New label designed to fool the consumer who is attempting to avoid hydrogenated oils

[Guest guest]

Studies Show Effects Of Hydrogenated Trans-Fats On The Body

 

 

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1 Lowers the " good " HDL cholesterol in a dose response manner (the

higher the trans level in the diet, the lower the HDL cholesterol in

the serum);

 

2 Raises the " bad " LDL cholesterol in a dose response manner;

 

3 Raises the atherogenic lipoprotein (a) in humans;

 

4 Raises total serum cholesterol levels 20-30mg%;

 

5 Lowers the amount of cream (volume) in milk from lactating

females in all species studied, including humans, thus lowering the

overall quality available to the infant;

 

6 Correlates to low birth weight in human infants;

 

7 Increases blood insulin levels in humans in response to glucose

load, increasing risk for diabetes;

 

8 Affects immune response by lowering efficiency of B cell

response and increasing proliferation of T cells;

 

9 Decreases levels of testosterone in male animals, increases

level of abnormal sperm, and interferes with gestation in females;

 

10:) Decreases the response of the red blood cell to insulin, thus

having a potentially undesirable effect in diabetics;

 

11:) Inhibits the function of membrane-related enzymes such as the

delta-6 desaturase, resulting in decreased conversion of, e.g.,

linoleic acid to arachidonic acid;

 

12:) Causes adverse alterations in the activities of the important

enzyme system that metabolizes chemical carcinogens and drugs

(medications), i.e., the mixed function oxidase cytochromes

 

13:) Causes alterations in physiological properties of biological

membranes including measurements of membrane transport and membrane

fluidity;

 

14:) Causes alterations in adipose cell size, cell number, lipid

class, and fatty acid composition;

 

15:) Adversely interacts with conversion of plant omega-3 fatty

acids to elongated omega-3 tissue fatty acids; Escalates adverse effects

of essential fatty acid deficiency;

 

16:) Increases peroxisomal activity (potentiates free-radical formation)

 

 

17:) Increased breast cancer in women

 

18:) Increased heart disease in men and women

 

19:) Increases non-insulin dependent type diabetes disease

 

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Oprah Winfrey Discusses Link Between

" Hydrogenated Oils " and Breast Cancer

---

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

and other researchers commented about the link between hydrogenated

oils and breast cancer.

 

Studies show there is a 40% increase in breast cancer in women eating

hydrogenated oils. They also presented evidence concerning how adding

essential fatty acids to your diet reduces tumors by 50%.

 

Hydrogenated oils and the resulting trans fatty acids are silent

killers.

Research studies show conclusively that they cause non-insulin

dependent type II diabetes, or hyperinsulinemia. This is a disease which

can eventually burn out the pancreas and cause insulin dependent

diabetes.

 

These changed molecular oils dramatically increase the risk of coronary

heart disease, breast cancer, other types of cancers and auto- immune

diseases.

 

Over 100 research studies show how harmful these oils are to the

human body. However, these findings have been largely ignored by the

mass media and the FDA.

 

In addition, the Commercial Edible Food Industry has suppressed these

research findings for sometime.

 

Why? Money and lots of it!

 

Food processing companies and the companies that own the patents on

this process would lose billions of dollars if they had to change their

method of food production of hydrogenating oils.

 

The main reason oils are hydrogenated is that the hydrogenation of the

oils act as a preservative. This leads to increased shelf life of

products and less returns or spoilage of products.

 

But at what cost to the human body?

 

The human body needs the type of essential fatty acids that mother

nature has provided.

 

Hydrogenated oils are " molecularly changed " oils

that are toxic to the human body.

 

Soon after food production companies started using hydrogenated

oils, substantial increases in several diseases occurred within a few

years.

 

In particular was a new disease which the medical profession had to

name because they did not know what was causing it.

 

It was not the normal type of diabetes but a new type.

 

This new type of diabetes was named diabetes type II. Over the last

fifty years since the introduction of hydrogenated oils, this

disease has increased over 1000%.

 

Why the body needs essential fatty acids-

 

Mother nature dictates very simply the proper nutrients the human

body needs for proper functioning. Through thousands of years of genetic

 

evolution to our environment, the body has changed in how it

absorbs, metabolizes and utilizes nutrients obtained from natural foods.

