my
opinions only, but they're almost always correct. "If I
have not seen as far as others, it is because giants
were standing on my shoulders." (Hal Abelson, MIT)

I appreciate you humor.

OK, vegans should take flaxseed oil and soy powder. These
are whey inferior to whey and fish oil, but I suppose if it
turns your crank.......

It wasn't a dark and stormy night when DappleAndWasser said:

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

Quoted message said:

Fish get their omega 3's from algae oil, which you can
now buy in vegetarian capusles, its called "Omega 3
Zen DHA".

Thanks for the info. I will look into it.

I found it cheaper to use flax(linseed) oil.

Vashti

It wasn't a dark and stormy night when katie said:

i find flax oil to be a little bit nasty tasting. i use
this 'ultimate oil blend' stuff called 'udo's oil.' it's
got flax oil in it, but also sunflower and other stuff,
apparently to give the proper omega ratio. i read
somewhere that the ratio of omegas 3 to 6 is more
important than just dosing with omega 3s. sounds like a
good idea. anyhow, i find it tastes much more agreeable,
although i always use it in stuff (like smoothies and
salad dressing). my dad takes it straight on a spoon each
morning. that man has a gullet of steel.
ick.

I use it in salad dressing: with garlic, onion, herbs and
some orange juice to balance the nasty flavour of the oil
it's great. I like it with a salad of various leafy
greens(especially the bitter ones).

I've tried to find other oils and even though my ex runs a
health food store he says he can't order anything else, not
even vegetarian Omega 3 supplements but my guess is he's
hardly trying though availability may be different here in
the Netherlands.

Of all things today I found I've a folic acid deficiency on
top of the inability to absorb B12 despite eating all all
the foods that should provide it so I think I need to add
more stuff containing vitamin C.

Vashti

David Wright said:

Quoted message said:

By being a vegan, you miss out on the best proteins

Protien complementation actually results in higher
quality protien

Quoted message said:

Quoted message said:

best fats (fish oil).

Fish get their omega 3's from algae oil, which you can now
buy in vegetarian capusles, its called "Omega 3 Zen DHA".

Doh!

Steve geocities.combeforewisdomOpen ↗

"The great American thought trap: It is not real unless it
can be seen on television or bought in a shopping mall"

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

Quoted message said:

Fish get their omega 3's from algae oil, which you can now
buy in vegetarian capusles, its called "Omega 3 Zen DHA".

Thanks for the info. I will look into it.

Roger

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

Quoted message said:

It wasn't a dark and stormy night when

DappleAndWasser said:

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

Quoted message said:

Fish get their omega 3's from algae oil, which you can
now buy in vegetarian capusles, its called "Omega 3
Zen DHA".

Thanks for the info. I will look into it.

I found it cheaper to use flax(linseed) oil.

Vashti

The conversion of flaxseed oil to DHA and EPA is terrible.
You won't get much DHA and EPA out that strategy.

oilofpisces.comgeneralhealtheffects.htmlOpen ↗

"Editor's Note: According to this new data a tablespoon
of flax oil would only result in the synthesis of about
30 mg of EPA – far less than the recommended daily intake
of 220 mg."

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

Quoted message said:

It wasn't a dark and stormy night when

DappleAndWasser said:

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

Quoted message said:

Fish get their omega 3's from algae oil, which you can
now buy in vegetarian capusles, its called "Omega 3
Zen DHA".

Thanks for the info. I will look into it.

I found it cheaper to use flax(linseed) oil.

i find flax oil to be a little bit nasty tasting. i use this
'ultimate oil blend' stuff called 'udo's oil.' it's got flax
oil in it, but also sunflower and other stuff, apparently to
give the proper omega ratio. i read somewhere that the ratio
of omegas 3 to 6 is more important than just dosing with
omega 3s. sounds like a good idea. anyhow, i find it tastes
much more agreeable, although i always use it in stuff (like
smoothies and salad dressing). my dad takes it straight on a
spoon each morning. that man has a gullet of steel. ick.

Quoted message said:

Vashti

"DappleAndWasser" <[email hidden]> wrote

Quoted message said:

The conversion of flaxseed oil to DHA and EPA is terrible.
You won't get much DHA and EPA out that strategy.

oilofpisces.comgeneralhealtheffects.htmlOpen ↗

"Editor's Note: According to this new data a tablespoon
of flax oil would only result in the synthesis of about
30 mg of EPA - far less than the recommended daily intake
of 220 mg."

It depends on a number of things:

-gender, age: premenopausal females are more efficient
converters.

