63.
Refined Vegetable Oils And Fats
Leave Them on the Shelf
Oil and fat have always been an essential part of the human diet because of the energy they provide. Obtaining oil and fat from plants is a characteristic of many ancient cultures. Oil presses dating back as far as 3500 B.C. have been found and Indian Ayurvedic texts refer to a number of oils which are good for health. Chinese sources from 2800 B.C. show that soy and hemp plants were used to produce oils. In the late 1800s, archaeologists discovered a substance that they concluded was originally palm oil in a tomb at Abydos dating back to 3,000 BCE.
As vegetable oils and fats were goods in short supply, they gained an almost mythical reputation and were of immense commercial importance. Edible oils along with salt were among the first goods to be traded over long distances. A large part of the prosperity of the ancient cultures of the Mediterranean was based on the production of olive oil, the first widely used vegetable oil in Europe.
The basis of the industrial revolution was actually an agricultural revolution. Historically, edible vegetable oil is one of the dietary pillars, along with grains and sugar, on which any civilization stands.
As vegetable oils and fats were goods in short supply, they gained an almost mythical reputation and were of immense commercial importance. Edible oils along with salt were among the first goods to be traded over long distances. A large part of the prosperity of the ancient cultures of the Mediterranean was based on the production of olive oil, the first widely used vegetable oil in Europe.
The basis of the industrial revolution was actually an agricultural revolution. Historically, edible vegetable oil is one of the dietary pillars, along with grains and sugar, on which any civilization stands.
"What was garbage in 1860 was fertilizer in 1870, cattle feed in 1880, and table food and many things else in 1890." -- Popular Science, on cottonseed.
Essential Foods
High-quality fats and oils are one of the most essential foods to consume every day. They are needed for your brain and nervous system, for energy production and for making most of the body’s vital hormones. Children, in particular, absolutely require plenty of quality fats which are needed for development of the brain and nervous system. Quality fats are also essential for transporting all vitamins, minerals and hormones in and out of every one of the body cells.
The right amount and types of high-quality fats and oils do not drive up one’s insulin level, create insulin resistance and make one fat, as do sugar and carbohydrates. They also do not rob the body of minerals, as does eating sugars and many starches.
The idea of avoiding all high-quality fats because they may make you fat, or that quality fats clog your arteries, is one of the worst nutritional errors of our time.
The right amount and types of high-quality fats and oils do not drive up one’s insulin level, create insulin resistance and make one fat, as do sugar and carbohydrates. They also do not rob the body of minerals, as does eating sugars and many starches.
The idea of avoiding all high-quality fats because they may make you fat, or that quality fats clog your arteries, is one of the worst nutritional errors of our time.
Industrialization Of Edible Oils
A horrible dietary change has been the substitution of cheap soy, corn and other vegetable oils for the traditional fats used for cooking and frying. These oils are very harmful because they are highly processed.
The process of refining oils is exactly analogous to the refining of whole wheat and whole sugar into white ones. In all cases, one takes a product full of natural vitamins, minerals, enzymes and other food factors and reduces the original natural food into a relative "nonfood" -- devitalized, stripped.
While butter, olive oil and other pressed oils have been around for millennia, Procter and Gamble researchers were innovators when they started selling cottonseed oil as a creamed shortening, in 1911 in USA. Ginning mills were happy to have someone haul away the cotton seeds.
In their book, The Happiness Diet, authors Drew Ramsey and Tyler Graham narrate the events which changed the world’s diet forever by introducing processed vegetable fats in it.
Procter and Gamble researchers learned how to extract the oil, refine it, partially hydrogenate it (causing it to be solid at room temperature and thus mimic lard), and can it under nitrogen gas. It was cheaper, easier to stir into a recipe, and could be stored at room temperature for two years without turning rancid.
Procter and Gamble filed a patent application for the new creation in 1910, describing it as “a food product consisting of a vegetable oil, preferably cottonseed oil, partially hydrogenated, and hardened to a homogeneous white or yellowish semi-solid closely resembling lard. The special object of the invention is to provide a new food product for a shortening in cooking.” They came up with the name Crisco, which they thought conjured up crispness, freshness, and cleanliness.
Convincing homemakers to swap butter (and lard) for a new fat created in a factory would be quite a task, so the new form of food needed a new marketing strategy. Never before had Procter and Gamble - or any company for that matter - put so much marketing support or advertising dollars behind a product.
In their book, The Happiness Diet, authors Drew Ramsey and Tyler Graham narrate the events which changed the world’s diet forever by introducing processed vegetable fats in it.
Procter and Gamble researchers learned how to extract the oil, refine it, partially hydrogenate it (causing it to be solid at room temperature and thus mimic lard), and can it under nitrogen gas. It was cheaper, easier to stir into a recipe, and could be stored at room temperature for two years without turning rancid.
Procter and Gamble filed a patent application for the new creation in 1910, describing it as “a food product consisting of a vegetable oil, preferably cottonseed oil, partially hydrogenated, and hardened to a homogeneous white or yellowish semi-solid closely resembling lard. The special object of the invention is to provide a new food product for a shortening in cooking.” They came up with the name Crisco, which they thought conjured up crispness, freshness, and cleanliness.
Convincing homemakers to swap butter (and lard) for a new fat created in a factory would be quite a task, so the new form of food needed a new marketing strategy. Never before had Procter and Gamble - or any company for that matter - put so much marketing support or advertising dollars behind a product.
It it came from a plant, eat it. It it was made in a plant, don’t.
~ Michael Pollan
They hired the J. Walter Thompson Agency, America’s first fullservice advertising agency staffed by real artists and professional writers. Samples of Crisco were mailed to grocers, restaurants, nutritionists, and home economists. Eight alternative marketing strategies were tested in different cities and their impacts calculated and compared.
Doughnuts were fried in Crisco and handed out in the streets. Women who purchased the new industrial fat got a free cookbook of Crisco recipes. It opened with the line, “The culinary world is revising its entire cookbook on account of the advent of Crisco, a new and altogether different cooking fat.” Recipes for asparagus soup, baked salmon with Colbert sauce, stuffed beets, curried cauliflower, and tomato sandwiches all called for three to four tablespoons of Crisco.
Health claims on food packaging were then unregulated (and misleading, as they are now), and the copywriters claimed that cottonseed oil was healthier than butter for digestion. Advertisements in the Ladies’ Home Journal encouraged homemakers to try the new fat and “realize why its discovery will affect every family in America.”
The unprecedented product rollout resulted in the sales of 2.6 million pounds of Crisco in 1912 and 60 million pounds just four years later. It also helped usher in the age of margarine as well as low-fat foods.
Procter and Gamble’s claims about Crisco touching the lives of every American proved eerily prescient. The substance (like many of its imitators) was 50 percent trans fat, and it wasn’t until the 1990s that its health risks were understood. It is estimated that for every two percent increase in consumption of trans fat (still found in many processed and fast foods) the risk of heart disease increases by 23 percent. As surprising as it might be to hear, the fact that animal fats like butter pose this same risk is not supported by science.
Doughnuts were fried in Crisco and handed out in the streets. Women who purchased the new industrial fat got a free cookbook of Crisco recipes. It opened with the line, “The culinary world is revising its entire cookbook on account of the advent of Crisco, a new and altogether different cooking fat.” Recipes for asparagus soup, baked salmon with Colbert sauce, stuffed beets, curried cauliflower, and tomato sandwiches all called for three to four tablespoons of Crisco.
Health claims on food packaging were then unregulated (and misleading, as they are now), and the copywriters claimed that cottonseed oil was healthier than butter for digestion. Advertisements in the Ladies’ Home Journal encouraged homemakers to try the new fat and “realize why its discovery will affect every family in America.”
The unprecedented product rollout resulted in the sales of 2.6 million pounds of Crisco in 1912 and 60 million pounds just four years later. It also helped usher in the age of margarine as well as low-fat foods.
Procter and Gamble’s claims about Crisco touching the lives of every American proved eerily prescient. The substance (like many of its imitators) was 50 percent trans fat, and it wasn’t until the 1990s that its health risks were understood. It is estimated that for every two percent increase in consumption of trans fat (still found in many processed and fast foods) the risk of heart disease increases by 23 percent. As surprising as it might be to hear, the fact that animal fats like butter pose this same risk is not supported by science.
