The Killer in Your Cupboard - Cancer Cell *Mutation*- Hydrogenated Oil Link (Transfats)

[Guest guest]

The Killer in Your Cupboard -Cancer Cell *Mutation*- Hydrogenated Oil Link

(Margarines, Transfats)

JoAnn Guest

Sep 30, 2005 19:09 PDT

===================================================================

 

 

Dietary fat intake is a source of serious concern for many, and with

good reason. Our bodies need a certain amount of fat to function

properly. For example, we need fat to absorb vitamins A, D, E, and

K, to

protect our organs, and to insulate cells in our bodies. Certain

kinds

of fat actually have protective benefits for the heart.

 

Poor quality fat or an overabundance of fat can contribute to excess

body weight, as well as an increased risk for heart disease and

certain

cancers.

 

The kind of fats we eat, how the fats are processed, and how much of

them we include in our diets are very important considerations.

Recently, the subject of trans-fat has been in the news a great

deal.

 

You've probably noticed that many food products have begun marketing

" zero trans-fat " or " trans-fat free " in big letters on the outside

of

their packaging.

 

(Moderator's Note: Whenever you see this health claim on processed

foods, check the ingredient list before purchasing. This type of

labeling is typical of those which contain numerous hydrogenated

fats.

If the word " hydrogenated " or " partially hydrogenated "

is included within the list, be advised it IS a very toxic substance

linked to serious disease!)

 

What is " trans-fat " , and why should we be concerned?

 

Food scientists began experimenting with trans-fats in the 1940's.

 

They found that by altering the " structure " of some fats, they were

able

to increase the shelf life of packaged foods.

 

These altered fats were called trans-fats.

 

All fats and oils are made of the same chemical elements built as

chains

called " fatty acids " .

 

Trans-fats are produced through a process known as hydrogenation, in

which liquid vegetable oils are heated to very high temperatures and

" exposed " to hydrogen. The process of hydrogenation turns liquid

fats

into those that are solid at room temperature.

 

Examples of hydrogenated oils include shortening and margarine.

 

Manufacturers value trans-fats because they increase the shelf life

of

food, are inexpensive, and increase the stability of flavoring

agents in

processed foods. Some trans-fat is found naturally in animal-based

products, but " synthetically produced " trans-fat is much more

dangerous.

 

 

It is only recently that health practitioners have come to realize

the

dangers associated with trans-fat.

 

One problem is that it is difficult for the body to process. It

seems

that enzymes responsible for digestion cannot break down trans-fat,

although the body devotes many reserves to accomplishing this task.

 

Enzymes become " tied up " in trying to digest trans-fat, and are not

available to synthesize other, more valuable essential fatty acids.

 

According to the Harvard School of Public Health, consumption of

trans-fatty acids double the risk of heath attack, increases the

risk of

diabetes, and is responsible for the deaths of 30,000 Americans

annually. Trans-fatty acids tend to raise total blood cholesterol

and

LDL (the bad cholesterol) and lower HDL cholesterol.

 

Studies referenced by Udo Erasmus, author of Fats that Heal, Fats

that

Kill, indicate that trans fats not only cause heart disease, they

also

interfere with vision in children, inhibit cerebral cortex function

(lower intelligence), interfere with liver detoxification, make

platelets more sticky, correlate with increased prostate and breast

cancers, interfere with insulin function, and complicate

reproduction in

animals.

 

They also interfere with the " beneficial functions " of good fats.

 

Knowing that not all fats are equal and where bad fats are found is

the

first step to understanding food choices.

 

Trans- fats are found in margarine, vegetable shortening, most

packaged

baked goods, cereals and snacks.

 

If you see the words " partially hydrogenated vegetable oils " on the

ingredient listing of a food label, that product contains trans-fat.

 

Recently, in the wake of several lawsuits, the FDA issued a final

rule

that mandates trans fat must be listed on labels, just as saturated

fat

and other nutritional components are.

 

However, this rule will not be fully implemented until 2006. In the

meantime, many manufacturers have taken the initiative to begin

labeling

now, in the interest of influencing consumers toward healthier

options.

 

Keep in mind that the FDA rule doesn't account for all exposure to

trans-fat.

