Frying Oil

[.V.]

No more than you are frying...don't worry about it.

BTW, watching sat fat is only needed with the higher carb diets. If carbs are controlled and balanced to account for fat intake, saturated fat doesn't raise cholesterol levels. In fact, my 60% fat meat and eggs diet that I lost all the weight with was loaded with all kinds of fats and my cardiac indicators all improved.

Another advantage of eating some saturated fat is it helps support hormone function.

On the other hand, if you are eating a serious "training" diet that is loaded with carbs of different types and plenty of protein (the excess of which also turns into carbohydrate in the body) you'd better watch the fat intake or you'll clog those arteries up pretty quickly.

Another warning about saturated fat is if you have any loose skin, you've got to reduce saturated fat so the body will reabsorb it. I don't know the reason why. Probably using your skin and subcutaneous tissue to get some saturated fat that it needs.

Based on what you are saying Andy, my arteries have got to be clogged. Time will tell.

My cholesterol and triglyceride readings improved this year (they were good to begin with) as my fat consumption increased from the past. For all practical purposes, I eliminated all cakes, cookies and candies from my diet (except right now during the holidays) and I learned that this helped my substantially improved triglyceride counts.

I use olive oil even though I've read that may not be the rest. I like olive oil and that's the bottom line.

[minime]

I use a spray, it has one calorie or something. If I am cooking meat or fish I bake it in the oven, or use the george foreman grill (for burgers)

I don't like to add fat to food, i prefer to get my fat from 'food' like nuts, egg yolk, meat, chocolate...