Hydrogenated oils and foods : Are they safe?

[Guest guest]

Simply speaking, hydrogenation is a process in which hydrogen atoms are added to

vegetable oils. Aside from margarine and vegetable shortening, partially

hydrogenated oils are commonly found in crackers, cookies, baked goods, salad

dressings, bread and more. When the process is not carried out completely

(which is common in industry) the ending product is described as being

"partially hydrogenated." According to Udo Erasmus, author of "Fats That

Heal, Fats That Kill

<http://www.amazon.com/exec/obidos/ASIN/0920470386/sixwisecom-20>So many

different compounds can be made during partial hydrogenation that they stagger

the imagination. Scientists have barely scratched the surface of studying

changes induced in fats and oils by partial hydrogenation." *Why are Foods

Hydrogenated?* The French chemist Paul Sabatier discovered the hydrogenation

process back in 1897. However, it wasn't until W. Normann, an Englishman,

received a patent in 1903 for the hydrogenation of liquid oils using hydrogen

gas that the process became part of industry worldwide. When a

food is hydrogenated, its molecular shape changes, making it more solid and

rigid. An oil, for instance, that is hydrogenated will become solid, even at

room temperature (such as hard margarine or shortening). There are two major

reasons why foods are hydrogenated, and they both boil down to dollars and

cents: It increases the shelf life of foods. It increases

flavor stability in foods. Food manufacturers, therefore, love to use

hydrogenated oils and fats

because their foods stay fresh and good-tasting much longer than any natural

food ever could. *The Big Problem* "Hydrogenation, which is used to turn

oils into margarine, shortening, or partially hydrogenated vegetable oil,

produces trans-fatty acids, which are twisted molecules. Twisted, their shape

changes, and they lose their health benefits and acquire toxicity instead,"

says Erasmus. The creation of trans fats

<http://www.sixwise.com/newsletters/05/12/21/trans-fat.htm> is the major, and

until recently overlooked, health risk of eating hydrogenated foods. In fact,

major may be an understatement. So toxic are these fats that the National

Academy of Sciences' Institute of Medicine said that trans fats shouldn't be

consumed at all. The Food and Drug Administration says that intake should be as

low as possible. Yet, unknowingly, some Americans eat 30 to 40 grams of trans

fat daily. According to the Harvard School of Public Health, trans fats:

Double the risk of heart attack Are responsible for the deaths of 30,000

Americans every year Increase the risk of diabetes Other research has

shown that trans fats: Raise your body's level of bad cholesterol (LDL)

while lowering the good cholesterol (HDL) As of January 1, 2006,

you can now find out if trans fats are in your food by reading the

nutrition label. This is the first time in history trans fats have been

required on the labels. Increase triglycerides and inflammation

</newsletters/05/02/22.inflammation.htm> (I doubt whether this is the case in

India too) More

Dangers: Interfere with vision in children Hinder liver

detoxification Correlate with increased prostate and breast cancers

Impede insulin function Interfere with reproduction in animals Trans

fats are found in a wide range of

processed foods from the obvious (fried foods, margarine, baked goods, vegetable

shortening) to the unexpected (bread, cookies, snack crackers, salad dressings,

granola bars, cereals, frozen dinners and much, much more). In fact, trans

fats can be found in 40 percent of all processed foods in supermarkets today.