 

Restaurant cooking oils will still represent a significant source,

and

the consumer is typically is not aware of the kind of oil their food

is

being cooked in. Be mindful of the choices you make at restaurants,

and

don't be afraid to ask what type of oil the kitchen is using.

 

Hopefully, this article has given some thought-provoking insight

into

the dangers associated with trans-fat. As the future of trans-fats

in

the consumer marketplace unfolds, we will continue to keep you

abreast

and provide you with information to help you make informed food

choices!

http://www.celticseasalt.com/Trans_Fats_br__W20C75.cfm

=================================================================

Posted: Fri Sep 30, 2005 4:20 pm

Post subject:

Nickel & Aluminum Commonly Used in Food Hydrogenation Procedures

---

 

Hydrogenation may prove to be a problem for those who have a

sensitivity

to nickel.

 

The hydrogenation catalyst used in the food

industry's " hydrogenation

process " was Raney nickel, a finely divided form of that metal.

 

Hydrogenation converts natural oils into " shelf stable " PLASTICS.

 

To quote Dr. Edo Erasmus in his book,

" Fats that Heal, Fats that Kill " ,

 

" Hydrogenation " changes " the unsaturated and essential fatty

acids present in a " natural oil " .

 

In this hydrogenation 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 such as margarines, is a major factor in

Alzheimers and other illnesses related to the aging process.

 

Remnants of both of these metals remain in products containing

hydrogenated or partially hydrogenated oils.

 

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 they remove all the proteins,

all the 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, some of which is derived from sources other than

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

function,

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

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

be transported from and to our cells.

 

As if losing all these nutrients were not enough, most modern

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 becomes a major problem for everyone.

 

To illustrate this, here is 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]

===================================================================

Posted: Fri Sep 30, 2005 4:22 pm

Post subject: Fat: Which is better?

--

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 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 immune 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 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.

(Avoid any farmed fish - 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 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!

 

====================================================================

Posted: Fri Sep 30, 2005 4:30 pm

--

Cancer Cell *Mutation*- Hydrogenated Oil Link

 

 

Tuesday, Oct. 20th, 1998, Oprah Winfrey's show with Dr. Bob Arnot

commented on the link between hydrogenated oils and breast cancer.

Studies report there is a 40% increase in breast cancers among women

ingesting hydrogenated oils. Over 100 research studies show how

harmful

these oils are.

 

The Commercial Edible Food Industry has " suppressed " these findings

for

sometime.

 

Hydrogenated oils are molecularly changed oils which are toxic to

the

human body.

Soon after food manufacturers started using hydrogenated oils in

their

products, substantial increases in several diseases occurred within

years.

 

Mother nature dictates very simply the nutrients the human body

needs

for proper functioning. .

Essential fatty acids are very important nutrients the body needs

for obvious reasons.

 

Dr. Joanna Budwig, a West German biochemist was one of the first

to shed light on the important role of essential fatty acids. She is

recognized as one of the world's leading authority on fats and oils.

 

Essential fatty acids are the building blocks of fats. They play

important roles in the human body and affect every

major organ, cell membrane growth and immune system function.

 

Natural occurring essential fatty acids changes the " fluidity " of

cell

membranes. This is important in the way healthy immune cells

develop.

 

 

 

There are three important essential fatty acids needed by the human

body. They are linoleic (omega-6 type), linoleic acid N (omega-4

type)

and alpha-linolenic N (omega-3 type)in addition to monounsaturated

fats

(omega-9s).

 

The human body cannot produce EFA'S. It is dependent on acquiring

them

from plant or fish oils in the proper ratios.

 

It is from these essential fatty acids that the body

" synthesizes " long chain-fatty acids such as dihomogammalinolenic

acid,

(DGLA), apentaenoic acid, (EPA), arachidonic acid, (AA) and

docosahexaenoic acid, (DHA).

 

These acids play a dual role. They form cell " membranes " which

affect

the function of the cells.

 

 

The research data shows that hydrogenated oils form trans fatty

acids

which the body simply does not *recognize*.

 

If the body does not acquire natural occurring essential fatty

acids,

(non-hydrogenated oils), there is no normal cell formation.

