Fat: Which is Better?

[Guest guest]

Fat: Which is Better?

Mar 15, 2003 18:34 PST

 

by Susan Copeland

Owner, Flour Garden Bakery

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Dr. Andrew Weil's best-selling book, Spontaneous Healing,

outlines an Eight-Week Program for " Optimum Healing " .

 

The first thing Dr. Weil suggests you do is: " Go through your pantry and

refrigerator and remove all oils other than extra-virgin olive oil.

 

Get rid of any margarine, solid vegetable shortenings and products made

with them.

Read labels of all food products so that you can dispose of

any containing partially hydrogenated oils.

 

If you don't have any extra-virgin olive oil on hand, buy a bottle and start

using it. "

 

Dr. Weil's book reflects a growing awareness of the dangers of

hydrogenated oils. Margarine and shortening - hydrogenated oils -

have been shown to cause weight gain, heart disease, increase cancer

risks and accelerate tissue decay.

 

Harvard researcher, Dr. Walter Willett estimates that " partially hydrogenated

vegetable oils used to make margarine ....are responsible for more than 30,000

of the country's annual deaths from heart disease. "

 

Why do hydrogenated oils pose a health threat?

 

" Heat and chemicals used to harden vegetable oils into margarine change fatty

acids into unnatural shapes, called trans-fatty acids (TFAs).

 

Bent into the trans-shape, the acids won't fit neatly into cell membranes or

other cellular structures.

 

If the body tries to incorporate them anyway, the cell may become deformed and

cancerous.

 

As a result, trans-fatty acids not only contribute to heart disease,

but may also increase cancer risks, promote inflammation and accelerate

tissue degeneration. "

 

Hydrogenation creates unstable molecules, compounds that can damage *DNA* and

cell membranes.

 

" In this (hydrogenation) process, oils are reacted under pressure with hydrogen

gas at high temperatures (to 410 degrees) in the presence of a metal catalyst,

usually 'Raney's Nickel', which is actually 50% nickel and 50% aluminum.

 

Aluminum is particularly worrisome, because its presence in the human

body is associated with Alzheimer's disease (mental senility), and

osteoporosis (bone loss). "

 

This process destroys the essential fatty acids in the oil and replaces them

with trans fatty acids.

 

The previously healthy unsaturated vegetable oils become completely

saturated and can cause an increase in cholesterol levels,

weight gain, fatty acid deposits

in the arteries, and general metabolic imbalance.

 

TFA's (trans-fatty acids) are never found in nature, only in fats that have been

subjected to unusual chemical and physical treatment.

Sometimes known as " funny fats " although there

is nothing funny about what they do to us.

 

" Bad " oils have been found to decrease autoimmune function, and increase

vulnerability to disease.

 

America's commercial food industry, and most bakeries, use

hydrogenated oil as a main ingredient in almost all food

production,

from cookies to candy bars to refried beans.And often, it is a part of other

ingredients as well.

 

For instance, a chocolate chip cookie may be made with hydrogenated

shortening as the butter substitute, and the chocolate chips may be

manufactured with hydrogenated oil, also.

 

How did hydrogenated oils come into existence?

 

According to The Lincoln Library of Essential Information, 1928 Edition,

 

" Oleo " margarine is a mixture of edible fats invented in 1869 by a

Frenchman, Hippolyte Mege-Mouries, in order to win a prize offered

by Napoleon III for a cheap butter substitute. "

 

Hydrogenated oils are used so frequently because they are cheaper! Fresh butter

and

extra-virgin olive oil are more expensive but much healthier!

 

Once hydrogenated oils were known to cost only a loss of

flavor.

Today, the long-term health risks far outweigh the short-

term savings.

 

Foods made with extra-virgin olive oil are healthier for you, and they taste

much better.

In addition to the delicious flavors and health benefits of olive oils,

there is a category of oils which promote health.

 

These are the omega-3 fatty acids found in fish and plants. These highly

unsaturated fatty acids reduce inflammatory activity, and protect against

disease, as well as strengthening the

autoimmune system.

 

Found naturally in many species of fish, such as salmon, and available in

vitamin supplement form, such as flax seed

oil, evening primrose oil, black currant and borage oil, these omega-3

oils promote health and healing, as scientific literature widely

demonstrates.

 

" According to folklore, fish is brain food. But the latest findings say the real

benefit is a healthy heart.

 

Because the fat in fish consists of omega-3 fatty acids - one kind of fat that

is

actually good for us - physicians around the country are urging

their patients to eat fish twice a week. However, it is wise to avoid

the farmed varieties. They are genetically engineered!

 

Many species have omega-3s, but the best sources are rich, oily

types like alaskan salmon, sardines in water blue fin tuna, and mackerel.

 

In 1993 scientists discovered that Alaskan natives whose chief form of

protein was salmon were a third less prone to weight gain and heart

attacks than were U.S. whites, even though twice as many of the natives

smoked cigarettes as well.

 

An ocean of evidence shows the various ways that omega-3s trigger changes within

the heart, blood vessels, and blood.

 

This type of fat fends off arterial blockages, helps relax narrowed

arteries so blood can flow more freely, reduces blood levels of a

very-low-density lipoprotein associated with heart disease, and promotes the

healing of arterial walls. "

 

So do yourself, your family and your friends a favor. Be aware of what goes into

the food you eat and the food you serve. The benefits will last a lifetime.

 

 

Bibliography

1. Andrew Weil, Spontaneous Healing, page 210

2. Dr. Walter Willett, " Back to Butter " UCB Wellness Letter, August

1994.

3. Dr. Andrew Weil " Margarine: The Spreadable Inedible " (from his

website)

4. Andrew Weil, Spontaneous Healing, page 141

5. Udo Erasmus , Fats That Heal, Fats That Kill

6. " Delicious Defenders " 50 Super Foods, August 1998, pg. 45

For other healthful information, visit our website @

www.flourgarden.com

 

 

Here is a recipe for a very healthful salad dressing from my friend

& local acupuncturist, Dr. Cynthia Yaguda, C.A., O.M.D. guaranteed

to fortify the body

& reduce cholesterol, a great way to include flaxseed oil in your diet.

 

Vinaigrette

1 cup flax seed oil

1/2 cup balsamic vinegar

1/4 cup Braggs Liquid Aminos

juice of 2 lemons

four cloves of garlic, minced

4 TBS toasted sesame seeds

2 tsp. nutritional yeast

1 1/2 tsp. tahini (optional)

Blend well.

Delicious & Nutritious!

_________________

 

JoAnn Guest

mrsjoguest

DietaryTipsForHBP

http://www.geocities.com/mrsjoguest

 

 

 

 

 

 

 

The complete " Whole Body " Health line consists of the " AIM GARDEN TRIO "

Ask About Health Professional Support Series: AIM Barleygreen

 

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/AIM.html

 

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is accurate. However, we make no guarantees nor can we assume any responsibility

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