-ethnicity: if your ancestors were from Northern coastal
climates, you are likely to be a poor converter

-background levels of omega6 fats, trans fats, saturated
fats, which hinder conversion when too high.

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

Quoted message said:

David Wright said:

Quoted message said:

By being a vegan, you miss out on the best proteins

Protien complementation actually results in higher
quality protien

Quoted message said:

Quoted message said:

best fats (fish oil).

Fish get their omega 3's from algae oil, which you can now
buy in vegetarian capusles, its called "Omega 3 Zen DHA".

Doh!

Doesn't cooking the fish convert the omega oils to
trans fats?

Quoted message said:

Steve geocities.combeforewisdomOpen ↗

"The great American thought trap: It is not real unless it
can be seen on television or bought in a shopping mall"

Ron wrote: <..>

Quoted message said:

Doesn't cooking the fish convert the omega oils to
trans fats?

No. Stupid.

"usual suspect" <[email hidden]> wrote

Quoted message said:

<..>

Quoted message said:

Doesn't cooking the fish convert the omega oils to
trans fats?

No. Stupid.

Yes. Smart. PUFAs are prone to such conversion on
exposure to heat, light, pressure, etc... with the omega3
series being more sensitive than the omega6s and the
longer chain FAs (EPA, DHA) more sensitive than the
shorter chain FAs (ALA).

But, the amount of destruction depends on the cooking method
and duration. Frying appears to be the most destructive
cooking method.

Most destruction occurs around the skin.

refs:

Davis BC, Kris-Etherton PM. Achieving optimal essential
fatty acid status in vegetarians: current knowledge and
practical implications. Am J Clin Nutr 2003; 78
(Suppl): 640S-646S

Mozaffarian D, Lemaitre RN, Kuller LH, Burke GL, Tracy RP,
Siscovick DS; Cardiovascular Health Study. Cardiac benefits
of fish consumption may depend on the type of fish meal
consumed: the Cardiovascular Health Study. Circulation 2003;
107: 1372-1377

dec said:

Quoted message said:

Quoted message said:

Doesn't cooking the fish convert the omega oils to
trans fats?

No. Stupid.

Yes.

No.

Quoted message said:

Smart.

STOOOOOOOOOOOOOOOOOOOOOOOPID.

Quoted message said:

PUFAs are prone to such conversion on exposure to heat,
light, pressure, etc... with the omega3 series being more
sensitive than the omega6s and the longer chain FAs (EPA,
DHA) more sensitive than the shorter chain FAs (ALA).

Ipse dixit. Your sources, as I will kindly show you, do not
support this statement.

Quoted message said:

But, the amount of destruction depends on the cooking
method and duration. Frying appears to be the most
destructive cooking method.

You're misstating the claims of the studies you erroneously
cited. Frying isn't "destructive," it is counterproductive:
it contributes *other* lipids to those found in the fish.
It's especially self-defeating if one fries one's salmon in
shortening or another transfat as Dr Kris-Etherton notes in
another study of fish oils and cardiac health: "Commercially
prepared fried fish (eg, from restaurants and fast food
establishments, as well as many frozen, convenience-type
fried fish products) should be avoided because they are low
in omega-3 and high in trans-fatty acids."
circ.ahajournals.org2747Open ↗

Dr Kris-Etherton, et al, concluded: Collectively, these data
are supportive of the recommendation made by the AHA Dietary
Guidelines to include at least two servings of fish per week
(particularly fatty fish). In addition, the data support
inclusion of vegetable oils (eg, soybean, canola, walnut,
flaxseed) and food sources (eg, walnuts, flaxseeds) high in
-linolenic acid in a healthy diet for the general population
(Table 5). The fish recommendation must be balanced with
concerns about environmental pollutants, in particular PCB
and methylmercury, described in state and federal
advisories. Consumption of a variety of fish is recommended
to minimize any potentially adverse effects due to
environmental pollutants and, at the same time, achieve
desired CVD health outcomes. Op. cit.

Quoted message said:

Most destruction occurs around the skin.

BS.

