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Re: RC: Re: Re: what type of oil?
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.
Mieske's Silver Lining
10601 S. Richards Rd.
McBain, Michigan 49657
> From: CMKSAGEHIL@aol.com
> To: firstname.lastname@example.org; email@example.com;
> 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,
> firstname.lastname@example.org writes:
> << Maggie said:
> > Oil is oil no matter what the source.
> Can someone (like Sarah) confirm this. I understood that not all oils
> born equal. Something to do with tryglycerides or something? I had a
> 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
> 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
> affect things ranging from digestibility to stability in storage, to
> stability in the body in the face of free radicals, etc., etc. So no,
> all oils are created equal.
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