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Read this book a long time ago and. found the notes in computer.
Fats that Heal: Fats that Kill
Udo Erasmus
All fats – 9 gms of energy per gram
Daily intake –t Linoleic (LA) 1000 gms
ttAlpha-linolenic (LNA) 200 gms
Pg 21 & pg 29-30
Those with impaired liver function – use short chain fatty acids because they are easier to digest & less taxing to the liver.
Short chain FAs – 16 to 18 carbons like butter or tropical fats
1. make energy
2. convert to unsaturated fatty acids
3. make membranes
Your body saves w3s & w6s to use for vital functions – KEY (necessary) for most active tissues like brain, sense organs, adrenal glands & testes.
1. construct membranes
2. creates electrical potentials (nerves)
3. make energy (if needed)
In humans, desaturase enzymes are not able to insert double bonds into the w6 & w3 positions, so we must eat foods…..LA 18:2w6 & LNA (ALA) 18:3w3 are essential….
FATTY ACIDS FAMILIES
Supersaturated W3s (inhibit cancer)
1. Alpha-linolenic Acid (LNA, ALA, Alena) 18: 3w3
Dose – 1 to 2 teaspoons daily or 2 to 9 grams
tt1. attracts oxygen – increases oxidation
tt2. absorbs sunlightt
tt3. carries charges & creates basic pH
tt4. involved in energy transfer
Flax (50% ALA), Hemp (20%) , Canola (10%), Soy(5-7%), Walnut (3-11%),
dk gn veggies (small amt-highly concentrated 50%)
2. Stearidonic Acid (SDA) 18: 4w3
ttBlack Current Seeds
3. EPA & DHA (EPA 20:5w3) ( DHA 22:6w3) Fish Oils
ttChinese Snake Oil – 20% EPA
Polyunsaturated W6 Family (PUFAs)
1. Linoleic Acid (LA) 18:2w6
Vital – highest requirement 1 tablespoon or 18 gms per day
Safflower, sunflower, hemp (ideal ration of 3 to 1), soybean, walnut, pumpkin, sesame, flax, corn
2. Gamma-linolenic acid (GLA)
Borage – 20%
Black Current 15%
Evening Primrose Oil 9%
Mother’s milk has no GLA, but does have DGLA.
3. Arachidonic Acid (AA) 20: 0 – non-essential – our body can make it from LA – in meats.
Man-made unnatural Polyunsaturated Fats – Ch 25 or see later in notes
Monounsaturated W6 Family MUFAs (UFAs with one double bond)
1. Oleic Acid 18:1w9
Most Important – found in olive oil, avocado, almond, macadamia, peanut, pecan, cashew, filberts
1. keeps arteries supple
2. resists damage by oxygen
3. fairly stable
4. some - made in skin glands
Monosaturated W7 Family MUFAs
1. Palmitoleic Acid (POA) – tropical oils, coconut, palm kernal, milk
Excess – interferes with making prostaglandins
Saturated Family
1. Stearic Acid
Beef, Mutton, Pork, Coca butter, Shea Nut Butter
2. Palmitic Acid – tropical fats, coconut, palm, palm kernal
Helps feed friendly bacteria & healthy colon
3. Butyric Acid – butter
4. Arachidid Acid - in peanuts (NOT arachidonic acid as in meats)
Other FAs:
Caprylic Acid – (tropical oils – MCT’s – goats milk)
ttInhibits growth of yeasts and candida
Medium Chain Triclycerides (MCTs) – 6 to 12 carbons or 8 to 10 carbons – Coconut oils
Need 1 to 2 Tablespoons daily
1. Make energy – GOOD BEFORE WORKOUTS
2. NOT STORED AS FAT
3. EASY ON LIVER
More on relation to exercise and weight loss:
LA & LNA – both shorten the time for fatigued muscles to recover after exercise. They help to convert lactic acid to water and CO2.
EFAs – above 12 to 15 % of total calories – increase rate of metabolic reactions (burns more fat & turns it into CO2, water, and energy. Fat burnoff equals weight loss.
