Error in FAQ

QUOTE: Unsaturated fats are more troublesome, and much more complicated. There are two kinds of unsaturated fat, mono-unsaturated and poly-unsaturated fats. Monounsaturated fats are generally found in meats as well. Polyunsaturated fats are created through a process called “hydrogenation.” Hydrogenation changes liquid vegetable oils into solid manufactured saturated fats, but the process is not completed. So, while the liquid vegetable oil begins to take on some of the attributes of saturated fats, when breaking down these polyunsaturated fats, the insulin response is very similar to other double-bond fats.

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as the graph below that quote shows there are mixtures of all 3 types naturally in all foods. Polyunsaturates are NOT created artificially. Polyunsaturates are found naturally in plants and animals.

saturates have no double bonds: monounsaturates have a single double bond polyunsaturates have more than one double bond.

a fat molecule that has more double bonds (meaning more unsaturated) is less straight - therefore unable to align closely with other lipid molecules - this means it will stay fluid at lower temperatures. saturates are solid at room temp, polys are very runny.

transfats or partially hydrogenated oil is modified polyunsaturated fat. Polyunsaturated fat is cheaper than saturated fat. saturated fat has certain properties in food that make it preferable but because it is expensive, food scientists found a way of modifying unsaturates to have qualities of saturates. They modify the existing double bonds in a very unnatural way - they are still unsaturated but behave like saturated. Because they are almost non-existent in nature you have not evolved to consume them regularly.

its also well proven that the more unsaturated a fat is the more easily oxidized it is - which is why you are told to store olive oil (mostly mono) in the fridge and not keep it long once you open it. double bonds are weak points for oxidation. oxidised fatty acids cause free radical cascades. therefore saturated fat seems to be safer.

in 4.3 also - it is still not known for sure what causes diabetes

4.4.2 maybe should mention that low carb makes LDL go up but makes the good non-atherogenic pattern A increase and the bad pattern B decrease. HDL will also go much higher and TG way down