Good Oils Vs Bad Oils
Fats and oils are essential to our health.
Fats help us to protect our internal organs, they provide warmth, energy and calories, they allow us to absorb fat soluble vitamins, as well as being the essential lining of every cell. Fats and oils are also the vital components of hormones which are needed for reproduction, growth, digestion and all glandular secretions.
Fats are also needed for the formation of prostaglandins which are part of the inflammatory process, which act similar to the hormones that are found in a wide range of tissues and body fluids, as well as haemoglobin which carries oxygen around the body.
A high fat diet will encourage obesity, tumours, liver and gall bladder problems, diabetes and other degenerative diseases.
A major difference between the fats and oils is their melting points. Unsaturated fats have a low melting point and are liquid at room temperature. Saturated fats need to be heated until they melt eg butter, lard or coconut oil.
Without good fats in our bodies, we will not be able to function in a healthy, vital and happy manner.
The Cell Wall
The cell wall is not only a physical barrier made up of the normally Healthy Essential Fatty Acids (EFA’s), it also has an electromagnetic (EM) barrier too. This EM field or barrier helps the cell to identify viruses, bacteria and pathogens, many of which have a positive ionic charge. Positive ions cause oxidation of the cells and are typically known as “oxidants”, they will damage the cell linings and increase the effects of aging. Healthy nutrients and bacteria have a negative ionic charge. Nutrients with a negative ionic charge are also known by the common name “anti-oxidants”.
The cells use these and other similar mechanisms to help identify which substances to allow through that force field and which to repel. The cell would typically allow materials with negative charges to pass through while repelling those with positive charges. When the physical and electromagnetic functions of the cell wall become compromised due to the presence of hydrogenated oils, the cell is no longer able to identify friendly nutrients from foreign invaders.
Oxidation and rancidity are a problem with the “shelf life” of lipids, including those in the body.
As we age, cell membranes are known to deteriorate due to free radical damage. Vitamin E, an antioxidant, scavenges the free radical, decreasing oxidation and therefore slows down the effects of aging. Vitamin E in processed foods has the same effect.
Rancidity can be a problem in foods. As the fatty acids decompose and the double bonds break down, the fats produce unpleasant flavours and odours. The product is rancid. Fortunately, we are unlikely to consume these as they smell and taste “bad” to us.
Manufacturers add hydrogenated plant oils to increase shelf life. However, it is still best to avoid fats labelled as hydrogenated or trans fats.
Hydrogenation is a technique, which has only recently been introduced by the food industry to saturate a polyunsaturated vegetable oil with hydrogen atoms at temperatures 120o to 210o C in the presence of a metal, usually nickel. This then hardens the normally fluid oil, hence chips stay crisp and margarine stays solid. The more hydrogen atoms added the harder the oil.
They take these naturally healthy oils such as palm, kernel, soybean, corn oil or coconut oil and they heat it anywhere from five hundred to one thousand degrees under several atmospheres of pressure.
Unfortunately hydrogenation creates biochemical fragments and non-natural substances whose effects on human life are unknown. It also changes the chemical structure from their natural bent ‘cis’ formation to a straight and twisted form called ‘trans’. These trans fatty acids stop enzymes doing their work and they interfere with normal metabolism. They also promote fatty deposits in the inner organs and make platelets (blood cells) sticky contributing to life threatening clots. Trans fatty acids will also increase cells permeability, allowing in substances that normally would be kept out.
How to Avoid foods containing trans-fatty acids
It is easy to minimize the amount of trans FA by simply limiting hydrogenated food intake:
- Use little or no margarine or shortening etc
- Use products who list water or vegetable as first ingredients
- Do not consume fried foods
- Limit high fat and deep fried baked goods eg. Doughnuts
- Limit or minimise supermarket cakes, biscuits and desserts
- Reduced low fat milk as they are often high in hydrogenated vegetable oils.
The best way to be certain is to look for “partially hydrogenated vegetable oil” in the list of ingredients.
If you would like to know more about this or are wanting to change unhealthy eating habits and patterns. Check out some of our Mini Online Nutrition Courses http://www.chi-institute.com.au/component/k2/item/35-the-10-worst-foods-and-the-10-best-foods