ACID THEORIES:
Mitochondria – breaks down 6 carbon glucose to energy and the first step makes 2 acetates (vinegars-acidic) which become the building blocks of 1. cholesterol and 2. saturated FAs.
If vinegars are made faster than burned, enzymes hook them end to end to make excess cholesterol and SFAs. EXCESS VINEGARS MORE TOXIC THAN DIETARY FATS.
Fat burn off can occur in organs with exercise.
Brain cannot use the energy of fat for fuel, so body converts protein to fuel for brain.
People allergic to grains – MUST EAT EXTRA PROTEIN.
LNA – kills malaria & treats bacterial (staph) infections
RATIO OF 3 TO 1: HEMP IS IDEAL ( 3 LAs to 1 LNA) plus GLA
2 Classes of Lipids: triglycerides and phospholipids
Triglyceride Fats (TGS)
Functions:
1. insulate
2. protect from shock & injury
3. store energy reserves
4. safety mechanism – protects from toxic excess
5. fuel for all organs (not brain)
Excess of TGs - from overeating, poor food choices, & too little antioxidants
Cause:
1. oxidize and damage arteries
2. increase blood clotting
Remedy for excess TGs
1. Take Vitamin B6 - necessary for metabolizing all fatty acids.
2. Take LNA, EPA, DHA - all lower TGs by 65%
3. Exercise lowers blood TGs
4. Take antioxidants for protection
Phospholipids (PLs) Similar to TGs but third position has a phosphate group.
So important to life that any inability to make or use PLs kills the organism.
Functions:
1. membranes – barriers, selectivity, transport
2. fluidize cell membranes
3. store FAs
4. attract O2 – discourages infectious organisms
5. prevents cross linking of FAs
Other chemicals can attach to phosphate groups.
Example: phosphatidyl choline – phospholipids plus choline group. Choline becomes acetylcholine.
Present in lecithin (Phosphatidyl Choline) 18:0 & 18:2w6 (edible detergent)
1. Supplies choline to make acetylcholine (brain & nerve function)
2. Choline helps utilize/emulsify fats
3. Keeps cholesterol soluble – separate from arterial linings & protects from oxidation
4. helps prevent gall and kidney stones by emulsifying
5. increase resistance to disease by role in thymus gland
6. important component of bile – to help bile emulsify and speed up digestion of fats by enzymes
Richest source is unrefined (crude) soybean oil – 2% or more is lecithin containing 57% LA & 5 to 7 % LNA. They spoil rapidly.
Cholesterol :
Vital functions:
1. Compensate for changes in membrane fluidity
2. Makes steroid hormones from cholesterol – sex hormones & adrenal
ttcorticosteroid hormones…..include aldosterone (regulates water balance),
ttcortisone (synthesis of glucose & suppresses inflammation)
3. Bile acids are derived from cholesterol – digestion & absorption of fats, oils.
4. Secreted by glands in skin – heals skin tissue & prevents infections
5. Pinch hits as antioxidant
*************************************************************************
Sources of : From foods or made in body.
Homemade in body – hooks 15 two-carbon acetates (vinegars) end to end to make a 30-carbon chain…many steps involving different enzyme catalysts, this chain is cyclized & finally 3 carbons are clipped off to make 27 carbon cholesterol…
***********.IMPORTANT NUTRITIONAL QUESTION is to find the source of the 2 carbon acetates (acid - vinegar)********************************************
Our cells break down FAs, sugars, starches, proteins in Mitochondria and clip off 2 carbon acetates at each step. Alcohol also provides acetates for cholesterol production.
Our body conserves proteins for vital functions & also conserves ERAs for non-fuel functions. Since EFAs are conserved for other vital functions, saturated & monosaturated fatty acids are the main sources of acetate fragments from fats.*********************************************
(acid theories – my note)
Foods rich in refined carbs also produce an excess of acetates which push the cholesterol production.
For 70% of population, increased cholesterol consumption decreases cholesterol production within their body….regular feedback system that protects them. 30% may not have adequate feedback system.
Removal of cholesterol: 1. dietary fiber (oats, apples, beans, peas, flax) (not wheat)
Orthomolecular therapists lower high blood cholesterol by 2. dietary manipulation & 3. micronutrient supplementation. 4. exercise
Man Made Oils - oil processing methods – change oil molecules…change way they behave…turned into killing fats….
