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Here in America, conventional wisdom is trumpeted into our
perception through the most controlled media the world has
ever seen. Both Hitler and Goebels would turn over in their
graves in a frenzy of jealousy if they could see the way modem
Americans respond to modern propaganda technology. Many
Americans easily believe the most unbelievable things when
they feel that they are expected to do so. Partly because
technology is widely seen to be something that laymen cannot
understand, we are led to accept astonishingly bad science as
if it were gospel.
We either don't care or don't realize that widespread
popular opinion is always designed and manufactured; somebody
pays to have opinion established. It costs a great deal of
money to install a cultural belief, even in a gullible
population.
Nowhere is bad science more deceptively contrived and
universally successful than in the fats and oils section of
the grocery store.
Although fats and oils are an important, even essential
part of a healthy diet, we are told that "fat cause's heart
disease" and that we must reduce our fat consumption. The fact
is that historically, Americans have averaged between 30% and
43% of their caloric consumption from fats and oils for well
over 100 years. Since our federally led "war on fat" in the
1970's, fat consumption has actually decreased below these
historic levels. Yet degenerative disease has reached epidemic
proportions in the last fifty years, with each year being
worse than the one before it. Obesity has become epidemic only
in the last twenty-five years.
Clearly, there is something very wrong with the engineered
propaganda that we're being fed. Something is also very wrong
with the engineered fats and oils that we're being fed.
Not coincidentally, it was about sixty years ago that
America's switch over to engineered fats and oils was greatly
accelerated. Previously the nation had consumed a balance of
natural animal and vegetable fats and oils. This switchover
from a mix of animal and vegetable fats and oils to engineered
vegetable fats and oils is now seen to be a direct cause of
tile epidemic of degenerative disease that we now experience.
This isn't to say that animal fat is a healthy food; animal
fat is not a healthy food. However, a healthy body can
metabolize a surprising amount of animal fat before succumbing
to disease if it has a good daily supply of essential fatty
acids, EFA's. The only fats and oils from any animal that are
genuinely nutritious are the unsaturated fish oils. Fish oil.
in addition to containing high levels of Omega three oils also
contain EPA and DHA. These are oils which a healthy human body
can make from precursors; but, which an unhealthy human body
has difficulty making. Here in America. virtually everyone who
buys their food from a grocery store is seriously deficient in
EFA's.
We experience a double whammy of consuming large amounts of
unhealthy animal fat and engineered transfatty acids
while at the same time undermining the body's ability to
metabolize them by a chronic lack of EFA's. This dual assault
lies at the very heart of our degenerative disease epidemic.
About thirty years ago another important change in consumer
fats and oils took place; this is positively correlated to the
explosive epidemic of obesity. All of the remaining sources of
coconut oil were removed from American processed food. The
last item to have its coconut oil replaced by artificial
ingredients was the non-dairy creamer that once was available
for our coffee. Coconut oil is semisolid at room temperatures,
which is why it was originally used as a component of
margarine. It also happens to be an easily metabolized fat
that revs up our cellular metabolism by about 25%. It is great
for provoking weight loss. When we lost it, coincidentally
everybody started to have weight problems. Ever vigilant, it
was then that our federal officials immediately declared war
on fat.
Another really disastrous change in the food chain was the
removal of flax oil from the grocery store. Archer Daniels
Midland was the last to distribute this vital oil and they
stopped doing so in 1950 when they switched over to milling
flour. .
Stein et all, in their research at the Department of
Internal Medicine, Center for Diabetes Research at the
University of Texas Southwestern Medical Center Dallas Texas
have conclusively demonstrated the vital importance of oils
that contain the essential Omega three fatty acids. These
Omega three's as well as an important Omega six are the EFA's
LNA and LA. When we lack them in our diet, we suffer
degenerative disease.
These changes and more; are made with the specific intent
of improving shelf life of the engineered fats and oils. The
food industry is a commercial industry; it is all about money.
It is not about human health. It is much cheaper to procure
and to hydrogenate inferior oils like Cottonseed oil than to
distribute fresh healthy oils. This is why toxic fats and oils
have replaced the healthy oils that our parents enjoyed.
The degenerative disease epidemic that wracks the nation
came coincidentally With the introduction of engineered fats
and oils. It is the type of fats and oils that we
consume that is directly correlated to the rise of epidemic
degenerative disease; it is not the amount of fats and
oils that we eat. It is by chronically consuming the fats and
oils that cause degenerative disease that we further impair
our ability to consume healthy fats and oils. We also impair
our ability to consume carbohydrates and thus become diabetic
and obese.
