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.
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.
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?
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.
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
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.
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.
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 estate.
Look for cold expeller pressed oils only, extra virgin olive oil is the best brand of olive oil available.