Importance of protecting oils from destruction by light, oxygen, & heat…best oils turn rancid quickly….should be bought like fresh veggies – in small amounts while fresh….use small cold presses..
Industry created technology for oil extraction, refinement, bleaching, deodorization, …natural substances that keep oils from spoiling were removed ( vit. E, lecithin, carotene) then man made antioxidants were added to extend shelf life….
Result most nutritious oil – flax – disappeared from market (only used to make paint – linseed oil).
Hydrogenation: oils react under pressure with hydrogen gas at high temps…in presence of metal catalyst (nickel, aluminum, copper)….all double bonds are saturated with Hydrogen…..results in long shelf life…commercial applications – frying….keep chocolate solid, but meltable….make veg spreads…..hydrogenate for cheapness and spreadability at the expense of quality.
Partial hydrogenation: not brought to completion….intermediate substances result….destroys w3s rapidly & w6s more slowly….
Trans fatty acids make up the largest part of altered substances, not necessarily the most important in terms of toxicity.
Dutch government banned the sale of margarines containing trans-fatty acids. (Dutch live 5 yrs longer than Americans)
Canada recommends a minimum of 5% LA in all margarines.
World Health Org recommendations: 3% for adult 4.5 % during pregnancy & 5 – 7% during
lactation…..
Alternative: “Becal” brand margarine – no trans-fatty acids, no hydrogenated fats, no animal fats or cholesterol……refined sunflower oil & tropical fats (no w3s)
Also can dip bread into olive, flax …..dipping custom of Mediterranean countries.
A miniscule change – rotation of molecule around a double bond- twists a fatty acid from its natural “cis-“ configuration into unnatural “trans” configuration…..
In biological systems, the trans- form only half-fits into enzyme & membrane structures….cannot do the work that the cis form can do…..body slower to break down trans….disrupts the electrical processes…pg 112 thirteen detrimental effects of trans fats.
Other TOXIC products:
Cottonseed Oil: cyclopropene fatty acid 19 carbons – toxic effects on liver & gallbladder….also contains “gossypol” – has benzene rings that irritates digestive tract, cause water retention in the lungs, shortness of breath, paralysis…..high levels of pesticide residues….
Cetoleic Acid: 22: 1w11 Herring & Capelin Oils, Menhaden & Anchovetta oils (most other fish oils do not contain this)
Ricinoleic Acid: Castor Oil: used as purge – prolonged use leaches minerals & vitamins out of intestinal tissues….
Modified Oils: Heating oils to high temps – toxic ……fried & deep-fried foods – produce cyclic monomers make unnatural fat deposits in liver (fatty liver)……hazards of deep-fired oils….***********************************************
Brominated Oils: olive, corn, sesame, cottonseed, soybean oils…..brominated for purely cosmetic purposes….prevent cloudy appearance or ring formation on necks of bottles…Added to commercial fruit juices…
Cause changes in heart tissue, thyroid enlargement, fatty liver, etc…..
Holland & Germany brominated oils are not allowed in fruit drinks. *************************
Rancid Oils: toxic oxidation products – ozonides, peroxides, (toxic to lungs)…..hydroperoxides, polymers, hydroperoxyaldehydes…impair liver & immune function…..
Erucic Acid: Toxic or Beneficial?
Rape or Mustard Seed oils – contain erucic acid 22:1w9 …..Canola oil comes from rape seed but is low erucic acid – less than 5%…..China & India use rape seed oils in unrefined form …..staple….
Lorenzo’s Oil: 20% erucic acid & 80% oleic acid….boys with ALD….prevents the build up of long-chain fatty acids (c22 to c28) that destroys myelin in the brain….does not reverse damage….reduces concentration of platelets in bloodstream….TCP thrombocytopenis….
Terrorists in your body: free radicals….unpaired electrons…very active….looking for a partner….draw an electron from wherever it can, including another electron pair….body uses antioxidants to neutralize them….