 

 

 

Essential fatty acids are very important nutrients the body needs

for many reasons. Dr. Joanna Budwig, a West German biochemist was the

first to shed light on the role of essential fatty acids. She has been

nominated several times for the Nobel Prize in medicine and 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 within the human body by affecting almost

every major organ, cell membrane production and immune system function.

 

Natural occurring essential fatty acids have an electrical weight that

changes the *fluidity* of cell membranes.

 

This is very important on how healthy " immune cells " develop.

 

When oils are transformed by the " hydrogenation process " , this

electrical weight is changed in essential fatty acids.

This affects the fluidity of cells and causes cell membranes to

" stiffen " .

 

There are three important essential fatty acids needed by the human

body.

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

alpha-linolenic N (omega-3 type) and oleic N (omega-9 type).

 

Olive Oil is a complex compound made of fatty acids,

vitamins, volatile components, water soluble components and microscopic

bits of olive.

 

Primary fatty acids are Oleic and linoleic acid with a

small amount of linolenic acid.

 

There are 50 other various essential nutrients the body needs to

function properly to produce good health.

 

The human body cannot produce EFA'S.

 

It is dependent on acquiring them from healthy 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 newly formed acids play a dual role. They form cell 'membranes'

which affect the function of the cells.

 

They are also " eicosanoids " , substances that act as a

cell to cell 'communicator'.

 

The research data shows that hydrogenated oils form trans fatty acids

which the body simply does not know how to deal with!

 

The body does not synthesize them properly. If the human body does not

acquire natural occurring essential 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 essential fatty acids.

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

essential fatty acids),

to more than 16 parts Omega-6's, (LA,AA).

 

All of the fatty acids are needed in the proper ratio of (1) part

Omega-3's to (4) parts Omega-6's.

 

These naturally occurring essential fatty acids are also needed for the

production of " prostaglandins " . These are hormones necessary for cell to

cell *biochemical* functions such a energy metabolism, cardiovascular

and immune system function health.

 

Prostaglandins are also 'anti-inflammatory', 'anti-tumor' hormones.

 

Prostaglandins are part of the substances in our bodies called

eicosanoids.

Eicosanoids are hormones that regulate molecules in most forms of life.

 

They do not travel in the blood like 'hormones',

they are 'created' in " cells " .

 

*Eicosanoids* main function is to act as a 'delivery' vehicle.

They regulate the " movement " of calcium. This affects dilation and

contraction of our muscles, especially the heart.

 

They also regulate the inhibition and promoting of clotting, the

regulating of digestive juices, and certain hormones.

This in turn regulates proper diuresis, proper salt retention, and most

important, PROPER CELL DIVISION AND GROWTH.

 

If proper cell division and growth is lacking in the body, the end

results are cancers or auto-immune diseases.

 

Diabetes falls into the latter category.

 

Prostaglandins are produced in the cells by the action of certain

" enzymes " using 'essential fatty acids'.

 

There are two pathways of how the 'prostaglandins' are " used " by the

body. This is based on which type is absorbed by the body,

either natural Omega-3 or Omega-6 essential fatty acids.

 

Hydrogenated oils do not provide these.

 

Without these natural occurring essential fatty acids, the body cannot

produce these " prostaglandins " .

 

The problem with most Americans is they don't eat enough fish,or Omega-3

type oils.

The western type diet provides more Omega-6 type essential fatty

acids from oils.

 

Consumers have been getting an improper balance of Omega-6's in the form

of " molecularly changed " refined oils and hydrogenated oils.

 

The hydrogenation process also forms " trans-fatty " acids which are

harmful to the human body based on substantial research studies

worldwide.

 

What are hydrogenated oils and what is the process?

When and why were they invented?

 

The first patent for the hydrogenation process was in 1903 by

William Norman.

 

The first patent for hydrogenated cottonseed oil was in

1911.

This is the same year that Proctor and Gamble came out with Crisco

oil. Crisco was a combination of hydrogenated palm and cottonseed oil,

mixed with lard and animal fats.

 

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

literally. The patent was purchased by a major food producing company.