*The Good News* As of January 1, 2006, new FDA regulations require food

manufacturers to list trans fats on food nutrition labels

<http://www.sixwise.com/newsletters/05/11/2/labels.htm> (directly under the

line for saturated fat). So, as a consumer, you can now avoid trans fats much

more easily, just by reading nutrition labels. If you also read ingredient

lists, terms to watch out for include anything that says hydrogenated or

partially hydrogenated, along with vegetable shortening or margarine, which may

also be hydrogenated. *Recommended Reading* Trans Fat's Strong Link to Cancer,

Diabetes & Heart Disease, and How to Avoid It

<http://www.sixwise.com/newsletters/05/12/21/trans-fat.htm> All the Health

Risks of Processed Foods -- In Just a Few Quick, Convenient Bites

<http://www.sixwise.com/newsletters/05/10/19/processed.htm> *Sources* Trans

Fats: The Science and the Risks

<http://www.webmd.com/content/article/71/81217.htm> UdoErasmus.com

<http://www.udoerasmus.com/firstscreen.htm> Hydrogenation and Margarine

<http://waltonfeed.com/omega/hydro.html> Sixwise.com © Copyright 2006

Radiating UNCONDITIONAL LOVE & Truth To ALL who share our circle – our

universe, our love, our trust. May I always be found worthy. A key for life:

Gratitude & Thankfulness to All of Us ASoaringHawk Look at everything as

though you were seeing it either for the first or last time. Then your time on

earth will be filled with joy & glory. Thank you for YOU! "Our ideal is

not the spirituality that withdraws from life but the conquest of life by the

power of the spirit." - Aurobindo.

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[Guest guest]

any remedy for mouth (lips) corner infections.

 

please advise thanks.

 

regards

 

medi

 

 

 

 

----

 

Jagannath Chatterjee

02/10/06 08:08:23

; connect_ticket;

issuesonline; ayurveda;

ayurveda

ayurveda Hydrogenated oils and foods : Are they safe?

 

*What Exactly Does it Mean When Foods are "Hydrogenated,"

and What Risks Can it Pose?

by www.SixWise.com <http://www.sixwise.com/>

(Courtesy : Soaring Hawk & Avian2005)

 

Hydrogenation is a chemical reaction -- widely used in the processing of cooking

oils and fats -- that turns unsaturated fatty acids into saturated ones.

Technically speaking, during this process unsaturated bonds between carbon

atoms are reduced by attaching a hydrogen atom to each carbon. Simply speaking,

hydrogenation is a process in which hydrogen atoms are added to vegetable oils.

 

Aside from margarine and vegetable shortening, partially hydrogenated oils are

commonly found in crackers, cookies, baked goods, salad dressings, bread and

more.

 

When the process is not carried out completely (which is common in industry) the

ending product is described as being "partially hydrogenated."

 

According to Udo Erasmus, author of "Fats That Heal, Fats That Kill

<http://www.amazon.com/exec/obidos/ASIN/0920470386/sixwisecom-20>So

many different compounds can be made during partial hydrogenation that they

stagger the imagination. Scientists have barely scratched the surface of

studying changes induced in fats and oils by partial hydrogenation."

 

*Why are Foods Hydrogenated?*

The French chemist Paul Sabatier discovered the hydrogenation process back in

1897. However, it wasn't until W. Normann, an Englishman, received a patent in

1903 for the hydrogenation of liquid oils using hydrogen gas that the process

became part of industry worldwide.

 

When a food is hydrogenated, its molecular shape changes, making it more solid

and rigid. An oil, for instance, that is hydrogenated will become solid, even

at room temperature (such as hard margarine or shortening).

 

There are two major reasons why foods are hydrogenated, and they both

boil down to dollars and cents:

 

It increases the shelf life of foods.

 

It increases flavor stability in foods.

 

Food manufacturers, therefore, love to use hydrogenated oils and fats because

their foods stay fresh and good-tasting much longer than any natural food ever

could.

 

*The Big Problem*

 

"Hydrogenation, which is used to turn oils into margarine, shortening, or

partially hydrogenated vegetable oil, produces trans-fatty acids, which are

twisted molecules. Twisted, their shape changes, and they lose their health

benefits and acquire toxicity instead," says Erasmus.

 

The creation of trans fats

<http://www.sixwise.com/newsletters/05/12/21/trans-fat.htm> is the major, and

until recently overlooked, health risk of eating hydrogenated foods. In fact,

major may be an understatement.

