Day 269 - 25 Jun 96 - Page 31


     
     1   Q.   It comes to this though, does it not; what we are actually
     2        talking about is diet and not food?  I know food
     3        constitutes diet or diet is composed of food, but we are
     4        actually talking about diet, are we not?
     5        A.   Well, we are talking about the food that makes up the
     6        diet, yes.
     7
     8   Q.   Yes, but unless such food is consumed regularly, given that
     9        it is not toxic --
    10        A.  Yes.
    11
    12   Q.   It only constitutes or starts to constitute or present a
    13        risk to health if it forms a substantial or dominant part
    14        of the diet?
    15        A.   That is correct.
    16
    17   Q.   That is right?
    18        A.  Yes.
    19
    20   Q.   Can I clear some air.  Have you got your recent statement
    21        in front of you?
    22        A.   Yes, I do.
    23
    24   Q.   On page 1 at paragraph 1.1 anti-oxidants strengthens the
    25        evidence.  Yes?
    26        A.  Yes.
    27
    28   Q.   You have written in the last sentence of that first
    29        paragraph under the heading, this:
    30
    31        "That is, the food sources that provide the richest
    32        sources polyunsaturated fatty acids known to protect
    33        against heart disease are the richest in anti-oxidants."
    34        A.  Yes..
    35
    36   Q.   I take it by that you mean in their natural form?
    37        A.  That is correct.
    38
    39   Q.   Not when they have been made into oils?
    40        A.   That is incorrect.
    41
    42   Q.   That is incorrect?
    43        A.   Yes.
    44
    45   Q.   Well, then --
    46        A.  If you take a vegetable oil and cold press it, you will
    47        do relatively little damage to its nutrient content, that
    48        is its polyunsaturated content and its vitamin E content.
    49        If you process it by heat and extraction, then you can lose
    50        a certain amount of vitamin E and the recommendations are
    51        that vitamin E lost in processing should be replaced.
    52
    53   Q.   I am with you on the vitamin E.  I was wondering about
    54        vitamin C, betacarotene and selenium and zinc?
    55        A.   You would not find any of those substances because
    56        they are water soluble in the oils.
    57
    58   Q.   Am I also right, it may not matter, but am I also right
    59        that saturated fat or saturated fatty acids is a
    60        blunderbuss term for a number of different molecules?

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