 

In 1937, a new patent was filed by a Dr. Ellis working for a major oil

company. He improved the process by separating certain fats for

commercial use.

 

Since then, additional patents have been filed for different methods of

these processes. These patents from 1976 to present can be found at the

U.S. Office of Patents and Trademarks on the internet. Prior to 1976,

patent searches must be done to find the original patents.

 

In 1911, Mazola oil, a salad and cooking corn oil was introduced.

 

In 1914, most of the companies removed any remaining animal fats in the

oils they were producing and started using *refined* vegetable oils

completely.

 

After 1914, the population began getting " trans-formed " essential fatty

acids that became trans-fatty acids in their foods by

the introduction of hydrogenated oils.

 

In 1957, margarines began to out- sell butter.

 

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

nutrients across cell membranes.

 

It weakens the protective " structure " and " function " of the cell.

 

Hydrogenation gas is fused into the oils using a metal catalyst,

aluminum, cobalt, and nickel.

 

Without the metals, the hydrogen could not be " fused " into the

oils.

 

All are 'toxic metals' to the body.

 

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

degrees. Another words, the oils are changed molecularly.

 

When you compare this changed essential fatty acid, which has now become

a trans-fatty acid, it matches the same molecular structure of " Stearic

Acid " .

 

One of the uses of Stearic Acid is in the making of candles. It makes

candles hard. Could this have the same affect on the human body in the

form of *hardening* of arteries?

 

In addition, by hydrogenating oils, more volume is produced. It

increases the volume of the oil thus making more available to sell.

Final result, more profit. However, its' main purpose is to increase

shelf life of products. It is a preservative, and a *deadly* one.

 

During the late 1930's and early 1940's, a dramatic increase was

seen in the following diseases.

 

First was a disease that looked like diabetes, acted like diabetes,

but was not caused by a 'deficiency' of insulin.

 

The medical profession was dumbfounded.

 

All they knew was that a person produced enough insulin, but it was not

effective in reducing sugar in the blood.

 

They did not know what caused the insulin to be resistant.

The medical establishment named this new disease non-insulin

dependent diabetes, type II.

 

The second and third diseases that increased dramatically were heart

disease and cancer.

 

This is the period also where new diseases which fell into the

auto-immune classifications were being seen for the first time and

named.

 

The medical profession did not know what was causing these new

auto-immune diseases. They placed blame on the faulty genetics of the

immune system.

 

There is a correlation here.

 

The increase of these new diseases began shortly after the introduction

of hydrogenated oils in the food supply.

 

During 1973 to 1994, there was an increase of 364.3 various cancers to

462.0 various cancers per 100,000 population, a 22% increase.

 

This information is available from the National Institutes of Health.

More alarming is that from 1973 to 1992, an increase from 364.3 various

cancers to 530.33 cancers per 100,000 population was seen. This was a

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

 

Heart disease is now claiming over 750,000 lives a year.

 

The fusing of certain metals such as aluminum into the oils could very

well be the reason why they are detecting high levels of aluminum in

people.

 

We all know about the link of *aluminum* to Alzehimers and cancer.

 

We also know what lead poisoning does, especially to children. Non

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

component of vitamin B12.

 

Some studies suggest that too much of this type of cobalt can cause cell

*destruction* and " nerve disorders " . In addition, the fatty acids have

been changed molecularly so that the body doesn't know how to properly

'metabolize' them.

 

Hypercholesteremia, ( high cholesterol or triglycerides) is a

early warning sign that you will develop hyperinsulinemia.

 

This disease produces too much insulin. The insulin is not effective in

reducing sugar in the blood.

 

At the turn of the century, there were 2.8 diagnosed cases of diabetes

and its' associated diseases. In 1949, this figure jumped to 16.4 per

100,00 population. this is a 585% increase in 50 years. In 1985, there

were 36,969 deaths caused by diabetes.

 

In 1995, there were 59,085 deaths caused from diabetes according to the

National Center For Health Statistics. In ten years, this is 59.8 %

increase, or roughly 6% per year.

 

This increase of deaths caused from diabetes cannot be blamed on

genetics.

 

It can't be blamed because of people having bad genes.