With the twin impairments of our ability to metabolize both
carbohydrates and lipids the human metabolism goes into a
major emergency compensatory mode every time we eat. In this
mode, it virtually self destructs. The resulting damage is
expressed in literally hundreds of symptoms.
An important facet of this emergency compensatory mode that
the body assumes is a severe disruption in the endocrine
system. This disruption has been variously called "Diabetes",
"Type II Diabetes", "Insulin Resistant Diabetes", "Hyperinsulinemia",
"Insulin Resistant Hyperinsulinemia", "Syndrome X" and many
other names as well.
There are hundreds of symptoms of the disease. Some are:
atherosclerosis, heart failure, stroke (both hemorrhagic and
ischemic), kidney failure, liver failure, elevated blood
pressure, elevated cholesterol, elevated adrenal hormones,
obesity, elevated lepton levels, neuropathy, retinopathy,
cataracts, male impotence, gangrene, poor wound healing...and
too many more to enumerate.
In 1949 the medical community, in a stated effort to focus
resources on our exploding epidemic of disease, completely
reorganized themselves. They divided all of the symptoms that
appeared in the population into various medical specialty
groups. Instead of the general practitioner we now had the
Heart Specialist, the Endocrinologist, the Hepatic and Biliary
Specialist as well as numerous additional new specialists.
Each specialist focused on his proprietary set of symptoms and
nobody cured disease anymore.
Nobody, except a few obscure scientists, were even willing to
admit that we had only one disease epidemic with many
symptoms. Instead we defined enough different diseases to keep
all of our specialists in cake and caviar. The adamant refusal
to even discuss the "cure" word by today's physicians dates
back to this period. The only time we hear the "cure" word
mentioned anymore is when a tax free foundation is soliciting
money. This is when they tell you the "cure" for their
proprietary disease is just around the corner.
Today nothing that the heart specialist does cures heart
disease. Heart disease, like diabetes and many, many similar
systemic failures, is due largely, if not entirely, to the
consequences of bad engineering in our fats and oils industry.
The transfats and other toxic isomers in our engineered
fats and oils are well understood to damage our cellular
membranes, to interfere with cellular respiration, to inhibit
glucose transport, to set in motion consequences that corrode
our arteries, damage our eyesight, devastate our kidneys,
destroy our venous system, and directly cause the large array
of similar systemic problems. There is evidence to link these
engineered fats and oils to our incredible cancer epidemic
through their interference with cellular respiration. It is
important to know enough about fats and oils to be able to
make kitchen use of them and to make intelligent food
selections of these all important substances. It's really not
complicated, when information is presented with the intent to
inform instead of to deceive.
The difference between fats and oils is seen most clearly
in their melting point. If it is solid at room temperatures
it's a fat; if liquid at room temperature, it's an oil. The
term lipid is used to describe both.
A lipid molecule consists of a glycerol backbone to which
is attached a number of fatty acids and sometimes other types
of molecules. Many of our edible, and not so edible, lipids
consist of three fatty acids attached to a glycerol backbone.
These are called triglycerides.
Each of the three fatty acids in a triglyceride may be
saturated or unsaturated. If it is saturated there are no
double bonds. If it is unsaturated, there are one or more
double bonds.
All fatty acids, saturated or unsaturated, consist of
strings of carbon atoms to which are attached the hydrogen
atoms to the carbon atoms along the chain. The end is
typically terminated in an acid molecule. The saturated fat,
having all of its binding slots filled, has no double bonds
and looks like a symmetrical straight chain. These chains of
carbon atoms typically have between two and twenty-eight
carbon atoms in the chain. The longer chains are solid fats
and the shorter chains are liquid oils. Their melting points
are proportional to their chain length.
The saturated fats are used by the body for membrane
stiffening, cholesterol manufacture, certain other purposes
and as fuel for the cell. Most of the needed saturated fat"
may be made by the body from other unsaturated oils that we
consume. None of' the saturated lipids are essential, that is,
we can easily get along without ever consuming any saturated
fat at all.
Most of the important action in the human body is with the
unsaturated oils. These oils come in different geometries.