“While it is true that many people simply can't afford to pay more for food, either in money or time or both, many more of us can. After all, just in the last decade or two we've somehow found the time in the day to spend several hours on the internet and the money in the budget not only to pay for broadband service, but to cover a second phone bill and a new monthly bill for television, formerly free. For the majority of Americans, spending more for better food is less a matter of ability than priority.”
~ Michael Pollan, In Defense of Food: An Eater's Manifesto
Around the same time, other innovations were taking place to radically altar our millennia old food habits. Soybeans, an exciting new crop from China arrived in the 1930s. Soy was protein-rich, with a medium viscosity oil. Henry Ford established a soybean research laboratory, developed soybean plastics and a soy-based
synthetic wool, and built a car “almost entirely” out of soybeans.
By the 1950s and 1960s, soybean oil had become the most popular vegetable oil in the US.
In the mid-1970s, Canadian researchers developed a low-erucic-acid rapeseed cultivar. Because the word “rape” was not considered optimal for marketing, they coined the name “Canola” (from “Canada Oil low acid”). The U.S. Food and Drug Administration approved use of the canola name in January 1985, and U.S. farmers started planting large areas that spring. Today Canola is the beauty queen of the vegetable oil industry
synthetic wool, and built a car “almost entirely” out of soybeans.
By the 1950s and 1960s, soybean oil had become the most popular vegetable oil in the US.
In the mid-1970s, Canadian researchers developed a low-erucic-acid rapeseed cultivar. Because the word “rape” was not considered optimal for marketing, they coined the name “Canola” (from “Canada Oil low acid”). The U.S. Food and Drug Administration approved use of the canola name in January 1985, and U.S. farmers started planting large areas that spring. Today Canola is the beauty queen of the vegetable oil industry
Unscrupulous, All Powerful Food Lobby
According to the acclaimed author, Sally Fallon, vital researches in the 20th century by nutrition experts like Weston Price, Robert Mccarrison etc. remain largely forgotten because the importance of their findings, if recognized by the general populace, would bring down the world’s largest industry--food processing and its three supporting pillars--refined sweeteners, white flour and vegetable oils. Representatives of this industry have worked behind the scenes to erect the huge edifice of the “lipid hypothesis”--the untenable theory that saturated fats and cholesterol cause heart disease and cancer.
All one has to do is look at the statistics to know that it isn’t true. Butter consumption in America at the turn of the century, according to Sally Falon, was eighteen pounds per person per year, and the use of vegetable oils almost nonexistent. Yet cancer and heart disease were rare. Today butter consumption hovers just above four pounds per person per year while vegetable oil consumption has soared--and cancer and heart disease are endemic.
What the research really shows is that both refined carbohydrates and vegetable oils cause imbalances in the blood and at the cellular level that lead to an increased tendency to form blood clots, leading to myocardial infarction. This kind of heart disease was virtually unknown in America in 1900.
Today it has reached epidemic levels. Atherosclerosis, or the buildup of hardened plague in the artery walls, cannot be blamed on saturated fats or cholesterol. Very little of the material in this plaque is cholesterol. A 1994 study appearing in the Lancet showed that almost three quarters of the fat in artery clogs is unsaturated. The “artery clogging” fats are not animal fats but vegetable oils.
Built into the whole cloth of the lipid hypothesis is the postulate that the traditional foods of our ancestors - the butter, cream, cold pressed oils, that were necessary to produce “splendid physical development” in “primatives” - are bad for us.
All one has to do is look at the statistics to know that it isn’t true. Butter consumption in America at the turn of the century, according to Sally Falon, was eighteen pounds per person per year, and the use of vegetable oils almost nonexistent. Yet cancer and heart disease were rare. Today butter consumption hovers just above four pounds per person per year while vegetable oil consumption has soared--and cancer and heart disease are endemic.
What the research really shows is that both refined carbohydrates and vegetable oils cause imbalances in the blood and at the cellular level that lead to an increased tendency to form blood clots, leading to myocardial infarction. This kind of heart disease was virtually unknown in America in 1900.
Today it has reached epidemic levels. Atherosclerosis, or the buildup of hardened plague in the artery walls, cannot be blamed on saturated fats or cholesterol. Very little of the material in this plaque is cholesterol. A 1994 study appearing in the Lancet showed that almost three quarters of the fat in artery clogs is unsaturated. The “artery clogging” fats are not animal fats but vegetable oils.
Built into the whole cloth of the lipid hypothesis is the postulate that the traditional foods of our ancestors - the butter, cream, cold pressed oils, that were necessary to produce “splendid physical development” in “primatives” - are bad for us.
A number of schemes have served to imbed this notion in the consciousness of the people, not the least of which was the National Cholesterol Education Program (NCEP), during which tax payers paid for a packet of “information” on cholesterol and heart disease to be sent to every physician in America.
In 1990, the National Cholesterol Education Program recommended a lowfat diet for all Americans above the age of two. The advantage of such a diet is supposed to be reduced risk of heart disease in later life--even though not a single study has shown such an hypothesis to be tenable.
What the scientific literature does tell us is that low fat diets for children, or diets in which vegetable oils have been substituted for healthy fats like natural butter, result in failure to thrive--failure to grow tall and strong--as well as learning disabilities, susceptibility to infection and behavioral problems. Teenage girls who adhere to such a diet risk reproductive problems. If they do manage to conceive, their chances of giving birth to a low birth weight baby, or a baby with birth defects, are high.
Compared to this folly, the wisdom of the so-called primitive in regards to ensuring the health of his children has inspired the awe of many experts. Tribal groups--especially those in Africa and the South Pacific--fed special foods to young men and women before conception, to women during pregnancy and lactation, and to children during their growing years.
For a future of healthy children--for any future at all--we must turn our backs on the dietary advice of sophisticated medical orthodoxy. We must return to the food wisdom of our so-called primitive ancestors, choosing traditional whole foods that are organically grown, minimally processed and above all not shorn of their vital lipid component.
In 1990, the National Cholesterol Education Program recommended a lowfat diet for all Americans above the age of two. The advantage of such a diet is supposed to be reduced risk of heart disease in later life--even though not a single study has shown such an hypothesis to be tenable.
What the scientific literature does tell us is that low fat diets for children, or diets in which vegetable oils have been substituted for healthy fats like natural butter, result in failure to thrive--failure to grow tall and strong--as well as learning disabilities, susceptibility to infection and behavioral problems. Teenage girls who adhere to such a diet risk reproductive problems. If they do manage to conceive, their chances of giving birth to a low birth weight baby, or a baby with birth defects, are high.
Compared to this folly, the wisdom of the so-called primitive in regards to ensuring the health of his children has inspired the awe of many experts. Tribal groups--especially those in Africa and the South Pacific--fed special foods to young men and women before conception, to women during pregnancy and lactation, and to children during their growing years.
For a future of healthy children--for any future at all--we must turn our backs on the dietary advice of sophisticated medical orthodoxy. We must return to the food wisdom of our so-called primitive ancestors, choosing traditional whole foods that are organically grown, minimally processed and above all not shorn of their vital lipid component.
The Process of Extracting Vegetable Oils
Vegetable oils look clean and bright on the grocers shelves, but a description of their processing reveals the true nature of these products. These poor oils go through ‘more primping and processing than a dog at a Kennel Club show.’
According to Paul Hawken & Fred Rohe, one very basic difference between our way of looking at vegetable oils and the industrial oil technician’s viewpoint should be understood.
When he sees dark color, it represents the presence of “impurities” -- material that prevents the oil from being light colored, odorless and bland in taste. From our viewpoint, those “impurities” look desirable -- the things which impart color, odor and flavor are ‘nutrients’.
It is both tragic and ironic that the removal of nutrients should be equated with “purity”.
Modern method of oil extraction called solvent extraction is described in the book ‘The Lowdown on Edible Oils’ as “definitely dangerous to health.”
This process is not for the squeamish. Take a look at the steps and decide for yourself if this is a “food” you want to consume:
Oil seeds such as soybean, rapeseed, cotton, sunflower are gathered. Most of these seeds are from plants that have been genetically engineered or huge amounts of pesticides have been applied to them.