 

Instead, " abnormal " (cancerous)

cells are produced.

 

In North America, the diet is and has been sorely lacking for over

40

years in Omega-3's essential fatty acids.

 

 

The western diet has been reduced to 1 part Omega-3's, (LNA,EPA,DHA

essential fatty acids), to more than 12 parts of Omega-6's, (LA,AA).

 

All of the fatty acids are required in the proper ratio of Omega-3's

to

Omega-6's. They regulate proper diuresis, proper salt retention, and

most importantly,

 

PROPER CELL

" DIVISION AND GROWTH "

 

If proper cell division and growth is lacking, the end

result is cancer or auto immune disease.

 

The problem is, many Americans don't eat enough cold water fish with

the

Omega-3 type oils.

 

The western type diet has many more Omega 6 type essential fatty

acids present in refined, processed oils, mayos and other unnatural

fats.

Consumers have been getting an improper balance of Omega-

6's in the form of molecularly *changed* 'hydrogenated " oils and

fats

 

The first patent for the hydrogenation process was obtained in 1903

by

William Norman.

It was in this same year that Proctor and Gamble came out with

Crisco

oil.

 

Crisco is a combination of hydrogenated palm, cottonseed oil,

with lard and animal fats.

People then were not purchasing it, so P & G started giving it

away,...

literally.

In 1911, Mazola oil, a salad and cooking corn oil was also

introduced

(Mazola is a refined oil extremely high in harmful omega-6s).

 

Trans-fatty acids alter the normal transport of minerals and other

nutrients across cell membranes.

This *weakens* the protective structure and function of the cell

membrane.

 

Hydrogenated gas is fused into oils using a metal catalyst,

aluminum, cobalt, and nickel. Without the use of *metals*, hydrogen

could not be *fused* into the oils.

This fusion takes place under pressure at temperatures of 248-410

degrees... which means the oils are changed molecularly.

 

When you compare this altered essential fatty acid that has been

changed

into

trans- fatty acids, it closely resembles the molecular structure of

 

Stearic Acid.

 

Stearic Acid is used in the making of candles. It makes

them hard.

 

Could it have the same affect on our arteries?.

Hydrogenated oil is a " preservative " , and a *deadly* one.

 

During 1973 to 1994, there was a 22% increase in cancer. This

information is available at the National Institutes of Health.

More unsettling is that from 1973 to 1992, there was a

31% increase, an additional 9% increase from the previous years.

 

Heart disease is claiming over 750,000 lives each year.

The fusing of metals such as aluminum into these oils could very

well be

the reason why high levels of aluminum are detected in elderly

people.

 

We know about aluminum and Alzehimers. Non radioactive

cobalt, the kind used as a catalyst in these oils is a component of

vitamin B12.

Studies suggest that this type of cobalt causes cell destruction and

nerve disorders.

 

Hydrogenated Oils and TOXICITY!

 

Dr. Martin Katan from Holland found that trans fatty acids lowers

the

lipoprotein (HDL)- the good cholesterol and

raises the lipoprotein LDL- bad cholesterol.

 

Dr. Walter Willett, Chairman of Nutrition at Harvard Medical,

published a paper with a 14 year study involving 85,000 nurses. It

clearly shows that those consuming trans-fatty acids have the

highest

rate of heart disease.

 

Other researchers such as Dr. Henry Blackburn, professor at the

University of Minnesota, Dr. William Castelli, Director of the

Framingham Cardiovascular Institute have the same findings.

 

 

European countries limit trans-fatty acids to 4% in food, some ban

them

completely.

 

Dr. Ancel Keys published an essay proving that hydrogenated oils are

responsible for heart disease.

 

Interesting is the fact that Phillip Morris, the largest tobacco

company

owns Kraft Foods.

 

Resarch has shown ill effects of hydrogenated oils, whether they be

fully or partially hydrogenated. Either hydrogenated oil is deadly.

according to Dr. Erasmus, 15% of the population in 1900 died from

heart

disease.

Today it is 44%.

In 1900, 3% died from cancer. Today, it is 23%.

 

Heart disease is a billion dollar business.

