Re: RC: Re: Re: what type of oil?

["Maggie Mieske" <mmieske@netonecom.net>]

I guess I should have clarified that what I meant was that as far as
calories go, they basically are the same...I suppose that depends on
digestibility though.  I guess when I looked at it from my veiwpoint, I
felt that my horse was benefiting from the oil whether I used corn,
soybean, vegetable, canola, etc. and at the time when I first started using
it, I was pretty keen on price comparison (still am, I guess) and I saw no
sense in spending $6-$10 more (depending on where I shopped) for 35# (about
5 gallons) of corn oil vs. 35# of vegetable oil.  So, I wasn't thinking in
technical terms of long chain, short chain, saturated, unsaturated, etc.  


Maggie Mieske
Mieske's Silver Lining
10601 S. Richards Rd.
McBain, Michigan 49657
http://www.netonecom.net/~mmieske
mmieske@netonecom.net

----------
> From: CMKSAGEHIL@aol.com
> To: hn.heather@wanadoo.fr; mmieske@netonecom.net;
dshelton@cyberhighway.net; Ridecamp@endurance.net
> Subject: Re: RC:  Re: Re: what type of oil?
> Date: Wednesday, March 15, 2000 9:22 AM
> 
> In a message dated 3/14/00 1:52:33 PM Pacific Standard Time, 
> hn.heather@wanadoo.fr writes:
> 
> << Maggie said:
>  
>  > Oil is oil no matter what the source.
>  
>  Can someone (like Sarah) confirm this.  I understood that not all oils
are
>  born equal.  Something to do with tryglycerides or something?  I had a
long
>  conversation with an English vet who worked (may still work) in the UAE
>  (this was a while back) and he gave me chapter & verse about these
>  tryglycerides things.  I nodded wisely at the appropriate moments, not
>  knowing what the hell he was talking about. >>
> 
> I'm sure Sarah could explain this better, but oils (and in fact, all
fats) 
> are made up of different fatty chains linked in little "troikas" called 
> triglycerides.  Different chains have different properties--more or less 
> "saturation" (how many hydrogens are hooked on--used to be called 
> "hydrogenation"), more or less "trans" linkages, etc.  All those
properties 
> affect things ranging from digestibility to stability in storage, to 
> stability in the body in the face of free radicals, etc., etc.  So no,
not 
> all oils are created equal.
> 
> Heidi