Hydrogenation Procedures

[Guest guest]

Take Note of These " Hydrogenation Procedures "

Would you knowingly ingest something of this nature?

 

There is much talk in the press about margarines being better for

our health than butter. This is just not true. The following article will help

explain why.

 

 

" There's more to the word *hydrogenated* than meets the eye.

It is a process by which unsaturated fats have been converted from

their natural liquid to a more *solid* state. "

 

Hydrogenation is good for food manufacturers because it keeps longer

and does not go rancid, as do liquid oils.

 

As this transformation takes place, the naturally unsaturated fats in

the oils are changed from their natural state into an artery-clogging

saturated fat and in essence become much more dangerous than

naturally-occurring animal fats could ever be.

 

It is wise to be cautious every time you see " made with pure vegetable oils " .

It doesn't mean a thing if the vegetable oil has undergone " hydrogenation " .

 

 

Hydrogenation Procedure-

The process of hydrogenation makes terrifying reading:

 

1. Vegetable oil is mixed thoroughly with fine particles of Raney's nickel,

copper, aluminum or some other heavy metal.

 

2.It is then heated to approximately 400 degrees F. and held at that

temperature for SIX hours.

 

3. Meanwhile, hydrogen GAS is pumped through the mixture at high

pressure and the EXCITED hydrogen atoms PENETRATE the vegetable oil

molecules and *chemically* CHANGE them into

" transfats " (transfatty acids).

 

The result is new and complex substances which are not found in

nature.

 

4. This mixture must be kept very hot--if it cools down the whole

production line will get clogged.

 

5. The mixture is then cooled down to form tiny hard plastic-like

beads,

known as *hydrogenated* oil.

 

6. The beads of hydrogenated oil are mixed with liquid oil and heated

up again to a high temperature. When this cools, you have margarine.

 

(Reproduced with kind permission from

" Now You Can say Goodbye to Hydrogenated Fats (1994)

( a leaflet supplied by Whole Earth Foods.)

 

 

Because " transfats " are not at all natural and have a plastic-like

quality, your body has great difficulty in trying to utilize and

eliminate them.

 

You are putting your body under extra pressure simply

to deal with this substance that you do not really need to eat.

 

The FDA has approved them for human consumption, stating that it is safe to

eat up to 7% of your diet in hydrogenated fats.

 

When you take a look around, you will see that on the Standard American Diet,

the average person consumes much more than this!

 

Americans have more heart attacks than any other country in the world.

 

When we stop to consider the way these unhealthy fats are

made, then we begin to realize the dangers. There is documented evidence that

these fats are a major contributing factor in most heart disease and

cardiovascular problems.

 

Walter Willett, Ph.D. of Harvard Medical school agrees.

 

 

The renowned biochemist and researcher, Richard Passwater, Ph.D.,

wrote in his book, " The New Supernutrition, "

 

" Although people insist on examining all the diets of the world looking for one

component, such as cholesterol, to blame as

a cause of heart disease, they would be doing better to look for the

absence of one component, such as Vitamin E.

 

It is total nutrition, in fact supernutrition, that should be our

main concern!

 

Beneficial Foods for Reducing Artery Plaque

JoAnn Guest

Oct 16, 2002 15:13 PDT

" Food Your Miracle Medicine "

 

Some components of cholesterol are dangerous to arteries, while others are

beneficial.

 

Furthermore, what you eat may actually detoxify detrimental

cholesterol so it cannot harm arteries.

 

Regardless of cholesterol's complexities, one thing is undeniable:

 

What you eat can put a striking dent in dangerous cholesterol

and. More spectacularly, according to new findings, the right foods can

change its character so it is not so deadly!

 

This radical way of controlling cholesterol by detoxifying it,

according to new research, promises to dramatically slow the

progression of

atherosclerosis by 50 to 70 percent and even help reverse existing

artery clogging by shrinking the clumps of plaque on artery walls,

 

says leading researcher Daniel Steinberg, M.D., at the University of

California School of Medicine in San Diego.

 

" We can now attack the disease at the artery wall

as well by simply by elevating HDL and lowering LDL cholesterol.

It's very exciting, " he says.

 

HOW YOU CAN USE FOOD TO CONTROL CHOLESTEROL

 

Essentially, you should eat in a way to lower one type of

cholesterol, called LDL (low-density lipoprotein), and boost another

type, known as HDL (high density lipoprotein).

 

That's because the LDLs are " bad-guys " that serve as raw material to

clog arteries. In contrast, the good-guy HDLs gobble up the LDL

" villains " and cart them to the liver, where they are annihilated!

 

Obviously, the more HDL and the less LDL you have in your blood, the

safer your arteries. Certain foods help bring this about by

destroying detrimental LDLs and creating beneficial HDLs.

 

Now enters an exciting new theory that promises to make it possible

to control cholesterol with food in ways unimagined even a few years

ago.

 

According to that new theory put forth by Dr. Steinberg and many

others, here's how arteries get clogged:

 

Special forms of oxygen known as free radicals in the blood collide

with fatty LDL cholesterol molecules, oxidizing them. The LDL then

turns rancid, much as unrefrigerated butter does.

In this altered form it is quickly gobbled up by cells called

macrophages.

 

Stuffed with fat globules, the macrophages enlarge into

dreaded " foam cells " which insinuate themselves into artery walls,

triggering artery destruction!

 

If you can prevent this toxic transformation, your LDL cholesterol

may remain relatively harmless. So the issue is not just how much LDL

cholesterol your blood contains, but how much of it is " Toxic

Oxidized LDL, " capable of clogging your arteries.

 

Dr. Steinberg and many others now believe that LDL cholesterol is

not so dangerous to arteries unless it is converted into a toxic form

by oxygenated " free radicals " in your blood.

 

That's where diet can be a powerful weapon. Mounting evidence shows

you can block LDLs toxic transformation, and thus its awesome

hazards,

by eating foods packed with protective antioxidants.

 

This means you might intervene at the very " genesis of

atherosclerosis "

at every stage, blocking the cascade of arterial events that create

clogged arteries, heart attacks and strokes. It is a thrilling

prospect.

 

Bottom Line:

 

To combat 'hazardous' blood cholesterol, reduce bad LDL cholesterol,

boost good HDL cholesterol, and keep as much as possible of your LDL

from becoming toxic to your arteries.

 

Here are your best bets for doing it with diet.

 

Foods that Raise Good 'HDL' Cholesterol:

 

Onions, raw

Garlic (fresh is best)

Salmon, mackerel, sardines, tuna and other fatty fish (avoid farmed

varieties)

Oysters, Mussels

Grape Seed Oil

Almonds

Avocadoes

Extra Virgin Olive Oils

Vitamin C rich foods (bell peppers, broccoli, oranges)

Beta-carotene-rich foods (carrots, spinach, broccoli)

 

Caution:

Very-low-fat diets (10 percent or less of calories from fat

And/or Diets containing hydrogenated or partially hydrogenated oils

and fats depress HDLs.

 

 

" Food your Miracle Medicine "

(How Food can Prevent and Cure

Over 100 Symptoms and Problems)

by Jean Carper

_________________

 

JoAnn Guest

mrsjoguest

DietaryTipsForHBP

http://www.geocities.com/mrsjoguest

 

 

 

 

 

 

 

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