 

When you compare the substantial increases in the death rates today as

to death rates before the introduction of hydrogenated oils in the food

supply, anyone can very easily see the correlation.

 

Nor does it have to do with newer diagnostic means or treatments of the

disease.

 

Deaths are deaths.

 

Leading experts in the research of diabetes estimate that todays figures

of diagnosed cases of diabetes are now hitting

20,000 cases per 100,000 population. In 1949, the criteria for the

diagnosis of diabetes was changed because this new disease of

insulin resistant diabetes had not yet been named.

However, is it a true diabetes or a disease created by harmful oils?

 

The Research Findings On The Toxicity of Hydrogenated Oils:

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

lipoprotein (HDL) the good cholesterol and raises the lipoprotein LDL

which is the bad cholesterol.

 

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

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

 

 

It clearly shows that people consuming the most " 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 found the same findings.

 

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%. This cannot all be attributed to gene defects.

 

Heart disease has become a multi-billion dollar business. It

benefits researchers funded by the NIH and heart speciality corporations

treating heart disease and most handsomely, drug companies.

 

No wonder no one wants to admit what the real research is showing. Dr.

Edward Siguel, M.D. Ph.D, an award winning researcher, found a definite

" correlation " between hydrogenated trans-fatty acids and heart disease.

 

Furthermore, his study found that people with the lowest trans-fatty

acids had the lowest heart disease.

 

The latest findings from Harvard researchers published in November,

1997, state, " it's not the level of or amount of fat intake that

increases heart attacks and heart disease,

but the type of fats consumed, especially trans fatty acids. "

 

During the last twenty years, a substantial increase in the number of

children and young adults having high 'cholesterol' and 'triglyceride'

levels has been seen.

 

Research shows that " trans-fatty " acids produced from hydrogenating

oils, elevate cholesterol and triglyceride levels *two-fold*.

 

The largest group of people developing heart disease is the 21-29 year

old group. A dramatic increase of non-insulin diabetic disease has been

seen in all age groups over the last 50 years. Even attention deficit

disorder is being linked to these oils.

 

 

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

This was about a young child that had essential fatty

acids metabolism problems. It was an auto-immune disease that could

eventually kill.

 

Thanks to a certain researcher, he came up with

Lorenzo's oil that corrected the immune disorder. This only proved

the importance of how unchanged natural essential fatty acids are needed

 

for the building of normal and healthy cells. Part of Lorenzo's

treatment was that he was forbidden to eat any type foods containing

hydrogenated oils.

 

Effects Of Trans Fatty Acids On The Body

 

1 Lowers the " good " HDL cholesterol in a dose response manner (the

higher the trans level in the diet, the lower the HDL cholesterol in

the serum);

 

2 Raises the LDL cholesterol in a dose response manner;

 

3 Raises the atherogenic lipoprotein (a) in humans;

 

4 Raises total serum cholesterol levels 20-30mg%;

 

5 Lowers the amount of cream (volume) in milk from lactating

females in all species studied, including humans, thus lowering the

overall quality available to the infant;

 

6 Correlates to low birth weight in human infants;

 

7 Increases blood insulin levels in humans in response to glucose

load, increasing risk for diabetes;

 

8 Affects immune response by lowering efficiency of B cell

response and increasing proliferation of T cells;

 

9 Decreases levels of testosterone in male animals, increases

level of abnormal sperm, and interferes with gestation in females;

 

10:) Decreases the response of the red blood cell to insulin, thus

having a potentially undesirable effect in diabetics;

 

11:) Inhibits the function of membrane-related enzymes such as the

delta-6 desaturase, resulting in decreased conversion of, e.g.,

linoleic acid to arachidonic acid;

 

12:) Causes adverse alterations in the activities of the important

enzyme system that metabolizes chemical carcinogens and drugs

(medications), i.e., the mixed function oxidase cytochromes

 

13:) Causes alterations in physiological properties of biological

membranes including measurements of membrane transport and membrane

fluidity;

 

14:) Causes alterations in adipose cell size, cell number, lipid

class, and fatty acid composition;

 

15:) Adversely interacts with conversion of plant omega-3 fatty

acids to elongated omega-3 tissue fatty acids; Escalates adverse effects

 

of essential fatty acid deficiency;

 

16:) Increases peroxisomal activity (potentiates free-radical

formation)

 

17:) Increased breast cancer in women

 

18:) Increased heart disease in men and women

 

19:) Increases non-insulin dependent type diabetes disease

 

Farmers Won't Feed Their Hogs Hydrogenated Oiled Foods:

Dr. Russel Jaffe, MD, a noted medical researcher stumbled across the

fact that hog farmers wouldn't feed trans fatty acids foods, or

hydrogenated oiled foods to their pigs.