Quoted message said:

refs:

Davis BC, Kris-Etherton PM. Achieving optimal essential
fatty acid status in vegetarians: current knowledge and
practical implications. Am J Clin Nutr 2003; 78 (Suppl):
640S-646S

The abstract of the above cited study says: Although
vegetarian diets are generally lower in total fat, saturated
fat, and cholesterol than are nonvegetarian diets, they
provide comparable levels of essential fatty acids.
Vegetarian, especially vegan, diets are relatively low in
alpha-linolenic acid (ALA) compared with linoleic acid (LA)
and provide little, if any, eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA). Clinical studies suggest that
tissue levels of long-chain n-3 fatty acids are depressed in
vegetarians, particularly in vegans. n-3 Fatty acids have
numerous physiologic benefits, including potent
cardioprotective effects. These effects have been
demonstrated for ALA as well as EPA and DHA, although the
response is generally less for ALA than for EPA and DHA.
Conversion of ALA by the body to the more active longer-
chain metabolites is inefficient: < 5-10% for EPA and 2-5%
for DHA. Thus, total n-3 requirements may be higher for
vegetarians than for nonvegetarians, as vegetarians must
rely on conversion of ALA to EPA and DHA. Because of the
beneficial effects of n-3 fatty acids, it is recommended
that vegetarians make dietary changes to optimize n-3 fatty
acid status. snipurl.com722aOpen ↗

It says ABSOLUTELY NOTHING about conversion of essential
fatty acids into transfats through cooking.

Quoted message said:

Mozaffarian D, Lemaitre RN, Kuller LH, Burke GL, Tracy RP,
Siscovick DS; Cardiovascular Health Study. Cardiac
benefits of fish consumption may depend on the type of
fish meal consumed: the Cardiovascular Health Study.
Circulation 2003; 107: 1372-1377

that study says: It may seem like common sense, but the
species of fish you eat and the way it is prepared makes a
difference to its health-protecting properties. It is widely
accepted that the benefits associated with fish consumption
relate largely to their long-chain omega-3 polyunsaturated
fatty acids (n-3 LC-PUFAs), which are found in few other
foods. Few studies, however, have described or analyzed
their findings according the type of fish consumed. In
particular, U.S. studies, where the consumption of fish is
low, seldom have the ability to make this type of
distinction. But Mozaffarian and coworkers have shown that
fish is not simply "fish."

They compared the effects on cardiac mortality of
eating tuna, fried fish or fish sandwiches, and
other broiled or baked fish species in adults aged
65 or older, who were free of CVD at baseline.
Subjects were monitored for 9.3 years. Because they
were related, the consumption of tuna and "other
fish" was combined. Eating tuna or other
broiled/baked fish reduced the risk of cardiac
death, particularly those from cardiac arrhythmia,
by nearly half compared with the fried fish eaters.
Those who ate tuna or other fish three times/week or
more had a 49% lower chance of fatal heart disease
and a 58% reduced likelihood of fatal cardiac
arrhythmia compared with those eating tuna or other
fish less than once/month. Eating fried fish or fish
sandwiches not only failed to guard against cardiac
fatality, it tended to make it more likely.

Several differences between the two types of fish
consumption can be suggested. Fried fish and
commercially prepared fish sandwiches are *HIGH IN
FAT BECAUE OF THE FAT ADDED DURING PREPARATION AND
COOKING*. Fish sandwiches are usually made with lean
white fish, the kind with the *LEAST N-3 LC-PUFAs*.
In addition, the KIND OF FAT ADDED is likely to
contain SATURATED and partially hydrogenated fat
with TRANS FATty acids. Neither of these help the
heart. So, choose fatty fish species for the most
n-3 LC-PUFAs and prepare them with as little
additional fat of any kind.
fatsoflife.comarticle.aspOpen ↗

My emphasis in the above. There is not *one word* of warning
about conversion into trans fat, but rather that trans fats
used to cook lean white fish which is already low in
beneficial oils doesn't contribute to heart health (quite
the opposite. Just as the summary starts, it's COMMON SENSE.
Too bad you have none of that and instead misinform others
either intentionally or through your own incompetence.

"usual suspect" <[email hidden]> wrote

You don't understand the meaning of *unstable* where it
relates to a carbon-carbon bond in a polyunsatuated fatty
acid. You don't understand all that the cis-configuration
implies, or even some of it. You irrationally insist that
they are indestructable. You are incorrect, and there is no
shame in that, however, you should not be so bold as to
insult others when you clearly do not understand what you
are writing, or to deliberately mislead them when you are
clearly in the wrong.

Quoted message said:

Ipse dixit. Your sources, as I will kindly show you, do
not support this statement.

Full articles do, not necessarily abstracts.

Quoted message said:

You're misstating the claims of the studies you
erroneously cited. Frying isn't "destructive,"

No, I am not. I did not claim that the full explanation was
in any abstract.