Because of the double bonds at the locations characteristic of
the unsaturated oils, these molecules are not necessarily
straight line molecules as are the saturated lipids. At the
particular point where a double bond exists, the molecule
becomes "bent" in a natural "cis" configuration. These
"bends", both the number of bends and the location of the
bends, become very important to the metabolic processes of the
body. These bends interact with the geometry of the enzyme
systems of our body so that these fatty acids can be properly
metabolized by these enzymes. If the right number of bends are
in the right place, our enzymes recognize the fatty acid and
the body knows what to do with it
When the unsaturated fatty acid, in its triglyceride
configuration, remains in the seed or nut from which it
originated it remains in the "cis" (The
prefix used to indicate that groups are located on the same
side of a molecular bond about which rotation is restricted. (Dictionary.com))
configuration. When it is refined from the seeds and nuts by
modem expeller pressing and deodorizing technology, it is
severely damaged. In particular some of it is totally
fragmented so that our enzyme systems cannot recognize it as a
food. Some of it .is transformed into toxic isomers ((chemistry) Any of two or more substances that are
composed of the same elements in the same proportions but
differ in properties because of differences in the arrangement
of atoms. (Dictionary.com)) that actually poison our
metabolism. Some is transformed into the "trans"
configuration. With few exceptions, these are the "refined"
and "polyunsaturated" and "monounsaturated" oils that appear
in pristine clear plastic bottles on room temperature grocery
shelves.
From my own research of the scientific literature when I
was forced to find a cure for my Type II Diabetes, I know that
this "trans" configuration is a major cause of Type II
Diabetes. I also know that the complete removal of these toxic
fats and oils and the consumption of therapeutic quantities of
the EFA's rapidly leads to reversal of Type II Diabetes.
The "trans " configuration of the unsaturated oil, unlike
the "cis", has a straight line geometry that does not operate
with our enzyme systems. It is similar to but not identical to
saturated fatty acids. As a result, transfats are used for
membrane repair and stored as body fat. When used for membrane
repair they cause every membrane in the seventy trillion cells
of our body to become stiff and sticky. This is a mechanism
that severely limits glucose transport and directly causes
Type II Diabetes.
After these unsaturated fatty acids come out of the
refining or hydrogenation process, virtually all of the "cis"
geometry is destroyed. It is this "cis" geometry that enables
our body to properly metabolize the tatty acid. It is this "cis"
geometry that causes it to become rancid very quickly at room
temperatures. It is the destruction of this "cis" geometry
that enables the retailer to keep it on a room temperature
grocery shelf for extended periods without the oil going
rancid.
When an unsaturated oil goes rancid, oxygen molecules
attach to the double bonds along the carbon chain. This is an
endothermic reaction; that is, it requires some energy from
the environment. It can get this energy by being heated or by
light photons impinging upon the molecule. This is why it is
important to refrigerate these oils and to package them in
opaque containers. When the oil goes rancid it has an
unmistakable, disagreeable taste. Unlike unsaturated fats and
oils, saturated fats and oils, having no double bonds, do not
get rancid easily. They are good "keepers" without
refrigeration. Because of this they, historically, have been a
preferred food before refrigeration became available. Trans
fats, being much like saturated fats do not go rancid as
easily as their Cis counterparts.
Always look for cold pressed unrefined oils; when in doubt
call the manufacturer and try to talk to a knowledgeable
person. All pressing technology raises the temperature of the
oil that is pressed from nuts and seeds. How fast they operate
the press to achieve large daily volumes has a great deal to
do with the quality of the oil. Whether or not the press is
set up to exclude oxygen during the pressing cycle is
important also.
All fats and oils are mixtures. One never finds a pure
saturated or unsaturated lipid. Most oils contain a mixture of
several different unsaturated and saturated oils. When buying
or using fats and oils it is useful to have some understanding
of the type of lipids that they contain.
Olive oil contains about 8-10% Omega six, unsaturated oil,
about 1% or less Omega three unsaturated oil and the rest
Omega nines and saturated oils. The Omega six and trace
an10unts of Omega three are essential.
The small amount of Omega three necessitates having another
source of Omega three. Olive oil also contains a great deal of
other, non-lipid. nutrition. If unsaturated in content, it is
easily damaged and destroyed; it is not a good cooking oil. If
you must cook with it, mix it 50-50 with water. The water will
prevent the temperature from getting high enough to ruin the
oil. If the oil starts to smoke it is ruined and has become
inedible. Because the oil is obtained from the soft pulp of
the olive, it is not usually damaged in pressing. Because
virgin olive oil is from the first pressing it is produced
with the lowest pressing temperatures. Later pressings from
the same olive pulp are therefore less desirable.
Corn oil is often solvent extracted; that is, it is
extracted from the corn seed with chemistry which then must be
removed from the mix. It is then refined to remove the toxic
chemistry used to extract it. It is most often rancid in the
grocery store. If one can find cold pressed unrefined com oil
that is not rancid it is a good source of Omega six's. It
contains no Omega three's. In addition to the Omega six's it
contains mostly Omega nine's and saturated fatty acids. It I
is a mediocre oil at best and at its worst, not worth buying.