 

No wonder no one wants to admit the real research. Dr. Edward

Siguel,

M.D. Ph.D, award winning researcher, found a specific correlation

between hydrogenated trans-fatty acids cancer and heart disease.

his study found that people with the lowest trans-fatty acids had

the

lowest heart disease!

 

The latest findings from Harvard research in November, 1997, states

" it's the type of fats consumed, especially trans fatty acids. " .

 

 

Research shows that trans-fatty acids produced from hydrogenating

oils,

elevate cholesterol and triglyceride levels two-fold. The largest

group

developing heart disease is 21-29 year olds.

attention deficit disorder is linked to the consumption of these

oils.

 

Does anyone remember the reports about Lorzenzo's Oil a few years

ago

where a young child had essential fatty acids metabolism problems.

He

had an auto-immune disease which would eventually kill.

 

Thanks to a researcher, he came up with Lorenzo's oil that corrected

his

immune disorder. This proved the importance of how unchanged natural

essential fatty

acids are essential for building of normal and healthy cells.

 

In Lorenzo's treatment he was forbidden to eat foods containing

 

hydrogenated oils.

=====================================================================

 

Dr. Russel Jaffe, MD, just happened to discover that

hog farmers do not feed hydrogenated foods to the pigs.

 

The reason being that hogs always

 

*die* from eating *foods* with these oils.

 

When Dr. Jaffe contacted the U.S. Department of Agriculture, they

admitted it was common knowledge,

however not

 

in their jurisdiction.

 

The Federal Drug Administration said they " didn't have time to

investigate " .

..

 

Hydrogenated oil is utilized by the fast food chains for french

fries

and numerous other fried foods. The majority of popular snacks

contain

them. They are also typically used in pizzas and baked goods to

extend

their shelf life!.

 

Holman and his colleagues at the Hormel Institute at the University

of Minnesota have shown that trans- fatty acids *disrupt*

 

" cellular function " .

Dr. Lenore Kohlmeier in Finland completed a study on 700

women, (300 of them had breast cancer).

 

The study included the analysis of the tissue fat cells of the

women.

 

Dr. Kohlmeier issued this statement, " women who have higher stores

of

trans fatty acids have a 1.4 times,

( approximately 55%)

higher risk of developing breast cancer. "

 

 

Countries In Europe Allow Only 4% Trans Fatty Acids In Foods-

Some have a complete Ban on them.

Some countries-- Denmark for example, has banned hydrogenated oils

or 40

years.

 

It is interesting to note that Denmark has by far the

lowest " diagnosed "

rate of

heart disease, cancers, breast cancer, diabetes, and auto-immune

disease

than any country in the world.

..

 

Margarines Benecol™ and Take Control™ have

hydrogenated oils and mono-diglycerides as well. You may want to

re-consider using them despite claims of cholesterol reduction. We

are

being deceived by processed food industries.Smart Balance contains

soybean and canola oils, both of which are genetically altered

making

them carcinogens.

-

While searching through the ingredient labels don't forget that

Mono-Diglycerides are also just " hydrogenated oils " masquerading

under an assumed name. Whenever the public becomes informed

regarding

one additive, they change labeling to keep us in the dark!

 

=====================================================================

Post subject: Killer In Your Cupboard

--

Source: The Independent - UK

http://www.healthliesexposed.com/articles/article_2005_02_24_5110.sht

ml

 

They can cause heart attacks and diabetes, yet most of us know

nothing

about them - let alone how to avoid them.

 

Catherine Nixey lifts the lid on trans fats

--------------------------------

Over

the years, what we used to think of as a single substance has

fractured

into a bewildering chemical confusion of varieties: monounsaturated

fats, polyunsaturated fats, saturated fats, hydrogenated fats and

now

trans fats. Earlier this month, McDonald's paid out .5m (£4.5m) to

settle a law suit in San Fransisco over using trans fats in its

cooking.

And health experts now warn that these " killer " fats are the most

dangerous foodstuffs we might consume. But what exactly are they?

 

While trans fatty acids occur naturally in small quantities in dairy

products and the meat of ruminant animals, the ones that are causing

alarm are those created as a by-product of processing hydrogenated

vegetable oils.

