Is Fat A Necessary Part Of My Diet? Part 2
There are good fats and there are bad fats. Of course, there are some individuals who could benefit from reducing the total amount of fat they consume, especially if they are eating a diet that consists of a lot of fried or fatty foods. But it is extremely important to eat a diet that has a balanced amount of essential fatty acids as well. People who live on the island of Crete eat more fat than any other group of people in the world almost 50% of their diet comes from fat. However, they have a much lower incidence of heart disease. Let’s talk about some of the problems associated with some of the fats we eat every day.
Approximately 1/3 of all the oils that are in food products are hydrogenated or partially hydrogenated. Margarine and shortenings contain hydrogenated oils. These oils also make of the majority of the snack food items that we eat or feed our children. If you read the ingredients on the labels of your chocolate, candy, ice cream, cakes, white bread, potato chips and other snack foods you will see hydrogenated oils listed. These are considered bad fats. Hydrogenated vegetable oils make up 90-95% of the trans-fatty acids in the typical American diet. They compromise immune function and result in an increased incidence of developing a number of degenerative diseases. A study done in 1972 demonstrated that rats fed trans-fatty acids accumulated 30% more fat than in their hearts than rats that were fed beef tallow.
The refined oils that we buy in the supermarket are nothing compared to the seeds from which they came. Oils are first extracted from their seeds and distilled just as the unrefined oils are. To complete the process the oils are then degummed which results in the loss of chlorophyll, calcium, magnesium, iron and copper. They are further refined, bleached and deodorized. These processes result in the further loss of vitamins, minerals, necessary fatty acids and flavor. This is why oils are indistinguishable by taste. Afterward preservatives are added and finally, the oils are defoamed, winterized and hydrogenated.
The process of hydrogenation is used to ensure long shelf life and to provide a product that is easy to spread. It can last almost forever, however, nutritional value is lost and the risk for the development of some degenerative diseases increases. Hydrogenation involves the heating of the natural oil to high temperatures and then forcing hydrogen gas into the oil in the presence of a metal for several hours. One of the most common metals used contains 50% nickel and 50% aluminum. There is a link between aluminum and the development of Alzheimer’s and Parkinson’s diseases as well as osteoporosis. Hydrogenated oils contain altered molecules that may be toxic to the human body causing diseases such as heart disease, cancer and clogged arteries. Case studies have also shown that these oils raise cholesterol. Furthermore hydrogenated fats and oils such as margarine are processed to remove vitamins E and essential fatty acids which may be resulting in castration.
Manufacturers love these products, they are cheap and they can pass the savings along to the unknowing or uncaring consumer.
Read the rest of the story in Part 3