Canola oil derives its name from Canadian oil. It is a rape
seed oil. Originally great controversy raged because rape seed
oil contains a lot of Eurcic acid and this was felt to be
toxic. Canada went through a major development program to
develop low Eurcic acid rape seed. It is this low Eurcic acid
rape seed oil that is marketed today as Canola oil. After this
it was discovered that Eurcic acid is not toxic; indeed, it
may even be beneficial. This is a monounsaturated oil that
also contains both essential fatty acids (about 7% Omega three
and 30% Omega six). The Omega six's that it contains can be
found in many oils. This oil is always sold in its refined
state. Even though it contains some of both essential fatty
acids it is questionable because of its refined state. A good
example of a heavily engineered oil that one should question
closely.
Flax oil is very high in the essential Omega three. It is
usually sold unrefined and can be found in the refrigerator in
the health food store. I have never seen it in a grocery
store. It is an excellent therapeutic oil for Omega three
deficiency; a deficiency that is widespread in America. Since
Omega three and Omega six oils should be taken in proportion,
long term use. After the therapeutic interval has passed,
necessitates using it in conjunction with an oil that is high
in Omega six's. Perilla oil is another oil that is high in
Omega three's and, in capsule form, is an excellent oil for
Omega three maintenance after the therapeutic interval is
over.
Coconut oil contains small amounts of Omega six's and nines
but is about 90% saturated vegetable fat. It is the best all
around cooking oil by far. It also has the interesting
biochemical property of reving up the metabolism and causing
weight loss.
Safflower oil, sunflower oil, sesame oil, rice bran oil,
and a few others are high in Omega six's, Omega nine's and
saturated fat. They naturally contain antioxidants that tend
to protect them on the shelf. When found in the unrefined
state in opaque containers they are generally good oils. They
complement high
Omega three oils such a.~ flax oil, perilla oil and hemp oil.
Cottonseed oil has been well known as toxic for almost 100
years. It is cheap. It appears as an additive to much of our
frozen, canned and processed food, It is quite important to
actively and consciously avoid buying any food that contains
this toxic material. Read food labels at least as carefully as
the lawyer that wrote them.
Soy oil, when it is unrefined, is an excellent source of
EFA's, lecithin, phytosterols and many other good and
nutritious natural food factors. Unfortunately, it is has come
into question because in also contains phytoestrogens. These
are reputed to have negative effects on the hormonal systems
of both men and women. This is an oil that is found in many
processed food items and is currently gaining prominence in
fats and oils advertising. Proceed with care when evaluating
this oil and deciding to consume any food product that
contains it.
Suitable cooking lipids are saturated fats. Being saturated
they do not have a Cis geometry that can be destroyed easily
by heat. Butter and coconut oil are good nutritious cooking
lipids.
Unsaturated oils are not cooking oils. Saturated fats are
for cooking.
One of the most blatant of the frauds found in the fats and
oils industry is their marketing use of the terms
"monounsaturated" and "polyunsaturated", Unsaturated oils in
general can, and often do, have more than one double bond
location. For example both of the EFA's, LNA and LA, have
three unsaturated locations. They differ in where these
locations are along the chain. The salesmen that trumpet
"monounsaturated" and "polyunsaturated" do not tell you that
these oils are refined and the that most of the "monounsaturates"
and "polyunsaturates" are of the "trans" geometry. The reason
they do not tell you is because the law does not require them
to tell you. When you buy a refined polyunsaturated or
monounsaturated oil from a room temperature grocery shelf you
are buying transfatty acids for your table.
The undamaged "cis" geometries require constant
refrigeration, turn rancid quite easily at room temperature
and come in opaque containers.
One more important point should be mentioned. There is, in
addition to modern refining technology, another excellent way
to engineer an oil to be really cheap to manufacture and to be
really toxic to the human metabolism; that is by
"hydrogenating" it. When an unsaturated oil is hydrogenated
hydrogen molecules are supplied in a high temperature process
to bind to the unfilled double bonds of the carbon chain. This
causes the oil to become less liquid and more solid like a
saturated fat. This technique is used to adjust the texture of
table fats like margarine. It produces a margarine product
that often contains 40% transfatty acids; the transfatty acid
content sometimes goes as high as 60%.
When buying table fats and oils for your family, or even
for your pet, proceed with caution. Always look first in the
refrigerator for cold pressed, unrefined oils in opaque
containers.
Thomas Smith is a reluctant medical investigator having
been forced into seeking a cure for his own Diabetes because
it was obvious that his doctor didn't have one. He has
published the results of his successful Diabetes investigation
in his best selling book entitled "Insulin: Our Silent
Killer" written for the layman but also widely valued by the
medical practitioner.
Thomas Smith has
posted a great deal of useful information about the cause and
cure of this disease on his web page
www.Healingmatters.com He can be reached at his toll free
number 1 (866) 320-7700 |