 

Trans fats are found in their highest quantities in processed foods

that

contain large quantities of hydrogenated oils, such as ready-made

cakes,

chips, pastries, pies, chocolates, sweets and ice cream.

 

" According to the experts, they are best avoided, " says Tessa

Russell,

of Which? magazine, which recently conducted an investigation into

trans

fats.

 

" The European Food Safety Authority has said that they may cause

more

damage than saturated fats. Some think that as little as 1g a day

will

significantly increase your risk of heart disease. " Trans fats raise

the

levels of " bad " (LDL) cholesterol in the blood, and lower the levels

of

" good " (HDL) cholesterol, so increasing your risk of coronary heart

disease. They have also been linked to type-2 diabetes.

 

But trans fats almost never appear on labels - food manufacturers

are

not obliged to say whether or not a food contains them, or in what

quantities they might occur.

 

All that manufacturers are required to say is that a product

contains

hydrogenated fat or oil. It is this opacity in labelling that has

led to

them being called " stealth fats " .

 

Given the dearth of available data, Which? decided to analyse a wide

variety of foods on sale in Britain to see whether and at what

levels

they contained these " killer fats " . " We were surprised at the

quantities

we found, " says Russell.

 

" The UK recommendation is that you should eat no more than 4.4g of

trans fats a day if you are a woman, and 5.6g a day if you are a

man.

But a regular KFC meal contained 4.4g of trans fats. A McDonald's

nuggets and fries meal contained 3g. " Other offenders were Tesco

Free

From toffee fudge shortbread (2.5g per portion), Saxby's fresh

ready-rolled short pastry (2.5g per portion) and Cadbury's Boost

bars

(1.2g per portion).

 

Russell is also quick to point out that the levels of trans fats

that

are considered safe are " questionable " in any case. " The

recommendations

vary from country to country, " she says, pointing out that Denmark

has

already banned oils and fats that contain more than tiny quantities

of

the fats.

 

" The World Health Organisation has recommended that we try to

eliminate

them from our diet completely.

 

We would like the British government to tell manufacturers to stop

using

them. "

 

However, the Government doesn't feel that there is anything much to

worry about. " We don't have any plans to ban trans fats in this

country, " says a spokesperson from the Food Standards

Agency, " partly

because the consumption of them is on the decline anyway. The UK

recommendations are that trans fatty acids should provide no more

than

two per cent of dietary energy. In 1986 the average was just that,

but

by 2000 it had gone down to 1.1 per cent. " For similar reasons, the

FSA

has no plans to make labelling of trans fats compulsory.

 

But as Oliver Tickell, the founder of tfX, The Campaign Against

Trans

Fats in Food, points out, this is only an average figure. " Within

thatyou will have certain people who are consuming very large

amounts of

trans fats indeed. Generally, I think, [these will be] poor people

eating a poor diet - a diet rich in chips, pizzas and the cheaper

kinds

of junk food. They will be getting very large doses of trans fats. "

 

But trans fats continue to be used because they are extremely

beneficial

to the food industry. The hydrogenated oils and fats they are found

in

are cheap, give a good " crumbly " texture to pastry and - crucially -

prolong the shelf-life of the product. " If you make a nice simple

pastry

with butter, it won't last more than four or five days, " says Shane

Osborn, the chef and patron of the Michelin-starred restaurant Pied

à

Terre. " Make one with margarine, and it might last for four or five

weeks. "

 

But while they might have a preservative effect on food, they do not

have a preservative effect on us: research conducted by the Harvard

School of Public Health concluded that: " by our most conservative

estimate, replacement of partially hydrogenated fat in the US diet

with

natural unhydrogenated vegetable oils would prevent 30,000 premature

coronary deaths a year. " And whatever benefits hydrogenated oils and

their attendant trans fats might have, it seems that taste is not

one of

them. " I never use them, " says Osborn. " Pastries made with

hydrogenated

fats will always have an insipid, even a manufactured flavour. "

 

So how can you avoid trans fats? " You can take a guess that if the

ingredients list says 'hydrogenated' or 'partially hydrogenated

fats' on

the label, then that product will contain trans fats, " says Russell.

