Basically, some say that having single bond chains leads to less viscous molecules => less deposits. But some say that is double bonds which leads to less deposits.
...because I've read a few medical books
(randomly picked) and ended with contradictory
reasonings and conclusion.
Its really mind numbing that we have so much confusion in such an important space as nutrition.
Just look at the credentials of the expert that Ms.Teicholz [1] blames for this mess:
Alice H. Lichtenstein is a senior scientist and director
of the Cardiovascular Nutrition Laboratory at the HNRCA,
as well as a Stanley N. Gershoff Professor of Nutrition
Science and Policy at the Friedman School.
Lichtenstein also serves as the executive editor of the
Tufts University Health & Nutrition Letter.
Education
Hon. Ph.D., 2005, Faculty of Medicine, University of Kuopio (Finland)
D.Sc., 1979, Nutritional Biochemistry, Harvard University
M.S., 1975, Nutritional Biochemistry, Harvard University
M.S., 1973, Nutrition, State College, Pennsylvania State University
B.S., 1971, Nutrition, Cornell University
[1]
Nina Teicholz - 'The Real Food Politics'
https://www.youtube.com/watch?v=7Lww5WH7INI&t=12m26s
[2]
I guess it's a bit like music, unless you have genius talent out of the box, you will only be able to parse things clearly after 5-10 years of swimming in the pool. Unless we have something to connect the dots for us, for instance something that can cross correlated data from biological pathways, chemistry, physics, maths, so you know what is solid or not.
Also nutrition is too tied to economics and politics, that doesn't help.
Here is another article that specifically addresses this study,
http://www.zoeharcombe.com/2018/08/low-moderate-or-high-carb...
Zoe Harcombe takes a hard look at this study, and there are so many problems with this study, I am amazed that it was published, but wait, I would take a look at this,
https://twitter.com/WGyogaSC/status/1031258976560852992
This was a "paid to publish" study.
Basically if you don’t eat enough good fats you’ll
eat bad fats, and if you don’t eat enough bad fats
you’ll eat sugar or carbs. So you want to make it easy
for yourself to eat good fats, and then round out the
rest of your diet with other stuff.
Any large study or trial?
Have you observed this first-person, anecdotally atleast in someone, over a sizable period of time?
https://www.sciencedaily.com/releases/2008/10/081007123647.h...
The easiest way to do this is to batch prepare things heavy in monounsaturated fats: avocados/guacamole, olives, almond butter, walnuts, etc. Then prepare things with polyunsaturated fats the day of, like wild salmon.
Basically if you don’t eat enough good fats you’ll eat bad fats, and if you don’t eat enough bad fats you’ll eat sugar or carbs. So you want to make it easy for yourself to eat good fats, and then round out the rest of your diet with other stuff.
Things like Israeli/Persian/Arabic salad also store pretty well in the fridge for four days, so that’s another easy way to prepare veggies in advance.