Free radical chain reactions that can occur in oils…..expose oil to light – a photon of light may be caught by an electron on a carbon next to the double bond in unsaturated FA…..the electron is now in excited state…takes off with H neucleus…leaving a lone electron desperate for partner….in turn grabs a partner….repeating the process in chain reaction…….(unless stopped by AO)
Oxygen destroys oil in similar way…..
Unrefined oil contains AOs to “quench” free radicals.
Chlorophyll & “pro-oxidant” metals like iron & copper encourage free radicals. *****************
Ludicrous to remove EFAs from diet because they can form free radicals – just as refuse to breathe because O2 causes free radicals….EFAs are important to life…..
Diabetes, Liver degeneration – usually have lower EFA tissue content….
EFAs bring oxygen into our systems….like a fire starter…. (low oxygen contributes to high hemoglobin- my note)
Safe frying - ….least damaging frying fats – coconut , palm, palm kernal, cocoa butter & butter……in small quantities…..used in moderation, fried butter & tropical fats create fewer health problems than other fried oils….however they are nutritionally deficient…AVOID margarines and *****shortenings….
Low temp frying – monounsaturated oils ….olive, peanut, avocado,….high oleic safflower, high oleic safflower oil….AVOID high temp frying of high monounsaturated fatty acid strains of safflower & sunflower oils….
Safer frying with EFA containing oils: Traditional Chinese cooks first put water in wok….water keeps the temp down to 100 degrees….European gourmet cooking…veggies place in frying pan before oil is added, keeping temp down….
NO-NO’s
Never use for frying: Flax, Hemp, Sunflower, Sesame Seed,
Never pour oil into frying pan and heat & smoke – destroys the oil…caused free radical oxidation ….oil kept at 215 degree for 15 minutes produces atherosclerosis in animals (research)
Boiling and Baking:
Boiling is less destructive of oils…….
Baking: High temps, even browning, damages oils: butter or tropical fats should be used to line baking pans & brush the top of what you are baking….
Summary: If you must fry, use refined oils that contain the lowest of EFA’s and the greatest amounts of SaFas and MUFAs and use sulfur rich garlic and onions in frying to minimize free radical damage…..oils least damaged by high temps and oxygen include:
Butter, tropical fats, peanut oil, sesame oils, olive oils ( into order of preference)
Fractionation : marketing gimmick: appearance of real changes toward using better oils without it being true (hoodwinking customers).
Fats that Heal: Fats that Kill
Udo Erasmus
All fats – 9 gms of energy per gram
Daily intake –t Linoleic (LA) 1000 gms
ttAlpha-linolenic (LNA) 200 gms
Pg 21 & pg 29-30
Those with impaired liver function – use short chain fatty acids because they are easier to digest & less taxing to the liver.
Short chain FAs – 16 to 18 carbons like butter or tropical fats
1. make energy
2. convert to unsaturated fatty acids
3. make membranes
Your body saves w3s & w6s to use for vital functions – KEY (necessary) for most active tissues like brain, sense organs, adrenal glands & testes.
1. construct membranes
2. creates electrical potentials (nerves)
3. make energy (if needed)
In humans, desaturase enzymes are not able to insert double bonds into the w6 & w3 positions, so we must eat foods…..LA 18:2w6 & LNA (ALA) 18:3w3 are essential….
FATTY ACIDS FAMILIES
Supersaturated W3s (inhibit cancer)
1. Alpha-linolenic Acid (LNA, ALA, Alena) 18: 3w3
Dose – 1 to 2 teaspoons daily or 2 to 9 grams
tt1. attracts oxygen – increases oxidation
tt2. absorbs sunlightt
tt3. carries charges & creates basic pH
tt4. involved in energy transfer
Flax (50% ALA), Hemp (20%) , Canola (10%), Soy(5-7%), Walnut (3-11%),
dk gn veggies (small amt-highly concentrated 50%)
2. Stearidonic Acid (SDA) 18: 4w3
ttBlack Current Seeds
3. EPA & DHA (EPA 20:5w3) ( DHA 22:6w3) Fish Oils
ttChinese Snake Oil – 20% EPA
Polyunsaturated W6 Family (PUFAs)
1. Linoleic Acid (LA) 18:2w6
Vital – highest requirement 1 tablespoon or 18 gms per day
Safflower, sunflower, hemp (ideal ration of 3 to 1), soybean, walnut, pumpkin, sesame, flax, corn
2. Gamma-linolenic acid (GLA)
Borage – 20%
Black Current 15%
Evening Primrose Oil 9%
Mother’s milk has no GLA, but does have DGLA.
