D A N G E R





R E A D


&


D E C I D E




Hydrogenated
**************


Hydrogenation is a way of making vegetable oil
harden at room temperature. Small particles of
nickel or copper are added and the mix is heated
to very high temperatures under pressure for up
to eight hours while hydrogen gas is injected.
This process destroys the essential fatty acids
in the oil and replaces them with deformed trans
fatty acids. These trans fats formed by hydrogenation
are unnatural and as a result the human body is not
well-equipped to deal with them. They also compete
with essential fatty acids for absorption in the body.
This blocks or delays the work of the essential fatty
acids, creating deficiencies and imbalance throughout
the metabolism, including fatty deposits in the arteries.




The facts below all have the URL listed if
you would like to visit the site and read more.




Brief History of Hydrogenation
******************************

Over the past 50 years hydrogenated oils have become a
prevalent part of most of our diets. The hydrogenation
process alters oils in a very basic way. In fact, it
changes the molecular structure of them, producing a
fat quite different from any naturally occurring in
food. Margarine by definition is made of hydrogenated
oils and is the most common source of hydrogenated oil
in our diets. "Health food store" brands are just as
hydrogenated as any others. These oils have become so
commonplace in prepared foods that it is a major feat
to avoid them even if you shop exclusively in natural
food stores.

Hydrogenated oils were first sold to the American public
as a cheap substitute for butter. Hydrogenation hardens or
saturates a naturally liquid oil. Ironically margarine was
originally marketed as a healthful alternative to saturated
fats like butter and lard. We believe that this was one of
the grander marketing scams of our century. The truth is that
although they were advertised as "unsaturated" by all the
major margarine companies, they only started out as unsaturated
oils. The final product was in fact quite saturated.

Trans fatty acids are break-down products of oils and are
increasingly under attack as major contributors to disease.
Hydrogenated oils generally contain 30%-40% trans fatty acids,
more by far than any natural source. Hydrogenated oils are the
chief source of trans fatty acids in our diet. New research
into the role fats & oils play in human health has indicated
that trans fatty acids are connected with an increased incidence
of cancer, heart disease, elevated cholesterol levels and a host
of other health problems.

http://users.ap.net/~goodearth/hydro.html





Another Definition of Hydrogenated Oils
***************************************

Hydrogenation occurs when a liquid oil (canola, safflower, etc.) is
processed under high pressure with hydrogen gas. The oil forms a
chemical bond with the hydrogen, which hardens the unsaturated oil
into a solid, saturated oil. For instance, this is how margarine is
made out of liquid oil.

The process of hydrogenation raises the saturated oil content
significantly. There is also some research indicating that our
body chemistry has a hard time breaking down one of the chemical
bonds formed by the process of hydrogenation--hydrogenated oils
may be as damaging as regular saturated fats for those limiting
cholesterol in their diets.

http://www.traderjoes.com/tj/products/ foodfacts/Hydrogenated_Oils.html
Trader Joe's Food Facts






trans fatty acids
*****************

trans fatty acids A type of fat created when oils are hydrogenated,
which chemically transforms them from their normal liquid state
(at room temperature) into solids. During the hydrogenation procedure
extra hydrogen atoms are pumped into unsaturated fat, thereby
creating trans fatty acids. This process converts the mixture
into a saturated fat, which obliterates its polyunsaturate benefits.
Trans fatty acids can be found in a wide array of processed foods
including cookies and MARGARINES. Any food with "hydrogenated
oils" or "partially hydrogenated oils" on the label contains
trans fatty acids. Some researchers believe such foods may
actually be more damaging than regular saturated fats to those
watching their cholesterol, saying trans fatty acids decrease
the good (HDL) cholesterol and increase the bad LDLs. Other
scientists argue that the evidence is inconclusive and that
trans fatty acids are no worse than butter. In either case,
it would seem that "moderation" is the watchword when
consuming foods containing trans fatty acids.

http://www3.epicurious.com/db/dictionary/terms/t/trans_fa.html










eggs cheese nuts poultry fish beef oils&fats
[margarine][sugar] [refined] [hydrogenated][veggies]
[HOME]























GEOCITIES ADVERTISING







This page hosted by GeoCities Get your own Free Home Page




1