Hydrogenated Trans-fats play a role in Cancer, Diabetes & Heart Disease

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Hydrogenated Trans-fats play a role in Cancer,

Diabetes, and Cardiovascular Disease!

Hydrogenation ruins the " nutritional value " of vegetable oils

Fatty Acids are the building blocks of fats..

 

More than a decade of research at the University of Maryland has shown

that consumption of *trans-fatty* acids, commonly called *hydrogenated* or

partially hydrogenated vegetable oils have " adverse effects " in health areas

such as heart

disease, cancer, diabetes, immunity, reproduction,

lactation and *obesity*!

 

These and earlier reports had shown that consumption of trans-fatty

acids lower the " good " HDL cholesterol in a " dose response " manner

and raise the atherogenic *lipoprotein*(a)

in humans

-- as well as raising " bad " LDL cholesterol and " total " blood

cholesterol levels by 20-30 milligram- percent.

 

Perhaps the most significant event was the report from researchers at

Harvard University, who evaluated more than 85,000 women in a long-term

prospective study and found that there was a

significantly higher *intake* of *trans-fatty* acids in those individuals who

developed

" heart disease " !

 

In regards to cancer, trans-fatty acids induce adverse

*alterations* in the *activities* of the important *enzyme* system

that " metabolizes " " chemical carcinogens " and medications,

i.e. the mixed-function, " oxidase cytochromes " .

 

The initial research in this area was done by the Maryland group in

collaboration with the U.S. Food and Drug Administration.

 

Several groups around the world reported a " higher intake " of

partially hydrogenated fats in those individuals who have developed *cancer*.

 

Both primate and human studies have shown " inappropriate " handling of

blood sugar.

 

Trans-fatty acids decrease the " response " of the red blood

cell to *insulin*,

thus having a potentially undesirable effect in

diabetics.

 

The primate research ws initiated at Maryland in collaboration with the

U.S. Department of Agriculture and the National Institutes of Health,

and the human research is from the University of Pittsburgh and quite

recent.

 

One major concern is that trans-fatty acids adversely affect

*immune response* by lowering

" efficiency " of B cell *response* and decreasing *proliferation* of

" T " cells.

 

Basically, trans fatty acids cause alterations to numerous physiological

functions of biological cell *membranes* that are known to be critical

for cell *homeostasis*,

e.g. appropriate membrane transport

and membrane *fluidity*,

and these fatty acid isomers produce " alterations " in adipose cell

size, cell number,

*lipid* class and fatty acid *composition*.

 

The various mechanisms through which the trans fatty acids disrupt

function are related in part to the ability of trans fatty acids to

inhibit the

*function* of membrane related *enzymes*

such as the " delta-6 desaturase " .

 

.....resulting in decreased *conversion* of e.g. linoleic acid to

gamma-linolenic acid or arachidonic acid;

 

interference with the necessary *conversion* of omega-3 fatty acids to their

elongated tissue omega-3 fatty acids;

 

and *escalation* of the adverse effects of " essential fatty acid "

*deficiency*.

 

This latter effect was shown especially by the work of Dr. Holman and

his colleagues at the Hormel Institute at the University of Minnesota,

the other effects have been shown by researchers at the University of

Maryland.

 

Dr. Ancel Keys had originally claimed that hydrogenated vegetable oils

were the sole *culprits* in heart disease. This was in 1958, and the edible oils

industry was very swift to " squelch " his findings.

 

--

 

Fat: Which is better?

by Susan Copeland

 

Owner, Flour Garden Bakery

---

 

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 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 (hydrogenation) destroys the " essential fatty acids " (EFAs) 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 they are 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.

 

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How did hydrogenated oils come into existence?

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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 alaskan salmon, and

available in vitamin supplement form, such as organic 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 variety as they are genetically engineered.

 

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

types like alaskan salmon, sardines in water,fresh 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 (LDL) 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 organic 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

www.geocities.com/mrsjoguest/Genes

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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