Subject: How Do Trans Fatty Acids Cause Non-Insulin Diabetes?

[Guest guest]

How Do Trans Fatty Acids Cause Non-Insulin Diabetes?

 

 

The body makes proteins from normal amino acids. Normal meaning amino

acids which the body is genetically accustomed to. Properly

" structured " protein is needed for insulin to be effective in

reducing sugar in the blood.

 

Certain proteins are derived from the fats we eat.

By consuming " abnormally changed " molecular essential fatty acids,

abnormal proteins are produced by the body.

 

These abnormal proteins cannot properly synthesize insulin in its'

metabolic state.

The insulin eventually becomes " ineffective " in reducing sugar in the

blood stream.

 

Hyperinsuliemia is the end result.

 

The body then starts producing more and more insulin to 'control'

sugar while at the same time becoming more 'ineffective' in

controlling blood glucose.

This process has been directly linked to our prostaglandins as well.

Prostaglandins are made from essential fatty acids.Research by

researchers at the Division of Science,

Northeast Missouri State University have shown that the central

mechanism for pancreatic insulin production is " mediated " by

prostaglandins.

 

It is not an autonomic response as once thought.

 

Autonomic means that which a normal body responds to or

makes.

 

These findings have been confirmed by other research studies

in Germany, the Massachusetts General Hospital,

Boston and by about half a dozen other researchers.

 

Included in some

of this research are indepth studies of the roles of

properly naturally occurring structured essential fatty acids and

how

they inter-relate in making not only the correct amount of

insulin, but most importantly its' effectiveness in the bloodstream

in

reducing blood sugar.

 

Dr. Holman and his colleagues at the

Hormel Institute at the University of Minnesota have shown that

trans-fatty acids (transfats) " disrupt " cellular function.

 

They affect many enzymes such as the delta-6 desaturase and

consequently

interfere with the necessary conversions of both the omega-6 andthe

omega-3 essential fatty acids to their elongated forms.

They consequently 'escalate' the adverse effects of " essential fatty

acid deficiency " .

 

Dr. Lenore Kohlmeier in Finland completed a study

on700 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. "

 

Additional work by several

researchers have also shown that trans fatty acids produced in the

hydrogenation of oils process are the culprits.

 

This is why in

the 1940's when non insulin type II diabetes started to appear that

the medical community was dumbfounded to what was causing it.

 

The Center For Science in Public Interest

 

Recently, the center analyzed 41 supermarket and restaurant foods

purchased in seven cities across the country. The results

were published in the September issue of the CSPI'S Nutrition Action

Health letter.

 

These are the findings:

 

FRENCH FRIES: The hidden trans fatty acids in McDonalds, Hardees and

Arby's fries doubles the damage caused by their

regular saturated regular fat counterparts. The fries at Burger King

and Wendy's are even worse.

 

FISH: Red Lobster's Admiral's Feast Dinner contains a two day supply

of artery clogging trans fatty acids.

 

CHICKEN: Kentucky Fried Chicken has a full day's worth of trans

fatty

acids

 

BAKED GOODS: Dunkin Donuts Old Fashioned Cake Donuts contains trans

fatty acids that more than doubles the damage its'

regular saturated fat counterpart.

 

Eating just one is like eating 8 strips of bacon as pertaining to

the amount of damage it is

doing to the arteries because of the trans fatty acids.

Who eats 8 strips of bacon at one sitting?

 

Campbell's Soups contains excessive amounts with hydrogenated oils,

read the label on the cans and other processed carbs, i.e. crackers

and especially cookies and other baked goods as well.

 

---

Certain countries In Europe allow Only 4% Trans Fat

and others Ban Trans Fatty Acids altogether

---

FDA guidelines do not mandate the listing of transfat content in

foods containing less than 4% transfat. This is especially true of

salad dressings, mayonnaise and others with deceptive labeling.

However if the product contains soybean oil, hydrogenation is always

implicated irregardless.

 

Many European countries allow only 4% of trans fats in

foods made with hydrogenated oils and some ban them

altogether.Do these countries know something we don't? Countries

like Denmark have banned hydrogenated oils for 40 years.

 

JoAnn Guest

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