Exposure to heat, light, temperature, pressure, etc. are all
destructive. Longer exposures to higher extremes are most
destructive. The destruction of long-chain omega3s in fish,
or any other substance containing omega3s, for that matter,
begins at the surface of the object that is cooking and
works its way inward towards the center with increasing
time, temperature, and/or pressure.

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

Quoted message said:

It wasn't a dark and stormy night when katie said:

i find flax oil to be a little bit nasty tasting. i use
this 'ultimate oil blend' stuff called 'udo's oil.' it's
got flax oil in it, but also sunflower and other stuff,
apparently to give the proper omega ratio. i read
somewhere that the ratio of omegas 3 to 6 is more
important than just dosing with omega 3s. sounds like a
good idea. anyhow, i find it tastes much more agreeable,
although i always use it in stuff (like smoothies and
salad dressing). my dad takes it straight on a spoon
each morning. that man has a gullet of steel.
ick.

I use it in salad dressing: with garlic, onion, herbs and
some orange juice to balance the nasty flavour of the oil
it's great. I like it with a salad of various leafy
greens(especially the bitter ones).

I've tried to find other oils and even though my ex runs a
health food store he says he can't order anything else,
not even vegetarian Omega 3 supplements but my guess is
he's hardly trying though availability may be different
here in the Netherlands.

Of all things today I found I've a folic acid deficiency
on top of the inability to absorb B12 despite eating all
all the foods that should provide it so I think I need to
add more stuff containing vitamin C.

that sucks. i guess everyone's absorbency is different, no
matter what they eat. i'm lucky, in that i seem to be able
to absorb everything fine and don't need to supplement
anything. my iron is always good, which is great,
considering how people always harp at me about that one (😄)
i do take a half-dose iron-free multi sometimes just to be
sure, but i like to try to force myself to eat well in order
to get everything from my diet, so i won't be like 'i'm
taking vitamins so i can live off of soy icecream and white
bread.' uuuughhh...anyhow, i hope you can sort out your
absorbancy thing. have you tried taking sublingual b12
tablets? i've always heard those recommended for those folks
with b12 absorption problems. although i think you need
shots if you really really can't absorb your b12. that would
suck. anyhow, best of luck getting your nutrients acting all
good n' proper!

dec said:

You don't understand the meaning of *unstable* where it
relates to a carbon-carbon bond in a polyunsatuated
fatty acid.

Actually, I do.

Quoted message said:

You don't understand all that the cis-configuration
implies, or even some of it. You irrationally insist that
they are indestructable.

That is not my claim.

Quoted message said:

You are incorrect,

I am not.

Quoted message said:

and there is no shame in that,

You should know.

<...>

Quoted message said:

Quoted message said:

Ipse dixit. Your sources, as I will kindly show you, do
not support this statement.

Full articles do,

No, they don't.

Quoted message said:

not necessarily abstracts.

The abstracts indicate something entirely incongruent with
what you claim the studies showed.

Quoted message said:

Quoted message said:

You're misstating the claims of the studies you
erroneously cited. Frying isn't "destructive,"

No, I am not.

Yes, you are.

Quoted message said:

I did not claim that the full explanation was in any
abstract.

The abstracts are entirely incongruent with your claims.

Quoted message said:

Exposure to heat, light, temperature, pressure, etc. are
all destructive. Longer exposures to higher extremes are
most destructive. The destruction of long-chain omega3s in
fish, or any other substance containing omega3s, for that
matter, begins at the surface of the object that is
cooking and works its way inward towards the center with
increasing time, temperature, and/or pressure.

Note your snips next time. RESTORE:

You're misstating the claims of the studies you erroneously
cited. Frying isn't "destructive," it is counterproductive:
it contributes *other* lipids to those found in the fish.
It's especially self-defeating if one fries one's salmon in
shortening or another transfat as Dr Kris-Etherton notes in
another study of fish oils and cardiac health: "Commercially
prepared fried fish (eg, from restaurants and fast food
establishments, as well as many frozen, convenience-type
fried fish products) should be avoided because they are low
in omega-3 and high in trans-fatty acids."
circ.ahajournals.org2747Open ↗

Dr Kris-Etherton, et al, concluded: Collectively, these data
are supportive of the recommendation made by the AHA Dietary
Guidelines to include at least two servings of fish per week
(particularly fatty fish). In addition, the data support
inclusion of vegetable oils (eg, soybean, canola, walnut,
flaxseed) and food sources (eg, walnuts, flaxseeds) high in
-linolenic acid in a healthy diet for the general population
(Table 5). The fish recommendation must be balanced with
concerns about environmental pollutants, in particular PCB
and methylmercury, described in state and federal
advisories. Consumption of a variety of fish is recommended
to minimize any potentially adverse effects due to
environmental pollutants and, at the same time, achieve
desired CVD health outcomes. Op. cit.

