Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 Fats, Hydrogenation, Margarine JoAnn Guest Jul 19, 2005 21:57 PDT http://www.thenhf.com/articles_78.htm Provided by Zeus Information Service February 13, 2005 Come forth into the light of things; let nature be your teacher. - Wordsworth. The hydrogenation plants of our modern food industry may turn out to have contributed to the " causation " of a major disease. - Leading article Lancet 1956 Vol 2 page 557 Our way of life should not be so much our way of death. - Edward Faukner A fat is distinguished from oil by its physical consistency. At room temperature, if solid, it is considered a fat; if liquid, an oil. In the natural state, however, either fat or oil can gradually revert to liquid or solid by having the temperature raised or lowered. The characteristic solidity or liquidity depends, generally, on the degree of saturation of the fatty acids. The more solid they are, the higher the saturation; the fluid oils are nearly all unsaturated to some degree. In general, vegetable and fish oils are highly unsaturated; animal fats are highly saturated. There are exceptions. For example coconut oil, a vegetable fat is highly saturated. The unsaturates contain highly desirable “ essential fatty acids “ (EFA) vital for bodily function and good health. A French chemist, Paul Sabatier, Dean of the faculty of science at the University of Toulouse, was noted for his tremendous work and research in catalysis. In 1912, along with Victor Grignard, he was awarded the Nobel Prize in Chemistry for his method of hydrogenating organic compounds in the presence of finely divided metals. The process originally had been intended for use in soap manufacture. By saturation, liquid oils are converted into " plastic " solid fats. American " chemists " adapted the process for food fats. How is the liquid oil or soft fat hardened? It is exposed to high temperature and placed under pressure. Hydrogen is then " bubbled " through the oil in the presence of nickel, platinum or some other catalyst. The Hydrogen atoms " combine " with the carbon atoms, and the product becomes saturated or hardened. The new compound bears no relationship to the original oil. It is dark, malodorous grease. It is then bleached with " corrosive chemicals " to finish the change from an organic to an inorganic substance; from a live to a " dead " concoction. Technologists’ skills are used to bleach, filter and deodorize it into a pure white, odourless, tasteless, highly " artificial " fat. It may be processed further for making shortening, lard or margarine. The heating of the oil ruins its original character, with destruction of all vitamins and mineral factors as well as an alteration of proteins. The essential fatty acids (EFA) are destroyed, or changed into " abnormal toxic " fatty acids antagonistic to EFA. The synthetic fat forms new molecular structures " unacceptable " to the human physiology. Dr. Hugh Sinclair at the laboratory of Human Nutrition, Oxford University, has found that lack of EFA “ Is a contributory cause in neurological diseases, heart diseases, arteriosclerosis, skin disease, various degenerative conditions such as cataract and arthritis and cancer. - Drug Trade News July 1 1957 Doctors - good, respectable, intelligent, capable medical men and men of unimpeachable integrity – recommend and advise that their patients who are in danger of or have had heart troubles, give up the use of Butter and instead use margarine. May God in his mercy have pity on the medical men who are giving this advice to their patients - and even more so on their patients. - John H. Tobe “Margarine (The " Plastic Fat " and your Heart Attack 1962) " When I first discovered that Nickel was used in practically all " processes " of hydrogenation, I wondered. Then upon further study, I found that only finely pulverised nickel was used … Then I found it clearly admitted in a book entitled “ Industrial Chemistry” that all of the nickel can never be filtered out no matter how hard they try. A quote from this book: “ The commercial procedure is to " suspend " finely divided nickel in the oil heated to 250 degrees to 300 degrees F. (121 to 149 degrees C) and blow in Hydrogen gas… The nickel is used in amounts of 0.5 to 1 percent of the weight of the oil.” It is bad enough that with every " mouthful " of hydrogenated fat you also get a quantity of nickel, but I checked deeper and to my utter amazement I found that the products used by the industry at large was a substance called " raney nickel " . Very few people know, but the Merck’s Index reveals that “ Raney Nickel catalyst is prepared by " fusing " 50 parts of nickel with 50 parts of Aluminium, for use as catalyst for the hydrogenation of organic compounds with the gaseous hydrogen. Usually from 1 to 10% of the substance to be reduced is employed.” In “Industrial Chemistry” They state that 0.5 to 1 % catalyst is used. Merck’s Index reads that from 1-10 % is used. - John H. Tobe There is no assurance that nickel, if used, as the catalyst leaves no residue in the product. This element, even in minute quantities in the diet, is suspected of being a " carcinogen " . In addition, the role of “ abnormal “ metals such as nickel has been studied in relation to arteriosclerosis. One metal can replace another and inactive it in a biologic system, so that there is a possibility that the nickel " competes " with an essential metal of the enzyme system of the body and produces a Vitamin B6 (Pyridoxine) deficiency. This Vitamin plays an important role in " converting " saturates to unsaturated in the body. - Henry A Schroeder M.D. (Journal of Chronic Diseases July 1955) Margarine, in addition to its hydrogenation, has other objectionable features that make it an artificial product. It is a water and oil emulsion, with chemicals added to maintain its stability and give it other properties. An artificial butterlike flavour and odour are achieved with dactyl. To insure enjoyment of these qualities, isopropyl or sterol citrates are added. These additives are euphemistically labelled “ flavour protectors “. Additional attempts to achieve butter like qualities are made with artificial colour, lecithin to imitate the frying behaviour of butter and synthetic Vitamins to enrich the product.” Sodium benzoate, benzoic acid or citric acid may be added as preservatives. The benzoates are " known poisons " , with severe reactions in sensitive individuals, resulting occasionally in death. In addition to these items, emulsifiers (monoglycerides, triglycerides and others) may be present. By 1958, in the U.S. margarine outsold butters by more that 100 million pounds yearly. But the real bonanza came when the industry began to exploit the public interest in polyunsaturated. The campaign was labelled as” one of the the most unprincipled food promotions… in the past quarter of a century”, with TV commercials “ noisy, ubiquitous and shameless.” Sir John Mc Michael, Emeritus Professor of Medicine at the University of London says (Quote from the Star July 27 1977) “ many doctors have allowed themselves to be brainwashed by propaganda into a widespread acceptance of a dietary fashion for polyunsaturated fats (margarines) which could only be transient. Sir John accused Professor A.G. Shaper of ignoring modern scientific appraisal and trials. Evidence quoted by Sir John: A British trial on 600 patients, at risk of coronary heart disease, on low fat and polyunsaturated diets, clearly showed no effect on coronaries or death rates. Cholesterol-lowering drugs were tried out on more than 8000 patients in the United states with no benefit Dr. Keith Ball of the Central Middlesex Hospital in London accused Sir John of ignoring cast changes in diets over recent years. Consumption of unrefined carbohydrates had fallen and that of fat increased. More and more “Junk Food” high in saturated fats and additives, and far less natural and unprocessed foods had been eaten. Sir John in reply said Professor Jens Didichen of Oslo introduced low-fat diets in Norway 25 years ago after which " soy bean oil " consumption (margarines) increased five fold – now confessed there had been a steady increase of coronary heart disease in Norway. He regrets the anxiety created by his advice to the population but admits: “ It has become increasingly clear that we are on the wrong track.” Yet it must be a brave man who disregards the anti-cholesterol advice of so many eminent authorities. They may just prove to be right. - The STAR July 27, 1977 - (Marais Malan Science Editor) The margarine manufacturers have advertised their wares as containing unsaturated. Significant quantities are unlikely, regardless of raw materials used, because of the hydrogenation of the product. Many claims fail to tell the whole story, and typify what advertising agencies call “avoidance of negative appeal.” Slogans have been devised that “ a little inaccuracy saves a world of explanation” Another artful device is to label margarine and other factory foods as “ partially hydrogenated “ or “partially hardened” with the word ” hydrogenated “ or hardened used interchangeably. A product is either hydrogenated or not hydrogenated: any degree of hydrogenation is not in the best health interests. Advertising copywriters for margarine have shifted from direct to indirect health claims. References to heart disease or doctors prescriptions are made less frequently. Instead these have been superseded by phrases like: “ High in unsaturates” or “low in saturated fats”. It is well to remember the observation of Dr. Bicknell in World War II in Norway, where margarine factories had been destroyed, arterial diseases decreased. In England, during the same period, with margarine factories intact, arterial diseases increased. He commented: “ Our increasing arterial degeneration is a preventable pandemic disease of modern foods and especially of modern bread, milk and margarine? - Franklin Bicknell M.D. (1960) Despite the shocking " implications " of hydrogenation, the process is used almost universally by food processors. Far worse, it is accepted and fully sanctioned by Government agencies responsible for the consumer’s welfare. It is difficult if not virtually impossible, to avoid hydrogenated fats, commonly used in restaurants, bakeries and hundreds of consumer food products and packaged dehydrated soups. Chocolates, sweets, caramels, bread, cakes cookies, biscuits, puddings, pies, jelly rolls, Danish pastries, pretzels packaged popcorns, peanut butter, desert toppings, pastry mixes, cake mixes, sauces, baker’s fillings, Ice cream coatings, many or most packaged foods especially those with long shelf lives, processed meats, most packaged fats such as shortening and especially margarine, raisins, prunes, nuts and many other foods covered with hydrogenated fats. These hydrogenated oils are the greatest villains of all because you find them in the most unsuspected places, In the light of the present knowledge, official acceptance of hydrogenation is unpardonable. - Beatrice Trum Hunter The death of my people is a silent accusation; it is a crime conceived by the heads of the unseen serpents… It is a song less and senseless tragedy…. - Kahlil Gibran (Dead are my People) It appears to me necessary that every physician to be skilled in nature and to strive to know, if he would wish to perform his duties, what a man is in relation to the articles of food and drink, and to his other occupations, and what are the effects of each of them to every one.. Whoever does not know what effect these things produce upon man cannot know the consequences, which result from them. Who ever pays no attention to these things, or paying attention does not comprehend them, how can he understand the diseases, which befall man? For, by every one of these things a man is affected and changed this way and that. And the whole of his life is subjected to them, whether in health, convalescence or disease. Nothing else, then, can be more important or more necessary to know than these things. - Hippocrates We are natural beings and are trying to live in an artificial world. It cannot be done. There are certain fixed points in our problem, which limit our action; we may not ignore them or disaster happens. The effects of action taken in their defiance, sometimes, in the early stages, supervene so slowly that the approaching disaster and its cause are not seen or not accepted. - Dr. Lionel James Picton _________________ JoAnn Guest mrsjo- DietaryTi- www.geocities.com/mrsjoguest/Genes AIM Barleygreen " Wisdom of the Past, Food of the Future " http://www.geocities.com/mrsjoguest/Diets.html Mail for Mobile Take Mail with you! Check email on your mobile phone. 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