Why Hydrogenated Oils and Trans Fat Cause Disease

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Did you know that you are made ups of BILLIONS of cells and that surrounding each cell is a bi-lipid layer of fat (a double layer of fat)?  This fat is very important around each cell and the type of fat that each cell has around it is solely dependent upon YOU! This is where the old saying comes into play, “You are what you each.”  This is literally true…right down to the cellular level!  If you eat trans fat and saturated fat, that is what your cells are made up of. If you eat healthy fats, oxygen and other nutrients can be exchanged freely in and out of the cell.  However if the layers of fat around your cells are made up of trans fat, no oxygen can get into the cell and it literally suffocates and dies. These dead, suffocated cells are defined as CANCER or DISEASE.  So let’s look at the different fats that we can put into our bodies.

A trans fatty acid (commonly shortened to trans fat) is an unsaturated fatty acid molecule that contains a trans double bond between carbon atoms, which makes the molecule kinked. Research suggests a correlation between diets high in trans fats and diseases like atherosclerosis and coronary heart disease.  The National Academy of Sciences recommended in 2002 that dietary intake of trans fatty acids be minimized.

Transfats in food

Though a negligible amount of trans fats are found naturally (in mostly animal foods), they are primarily formed during the manufacture of processed foods (see below for details). In unprocessed foods, most unsaturated bonds in fatty acids are in the cis configuration.

Trans fat from partially hydrogenated vegetable oils has displaced natural solid fats and liquid oils in many areas.

Partial hydrogenation increases the shelf life and flavor stability of foods containing these fats. Partialy hydrogenation also raises the melting point, producing a semi-solid material, which is much more desirable for use in baking than liquid oils. Partially hydrogenated vegetable oils are much less expensive than the fats originally favored by bakers, such as butter or lard. Because they are not derived from animals, there are fewer objections to their use.

Snack foods, fried foods, baked goods, salad dressings, and other processed foods are therefore likely to contain it, as are vegetable shortenings and margarines. Laboratory analysis alone can determine the amount.

Above info found at: http://www.worldofmolecules.com/foods/trans_fatty_acids.htm

Breakdown of where you will find the majority of your trans fats and hydrogenated oils:

 

Here is the reality…there are groups in the process of trying to get Hydrogenated Oils/Trans Fat ban from the American diet because of the huge health risks they pose to us.  Watch the video below and decide for yourself if you will continue to eat hydrogenated oils!  The truth is that if you continue to eat them, they could be a part of you for a very long time….See for yourself!

The reality is that you have to have fat to burn fat.  However, it’s the GOOD fat that you need. Try these out today instead of all the trans fats:

  • Avacado
  • Coconut Milk, Oil
  • Flax seeds or flax meal
  • Nuts (try to eliminate canned peanuts with salt. Stick with raw almonds, cashews, pecans, pistachios, and macadamian nuts)

There are many great ways to get good fats into your diet.  You can also supplement with essential fatty acids to help protect your cells with the good fat.  Shaklee Omega Guard is one of the best out there. It supplies a full spectrum of ultra pure, pharmaceutical grade Omega 3 Fatty Acids.  Research shows that EPA and DHA Omega 3 fatty acids may prevent coronary heart disease.  It also shows that high levels of Omega 3’s promote cardiovascular health, help retain normal cholesterol levels, and help support brain, vision, and joint function.

0 Comments

  • Great blog, I’ll spread the word.

    Tom 20.04.2009
  • Hi nice blog 🙂 I can see a lot of effort has been put in.

    Katie 21.04.2009
  • I wish I could write this well! great blog thanks.

    bob 21.04.2009
  • Love this blog I’ll be back when I have more time.

    mrred 22.04.2009

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