Quoted message said:

Most destruction occurs around the skin.

BS.

Quoted message said:

refs:

Davis BC, Kris-Etherton PM. Achieving optimal essential
fatty acid status in vegetarians: current knowledge and
practical implications. Am J Clin Nutr 2003; 78 (Suppl):
640S-646S

The abstract of the above cited study says: Although
vegetarian diets are generally lower in total fat, saturated
fat, and cholesterol than are nonvegetarian diets, they
provide comparable levels of essential fatty acids.
Vegetarian, especially vegan, diets are relatively low in
alpha-linolenic acid (ALA) compared with linoleic acid (LA)
and provide little, if any, eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA). Clinical studies suggest that
tissue levels of long-chain n-3 fatty acids are depressed in
vegetarians, particularly in vegans. n-3 Fatty acids have
numerous physiologic benefits, including potent
cardioprotective effects. These effects have been
demonstrated for ALA as well as EPA and DHA, although the
response is generally less for ALA than for EPA and DHA.
Conversion of ALA by the body to the more active longer-
chain metabolites is inefficient: < 5-10% for EPA and 2-5%
for DHA. Thus, total n-3 requirements may be higher for
vegetarians than for nonvegetarians, as vegetarians must
rely on conversion of ALA to EPA and DHA. Because of the
beneficial effects of n-3 fatty acids, it is recommended
that vegetarians make dietary changes to optimize n-3 fatty
acid status. snipurl.com722aOpen ↗

It says ABSOLUTELY NOTHING about conversion of essential
fatty acids into transfats through cooking.

Quoted message said:

Mozaffarian D, Lemaitre RN, Kuller LH, Burke GL, Tracy
RP, Siscovick DS; Cardiovascular Health Study. Cardiac
benefits of fish consumption may depend on the type of
fish meal consumed: the Cardiovascular Health Study.
Circulation 2003; 107: 1372-1377

that study says: It may seem like common sense, but the
species of fish you eat and the way it is prepared makes a
difference to its health-protecting properties. It is widely
accepted that the benefits associated with fish consumption
relate largely to their long-chain omega-3 polyunsaturated
fatty acids (n-3 LC-PUFAs), which are found in few other
foods. Few studies, however, have described or analyzed
their findings according the type of fish consumed. In
particular, U.S. studies, where the consumption of fish is
low, seldom have the ability to make this type of
distinction. But Mozaffarian and coworkers have shown that
fish is not simply "fish."

They compared the effects on cardiac mortality of
eating tuna, fried fish or fish sandwiches, and other
broiled or baked fish species in adults aged 65 or
older, who were free of CVD at baseline. Subjects were
monitored for 9.3 years. Because they were related, the
consumption of tuna and "other fish" was combined.
Eating tuna or other broiled/baked fish reduced the
risk of cardiac death, particularly those from cardiac
arrhythmia, by nearly half compared with the fried fish
eaters. Those who ate tuna or other fish three
times/week or more had a 49% lower chance of fatal
heart disease and a 58% reduced likelihood of fatal
cardiac arrhythmia compared with those eating tuna or
other fish less than once/month. Eating fried fish or
fish sandwiches not only failed to guard against
cardiac fatality, it tended to make it more likely.

Several differences between the two types of fish
consumption can be suggested. Fried fish and
commercially prepared fish sandwiches are *HIGH IN FAT
BECAUE OF THE FAT ADDED DURING PREPARATION AND
COOKING*. Fish sandwiches are usually made with lean
white fish, the kind with the *LEAST N-3 LC-PUFAs*. In
addition, the KIND OF FAT ADDED is likely to contain
SATURATED and partially hydrogenated fat with TRANS
FATty acids. Neither of these help the heart. So,
choose fatty fish species for the most n-3 LC-PUFAs and
prepare them with as little additional fat of any kind.
fatsoflife.comarticle.aspOpen ↗

My emphasis in the above. There is not *one word* of warning
about conversion into trans fat, but rather that trans fats
used to cook lean white fish which is already low in
beneficial oils doesn't contribute to heart health (quite
the opposite. Just as the summary starts, it's COMMON SENSE.
Too bad you have none of that and instead misinform others
either intentionally or through your own incompetence.

END RESTORE

The studies you cited had nothing whatsoever to do with your
claims. QED.