 

The reason is because hogs *die* from eating foods containing these

oils. When Dr. Jaffe contacted the U.S. Department of Agriculture

concerning this, they admitted they had known about it but that it was

not in their jurisdiction.

When he contacted the Federal Drug Administration, they simply said

they didn't have the time to investigate it. Isn't the FDA is suppose to

 

be protecting consumers from toxic foods?

 

Dr. Jaffe also published a report finding that cottonseed oil contains

fatty acids similar to those present in rape seed (canola).

 

Rape seed (canola)oil was taken off the market. It caused severe illness

 

and in some instances deaths because of its' toxic fatty

acids to humans, dogs and pigs.

There are some fatty acids in some plants that are very toxic to the

human body. Dr. Jaffe found that when cottonseed oil is hydrogenated,

not only does it change the molecular structure of this already toxic

fatty acid, but it doubles the toxicity to the human body.

 

Hydrogenated, or partially hydrogenated cottonseed oil is used by many

food chains in frying french fries and other fried

goods.

 

Most processed nuts and bakery goods contain them.

 

 

How Do Trans Fatty Acids Cause Non-Insulin Diabetes?

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

acids which the body is genetically used to.

 

Properly structured protein is needed for insulin to be effective in

reducing sugar in the blood.

 

Protein is also derived from fats. By consuming " abnormally changed "

molecular fatty acids, " abnormal " proteins are produced by

the body.

 

The abnormal proteins cannot properly synthesize the 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 sugar.

 

This has been directly linked concerning prostaglandins.

 

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 in-depth 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 *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 and the

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 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. "

 

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 are loaded with hydrogenated oils, read the label

on the cans.

Most crackers and especially cookies also.

 

---

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

Some Ban Trans Fatty Acids Altogether

---

Do these countries know something we don't?

 

 

Dr. Frank Sacks, MD and Karin Michels, M.S. M.P.H. of the Harvard

Schools of Public Health issued a statement in February,

1995 in the New England Journal of Medicine.

 

He stated, " American food manufacturers are still *manipulating* our

foods in a way that current scientific research shows that trans fatty

acids " compromise " health.

 

Furthermore, the lack of information on trans-fatty acids on food

labels does not allow one to make an informed decision or choice. "

 

Recent studies show that as little as 4% of these trans fatty acids can

cause these disease processes.

 

This could open food companies up to lawsuits from people with these

diseases. This is no different than what has happened in the tobacco

industry lawsuits.

 

Why did it take the FDA ten years to finally issue the mandatory

warning on cigarette packets that cigarette smoking is dangerous to your

 

health from the warning that it may be dangerous to your health?

 

The same principals, politics and lobbying from the tobacco industry to

keep themselves out of lawsuits for years are at play here. It is all

about money and the FDA has gone along with it.

 

It's very simple. 10 - 44% of trans fatty acids in

foods are deadly to the human body.

 

 

Read the labels on packaged foods at the grocery store. You'll be

lucky to find anything that doesn't have hydrogenated oils. By the way,

breads, chips,crackers and cookies have tons of this fat.

 

Bakery items, especially those that are fried like doughnuts are heavy

loaded with these deadly oils containing high trans- fatty acids levels.

 

 

 

However, what does complicate the matter is the refining process

that companies use for many supermarket oils.

 

They contain trans- isomers, (plastic like substances). All oils used

for cooking should be *expeller* " cold pressed " unrefined oils.

 

These usually can only be found at health food stores.

My advise is this. Use olive oil, avocado oil, sesame oil or sunflower

oil.

 

KEEP THIS IN MIND!