The seeds are husked and cleaned of dirt and dust, then crushed.
The crushed seeds are then heated to temperatures between 110 degrees and 180 degrees in a steam bath to start the oil extraction process.
The seeds are put through a high volume press which uses high heat and friction to press the oil from the seed pulp.
The seed pulp and oil are then put through a hexane solvent bath and steamed again to squeeze out more oil.
Hexane is produced by the refining of crude petroleum oil. It is a mild anesthetic. Inhalation of high concentrations produces first a state of mild euphoria, followed by sleepiness with headaches and nausea. Chronic intoxication from hexane has been observed in recreational solvent abusers and in workers in the shoe manufacturing, furniture restoration and automobile construction industries where hexane is used as a glue. The initial symptoms are tingling and cramps in the arms and legs, followed by general muscular weakness. In severe cases, atrophy of the skeletal muscles is observed, along with a loss of coordination and problems of vision. In 2001, the U.S. Environmental Protection Agency issued regulations on the control of emissions of hexane gas due to its potential carcinogenic properties and environmental concerns.
The big commercial edible oil processors and distributors tell us that if any of the solvent remains in the oils it is very little. But you know just how harmful these solvents may be. Pertinent here is an observation coming out of a symposium of cancer specialists organized by the International Union Against Cancer meeting in Rome in August 1956.
Among many things they observed ‘Since various petroleum constitutents, including certain mineral oils and paraffin, have produced cancer in man and experimental animals, the presence of such chemicals in food appears to be objectionable, particularly when such materials are heated to high temperatures.’
Enough of hexane story. Now the seed/oil mixture is put through a centrifuge and phosphate is added to begin the separation of the oil and seed residues.
After solvent extraction, the crude oil is separated and the solvent is evaporated and recovered. The seed pulp residues are conditioned and reprocessed to make by-products such as animal feed.
The crude vegetable oil is then put through further refining techniques including degumming, neutralization and bleaching:
Water degumming: In this process, water is added to the oil. After a certain reaction period the hydrated phosphatides can be separated either by decantation (settling) or continuously by means of centrifuges. In this process step a large part of water soluble and even a small proportion of the non-water soluble phosphatides are removed. The extracted gums can be processed into lecithin for food, feed or for technical purposes.
Neutralization: Any free fatty acids, phospholipids, pigments, and waxes in the extracted oil promote fat oxidation and lead to undesirable colors and odors in the final products. These impurities are removed by treating the oil with caustic soda (sodium hydroxide) or soda ash (sodium carbonate). The impurities settle to the bottom and are drawn off. The refined oils are lighter in colour, less viscous, and more susceptible to oxidation.
Bleaching: The major purpose of bleaching is the removal of off colored materials in the oil. The heated oil is treated with various bleaching agents such as fuller’s earth, activated carbon, or activated clays. Many impurities, including chlorophyll and carotenoid pigments, are absorbed by this process and removed by filtration. However, bleaching also promotes fat oxidation since some natural antioxidants and nutrients are removed along with the impurities.
Deodorization is the final step in the refining of vegetable oils. Pressurize steam at extremely high temps (500 degrees or more) is used to remove volatile compounds which would cause off odors and tastes in the final product.
The oil produced is referred to as “refined oil” and is ready to be consumed or for the manufacture of other products. A light solution of citric acid is often added during this step to inactivate any metals such as iron or copper present in the final product.
The process of refining vegetable oil damages the fats and makes the oils very unstable and prone to going rancid quite easily. Rancid oils in any form are particularly bad for your health because they introduce cancer causing free radicals into your body, without the benefit of including an antioxidant like vitamin E.
According to Paul Hawken & Fred Rohe, one very basic difference between our way of looking at vegetable oils and the industrial oil technician’s viewpoint should be understood.
When he sees dark color, it represents the presence of “impurities” -- material that prevents the oil from being light colored, odorless and bland in taste. From our viewpoint, those “impurities” look desirable -- the things which impart color, odor and flavor are ‘nutrients’.
It is both tragic and ironic that the removal of nutrients should be equated with “purity”.
Modern method of oil extraction called solvent extraction is described in the book ‘The Lowdown on Edible Oils’ as “definitely dangerous to health.”
This process is not for the squeamish. Take a look at the steps and decide for yourself if this is a “food” you want to consume:
Oil seeds such as soybean, rapeseed, cotton, sunflower are gathered. Most of these seeds are from plants that have been genetically engineered or huge amounts of pesticides have been applied to them.
The seeds are husked and cleaned of dirt and dust, then crushed.
The crushed seeds are then heated to temperatures between 110 degrees and 180 degrees in a steam bath to start the oil extraction process.
The seeds are put through a high volume press which uses high heat and friction to press the oil from the seed pulp.
The seed pulp and oil are then put through a hexane solvent bath and steamed again to squeeze out more oil.
Hexane is produced by the refining of crude petroleum oil. It is a mild anesthetic. Inhalation of high concentrations produces first a state of mild euphoria, followed by sleepiness with headaches and nausea. Chronic intoxication from hexane has been observed in recreational solvent abusers and in workers in the shoe manufacturing, furniture restoration and automobile construction industries where hexane is used as a glue. The initial symptoms are tingling and cramps in the arms and legs, followed by general muscular weakness. In severe cases, atrophy of the skeletal muscles is observed, along with a loss of coordination and problems of vision. In 2001, the U.S. Environmental Protection Agency issued regulations on the control of emissions of hexane gas due to its potential carcinogenic properties and environmental concerns.
The big commercial edible oil processors and distributors tell us that if any of the solvent remains in the oils it is very little. But you know just how harmful these solvents may be. Pertinent here is an observation coming out of a symposium of cancer specialists organized by the International Union Against Cancer meeting in Rome in August 1956.
Among many things they observed ‘Since various petroleum constitutents, including certain mineral oils and paraffin, have produced cancer in man and experimental animals, the presence of such chemicals in food appears to be objectionable, particularly when such materials are heated to high temperatures.’
Enough of hexane story. Now the seed/oil mixture is put through a centrifuge and phosphate is added to begin the separation of the oil and seed residues.
After solvent extraction, the crude oil is separated and the solvent is evaporated and recovered. The seed pulp residues are conditioned and reprocessed to make by-products such as animal feed.
The crude vegetable oil is then put through further refining techniques including degumming, neutralization and bleaching:
Water degumming: In this process, water is added to the oil. After a certain reaction period the hydrated phosphatides can be separated either by decantation (settling) or continuously by means of centrifuges. In this process step a large part of water soluble and even a small proportion of the non-water soluble phosphatides are removed. The extracted gums can be processed into lecithin for food, feed or for technical purposes.
Neutralization: Any free fatty acids, phospholipids, pigments, and waxes in the extracted oil promote fat oxidation and lead to undesirable colors and odors in the final products. These impurities are removed by treating the oil with caustic soda (sodium hydroxide) or soda ash (sodium carbonate). The impurities settle to the bottom and are drawn off. The refined oils are lighter in colour, less viscous, and more susceptible to oxidation.
Bleaching: The major purpose of bleaching is the removal of off colored materials in the oil. The heated oil is treated with various bleaching agents such as fuller’s earth, activated carbon, or activated clays. Many impurities, including chlorophyll and carotenoid pigments, are absorbed by this process and removed by filtration. However, bleaching also promotes fat oxidation since some natural antioxidants and nutrients are removed along with the impurities.
Deodorization is the final step in the refining of vegetable oils. Pressurize steam at extremely high temps (500 degrees or more) is used to remove volatile compounds which would cause off odors and tastes in the final product.
The oil produced is referred to as “refined oil” and is ready to be consumed or for the manufacture of other products. A light solution of citric acid is often added during this step to inactivate any metals such as iron or copper present in the final product.
The process of refining vegetable oil damages the fats and makes the oils very unstable and prone to going rancid quite easily. Rancid oils in any form are particularly bad for your health because they introduce cancer causing free radicals into your body, without the benefit of including an antioxidant like vitamin E.