3. Arachidonic Acid (AA) 20: 0 – non-essential – our body can make it from LA – in meats.
Man-made unnatural Polyunsaturated Fats – Ch 25 or see later in notes
Monounsaturated W6 Family MUFAs (UFAs with one double bond)
1. Oleic Acid 18:1w9
Most Important – found in olive oil, avocado, almond, macadamia, peanut, pecan, cashew, filberts
1. keeps arteries supple
2. resists damage by oxygen
3. fairly stable
4. some - made in skin glands
Monosaturated W7 Family MUFAs
1. Palmitoleic Acid (POA) – tropical oils, coconut, palm kernal, milk
Excess – interferes with making prostaglandins
Saturated Family
1. Stearic Acid
Beef, Mutton, Pork, Coca butter, Shea Nut Butter
2. Palmitic Acid – tropical fats, coconut, palm, palm kernal
Helps feed friendly bacteria & healthy colon
3. Butyric Acid – butter
4. Arachidid Acid - in peanuts (NOT arachidonic acid as in meats)
Other FAs:
Caprylic Acid – (tropical oils – MCT’s – goats milk)
ttInhibits growth of yeasts and candida
Medium Chain Triclycerides (MCTs) – 6 to 12 carbons or 8 to 10 carbons – Coconut oils
Need 1 to 2 Tablespoons daily
1. Make energy – GOOD BEFORE WORKOUTS
2. NOT STORED AS FAT
3. EASY ON LIVER
More on relation to exercise and weight loss:
LA & LNA – both shorten the time for fatigued muscles to recover after exercise. They help to convert lactic acid to water and CO2.
EFAs – above 12 to 15 % of total calories – increase rate of metabolic reactions (burns more fat & turns it into CO2, water, and energy. Fat burnoff equals weight loss.
ACID THEORIES:
Mitochondria – breaks down 6 carbon glucose to energy and the first step makes 2 acetates (vinegars-acidic) which become the building blocks of 1. cholesterol and 2. saturated FAs.
If vinegars are made faster than burned, enzymes hook them end to end to make excess cholesterol and SFAs. EXCESS VINEGARS MORE TOXIC THAN DIETARY FATS.
Fat burn off can occur in organs with exercise.
Brain cannot use the energy of fat for fuel, so body converts protein to fuel for brain.
People allergic to grains – MUST EAT EXTRA PROTEIN.
LNA – kills malaria & treats bacterial (staph) infections
RATIO OF 3 TO 1: HEMP IS IDEAL ( 3 LAs to 1 LNA) plus GLA
2 Classes of Lipids: triglycerides and phospholipids
Triglyceride Fats (TGS)
Functions:
1. insulate
2. protect from shock & injury
3. store energy reserves
4. safety mechanism – protects from toxic excess
5. fuel for all organs (not brain)
Excess of TGs - from overeating, poor food choices, & too little antioxidants
Cause:
1. oxidize and damage arteries
2. increase blood clotting
Remedy for excess TGs
1. Take Vitamin B6 - necessary for metabolizing all fatty acids.
2. Take LNA, EPA, DHA - all lower TGs by 65%
3. Exercise lowers blood TGs
4. Take antioxidants for protection
Phospholipids (PLs) Similar to TGs but third position has a phosphate group.
So important to life that any inability to make or use PLs kills the organism.
Functions:
1. membranes – barriers, selectivity, transport
2. fluidize cell membranes
3. store FAs
4. attract O2 – discourages infectious organisms
5. prevents cross linking of FAs
Other chemicals can attach to phosphate groups.
Example: phosphatidyl choline – phospholipids plus choline group. Choline becomes acetylcholine.
