901. Posted by A Yahoo! Health User on Thu, Oct 02, 2008, 5:31 pm PDT

I got tired of all the oil in my diet and switched back to butter. Somrthing very strange happened. I am not hungery all the time like I use to be. Lost weight and feel better. Stick a fork in all these oils. Butter for me.

Report Abuse

902. Posted by A Yahoo! Health User on Wed, Dec 17, 2008, 7:00 am PST

nice blog and stuff helpful for all user, nice HEALTH TIPS thanks

Report Abuse

903. Posted by A Yahoo! Health User on Sun, Feb 15, 2009, 10:39 am PST

I am a distributor of the high antioxidant Alaskan blueberry juice blend called Kyani. I can offer personal testimony of the increased energy, overall increased feeling of well being, alertness, and productivity after taking this product....ANYWHERE FROM ILLNESSES TO VISION,HIGH BLOOD PRESSURE, ENERGY, SKIN, HAIR, ANTI INFLAMMATION!!! PLEASE CONTACT ME!!! EMAIL ME mangoslover@hotmail.com kyanimiracle@yahoo.com

Report Abuse

904. Posted by A Yahoo! Health User on Fri, Apr 10, 2009, 6:00 am PDT

vase benefit i undrestand good mater

Report Abuse

905. Posted by A Yahoo! Health User on Thu, May 07, 2009, 1:43 am PDT

hi Dr Mao, people have said soya oil causes infertility.how true is the satatrement

Report Abuse

906. Posted by A Yahoo! Health User on Wed, May 27, 2009, 8:24 am PDT

Your comments about coconut oil is misleading and false. Coconut oil has a misguided association: it is a saturated fat and "saturated fats are bad for you." Dietary guidelines inevitably fail to distinguish between different kinds of saturated fats and insist that saturated fats (meaning all saturated fats) are harmful. This is not just misleading. It is bad science. Leading scientists now recognize that just as there is good cholesterol, there are also good saturated fats. Fats are classified as short-, medium- or long-chain based on the number of carbon molecules they contain. Nearly two-thirds of the saturated fat in coconut oil consists of medium-chain fatty acids. When we eat long-chain fatty acids, they must be emulsified by bile salts in the small intestine before they can be absorbed into our body. Short- and medium-chain fatty acids, such as those in coconut milk, are absorbed directly through the portal vein to the liver, where they are immediately available to the body. In other words, most of the saturated fat in coconut oil is easily digestible and converted into quick energy. And these types of fatty acids are less likely to cause obesity because they are immediately used by the body and have no opportunity to be stored. Nearly 50% of the fatty acid in natural coconut oil is lauric acid, which converts to the fatty acid monolaurin in the body. Lauric acid has adverse effects on a variety of microorganisms including bacteria, yeast, fungi, and enveloped viruses. It destroys the lipid membrane of such enveloped viruses as HIV, measles, Herpes simplex virus (HSV-1), influenza and cytomegalovirus (CMV). Its usefulness in treating AIDS is currently under investigation. It is a main component of human breast milk and helps protect children from illness during infancy. Capric acid, which comprises another 7% of coconut oil fat content, also stimulates anti-microbial activity. In other words: not only does coconut oil not cause heart problems, it is good for you. To quote Dr. Mary Enig: "The research over four decades concerning coconut oil in the diet and heart disease is quite clear: coconut oil has been shown to be beneficial."(See endnote 4.) Coconut oil is a "functional food," defined as a food that "provides a health benefit over and beyond the basic nutrients."(See endnote 5.) It is an immune-system enhancer. Google "coconut oil is good for you" and tons of sites pop up in support of the health benefits of coconuts ---http://www.thaifoodandtravel.com/features/cocgood.html---

Report Abuse

907. Posted by A Yahoo! Health User on Mon, Aug 03, 2009, 1:49 pm PDT

Humm..nice tips..you can also check http://onlinehealthtips.net/ for some good free health tips..

Report Abuse

908. Posted by A Yahoo! Health User on Sun, Aug 16, 2009, 8:45 am PDT

Vegetable oils such as; canola, soy, corn, and cotton seed oils are usually oxidized (rancid) on the store shelves due to the way in which they are processed. All of them will oxidize when heated such as in cooking. This in turn will become free radicals in your body. The rise of the use of vegetable oils coincides with the rise of heart disease and cancer in America. Dr. Mao is wrong in his views on lipid research. The best oils for cooking are; Coconut oil, palm oil, butter and lard from grass-fed cows or free range pigs. These oils which contain saturated fat will not oxidize when heated and thus are better to cook with. Cholesterol does not heart disease, oxidized cholesterol does. Go to westonaprice.org for more info.

Report Abuse