Author Sally Fallon adds a comment to this grim scenario:
“High-temperature processing causes the weak carbon bonds of unsaturated fatty acids, especially triple unsaturated linolenic acid, to break apart, thereby creating dangerous free radicals. In addition, antioxidants, such as fat-soluble vitamin E, which protect the body from the ravages of free radicals, are neutralized or destroyed by high temperatures and pressures.
BHT and BHA, both suspected of causing cancer and brain damage, are often added to these oils to replace vitamin E and other natural preservatives destroyed by heat.”
The process of refining oils is exactly analogous to the refining of whole wheat and whole sugar into white ones. In all cases, one takes a product full of natural vitamins, minerals, enzymes and other food factors and reduces the original natural food into a relative “nonfood” -devitalized, stripped.
“High-temperature processing causes the weak carbon bonds of unsaturated fatty acids, especially triple unsaturated linolenic acid, to break apart, thereby creating dangerous free radicals. In addition, antioxidants, such as fat-soluble vitamin E, which protect the body from the ravages of free radicals, are neutralized or destroyed by high temperatures and pressures.
BHT and BHA, both suspected of causing cancer and brain damage, are often added to these oils to replace vitamin E and other natural preservatives destroyed by heat.”
The process of refining oils is exactly analogous to the refining of whole wheat and whole sugar into white ones. In all cases, one takes a product full of natural vitamins, minerals, enzymes and other food factors and reduces the original natural food into a relative “nonfood” -devitalized, stripped.
Hydrogenated and Trans Fats
Even if you don’t know much about hydrogenated fats or trans fats, you would probably agree that they sound like some kind of experiment gone awry in a science fiction movie. These fats seem like some experimental food produced in test tubes by evil scientists that come to life at night and start attacking everything in sight. Well, that’s actually not far from the truth.
Hydrogenation is a process using high temperatures to change the structure of fat molecules from a liquid to a solid. The food industry benefits from this unnatural process because it prevents the oils from becoming rancid. People respond positively to the marketing campaigns that tell you the product will last longer.
But what is the human cost of this experimental food substance? Hydrogenation turns healthy fatty acids (cis-fatty acids) into harmful ones (trans fatty acids). Cis-fatty acids, which are sometimes called essential fatty acids, trigger healthy fat metabolism in the human body. They are critical to a healthy brain and nervous system, immune system, organs, tissues, and cells.
After a fat has been chemically altered to become a trans fatty acid, it no longer offers any of these benefits. Instead, the human body does not even recognize it as food. It treats trans fats as toxins and searches for dumping sites in the body fat stores. In some cases, trans fats get dumped into organs, like the liver, which usually cannot filter all of them over long periods of time.
Trans fats can also clog the liver and prevent healthy fatty acids from being absorbed from healthy foods. Trans-fatty acids can be referrred to as ‘plastic fats’ since they really do not resemble food any longer.
The melting point of trans-fatty acids found in todays margarines and most prepared and packaged foods is 46 degrees C. These fats do not melt or break down at body temperature (37 degrees C).
Stick margarine is up to 30 percent trans-fatty acids while shortening is up to 50 percent of these harmful fats. Most oils found on grocery store shelves contain trans fats as well. This is because of the high heat used to extract the oils from nuts and seeds during the manufacturing process.
Cooking oils to high temperatures, as in home cooking or industrial cooking, can cause the healthy fats to turn into trans fats. That includes most fried foods, potato chips, commercial salad dressings, baked goods, candy bars, breads, cookies, and chocolates, all of which can contain between 30 and 50 percent trans fats. If you check the ingredient list, you will typically find items such as partially hydrogenated oil or hydrogenated vegetable oil or shortening or vegetable oil shortening. These all indicate the presence of trans fats.
Cold-pressed oils or extra-virgin olive oil are better choices than commercial cooking oils, margarine, and shortening. Why bother with something so processed and unhealthy when there are umpteen other, better options out there?
Hydrogenation is a process using high temperatures to change the structure of fat molecules from a liquid to a solid. The food industry benefits from this unnatural process because it prevents the oils from becoming rancid. People respond positively to the marketing campaigns that tell you the product will last longer.
But what is the human cost of this experimental food substance? Hydrogenation turns healthy fatty acids (cis-fatty acids) into harmful ones (trans fatty acids). Cis-fatty acids, which are sometimes called essential fatty acids, trigger healthy fat metabolism in the human body. They are critical to a healthy brain and nervous system, immune system, organs, tissues, and cells.
After a fat has been chemically altered to become a trans fatty acid, it no longer offers any of these benefits. Instead, the human body does not even recognize it as food. It treats trans fats as toxins and searches for dumping sites in the body fat stores. In some cases, trans fats get dumped into organs, like the liver, which usually cannot filter all of them over long periods of time.
Trans fats can also clog the liver and prevent healthy fatty acids from being absorbed from healthy foods. Trans-fatty acids can be referrred to as ‘plastic fats’ since they really do not resemble food any longer.
The melting point of trans-fatty acids found in todays margarines and most prepared and packaged foods is 46 degrees C. These fats do not melt or break down at body temperature (37 degrees C).
Stick margarine is up to 30 percent trans-fatty acids while shortening is up to 50 percent of these harmful fats. Most oils found on grocery store shelves contain trans fats as well. This is because of the high heat used to extract the oils from nuts and seeds during the manufacturing process.
Cooking oils to high temperatures, as in home cooking or industrial cooking, can cause the healthy fats to turn into trans fats. That includes most fried foods, potato chips, commercial salad dressings, baked goods, candy bars, breads, cookies, and chocolates, all of which can contain between 30 and 50 percent trans fats. If you check the ingredient list, you will typically find items such as partially hydrogenated oil or hydrogenated vegetable oil or shortening or vegetable oil shortening. These all indicate the presence of trans fats.
Cold-pressed oils or extra-virgin olive oil are better choices than commercial cooking oils, margarine, and shortening. Why bother with something so processed and unhealthy when there are umpteen other, better options out there?
Traditional Method
Traditional method of extracting vegetable oils from nuts, grains, beans, seeds or olives is by use of a hydraulic press. This is an ancient method and yields the best quality oil. The only two materials that will yield enough oil without heating them first are sesame seeds and olives. Therefore, sesame oil and olive oil from a hydraulic press are the only oils which could truly be called “cold pressed”.
The term “virgin” for olive oil refers only to the first pressing by a hydraulic press without heat. The term “cold pressed” refers only to hydraulic pressing without heat. These oils are the closest possible to the natural state, therefore have the most color, odor and flavor - in a word, the most nutrition - but they will often be unavailable because these days, so little is produced this way.
If an oil which has been extracted by hydraulic press but has been heated prior to pressing, this will be referred to as ‘pressed’, not ‘cold pressed’.
The term “virgin” for olive oil refers only to the first pressing by a hydraulic press without heat. The term “cold pressed” refers only to hydraulic pressing without heat. These oils are the closest possible to the natural state, therefore have the most color, odor and flavor - in a word, the most nutrition - but they will often be unavailable because these days, so little is produced this way.
If an oil which has been extracted by hydraulic press but has been heated prior to pressing, this will be referred to as ‘pressed’, not ‘cold pressed’.
Expeller Method
This is the second method of oil extraction and it is much less violent than industrial refining. This process yields more oil compared to ‘pressed’ or ‘cold pressed’ methods.
This method by expeller is described in ‘The Lowdown on Edible Oils’ as follows: “This uses a screw or continuous press with a constantly rotating worm shaft. Cooked material goes into one end and is put under continuous pressure until discharged at the other end with oil squeezed out.” Temperatures between 200 and 250 degrees are normal. Obviously, this type of extraction does not qualify as ‘cold pressed’. Oil produced this way is referred to as ‘expeller pressed.’
Unlike ‘pressed’ or ‘cold pressed’ method, ‘expeller pressed’ oil needs some refining after extraction, though not as massive as industrial refining.
This method by expeller is described in ‘The Lowdown on Edible Oils’ as follows: “This uses a screw or continuous press with a constantly rotating worm shaft. Cooked material goes into one end and is put under continuous pressure until discharged at the other end with oil squeezed out.” Temperatures between 200 and 250 degrees are normal. Obviously, this type of extraction does not qualify as ‘cold pressed’. Oil produced this way is referred to as ‘expeller pressed.’