Earlier this year, the Co-op announced that it is going to start

labelling products that contain the fats. Waitrose, meanwhile, has

embarked on a programme to eliminate them from its own-brand

products -

although, says a Waitrose spokeswoman, " it will probably take about

three or four years before we can absolutely say that we haven't got

trans fats in our products. "

 

One clear way to avoid trans fats is to buy organic food. " It is

forbidden to include hydrogenated fat in organic food, " says

Tickell.

" And I don't think that organic manufacturers would want to include

it

anyway: an industrial process like hydrogenation goes so completely

against the organic ethic. "

 

And despite the reluctance of the Government to act, campaigners,

especially the more litigious ones, are likely to ensure that trans

fats

become an increasingly problematic ingredient for food companies.

McDonald's is not the only company to have come under scrutiny.

Kraft

Foods, the maker of Oreo cookies, has also had a law suit brought

against it. The controversy seems unlikely to go away.

 

" Something that is essentially a poison is habitually included in

tens

of thousands of processed foods, " says Tickell. " Trans fats are one

of

the major public health scandals of the 20th, and now the 21st

century. "

 

 

FOOD FOR THOUGHT: GET TRANS FATS OUT OF YOUR DIET

 

BAD: Tesco Free From toffee fudge shortbread (2.5g per portion)

 

BAD: Asda milk chocolate flavour caramel shortcakes (0.65g)

 

BAD: Cadbury's Boost bar (1.2g)

 

BAD: Chips fried in hydrogenated oils

 

BAD: Margarine

 

 

http://news.independent.co.uk/uk/health_medical/story.jsp?

story=613394

 

©2005 Independent News & Media (UK) Ltd.

 

=====================================================================

 

Posted: Fri Sep 30, 2005 4:53 pm

Post subject: Re: Killer In Your Cupboard

 

---

-----------

 

 

Source: The Independent - UK

http://www.healthliesexposed.com/articles/article_2005_02_24_5110.sht

ml

They can cause heart attacks and diabetes, yet most of us know

nothing

about them - let alone how to avoid them. Catherine Nixey lifts the

lid

on trans fats

---

---------

 

Earlier this month, McDonald's paid out .5m (£4.5m) to settle a law

suit

in San Fransisco over using trans fats in its cooking. And health

experts now warn that these " killer " fats are the most dangerous

foodstuffs we might consume. But what exactly are they?

 

Trans fats are found in their highest quantities in processed foods

that

contain large quantities of hydrogenated oils, such as ready-made

cakes,

chips, pastries, pies, chocolates, sweets and ice cream.

 

" According to the experts, they are best avoided, " says Tessa

Russell,

of Which? magazine, which recently conducted an investigation into

trans

fats. " The European Food Safety Authority has said that they may

cause

more damage than saturated fats. Some think that as little as 1g a

day

will significantly increase your risk of heart disease. " Trans fats

raise the levels of " bad " (LDL) cholesterol in the blood, and lower

the

levels of " good " (HDL) cholesterol, so increasing your risk of

coronary

heart disease. They have also been linked to type-2 diabetes.

 

But trans fats almost never appear on labels - food manufacturers

are

not obliged to say whether or not a food contains them, or in what

quantities they might occur.

 

All that manufacturers are required to say is that a product

contains

hydrogenated fat or oil. It is this opacity in labelling that has

led to

them being called " stealth fats " .

 

Given the dearth of available data, Which? decided to analyse a wide

variety of foods on sale in Britain to see whether and at what

levels

they contained these " killer fats " .

 

" We were surprised at the quantities we found, " says Russell. " The

UK

recommendation is that you should eat no more than 4.4g of trans

fats a

day if you are a woman, and 5.6g a day if you are a man.

 

But a regular KFC meal contained 4.4g of trans fats. A McDonald's

nuggets and fries meal contained 3g. " Other offenders were Tesco

Free

From toffee fudge shortbread (2.5g per portion), Saxby's fresh

ready-rolled short pastry (2.5g per portion) and Cadbury's Boost

bars

(1.2g per portion).