 

Refined oils available off the grocery shelf are as bad as

hydrogenated oils.

These oils are loaded with trans-isomers which are as bad as

hydrogenated oils if not worse.

 

Purchase un-refined oils!

 

These will not have the pristine gold color that the refining process

places into the oils. Natural oils are different colors in their natural

state.

 

Look for cold expeller pressed oils only, extra virgin olive oil

is the best brand of olive oil available.

---

Healthy Foods

Leanne Ely, C.N.C.

 

Leanne, a Certified Nutrition Counseler has compiled over 100

healthy recipes which do not include hydrogenated oils.

---

 

Finally, at last, the FDA is taking steps towards to require

labeling of hydrogenated oils and trans fatty acids on foods labels.

 

Health Alert

 

The margarine spreads, Benecol™ and Take Control™ contain

partially hydrogenated oils and mono-diglycerides. You may want to

re-consider using these products despite their 'claims' of reducing

cholesterol.

 

Read this research report about mono-diglycerides.

Regis Philbin is promoting these products.

--

Health Alert ! - MONO-DIGLYCERIDES ARE...

 

Mono-Diglycerides are hydrogenated oils.

 

They are a new label designed to fool the consumer who is attempting to

avoid hydrogenated oils.

---

IMPORTANT UPDATE - CQ " -10 ENZYME

 

Everyone is concerned about developing the number one killer, heart

disease. Well there is no need. A wonderful book written about

COENZYME Q " -1 " 0, otherwise known as CQ " -1 " 0 will surprise you.

 

CQ " -1 " 0 enzyme not only protects the heart, but can also reverse heart

disease according to the research findings.

 

It also cures gum and teeth problems, boosts and balances the immune

system and slows downs the aging process dramatically.

The book was written by Dr. Emile G. Bliznakov,

President and Research Director of the Lupus Research Institute. The

Institute was doing research on CQ " -1 " 0 because many Lupus patients

develop heart disease.

 

What they uncovered not only affected Lupus patients, but

normal healthy people. CQ " -1 " 0 is produced by the body from other

co-enzymes. However, as the body ages, less CQ " -1 " 0 is manufactured.

 

The research studies showed the heart, other vital organs and the immune

system need this crucial enzyme within cells because it gives cells the

energy to function properly.

 

Without it, cells become abnormal, stop functioning and die before they

should. This is a must read for anyone that wants to be healthy.

---

 

In the United States medical diagnosis and treatment is constrained

by law to be the exclusive purview of state licensed practicioners.

 

The diseases discussed on this site are serious, sometimes life

threatening matters.

 

Neither the content nor the intent of this column may or

should be construed as the giving of medical advice or as recommending

any treatment of any kind.

 

The purpose of this column is to support informed discussions, to

provide medical research links and and to help the

patient identify the doctors who keep up with advances in their

field.

 

---

What Food Labels Don't Tell

 

---

WHAT'S NEW -- CSPI PRESS RELEASES

--

For Release: Wednesday, August 7, 1996

Contact: Bill Bryant 202/332-9110, ext. 370

Margo Wootan, ext. 354

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Trans Fat Spells Double Trouble for Arteries. -

What the Food Labels Don't Tell You

 

================================================================================\

=========================================================French fries, fried

chicken, baked goods, and hundreds of other foods

may be twice as bad for your heart as most people suspect, the Center

for Science in the Public Interest (CSPI) warned today.

 

At a Washington, D.C. news conference, the nonprofit consumer-advocacy

group released the results of a major study on the trans fat content of

brand-name and restaurant foods.

 

The results show that many foods made with partially hydrogenated oil,

vegetable shortening, or margarine contain damaging amounts of trans

fat.

 

" Many people know that the saturated fat in foods like hamburger,

cheese, and ice cream can clog arteries, " said CSPI senior scientist Dr.

Margo Wootan,

" but few people know that trans fat raises cholesterol levels as much as

saturated fat does. "

 

Unfortunately, the amount of trans fat in foods is not identified on

their labels, although it is included in total fat.

 

CSPI and many health professionals have argued it should be included

with saturated fat because their roles in heart disease are similar.