Unlike ‘pressed’ or ‘cold pressed’ method, ‘expeller pressed’ oil needs some refining after extraction, though not as massive as industrial refining.
Clogging The Arteries
Like all natural foods, natural fats are blessed with a natural ‘life cycle’, a period of optimum nutritional density during which they must be eaten, and after which they become toxic and degrade.
Hydrogenation forces natural fats into becoming molecularly “shelf ” stable by accelerating the oxidation process with high temperatures and addition of heavy metal nickel catalyst to force the insertion of additional hydrogen atoms into the molecule, and the subsequent “refining” process removes the bad oxidation tastes and smells by further high heat steam sparging and deodorization.
In other words, all liquid vegetable oils that are packaged in clear glass or plastic bottles and displayed at room temperature on open shelves are stable because they are already oxidized and biologically dead and toxic.
There are too many individual parts to the story to post here, so for the rest of the story can be read in the Wikipedia articles about Hydrogenation, Trans vs. Cis molecules, and also the one about Essential Fatty Acids. It is very simple and easily understandable and there are even pictures of the molecules that will help you understand why industrially processed pre-oxidized and adulterated vegetable oils are a direct cause of arterial plaque formation (progressive atherosclerosis) and cancer.
In a nutshell it is because when vegetable oils are heated the molecules straighten out (trans vs. cis) and glue themselves together like straws, they polymerize and become a type of natural plastic which is not dissolvable by blood plasma and body fluids.
That is also why boiled linseed oil is used to make paints and varnishes.
Hydrogenation forces natural fats into becoming molecularly “shelf ” stable by accelerating the oxidation process with high temperatures and addition of heavy metal nickel catalyst to force the insertion of additional hydrogen atoms into the molecule, and the subsequent “refining” process removes the bad oxidation tastes and smells by further high heat steam sparging and deodorization.
In other words, all liquid vegetable oils that are packaged in clear glass or plastic bottles and displayed at room temperature on open shelves are stable because they are already oxidized and biologically dead and toxic.
There are too many individual parts to the story to post here, so for the rest of the story can be read in the Wikipedia articles about Hydrogenation, Trans vs. Cis molecules, and also the one about Essential Fatty Acids. It is very simple and easily understandable and there are even pictures of the molecules that will help you understand why industrially processed pre-oxidized and adulterated vegetable oils are a direct cause of arterial plaque formation (progressive atherosclerosis) and cancer.
In a nutshell it is because when vegetable oils are heated the molecules straighten out (trans vs. cis) and glue themselves together like straws, they polymerize and become a type of natural plastic which is not dissolvable by blood plasma and body fluids.
That is also why boiled linseed oil is used to make paints and varnishes.
Margarine - Trust A Cow More Than A Chemist
Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put their money into the research wanted a payback so they put their heads together to figure out what to do with this product.
It was a white substance with no food appeal, so they added the yellow colouring and sold it to people to use in place of butter. How do you like it? Then they came out with some clever new flavourings.
During World War II, a shortage of butter and other fats gave a boost to popularity of margarine. Today it has become a major part of the Western diet and overtook butter in popularity in the mid-20th century. In the United States, for example, in 1930 the average person ate over 18 pounds (8.2 kg) of butter a year and just over 2 pounds (0.91 kg) of margarine. By the end of the 20th century, an average American ate around 5 lb (2.3 kg) of butter and nearly 8 lb (3.6 kg) of margarine.
Although a staple of the American diet, butter came under a great deal of scrutiny when its high levels of saturated fat were associated with increased heart disease risk. Many people accepted the demise of butter in stride, ruing the loss of its savory flavor but agreeing that its effect on the heart might be too high a price to pay. They dutifully switched to margarine, as researchers and nutritionists suggested.
Then the hazards of margarine came to light. Its high levels of trans fats packed a double whammy for heart disease by raising levels of LDL (bad cholesterol) and lowering levels of HDL (good cholesterol). Many people felt betrayed or duped.
The truth is, there never was any good evidence that using margarine instead of butter cut the chances of having a heart attack or developing heart disease.
Margarine intake has been linked to a host of illnesses such as colitis and arthritis. The hardening agents used in the production of margarine include nickel and cadmium. Nickel is a toxic metal that causes lung and kidney problems. Cadmium is among the most toxic of the heavy metals. It may contribute to serious diseases such as arteriosclerosis, high blood pressure and malignancy.
It was a white substance with no food appeal, so they added the yellow colouring and sold it to people to use in place of butter. How do you like it? Then they came out with some clever new flavourings.
During World War II, a shortage of butter and other fats gave a boost to popularity of margarine. Today it has become a major part of the Western diet and overtook butter in popularity in the mid-20th century. In the United States, for example, in 1930 the average person ate over 18 pounds (8.2 kg) of butter a year and just over 2 pounds (0.91 kg) of margarine. By the end of the 20th century, an average American ate around 5 lb (2.3 kg) of butter and nearly 8 lb (3.6 kg) of margarine.
Although a staple of the American diet, butter came under a great deal of scrutiny when its high levels of saturated fat were associated with increased heart disease risk. Many people accepted the demise of butter in stride, ruing the loss of its savory flavor but agreeing that its effect on the heart might be too high a price to pay. They dutifully switched to margarine, as researchers and nutritionists suggested.
Then the hazards of margarine came to light. Its high levels of trans fats packed a double whammy for heart disease by raising levels of LDL (bad cholesterol) and lowering levels of HDL (good cholesterol). Many people felt betrayed or duped.
The truth is, there never was any good evidence that using margarine instead of butter cut the chances of having a heart attack or developing heart disease.
Margarine intake has been linked to a host of illnesses such as colitis and arthritis. The hardening agents used in the production of margarine include nickel and cadmium. Nickel is a toxic metal that causes lung and kidney problems. Cadmium is among the most toxic of the heavy metals. It may contribute to serious diseases such as arteriosclerosis, high blood pressure and malignancy.
Sept. 2010 I stopped consumption of all vegetable oil and replaced them with olive oil and butter. I also stopped eating sugar (as much as possible). I shed 30 lbs. and have kept it off.
More than a year later, HDLs are up, LDLs about the same - HDL/ LDL ratio MUCH better (and still <200), and triglycerides are down too. Oh, and I cut my BP meds in half, and I feel great at 60. I wish I had come across this information 10 years ago!
~ Brian, Tahiti
Process of Manufacture
Manufacturers cannot use liquid oils in baked goods or frying, and they are not spreadable. So to harden the liquid vegetable oils to make margarine and shortening, they put the oils through a process called partial hydrogenation. To make margarine or shortening, first the oil is extracted under high temperature and pressure, and with hexane solvents as we have already seen in detail.
These oils are then mixed with a nickel catalyst and put into a huge high-pressure, high-temperature reactor. What goes into the reactor is a liquid, but what comes out of that reactor is a semi-solid that looks like grey cottage cheese and smells terrible. Emulsifiers are mixed in to smooth out the lumps. The product is then steam cleaned a second time to get rid of the horrible smell. Then it is bleached to get rid of the grey color. At this point, the product can be used as vegetable shortening.
To make margarine, they add artificial flavors and synthetic vitamins. Then they add annatto or some other natural coloring. It is then packaged in blocks and tubs. Advertising promotes this garbage as a health food.
These oils are then mixed with a nickel catalyst and put into a huge high-pressure, high-temperature reactor. What goes into the reactor is a liquid, but what comes out of that reactor is a semi-solid that looks like grey cottage cheese and smells terrible. Emulsifiers are mixed in to smooth out the lumps. The product is then steam cleaned a second time to get rid of the horrible smell. Then it is bleached to get rid of the grey color. At this point, the product can be used as vegetable shortening.
To make margarine, they add artificial flavors and synthetic vitamins. Then they add annatto or some other natural coloring. It is then packaged in blocks and tubs. Advertising promotes this garbage as a health food.
No Veggie Oil!
I stopped eating vegetable oils a few years ago and I immediately noticed a HUGE change in my body. I was suffering from constant burning mouth (it's an actual syndrome, believe it or not, and it's awful), fatigue, and cystic acne which, for a woman in her 30s, was distressing. As soon as I cut out vegetable oil in all forms, my symptoms literally disappeared within in a matter of days. If I slip and eat vegetable oil, they come right back! I've never had such a drastic response to a dietary change.
