Nickel & Aluminum Commonly Used in Food Hydrogenation

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Nickel & Aluminum Commonly Used in Food Hydrogenation Procedure JoAnn Guest

Jul 03, 2003 11:30 PDT

Hydrogenated Oils: Their Dangers

 

Hydrogenation might be a problem for those who have a sensitivity to

nickel.

 

Last time I looked, the hydrogenation catalyst used in the

food industry was Raney nickel, a finely divided form of that metal.

 

I don't know that any nickel appears in the product, but doubtless

someone can inform us.

 

Hydrogenation converts natural oils into shelf stable PLASTICS.

 

To quote Dr. Edo Erasmus from his book, Fats that Heal, Fats that

Kill,

 

" Hydrogenation changes the unsaturated and essential fatty

acids present in a natural oil.

 

In this process, oils are reacted under pressure with hydrogen gas

at high temperature (120-210 deg. C or 248-410 deg F)

in the presence of a metal catalyst (usually nickel,

but sometimes platinum or even copper) for 6 to 8 hours.

 

A ''nickel' catalyst often used in hydrogenation, called 'Raney's

Nickel', is actually 50% nickel and

50% aluminum. Aluminum in processed food has a proven link to Alzheimers

and numerous other diseases.

 

Remnants of both metal remain in products containing

hydrogenated or partially hydrogenated oils, and are eaten by

people. "

 

But before the damage of hydrogenating is done, there is the process

of getting the oil from the seed in order to begin hydrogenating.

 

Here, we remove all proteins, all fiber, about 95-99% of all

minerals, 65-100% of all vitamins, almost all of the natural

lecithin (which is a phospholipid), phytosterols, and other minor

components [bTW, lecithin, which comes from many sources other than

soy, is critical for liver detoxification, cell structure, function,

and communication, skin structure; the list goes on from there.

 

 

Also, without it, fat and fat soluble nutrients cannot effectively

be transported to our cells].

 

As if losing all these nutrients where not enough, most processing

techniques damage some of the essential

oils leaving trans-fatty acids.

 

Then there is the toxic by products of heat and pressure created from

squeezing the oil from the seed as

well as natural toxins found in cheaper oil sources.

 

Hydrogenation is a problem for everyone.

 

A quote from Herber Dutton, one of the oldest most knowledgeable oil

chemists in North America,

 

" If the hydrogenation process were discovered today, it

probably could not be adopted by the oil industry... the basis for

such a comment lies in the recent awareness of our prior ignorance

concerning the complexity of isomers formed during hydrogenation and

their metabolic and physiological fate. "

 

This quote was from a book by G.J. Brisson, Professor of Nutrition at

Laval University in Quebec who adds, " It would be practically impossible

to predict with accuracy either the nature or the content of these new

molecules

(produced in the process of hydrogenation).

 

Between the parent vegetable oil, sometimes labeled 'pure', and the

partially hydrogenated product... there is a world of chemistry that

alters

profoundly the composition and physicochemical properties of natural

oils. "

 

[From Lipids in Human Nutrition by G.J. Brisson, New Jersey:

Burgess, 1981, p. 39]

 

 

 

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