 

" Trans is a secret killer, " said Dr. Walter Willett, chairman of the

nutrition department at the Harvard School of Public Health.

 

" Labels tell you how much saturated fat you're eating.

With trans, it's anybody's guess. "

Willett's research has helped establish the link between trans fat

consumption and the risk of heart disease.

 

CSPI analyzed 41 supermarket and restaurant foods purchased in seven

cities across the country. The results are being published in the

September issue of CSPI's Nutrition Action Healthletter.

 

Among the troubling findings:

French Fries. The hidden trans fat in McDonald's, Hardees, and Arby's

fries doubles the damage caused by their saturated fat.

 

Eating a large order of fries at one of those chains is like eating a

Quarter Pounder. " They might as well be frying in lard, " said Wootan.

The fries at Burger King and Wendy's are even worse, she added.

 

" To your arteries, a large order of their fries looks like one and a

half Quarter Pounders. "

 

Fried Fish. If the trans and saturated fats are added together, Red

Lobster's Admiral's Feast dinner contains a two-day supply of

artery-clogging fat.

 

" That makes it a coronary from the sea, " said Wootan. The dinner

includes fried fish, french fries, cole slaw, and garlic bread.

 

Fried Chicken. A KFC Original Recipe Dinner (a thigh, drumstick, mashed

potatoes, gravy, cole slaw, and a biscuit) has a full day's worth of

heart-damaging fat.

 

Baked Goods. The trans fat in a plain Dunkin' Donuts Old Fashioned Cake

Donut more than doubles the damage its saturated fat inflicts on your

heart. Eating just one is like eating eight strips of bacon.

 

Trans fat also increases the amount of harmful fat in many Danish, pies,

biscuits, cookies, and crackers.

 

Margarine. If full-fat stick margarines like Parkay and Promise had to

be honest about their trans fat content,

they wouldn't be allowed to claim that they have

" 70 percent less saturated fat than butter. "

 

In letters released today, CSPI called on restaurants and food

manufacturers to switch from vegetable shortenings, margarines, and

partially hydrogenated oils to extra virgin olive oil

and to disclose the amount of trans fat hidden in their products.

 

Two-and-a-half years ago, CSPI petitioned the Food and Drug

Administration (FDA) to count trans fat as saturated fat

on food labels and asked that the FDA ban claims

like " no cholesterol " or " low saturated fat " on foods that are not also

low in trans.

 

Dr. Willett; Dr. William Castelli, director of the Framingham

Cardiovascular Wellness Institute; Dr. Henry Blackburn, a professor at

the University of Minnesota School of Public Health, and other prominent

researchers also have urged the FDA to require trans fat labeling.

 

Thus far, the FDA has failed to act.

 

CSPI is a nonprofit health-advocacy group that was founded in 1971. It

is supported largely by the 750,000 rs to its Nutrition Action

Healthletter. It accepts no industry or government funds.

 

CSPI is well-known for its tests of movie-theater popcorn, as well as

Chinese, Italian, and other restaurant food.

# # #

Note to Journalists: Dr. Wootan is available for interviews. Call

Richard Hébert at (202) 332-9110, ext. 370. A complimentary media copy

of the report on trans fat is also available.

_________________

 

 

JoAnn Guest

mrsjo-

DietaryTi-

www.geocities.com/mrsjoguest/Genes

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html

[Guest guest]

Not a bad article, but the following comment

 

> When you compare this changed essential fatty acid, which has now

> become a trans-fatty acid, it matches the same molecular structure of

> " Stearic Acid " .

>

>

> One of the uses of Stearic Acid is in the making of candles. It makes

> candles hard. Could this have the same affect on the human body in the

> form of *hardening* of arteries?

 

is not so good. According to fats guru Mary Enig,

(http://drcranton.com/nutrition/oiling.htm) " Stearic acid, found in

beef tallow and butter, has cholesterol lowering properties and is a

preferred food for the heart. " (58. M L Garg, et al, The FASEB

Journal, 1988, 2:(4):A852; R M Oliart Ros, et al, Meeting Abstracts,

AOCS Proceedings, May 1998, p 7, Chicago, IL)

 

regards,

 

Duncan Crow