Thanks for sharing this information. I get some crazy looks when I tell people I can't eat vegetable oil, so I appreciate having this information to share with them.
~ Sharon, Oregon
Margarine is but one molecule away from being plastic and shares 27 ingredients with paint.
You can try this yourself: Purchase a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:
No flies, not even those pesky fruit flies will go near it. That should tell you something.
It does not rot or smell differently because it has no nutritional value; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?
All of the margarines, shortenings, spreads, even low-trans spreads contain trans fats plus many other artificial ingredients. In the groceries stores there is just a little bit of space for the butter because all the high-profit margarine foods have totally invaded the food supply. Virtually all packaged or processed foods contain trans fatty acids. They’re in all the chips and crackers, and they now use them for French fries.
It used to be that when you made desserts for your kids, at least these contained butter, cream and nuts and other healthy ingredients—all good wholesome foods. Now the industry can imitate the butter, cream and so many other things, so most desserts end up being mostly sugar, partially hydrogenated oils and a long list of artificial ingredients.
You can try this yourself: Purchase a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:
No flies, not even those pesky fruit flies will go near it. That should tell you something.
It does not rot or smell differently because it has no nutritional value; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?
All of the margarines, shortenings, spreads, even low-trans spreads contain trans fats plus many other artificial ingredients. In the groceries stores there is just a little bit of space for the butter because all the high-profit margarine foods have totally invaded the food supply. Virtually all packaged or processed foods contain trans fatty acids. They’re in all the chips and crackers, and they now use them for French fries.
It used to be that when you made desserts for your kids, at least these contained butter, cream and nuts and other healthy ingredients—all good wholesome foods. Now the industry can imitate the butter, cream and so many other things, so most desserts end up being mostly sugar, partially hydrogenated oils and a long list of artificial ingredients.
I usually buy Organic Valley's "Pasture Butter" or Kerry Gold. Why, because they are butters made from milk from cows that were grazing on green growing grass. If you compare the color of these butters with other butters, you will find that they are much yellower. The yellow color comes from the vitamin K in the grass. This is how most butter used to look and why, when margarine first came on the market, it was called "oleo" (which is the name of the yellow coloring added to make them look more like butter). Enjoy!
~ Lori Mel
Problems with Hydrogenated Oils
Many, many diseases have been associated with the consumption of trans fatty acids, such as heart disease, cancer, digestive disorders and degeneration of joints and tendons (which is why we have so many hip replacements today). Trans fats are associated with auto-immune disease, skin problems, growth problems in children and learning disabilities. The only reason that we are eating this stuff is because we have been told that the competing fats and oils—butter, cream, coconut oil etc.—are bad for us and cause heart disease. This message is nothing but industry propaganda to get us to buy substitutes.
The Low-Fat Craze
“Low-fat” everything has produced an epidemic of obesity, diabetes, hypoglycemia, and even some of the ADHD and perhaps cancers that are so common today. These diseases were not as prevalent before people began believing the lie that quality fats are bad for you.
What few people realize is that if you do not eat fats and oils, you must consume many more sugars or starches to obtain the calories you need. This easily exceeds most people’s carbohydrate tolerance level and leads to many diseases.
Also, prepared foods that are low in fat usually contain many more chemicals in order to give the food the flavor that fats normally provide. Many of these chemical additives are of questionable safety.
What few people realize is that if you do not eat fats and oils, you must consume many more sugars or starches to obtain the calories you need. This easily exceeds most people’s carbohydrate tolerance level and leads to many diseases.
Also, prepared foods that are low in fat usually contain many more chemicals in order to give the food the flavor that fats normally provide. Many of these chemical additives are of questionable safety.
I have suffered from IBS for years and tried everything EXCEPT what a naturalist doctor insisted would help me. In the end, in desperation - I did what he said : eliminated all refined oils from my diet ENTIRELY, and use only Virgin cold pressed Olive Oil, sesame oil and butter. Honest to God - my IBS vanished after a couple of weeks and has gone from my life. It is now years later and I feel good. Though anecdotal and of no statistical or scientific value - I truly believe sharing my story above can help some of you suffering from IBS. Give it a try.
~ Jason Miller, Lewisville Texas
Low-Fat Diet Does Not cut Cancer, Heart And Other Health Risks
By Gina Kolata, The New York Times, February 8, 2006
Following is a press report busting the myth of low fat diet. This myth has demonized traditional fats like butter and cream for almost a century.
The largest study ever to ask whether a low-fat diet reduces the risk of getting cancer or heart disease has found that the diet has no effect.
The $415 million federal study involved nearly 49,000 women ages 50 to 79 who were followed for eight years. In the end, those assigned to a low-fat diet had the same rates of breast cancer, colon cancer, heart attacks and strokes as those who ate whatever they pleased, researchers are reporting today.
“These studies are revolutionary,’’ said Dr. Jules Hirsch, physician in chief emeritus at Rockefeller University in New York City, who has spent a lifetime studying the effects of diets on weight and health. ‘’They should put a stop to this era of thinking that we have all the information we need to change the whole national diet and make everybody healthy.’’
“The study, published in today’s issue of The Journal of the American Medical Association, was not just an ordinary study”, said Dr. Michael Thun, who directs epidemiological research for the American Cancer Society. It was so large and so expensive, Dr. Thun said, that it was ‘’the Rolls-Royce of studies.’’ As such, he added, it is likely to be the final word.
‘’We usually have only one shot at a very large-scale trial on a particular issue,’’ he said.
The results, the study investigators agreed, do not justify recommending low-fat diets to the public to reduce their heart disease and cancer risk. Given the lack of benefit found in the study, many medical researchers said that the best dietary advice, for now, was to follow federal guidelines for healthy eating, with less saturated and trans fats, more grains, and more fruits and vegetables.
The study found that women who were randomly assigned to follow a low-fat diet ate significantly less fat over the next eight years. But they had just as much breast and colon cancer and just as much heart disease. The women were not trying to lose weight, and their weights remained fairly steady. But their experiences with the diets allowed researchers to question some popular notions about diet and obesity.
Although all the study participants were women, the colon cancer and heart disease results should also apply to men, said Dr. Jacques Rossouw, the project officer for the Women’s Health Initiative.
While cancer researchers said they were disappointed by the results, heart disease researchers said they were not surprised that simply reducing total fat had no effect, because they had moved on from that hypothesis.
Following is a press report busting the myth of low fat diet. This myth has demonized traditional fats like butter and cream for almost a century.
The largest study ever to ask whether a low-fat diet reduces the risk of getting cancer or heart disease has found that the diet has no effect.
The $415 million federal study involved nearly 49,000 women ages 50 to 79 who were followed for eight years. In the end, those assigned to a low-fat diet had the same rates of breast cancer, colon cancer, heart attacks and strokes as those who ate whatever they pleased, researchers are reporting today.
“These studies are revolutionary,’’ said Dr. Jules Hirsch, physician in chief emeritus at Rockefeller University in New York City, who has spent a lifetime studying the effects of diets on weight and health. ‘’They should put a stop to this era of thinking that we have all the information we need to change the whole national diet and make everybody healthy.’’
“The study, published in today’s issue of The Journal of the American Medical Association, was not just an ordinary study”, said Dr. Michael Thun, who directs epidemiological research for the American Cancer Society. It was so large and so expensive, Dr. Thun said, that it was ‘’the Rolls-Royce of studies.’’ As such, he added, it is likely to be the final word.
‘’We usually have only one shot at a very large-scale trial on a particular issue,’’ he said.
The results, the study investigators agreed, do not justify recommending low-fat diets to the public to reduce their heart disease and cancer risk. Given the lack of benefit found in the study, many medical researchers said that the best dietary advice, for now, was to follow federal guidelines for healthy eating, with less saturated and trans fats, more grains, and more fruits and vegetables.
The study found that women who were randomly assigned to follow a low-fat diet ate significantly less fat over the next eight years. But they had just as much breast and colon cancer and just as much heart disease. The women were not trying to lose weight, and their weights remained fairly steady. But their experiences with the diets allowed researchers to question some popular notions about diet and obesity.