 

So toxic are these fats that the National Academy of Sciences' Institute of

Medicine said that trans fats shouldn't be consumed at all. The Food and Drug

Administration says that intake should be as low as possible.

 

Yet, unknowingly, some Americans eat 30 to 40 grams of trans fat daily.

 

According to the Harvard School of Public Health, trans fats: Double the

risk of heart attack

Are responsible for the deaths of 30,000 Americans every year

Increase the risk of diabetes

 

Other research has shown that trans fats:

Raise your body's level of bad cholesterol (LDL) while lowering

the good cholesterol (HDL)

 

As of January 1, 2006, you can now find out if trans fats are in

your food by reading the nutrition label. This is the first time in

history trans fats have been required on the labels. Increase triglycerides and

inflammation

</newsletters/05/02/22.inflammation.htm>

(I doubt whether this is the case in India too)

 

Mor e Dangers:

Interfere with vision in children

Hinder liver detoxification

Correlate with increased prostate and breast cancers

Impede insulin function

Interfere with reproduction in animals

 

Trans fats are found in a wide range o f processed foods from the obvious (fried

foods, margarine, baked goods, vegetable shortening) to the unexpected (bread,

cookies, snack crackers, salad dressings, granola bars, cereals, frozen dinners

and much, much more).

 

In fact, trans fats can be found in 40 percent of all processed foods in supermarkets today.

 

*The Good News*

As of January 1, 2006, new FDA regulations require food manufacturers to

list trans fats on food nutrition labels

<http://www.sixwise.com/newsletters/05/11/2/labels.htm> (directly under the line

for saturated fat). So, as a consumer, you can now avoid trans fats much more

easily, just by reading nutrition labels. If you also read ingredient lists,

terms to watch out for include anything that says hydrogenated or partially

hydrogenated, along with vegetable shortening or margarine, which may also be

hydrogenated.

 

*Recommended Reading*

Trans Fat's Strong Link to Cancer, Diabetes & Heart Disease, and How to

Avoid It <http://www.sixwise.com/newsletters/05/12/21/trans-fat.htm>

 

All the Health Risks of Processed Foods -- In Just a Few Quick,

Convenient Bites <http://www.sixwise.com/newsletters/05/10/19/processed.htm>

 

*Sources*

Trans Fats: The Science and the Risks

<http://www.webmd.com/content/article/71/81217.htm>

 

UdoErasmus.com <http://www.udoerasmus.com/firstscreen.htm>

 

Hydrogenation and Margarine <http://waltonfeed.com/omega/hydro.html>

 

 

Sixwise.com © Copyright 2006

Radiating UNCONDITIONAL LOVE & Truth

To ALL who share our circle – our universe, our love, our trust.

May I always be found worthy.

A key for life:

Gratitude & Thankfulness to All of Us

ASoaringHawk

 

Look at everything as though you were seeing it either for the first or last

time. Then your time on earth will be filled with joy & glory.

 

Thank you for YOU!

"Our ideal is not the spirituality that withdraws from life but the conquest of

life by the power of the spirit." - Aurobindo.

Brings words and photos together (easily) withPhotoMail - it's free and works

with Mail.

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Attachment: (Image/jpeg) 06_b.jpg [not stored]

[Guest guest]

ayurveda, "TRUST MEDICAL SUPPLIES"

<mediintl wrote:

>

> any remedy for mouth (lips) corner infections.

>

> please advise thanks.

>

> regards

>

> medi

 

Hi Medi

 

If it is just a crack in the skin, with unpleasant feeling, it is

probably from eating too much salt. The excess salt affects the

connection between the stomach and duodenum, which is sympathetic to

the corners of the mouth.

 

Please tell me if there is more than just a crack, for example is

there pus?

 

In either case, please respond.

 

Thank You

[Guest guest]

You

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[Guest guest]

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mouth.Please tell me if there is more than just a crack, for example is there

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