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AGEs from pork fat vs sugar

Answered on August 19, 2014
Created April 18, 2011 at 6:05 PM

I've been cooking pieces of pastured pork fat in a slow cooker under low (though the temperature of the fat gets up to 260 degrees F) yielding wonderful, golden, crunchy cracklings and lard. These cracklings, I read, should be loaded with detrimental AGEs but why? Is there a definitive line on differences between AGEs from fat like this and AGEs from sugar consumption or will the aging effects in the body be the same? Thanks.

E5c7f14800c5992831f5c70fa746dc5c

(12857)

on March 23, 2012
at 02:24 PM

Mary Enig didn't refute anything. She said Burr & Burr proved the need for EFA. Ray whole premise is that Burr&Burr didn't even know about all the vitamins&minerals and they ignored other researchers who had animals thriving on a no fat diet. Ray shows how in the 50s a researcher showed the same problems Burr rats had with a B6 deficiency; B6 wasn't even known when Burr&Burr did their study............................................It's like someone refuting cholesterol is good by saying no no no cholesterol is bad and points at ancel key's work. Without even reading your debunk of Keys.

Ef089e1180f240aa9fd2d089f7f38b45

(279)

on March 22, 2012
at 04:34 PM

(There are others points made, one of which is that the reason why rats lackings the "essential" fatty acids go unhealthy is due to only due to some vitamin deficiency and can therefore be cured.)

Ef089e1180f240aa9fd2d089f7f38b45

(279)

on March 22, 2012
at 04:28 PM

For example, one of the comments quotes this study (http://www.gwu.edu/~nsarchiv/radiation/dir/mstreet/commeet/meet4/brief4.gfr/tab_e/br4e1c.txt), which mentions how some of the "essential" fatty acids are synthesized (!) by rats.

Ef089e1180f240aa9fd2d089f7f38b45

(279)

on March 22, 2012
at 03:47 PM

The refutation by Mary Enig (http://www.westonaprice.org/know-your-fats/reply-to-ray-peat-on-efa-deficiency) is a bit short (see the comments), would have to look into this deeper.

Ef089e1180f240aa9fd2d089f7f38b45

(279)

on March 22, 2012
at 03:46 PM

Thanks, this is useful. The refutation by Mary Enigh (http://www.westonaprice.org/know-your-fats/reply-to-ray-peat-on-efa-deficiency) seems a bit short (see the comments), have to look into more details into where the evidence is.

Ef089e1180f240aa9fd2d089f7f38b45

(279)

on March 22, 2012
at 03:45 PM

Thanks, his is useful. The refutation by Mary Enigh (http://www.westonaprice.org/know-your-fats/reply-to-ray-peat-on-efa-deficiency) seems a bit short (see the comments), have to look into more details into where the evidence is.

3c997ffae3db9464325b96979346d9e9

(1290)

on March 22, 2012
at 02:04 PM

He is refuted by Sally Fallon or Mary Enig regarding his expertise in fats

Medium avatar

(5136)

on April 18, 2011
at 08:16 PM

huh. no concerns about they safety of cooking (particularly fats) in plastic? I'm honestly still on the fence on this one, as I haven't looked into it too much. Are sous vide bags produced in the US? (Must admit to having some skepticism of certain nations' poor track records when it comes to manufacturing safety/disclosure)

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2 Answers

1
Ef089e1180f240aa9fd2d089f7f38b45

(279)

on March 08, 2012
at 11:45 PM

Ray Peat argues in one of his article that AGEs from PUFA (which your pork contains) is considerably worse than from sugar.

3c997ffae3db9464325b96979346d9e9

(1290)

on March 22, 2012
at 02:04 PM

He is refuted by Sally Fallon or Mary Enig regarding his expertise in fats

Ef089e1180f240aa9fd2d089f7f38b45

(279)

on March 22, 2012
at 03:47 PM

The refutation by Mary Enig (http://www.westonaprice.org/know-your-fats/reply-to-ray-peat-on-efa-deficiency) is a bit short (see the comments), would have to look into this deeper.

Ef089e1180f240aa9fd2d089f7f38b45

(279)

on March 22, 2012
at 04:28 PM

For example, one of the comments quotes this study (http://www.gwu.edu/~nsarchiv/radiation/dir/mstreet/commeet/meet4/brief4.gfr/tab_e/br4e1c.txt), which mentions how some of the "essential" fatty acids are synthesized (!) by rats.

E5c7f14800c5992831f5c70fa746dc5c

(12857)

on March 23, 2012
at 02:24 PM

Mary Enig didn't refute anything. She said Burr & Burr proved the need for EFA. Ray whole premise is that Burr&Burr didn't even know about all the vitamins&minerals and they ignored other researchers who had animals thriving on a no fat diet. Ray shows how in the 50s a researcher showed the same problems Burr rats had with a B6 deficiency; B6 wasn't even known when Burr&Burr did their study............................................It's like someone refuting cholesterol is good by saying no no no cholesterol is bad and points at ancel key's work. Without even reading your debunk of Keys.

Ef089e1180f240aa9fd2d089f7f38b45

(279)

on March 22, 2012
at 04:34 PM

(There are others points made, one of which is that the reason why rats lackings the "essential" fatty acids go unhealthy is due to only due to some vitamin deficiency and can therefore be cured.)

Ef089e1180f240aa9fd2d089f7f38b45

(279)

on March 22, 2012
at 03:45 PM

Thanks, his is useful. The refutation by Mary Enigh (http://www.westonaprice.org/know-your-fats/reply-to-ray-peat-on-efa-deficiency) seems a bit short (see the comments), have to look into more details into where the evidence is.

Ef089e1180f240aa9fd2d089f7f38b45

(279)

on March 22, 2012
at 03:46 PM

Thanks, this is useful. The refutation by Mary Enigh (http://www.westonaprice.org/know-your-fats/reply-to-ray-peat-on-efa-deficiency) seems a bit short (see the comments), have to look into more details into where the evidence is.

0
Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on April 18, 2011
at 07:56 PM

processed pork has a ton of glutens in it often.....hidden risk so read labeling. Pastured pork I have had no issues with at all. The AGE's in pork are more related to how its cooked. I prefer slow cooking in a crock pot or sous vide.

Medium avatar

(5136)

on April 18, 2011
at 08:16 PM

huh. no concerns about they safety of cooking (particularly fats) in plastic? I'm honestly still on the fence on this one, as I haven't looked into it too much. Are sous vide bags produced in the US? (Must admit to having some skepticism of certain nations' poor track records when it comes to manufacturing safety/disclosure)

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