Although all the study participants were women, the colon cancer and heart disease results should also apply to men, said Dr. Jacques Rossouw, the project officer for the Women’s Health Initiative.
While cancer researchers said they were disappointed by the results, heart disease researchers said they were not surprised that simply reducing total fat had no effect, because they had moved on from that hypothesis.
Junk Cheese
Most cheese today is mass-produced in huge batches and many shortcuts are taken to make it ferment faster. For instance, many chemicals may be added to it, it is not aged naturally and preservatives and other chemicals are added or sprayed on later to make it keep longer.
As a result, most cheese is close to junk food status, unfortunately. This is what your child is eating when he or she eats most pizza, for example, or most Mexican dishes.
It is especially the case in restaurants, where cutting costs is the primary consideration, and not your health.
The worst cheese is called “cheese food” or “processed cheese”. Velveeta and Kraft make this fake food. Its ingredients don’t let you know that it may be made from rejected milk and other dairy products that cannot be sold fresh. Then many chemicals, colors, flavors and more, are added and even glue is added to give it “consistency”. This is not really a food, but it is what is served in some schools, many restaurants and even in fancy establishments as well.
As a result, most cheese is close to junk food status, unfortunately. This is what your child is eating when he or she eats most pizza, for example, or most Mexican dishes.
It is especially the case in restaurants, where cutting costs is the primary consideration, and not your health.
The worst cheese is called “cheese food” or “processed cheese”. Velveeta and Kraft make this fake food. Its ingredients don’t let you know that it may be made from rejected milk and other dairy products that cannot be sold fresh. Then many chemicals, colors, flavors and more, are added and even glue is added to give it “consistency”. This is not really a food, but it is what is served in some schools, many restaurants and even in fancy establishments as well.
Cholesterol Myths
Dr. Lawrence Wilson, MD
Cholesterol is an essential fat compound manufactured in our livers that is needed to make all of the sex hormones and steroid
hormones. It is mainly made in our bodies. However, a little, relatively speaking, is found in animal fats.
Odd as it sounds, I have seen a number of vegetarian patients with high serum cholesterol, although they ate no cholesterol at all. The reasons are explained below.
Saturated fat is not the same as cholesterol. Coconut and palm oil, for example, are quite saturated fats (solid at room temperature) but contain no cholesterol. This is because they are vegetable products and only animal fats contain any cholesterol at all.
Eating cholesterol does not necessarily raise blood cholesterol and does not automatically clog your arteries. In fact, the connection between elevated cholesterol and heart disease is much more tenuous and tentative than we are led to believe. Some studies show no correlation at all between high levels of cholesterol in the blood and coronary heart disease.
Cholesterol is an essential fat compound manufactured in our livers that is needed to make all of the sex hormones and steroid
hormones. It is mainly made in our bodies. However, a little, relatively speaking, is found in animal fats.
Odd as it sounds, I have seen a number of vegetarian patients with high serum cholesterol, although they ate no cholesterol at all. The reasons are explained below.
Saturated fat is not the same as cholesterol. Coconut and palm oil, for example, are quite saturated fats (solid at room temperature) but contain no cholesterol. This is because they are vegetable products and only animal fats contain any cholesterol at all.
Eating cholesterol does not necessarily raise blood cholesterol and does not automatically clog your arteries. In fact, the connection between elevated cholesterol and heart disease is much more tenuous and tentative than we are led to believe. Some studies show no correlation at all between high levels of cholesterol in the blood and coronary heart disease.
Refined vegetable oils
In the United States, during the 90-year period from 1909 to 1999, a striking increase in the use of vegetable oils occurred. Specifically, per capita consumption of salad and cooking oils increased 130%, shortening consumption increased 136%, and margarine consumption increased 410%. These trends occurred elsewhere in the world and were made possible by the industrialization and mechanization of the oil-seed industry.
The industrial advent of mechanically driven steel expellers and hexane extraction processes allowed for greater world-wide vegetable oil productivity, whereas new purification procedures permitted exploitation of nontraditionally consumed oils, such as cottonseed. New manufacturing procedures allowed vegetable oils to take on atypical structural characteristics. Margarine and shortening are produced by solidifying or partially solidifying vegetable oils via hydrogenation, a process first developed in 1897. The hydrogenation process produces novel trans fatty acid isomers (trans elaidic acid in particular) that rarely, if ever, are found in conventional human foodstuffs. Consequently, the large-scale addition of refined vegetable oils to the world’s food supply after the Industrial Revolution significantly altered both quantitative and qualitative aspects of fat intake.
~ Emken EA. (Nutrition and biochemistry of trans and positional fatty acid isomers in hydrogenated oils)
It now appears that much better methods of monitoring the condition of your arteries are by testing for elevated homocysteine, C-reactive protein (which measures inflammation), and noninvasive tests such as an ultrasound or Doppler test for arterial blockage can also be done.
Minerals such as calcium, copper, iron, cadmium and others may also build up in the arteries and contribute to heart disease.
These can, at times, be revealed on a hair mineral analysis or perhaps with a ‘urine metals challenge test’ using EDTA. I believe these methods are much better than checking cholesterol if one suspects or wishes to prevent heart disease.
An elevated cholesterol level in the blood is not good, but of itself is not a serious problem. It is mainly a liver stress indicator. It will come down on its own, in my experience, as one’s general health improves on a nutritional balancing healing program based on hair mineral testing.
Minerals such as calcium, copper, iron, cadmium and others may also build up in the arteries and contribute to heart disease.
These can, at times, be revealed on a hair mineral analysis or perhaps with a ‘urine metals challenge test’ using EDTA. I believe these methods are much better than checking cholesterol if one suspects or wishes to prevent heart disease.
An elevated cholesterol level in the blood is not good, but of itself is not a serious problem. It is mainly a liver stress indicator. It will come down on its own, in my experience, as one’s general health improves on a nutritional balancing healing program based on hair mineral testing.
Cholesterol-Lowering Drugs
Dr. Lawrence Wilson, MD
A recent medical nightmare is the widespread use of cholesterol-lowering drugs, often called “statin drugs”. Their names include Crestor, Zocor, Lovastatin, Mevacor, Crestor and a dozen others from different companies. They are all basically similar to each other. The word “statin” is a misnomer as the drugs have nothing to do with stasis. It is just another lie of the pharmaceutical industry to increase sales of these quite awful drugs that kill people regularly.
These are now prescribed to millions of Americans and others worldwide. They have few benefits in most studies and are quite costly.
The adverse effects of the statin drugs are often much worse than the elevated cholesterol. In fact, one of the “adverse effects” of these drugs includes heart attacks, the very condition these drugs are supposed to prevent. So I advise everyone to avoid these drugs completely if you value your health at all.
If a doctor suggests that you take a drug to lower your cholesterol, here are my suggestions:
1. A mildly elevated cholesterol level is not a cause for concern in my opinion. It is usually a stress indicator and that is all.
2. Before considering dangerous drug therapy, which is the truth about the statin drugs, first try natural methods for lowering cholesterol. The most complete and reliable method is a nutritional balancing program.
However, simple, symptomatic remedies such as red rice yeast, chromium, or more fiber may help. I do not recommend any niacin, however, in any form. In doses above about 100 mg daily, it may build up in the liver, even if it controls cholesterol.
However, I don’t recommend these remedies very much, as none of them correct the cause of the elevated cholesterol. Overall, the cholesterol debate has ruined the reputation of many wonderful fats like grassfed butter. This has been most unfortunate for the health of millions of people.
A recent medical nightmare is the widespread use of cholesterol-lowering drugs, often called “statin drugs”. Their names include Crestor, Zocor, Lovastatin, Mevacor, Crestor and a dozen others from different companies. They are all basically similar to each other. The word “statin” is a misnomer as the drugs have nothing to do with stasis. It is just another lie of the pharmaceutical industry to increase sales of these quite awful drugs that kill people regularly.
These are now prescribed to millions of Americans and others worldwide. They have few benefits in most studies and are quite costly.
The adverse effects of the statin drugs are often much worse than the elevated cholesterol. In fact, one of the “adverse effects” of these drugs includes heart attacks, the very condition these drugs are supposed to prevent. So I advise everyone to avoid these drugs completely if you value your health at all.
