MB Madaera
Lost 31.7 lbs fat
Built 11.7 lbs muscle


Chris Madaera
Built 9 lbs muscle


Keelan Parham
Lost 30 lbs fat
Built 4 lbs muscle


Bob Marchesello
Lost 23.55 lbs fat
Built 8.55 lbs muscle


Jeff Turner
Lost 25.5 lbs fat


Jeanenne Darden
Lost 26 lbs fat
Built 3 lbs muscle


Ted Tucker
Lost 41 lbs fat
Built 4 lbs muscle

 
 

Determine the Length of Your Workouts

Evaluate Your Progress

Keep Warm-Up in Perspective


ARCHIVES >>

"Doing more exercise with less intensity,"
Arthur Jones believes, "has all but
destroyed the actual great value
of weight training. Something
must be done . . . and quickly."
The New Bodybuilding for
Old-School Results supplies
MUCH of that "something."

 

This is one of 93 photos of Andy McCutcheon that are used in The New High-Intensity Training to illustrate the recommended exercises.

To find out more about McCutcheon and his training, click here.

 

Mission Statement

H.I.T. Acceptable Use Policy

Privacy Policy

Credits

LOG IN FORUM MAIN REGISTER SEARCH
Why Safflower Oil?
Author
Rating
Options

dozzer

I'm currently following the eating plans out of "The Bowflex Body Plan" which calls for the use of safflower oil. Just curious why safflower oil? How do the other oils compare?
Open User Options Menu

Paul25

Hi,
Safflower along with Sunflower and Sesseme Oils are richer in W-6( Omega 6) oils but in the western world we get too much Omega 6! We need more W-3(Omega 3) to balance out the ratio as too much omega 6 is linked with Cancer according the Udo Erasmus. I have been taking Udo's choice Ultimate Oil Blend for 10 years to get my balance of EFA'S as it gives you a 2:1 ratio of Omega 3 to 6.
Open User Options Menu

Ellington Darden

There's nothing magic about safflower oil. It's just a nice, polyunsaturated oil that contains essential fatty acids.

Ellington
Open User Options Menu

dozzer

How does it compare to olive oil? To get more Omega-3's is Walnut or Flaxseed oil a suitable substitute?
Open User Options Menu

marcrph

Portugal

Poly...means more than one.
Mono...means one.

Saturated means that the 4 molecular bonds available to Carbon are taken up.

Unsaturated means the opposite, or a non-saturated Carbon atom(s)....thus...double bond(s) are occurring.

Double bonds are more reactive in nature and can be oxidized more readily than single bonds.

The oxidation process results in a rancid oil...

westonaprice.org/knowyourfats/skinny.html#poly
Open User Options Menu

Paul25

dozzer wrote:
How does it compare to olive oil? To get more Omega-3's is Walnut or Flaxseed oil a suitable substitute?


Hi,

Flaxseed is the highest form of Omega 3 with about 70%. I would take Udo's Choice as it gives you all the EFA'S you need and it'd simple!

Open User Options Menu

marcrph

Portugal

Safflower oil has a high percentage of mono-unsaturated fatty acids, as well as a moderately high smoke point. Both of these are advantages. Overall, safflower oil is similar to olive oil in composition. I prefer the taste of olive oil.
Open User Options Menu

serf

New Zealand

The whole point of using safflower oil over other oils, especially in blender drinks, is that it mixes better.

Some oils just don't mix well, but safflower oil blends right in. (This is what Dr Darden said in his Bigger Muscles in 42 Days book).

The best oils available though are Fish oil and Flaxseed oil. Lots of Omega 3s and great for the heart, brain and skin -- in fact every cell in your body needs the essential oil these oils provide. I personally take a good multi-vitamin, a 500mg vitamin C pill and Flaxseed oil every day (along with a good diet).

Cheers

Lawrence
Open User Options Menu

simon-hecubus

Texas, USA

FYI, do NOT fry, broil, or otherwise cook at high temperatures with safflower or anything else high in polys. They break down into potentially carcinogenic compounds at high temps.

Stick to the ones high in mono like canola, olive, or peanut.
Open User Options Menu

marcrph

Portugal

coconut oil is saturated fat with medium chain length. Even more stable than mono-unsaturated fats.
Open User Options Menu

medici

Spain

Ellington Darden wrote:
There's nothing magic about safflower oil. It's just a nice, polyunsaturated oil that contains essential fatty acids.

Ellington


and valorizing it harkens back to the sixties. what's next, Adell Davis' books which have only somewhat survived the test of time. Or Pearl's favorite Diet for A Small Planet, heavy on estrodiol bearing soy products long ago abandoned?
Open User Options Menu

Ciccio

Does anybody use cleared butter for cooking?
Sure it has a lot of saturated and mono-unsaturated fats but as well a small amount with a very good ratio of Omega 6 : Omega 3.
It seems that after all, our grandmothers(or grandgrandmothers for the younger ones) knew a lot about preparing healthy food.

http://www.nutritiondata.com/...01-01c2002.html

Franco
Open User Options Menu
H.I.T. Acceptable Use Policy