 

Russell is also quick to point out that the levels of trans fats

that

are considered safe are " questionable " in any case.

 

" The recommendations vary from country to country, " she says,

pointing

out that Denmark has already banned oils and fats that contain more

than

tiny quantities of the fats.

 

" The World Health Organisation has recommended that we try to

eliminate

them from our diet completely.

 

We would like the British government to tell manufacturers to stop

using

them. "

 

However, the Government doesn't feel that there is anything much to

worry about. " We don't have any plans to ban trans fats in this

country, " says a spokesperson from the Food Standards

Agency, " partly

because the consumption of them is on the decline anyway. The UK

recommendations are that trans fatty acids should provide no more

than

two per cent of dietary energy. In 1986 the average was just that,

but

by 2000 it had gone down to 1.1 per cent. " For similar reasons, the

FSA

has no plans to make labelling of trans fats compulsory.

 

But as Oliver Tickell, the founder of tfX, The Campaign Against

Trans

Fats in Food, points out, this is only an average figure. " Within

thatyou will have certain people who are consuming very large

amounts of

trans fats indeed.

Generally, I think, [these will be] poor people eating a poor diet -

a

diet rich in chips, pizzas and the cheaper kinds of junk food. They

will

be getting very large doses of trans fats. "

 

But trans fats continue to be used because they are extremely

beneficial

to the food industry. The hydrogenated oils and fats they are found

in

are cheap, give a good " crumbly " texture to pastry and - crucially -

prolong the shelf-life of the product.

" If you make a nice simple pastry with butter, it won't last more

than

four or five days, " says Shane Osborn, the chef and patron of the

Michelin-starred restaurant Pied à Terre. " Make one with margarine,

and

it might last for four or five weeks. "

 

But while they might have a preservative effect on food, they do not

have a preservative effect on us: research conducted by the Harvard

School of Public Health concluded that:

" by our most conservative estimate, replacement of partially

hydrogenated fat in the US diet with natural unhydrogenated

vegetable

oils would prevent 30,000 premature coronary deaths a year. "

 

And whatever benefits hydrogenated oils and their attendant trans

fats

might have, it seems that taste is not one of them. " I never use

them, "

says Osborn.

 

" Pastries made with hydrogenated fats will always have an insipid,

even

a manufactured flavour. "

 

So how can you avoid trans fats? " You can take a guess that if the

ingredients list says 'hydrogenated' or 'partially hydrogenated

fats' on

the label, then that product will contain trans fats, " says Russell.

 

Earlier this year, the Co-op announced that it is going to start

labelling products that contain the fats. Waitrose, meanwhile, has

embarked on a programme to eliminate them from its own-brand

products -

although, says a Waitrose spokeswoman, " it will probably take about

three or four years before we can absolutely say that we haven't got

trans fats in our products. "

 

One clear way to avoid trans fats is to buy organic food.

 

" It is forbidden to include hydrogenated fat in organic food, " says

Tickell.

 

" And I don't think that organic manufacturers would want to include

it

anyway: an industrial process like hydrogenation goes so completely

against the organic ethic. "

 

And despite the reluctance of the Government to act, campaigners,

especially the more litigious ones, are likely to ensure that trans

fats

become an increasingly problematic ingredient for food companies.

McDonald's is not the only company to have come under scrutiny.

 

Kraft Foods, the maker of Oreo cookies, has also had a law suit

brought

against it. The controversy seems unlikely to go away.

 

" Something that is essentially a poison is habitually included in

tens

of thousands of processed foods, " says Tickell. " Trans fats are one

of

the major public health scandals of the 20th, and now the 21st

century. "

 

 

FOOD FOR THOUGHT: GET TRANS FATS OUT OF YOUR DIET

 

BAD: Tesco Free From toffee fudge shortbread (2.5g per portion)

 

BAD: Asda milk chocolate flavour caramel shortcakes (0.65g)

 

BAD: Cadbury's Boost bar (1.2g)

 

BAD: Chips fried in hydrogenated oils

 

BAD: Margarine

 

 

 

http://news.independent.co.uk/uk/health_medical/story.jsp?

story=613394

 

©2005 Independent News & Media (UK) Ltd.