Dietary Hazards - Processed Fats & Hydrogenation

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Dietary Hazards - Processed Fats & Hydrogenation

JoAnn Guest

Mar 03, 2006 07:26 PST

www.amazingdiet.org

 

In today's world the appearance, texture and colour of food is often

considered of greater importance than the nutrient value of such

food.

In an instant world we need instant food, and to avoid spoilage and

financial loss, such food is often chemically manipulated to obtain

all these desired effects.

 

When the chemical nature of our food is changed so that it meets the

requirements of the marketplace, then the risk is great that it no

longer meets the requirements of the body.

 

Our bodies are designed to interact with the environment in a highly

specialized way, and any interference with this delicate balance may

impact negatively on the system.

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Modern Oil Refining Techniques

---

Extracted oil undergoes a series of steps which adversely affects

its

" nutritional value " . Free fatty acids are removed by vacuum

extraction

and

precipitation. Furthermore, the oil is filtered and heated to 220 °C

to

obtain a " clear liquid " .

 

In order to obtain a less fluid oil, suitable for the production of

margarine, the oil is further subjected to the process of

hydrogenation,

 

to which " liquid oils " nowadays are also " partially subjected " .

This process was developed by W. Norman in the year 1900 and

involves a

catalytic reaction which changes cis fatty acids to trans fatty

acids,

thus rendering them less fluid by " changing the shape " of the

molecules.

 

 

Polyunsaturated fats contain double bonds, and this gives rise to

the

possibility of cis-trans conversions.

 

In nature, fatty acids occur mainly in the cis configuration, which

means that the carbon chains on

either side of the double bond are spatially arranged on the same

side

of the double bond. (See table)

 

Trans fats do not form part of the " normal diet " and should not be

introduced into the system as they can " result " in a number of

" biochemical changes " , and together with saturated fats and

cholesterol,

can lead to

" altered membrane structure " and concomitant " hardening of the

arteries " .

 

 

The essential fatty acids (linoleic and linolenic acids) also

naturally

have the cis configuration but the free use of extracted, partially

hydrogenated oil, rich in linoleic acid (found in corn, canola,

peanut,safflower and sunflower oils), has been associated

with " cancer

promotion " .

 

Linoleic acid is the substrate from which prostaglandins are

manufactured, and " trans-linoleic acid " can result in " altered

prostaglandins " , thus modifying the effect of these hormones or even

producing opposite effects.

 

Because leucotrienes play an essential role in regulating the immune

system in that they are " involved " in the production of " antibodies "

and

the

destruction of viruses and cancer cells, it is essential that these

molecules be " produced " from " essential fatty acids " that have the

correct

configuration so that the delicate balance and function may not be

" jeopardized " .

 

The molecular changes found in even partially hydrogenated oils can

" adversely affect " the relationship between the various

prostaglandins

as well as changing them " structurally " .

 

Trans fatty acids depress serum levels of prostaglandins.

 

Moreover, hydrogenated oils do not " share the properties " of " normal

unsaturated " fats and will also not lower cholesterol levels as do

the

natural oils in whole foods.,[ii]

The consumption of trans fatty acids in the Western world is quite

high,

and it has been estimated that in the US and in Canada, men of 20-39

years of age consume 11-12 g per person per day of these fats.

The British Medical Committee on Cardiovascular Diseases proposed

new

guidelines in 1994 on recommended consumption of fatty acids.

Recognizing that trans fatty acids have an " undesirable effect " on

HDL

and LDL cholesterol and coronary disease mortality, they suggested

that

no

more than 2% of caloric intake come from this source, and that that

amount should even be reduced.[iii]

Margarine

Margarine is typically manufactured from the oil of soya beans,

maize,

sunflower seeds, coconut and palm, with the addition of

substances which enhance the flavour and act as preservatives and

texturisers.

The typical ingredients of margarine include a combination of oils,

water, sodium chloride, vitamins A, D and E, lecithin or other

emulsifier, preservatives such as sodium benzoate and/or potassium

sorbate, milk solids including casein, colorants such as beta-

carotene

and retinyl esters, flavourants such as butter distillate or

simulated

butter taste chemicals.

The manufacturing process of margarine involves a combination of a

number of steps.

The fat-insoluble gums and other substances from the

crude oil are first removed and then the oil is " neutralized " with

alkali.

Subsequently it is bleached, filtered, deodorized and in the

majority of

cases

" hydrogenated " .

After this the product is again subjected to further

filtration, neutralixation, bleaching, deodorization and blending.