If a doctor suggests that you take a drug to lower your cholesterol, here are my suggestions:
1. A mildly elevated cholesterol level is not a cause for concern in my opinion. It is usually a stress indicator and that is all.
2. Before considering dangerous drug therapy, which is the truth about the statin drugs, first try natural methods for lowering cholesterol. The most complete and reliable method is a nutritional balancing program.
However, simple, symptomatic remedies such as red rice yeast, chromium, or more fiber may help. I do not recommend any niacin, however, in any form. In doses above about 100 mg daily, it may build up in the liver, even if it controls cholesterol.
However, I don’t recommend these remedies very much, as none of them correct the cause of the elevated cholesterol. Overall, the cholesterol debate has ruined the reputation of many wonderful fats like grassfed butter. This has been most unfortunate for the health of millions of people.
Mental Development And Brain Fats
Human beings are capable of much more than most people believe. Under the right circumstances, and by eating correctly, the brain actually grows larger and one can develop unusual abilities.
Fats and oils play a critical role in this type of development. They coat the nerves with myelin, an important fatty substance that is needed to conduct nerve impulses properly. Without enough quality fats and oils, human beings will simply not develop their minds as well as they could. One of the serious problems in the nations of Africa and some Asian nations is that the food supply is low in these “brain fats”. People are forced to live on mainly starches such as grains, beans, fruits and some nuts. They do not have enough dairy products to nourish their brains properly, so they suffer mentally, as well as physically.
Fats and oils play a critical role in this type of development. They coat the nerves with myelin, an important fatty substance that is needed to conduct nerve impulses properly. Without enough quality fats and oils, human beings will simply not develop their minds as well as they could. One of the serious problems in the nations of Africa and some Asian nations is that the food supply is low in these “brain fats”. People are forced to live on mainly starches such as grains, beans, fruits and some nuts. They do not have enough dairy products to nourish their brains properly, so they suffer mentally, as well as physically.
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, and fat."
- Alex Levine.
This is a critical benefit of eating high quality fats and oils every day.
Health authorities such as William Campbell Douglass, MD suggest that fats are one of the most important food groups. This is no doubt the case with growing children, whose brains and nervous systems absolutely require sufficient amounts of high-quality saturated fats for optimum brain development. It is also true of most adults, especially those who wish to have truly good health.
Health authorities such as William Campbell Douglass, MD suggest that fats are one of the most important food groups. This is no doubt the case with growing children, whose brains and nervous systems absolutely require sufficient amounts of high-quality saturated fats for optimum brain development. It is also true of most adults, especially those who wish to have truly good health.
Dairy As A Source Of Healthy Fats
These include whole milk fat, fat in yogurt, cheeses, butter, and cream. Dairy fats are excellent if they are natural or raw, and not pasteurized or homogenized. This is important because pasteurization and homogenization damage the fat and other components of dairy products so they become much less healthful.
Most cows today are hybrids and their products are not as healthful as in the past. Many people these days are insisting on dairy products from traditional breeds of the cows.
In many parts of the world, goat, sheep, yak, camel and reindeer have been used as a source of milk and butter.
If one cannot find raw milk products, the next best appears to be organic dairy products. Regular pasteurized commercial dairy products are not nearly as good.
Most cows today are hybrids and their products are not as healthful as in the past. Many people these days are insisting on dairy products from traditional breeds of the cows.
In many parts of the world, goat, sheep, yak, camel and reindeer have been used as a source of milk and butter.
If one cannot find raw milk products, the next best appears to be organic dairy products. Regular pasteurized commercial dairy products are not nearly as good.
Children And Fats
Babies and children have a critical need for high quality fats for the development of their brain and nervous systems. It is most unfortunate when parents do not feed their children fat, for fear the children will become overweight. It is also unfortunate when children are fed poor quality, pasteurized dairy products and overcooked fried oils, and other inferior fats and oils.
Even worse, instead of giving their children quality milk, yogurt and other fat-containing foods, some parents substitute soymilk, artificial fruit juice and sugar-laden soda pop. These contain much more sugars, which tend to make children overweight and ill.
Another horror is most commercial baby formula that contains cheap soymilk or soy oil, when babies desperately need all the essential fatty acids for their brain development. Babies who cannot drink mother’s milk, which is over 50% fat, often do well on unprocessed cow or goat milk.
Fats to avoid for everyone, particularly children, are French fries fried in vegetable oil, fast-food milk shakes, which are mostly chemicals, and other fried foods. Avoid grilled cheese sandwiches, cheese dips, and processed cheeses used in pizza and other dishes. These fats and oils are usually old, overheated and quite unhealthful.
One cannot emphasize enough that babies and children must have high-quality fats and oils every day to nourish their brains and avoid many kinds of developmental and behavioral problems.
Even worse, instead of giving their children quality milk, yogurt and other fat-containing foods, some parents substitute soymilk, artificial fruit juice and sugar-laden soda pop. These contain much more sugars, which tend to make children overweight and ill.
Another horror is most commercial baby formula that contains cheap soymilk or soy oil, when babies desperately need all the essential fatty acids for their brain development. Babies who cannot drink mother’s milk, which is over 50% fat, often do well on unprocessed cow or goat milk.
Fats to avoid for everyone, particularly children, are French fries fried in vegetable oil, fast-food milk shakes, which are mostly chemicals, and other fried foods. Avoid grilled cheese sandwiches, cheese dips, and processed cheeses used in pizza and other dishes. These fats and oils are usually old, overheated and quite unhealthful.
One cannot emphasize enough that babies and children must have high-quality fats and oils every day to nourish their brains and avoid many kinds of developmental and behavioral problems.
Ghee
Ghee, also called clarified butter, is a product used extensively in India and some other nations. It is the age old cooking medium in these countries and it’s been around for thousands of years. It is just butter with the milk solids removed. As a result, it is clear in color and has less of a buttery taste.
Ghee is made by gently heating butter just a little, until the white-colored milk solids separate. These are skimmed off, leaving ghee.
Ghee has certain advantages over butter, specifically for cooking. Without the milk solids, ghee will not burn as easily, and can be heated to a higher temperature as a result.
Ghee is made by gently heating butter just a little, until the white-colored milk solids separate. These are skimmed off, leaving ghee.
Ghee has certain advantages over butter, specifically for cooking. Without the milk solids, ghee will not burn as easily, and can be heated to a higher temperature as a result.
My friends in SW France had a Jersey cow for years, and there was always a surplus of fresh cream. Simply decanting the cream into a mason jar, and then shaking it for (what seemed like) ages, it would suddenly “turn” `and we would then just squeeze off the buttermilk with a pair of butter hands (wooden spatulas) and our weekly butter was ready!
So tasty, satisfying, and quite good exercise too!
More people should make butter like this. We wouldn’t feel so guilty for eating a special and superb food if we’d made it ourselves!
Butter, in fact, has a few advantages over ghee. The milk solids contain some added nutrients, which are lost when one makes it into ghee. Ghee is considered an ambrosia in Indian Ayurvedic tradition. Even today, no household can do without it. Unfortunately in India, most of the commercially sold ghee is adulterated with lard or vegetable fats. Food cooked in ghee has an aroma and taste which is unlike anything else in the world.
Make Your Own Healthy, Delicious Oils At Home
There are many companies selling manual oil presses these days. With one such press, you can extract your own healthy oils, right in your own kitchen. These presses can extract oil from almost all kinds of seeds and nuts. These home made, cold pressed oils are superior to industrial oils in every conceivable way. Freshly pressed oils have unique, complex flavors that bottled oils can’t match. And then there are added health benefits. These oils carry all the natural goodness of their respective seeds or nuts. Though most of these are hand operated, it doesn’t take much time or effort to extract a bottleful of oil. For a small family, this arrangement is quite sufficient. Some of the brands can be ordered online.
I remember my mother making butter with the full fat cream skimmed off the top of the gallon jars of fresh unpasteurized milk that was delivered to us, along with complimentary bible tracks, by an aging bachelor farmer whose octogenarian mother always accompanied him in the car. There's no place like home.
~ Mari, June 22, 2007