Finally, colorants, flavourants, vitamins, emulsifiers and

preservatives

are added, and proportioning (creating the desired balance between

water

and fat), emulsification, chilling and packaging round off the final

product.

In most cases, margarines " exceed " the " recommended maximum levels "

for

saturated and trans-unsaturated fatty acids, but some countries

(Germany) have taken cognizance of the detrimental effects of trans

fatty acids and many of the margarines, shortenings and cooking fats

in

Germany are being produced essentially free from " trans fatty

acids " .

Nevertheless, a concentrated, " chemically manipulated " , " unnatural

food "

such as margarine must place excessive demands on the system, and

viable

alternatives should be sought.

Artificial foods are however the vogue, and large quantities of

" spreads "

and " non-dairy creamers " are consumed annually.

Non-dairy creamers also contain extracted saturated and hydrogenated

plant oils of coconut and palm origin, and therefore " contain " no

less

fat

than dairy cream.

There are many ways to prepare palatable meals without the use of

extracted oils, and their use can thus be eliminated.

The best way of obtaining " chemically sound " fats, suitable for

maintaining the fine " chemical balances " of the body, is to

eat " whole

food " that has not been

changed by " modern refining techniques " .

Whole grains, seeds, nuts as well as oil-rich fruits such as

avocado,

pears and olives, together with other plant and seed sources will

supply

an

abundance of " fats " of the " variety required " by the body.

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The Use of Oil in the Frying of Food

The frying of food in oil or lard also has detrimental effects.

Studies have shown that heated oils and fats undergo autoxidation

and

that the rate of autoxidation is proportional to the degree of

unsaturation and the presence of absence of pro- and anti-oxidants.

It has been established that animal fats undergo " autoxidation " more

readily than oils of plant origin,

in spite of the fact that animal fats are saturated fats,

but this has been attributed to the " virtual absence " of " natural

antioxidants " in " animal fats " .

Polyunsaturates, however, sustain the most thermo-oxidative damage

when

oil is heated. The

rate of autoxidation is proportional to the degree of unsaturation

and

the presence of absence of pro- and anti-oxidants.

In this regard it is enlightening that a tri-unsaturated fatty acid

will

undergo " autoxidation " 10 000 times

" more readily " than a

" monounsaturated fatty acid " .[iv]

The rate and degree of autoxidation of unsaturated and saturated

fats is

presented in figure 3.10.

Source: Grundy, S.M. 1989. Monounsaturated fatty acids and

cholesterol

metabolism: Implications for dietary recommendations. J. Nutr.

119:529

Heat Damage Sustained By Oil

The products formed in fats and oils that are heated to " high

temperatures " are

" peroxides " , " aldehydes " , " ketones " , " hydroperoxides " , " polymers "

and " cyclic monomers " ,

any " one of which " can have " toxic effects " .

Subjecting saturated and polyunsaturated fats, such as butter and

sunflower oil to temperatures of 170 °C for two hours will also

" alter the composition "

that if fed to experimental animals they will induce

" liver ailments " in these animals.

If animal fat, polyunsaturated oil, and even monounsaturated oil

such as

olive oil, is however heated to 180 °C for longer periods of time,

serious liver disorders are " induced " in experimental animals that

are

fed these oils.

[v] The peroxidised fatty acids in heated fats also affect the

cardiovascular system, possibly even

" causing lesions " in the cardiac

muscles and arterial lining as well as " enhancing clot formation " .

As most processed oils are heated to 220 °C during the manufacturing

process, and are still further heated during the frying process, the

use

of free oil should for these reasons alone, not be encouraged.

The frying of food should therefore be " avoided " if

" healthful living practices " are introduced into the household.

This does not necessarily mean that taste should be sacrificed, but

it

does mean that age-old habits will have to be revised and

substituted

with a little bit of ingenuity.

If oil is used at all, it should be used in moderation and the

" cold-pressed " variety should be used as this has been " least

subjected "

to

heat during the extraction and clarifying processes.

Also oils rich in monounsaturated fats, such as olive oil, should be

the

oils of choice as " monounsaturated " fats undergo the " least damage "

during heating.

Whilst it is true that increased dietary consumption of

polyunsaturated

fats has led to a decrease in cholesterolaemia and associated drop

in

cardiovascular disease,

it has been accompanied by a " rise in deaths " from

non-vascular diseases such as cancer,

[vii] cholelithiasis[viii] and a

general drop in life expectancy,[ix]

probably resulting from the " peroxidation " of the polyunsaturates.

Peroxidation of polyunsaturates takes place because these molecules

are

" unstable " , and the " more double bonds " there are in the molecules

the

more " readily " the process of peroxidation takes place.

During this process " free radicals " are formed which are extremely

" reactive " in view of their unpaired electron.

Free radical formation is largely " prevented " in " whole foods " , as

natural antixodants, which are " present " in these foods, " prevent

their

formation " .

---

A natural balance exists between antioxidants such as the fat-

soluble

vitamins A and E and the quantity of polyunsaturated fats that are

present in whole foods.

An imbalance between polyunsaturates and antioxidants will result in

a

rise in " free radical formation " with concomitant harmful results

such

as

an increase in the rate of the " aging process " ,[x]

inflammation,[xi]

carcinogenesis,[xii]

liver disorders and arteriosclerosis.[xiii]

Unfortunately modern " food processing techniques " often " strip " food

of

the

" essential fatty acids " and vital prepacked antioxidants and in this

way

" deprive " the system of these essential nutrients.

During the refining process grains, for example, are stripped of the

germ, which contains the essential oils and fat-soluble antioxidant

vitamins in a perfect biorelationship, and the lack is then

substituted

for with large intakes of disproportionate combinations of processed

oils and fats.

In this regard it is enlightening to note that the daily vitamin E

requirements (which amount to about 10 mg per day) increases 20 fold

it

polyunsaturates are added to the diet.[xiv]

It is doubtful whether any diet will supply this additional

requirement

without supplementation, and it is therefore not surprising that the

degenerate diseases are so prevalent in Western societies.

The eating of whole foods that have not been stripped of their

essential

components will supply all the essential oils required in healthful

combinations and should therefore be encouraged.

---

-----------

Reference:

Jonnalagagadda, S.S., Mustad, V.A., Yu, S., Etherton, T.D.,

Kris-Etherton, P.M. 1996. Effects of individual fatty acids on

chronic

diseases. Nutrition Today. 31 (3) May/June 1996.

[ii] Mensink, R.P., Katan, M.B. 1990. Effect of dietary trans fatty

acids on high-density and low-density lipoprotein cholesterol levels

in

healthy subjects. New Enlg.J.Med. 323:439.

[iii] Nutrition Today Newsbreaks. 1995. British scientists endorse

new

fatty acid guidelines. Nutrition Today. 30 (1), January/February

1995.

P.5.

[iv] Fedeli, E. 1984. La auto-ossidazione Lipidica. In: Simp. Su

Rrilettura di un problema: 1 lipidi Alimentari:, Rimini (Italia)

[v] Alexander, J.C. 1978. Biological effects due to changes in fats

during heating. (In: Symp. On frying oils, Presented at AOCS 68th

Annual

meeting, New York City, New York (USA) 11.5 1977). J.Am.oil

Chem.Soc.

55:711.

[vi] Giani, E., Masi, I., Galli, I. 1985. Heated fat, vitamin E and

vascualr eicosanoids. Lipids. 20:439.

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Post subject: Cancer Cell *Mutation*- Hydrogenated Oil *Link*

www.alternative-medicine-message-boards.info

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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.

Hydrogenated oils and trans fatty acids are xtremely problematic.

There are ver 100 research studies showing how " harmful " these oils

are.

However the " Commercial Edible Food Industry " has " suppressed " these

findings for sometime.

Hydrogenated oils are " molecularly changed " oils that 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 important nutrients the body needs

for many 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 (EFA's)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).

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*.

As a result the body does not tend to synthesize them properly.

If the body does not acquire natural occurring essential fatty

acids,

(non-hydrogenated oils), the body does not form " healthy normal "

cells.

Instead, abnormal cells are produced.

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

40

years in Omega-3 essential fatty acids.

The western diet has been reduced from 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

Omega-3 type oils.

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

acids present in refined, heated,processed oils, margarines, 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 another 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 the 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... 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 tends to make

them hard.

Could it have the same affect on our arteries as well???????.

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.

In addition, the fatty acids have been changed molecularly so the

body doesn't know how to properly metabolize them.

Hydrogenated Oils and TOXICITY!

Dr. Mary G. Enig is one of the leading authorities on hydrogenated

oils

toxic

effects on the human body.

She presents the negative effects hydrogenated oils and trans-fatty

acids have

on the human body.

The study showed many undesirable effects. 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

disease.

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

" it's not the level of or amount of fat intake that increases

cancers

nd heart disease,

but 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 as

well.

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 that could 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 oil

for 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 other 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 false claims of cholesterol

reduction.

-

While searching through the ingredients labels don't forget that

Mono-Diglycerides are just hydrogenated oils masquerading

under an assumed name.

_________________

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Genes

www.geocities.com/mrsjoguest/Diets