Present in lecithin (Phosphatidyl Choline) 18:0 & 18:2w6 (edible detergent)
1. Supplies choline to make acetylcholine (brain & nerve function)
2. Choline helps utilize/emulsify fats
3. Keeps cholesterol soluble – separate from arterial linings & protects from oxidation
4. helps prevent gall and kidney stones by emulsifying
5. increase resistance to disease by role in thymus gland
6. important component of bile – to help bile emulsify and speed up digestion of fats by enzymes
Richest source is unrefined (crude) soybean oil – 2% or more is lecithin containing 57% LA & 5 to 7 % LNA. They spoil rapidly.
Cholesterol :
Vital functions:
1. Compensate for changes in membrane fluidity
2. Makes steroid hormones from cholesterol – sex hormones & adrenal
ttcorticosteroid hormones…..include aldosterone (regulates water balance),
ttcortisone (synthesis of glucose & suppresses inflammation)
3. Bile acids are derived from cholesterol – digestion & absorption of fats, oils.
4. Secreted by glands in skin – heals skin tissue & prevents infections
5. Pinch hits as antioxidant
*************************************************************************
Sources of : From foods or made in body.
Homemade in body – hooks 15 two-carbon acetates (vinegars) end to end to make a 30-carbon chain…many steps involving different enzyme catalysts, this chain is cyclized & finally 3 carbons are clipped off to make 27 carbon cholesterol…
***********.IMPORTANT NUTRITIONAL QUESTION is to find the source of the 2 carbon acetates (acid - vinegar)********************************************
Our cells break down FAs, sugars, starches, proteins in Mitochondria and clip off 2 carbon acetates at each step. Alcohol also provides acetates for cholesterol production.
Our body conserves proteins for vital functions & also conserves ERAs for non-fuel functions. Since EFAs are conserved for other vital functions, saturated & monosaturated fatty acids are the main sources of acetate fragments from fats.*********************************************
(acid theories – my note)
Foods rich in refined carbs also produce an excess of acetates which push the cholesterol production.
For 70% of population, increased cholesterol consumption decreases cholesterol production within their body….regular feedback system that protects them. 30% may not have adequate feedback system.
Removal of cholesterol: 1. dietary fiber (oats, apples, beans, peas, flax) (not wheat)
Orthomolecular therapists lower high blood cholesterol by 2. dietary manipulation & 3. micronutrient supplementation. 4. exercise
Man Made Oils - oil processing methods – change oil molecules…change way they behave…turned into killing fats….
Importance of protecting oils from destruction by light, oxygen, & heat…best oils turn rancid quickly….should be bought like fresh veggies – in small amounts while fresh….use small cold presses..
Industry created technology for oil extraction, refinement, bleaching, deodorization, …natural substances that keep oils from spoiling were removed ( vit. E, lecithin, carotene) then man made antioxidants were added to extend shelf life….
Result most nutritious oil – flax – disappeared from market (only used to make paint – linseed oil).
Hydrogenation: oils react under pressure with hydrogen gas at high temps…in presence of metal catalyst (nickel, aluminum, copper)….all double bonds are saturated with Hydrogen…..results in long shelf life…commercial applications – frying….keep chocolate solid, but meltable….make veg spreads…..hydrogenate for cheapness and spreadability at the expense of quality.
Partial hydrogenation: not brought to completion….intermediate substances result….destroys w3s rapidly & w6s more slowly….
Trans fatty acids make up the largest part of altered substances, not necessarily the most important in terms of toxicity.
Dutch government banned the sale of margarines containing trans-fatty acids. (Dutch live 5 yrs longer than Americans)
Canada recommends a minimum of 5% LA in all margarines.
World Health Org recommendations: 3% for adult 4.5 % during pregnancy & 5 – 7% during
lactation…..
Alternative: “Becal” brand margarine – no trans-fatty acids, no hydrogenated fats, no animal fats or cholesterol……refined sunflower oil & tropical fats (no w3s)
Also can dip bread into olive, flax …..dipping custom of Mediterranean countries.
A miniscule change – rotation of molecule around a double bond- twists a fatty acid from its natural “cis-“ configuration into unnatural “trans” configuration…..
In biological systems, the trans- form only half-fits into enzyme & membrane structures….cannot do the work that the cis form can do…..body slower to break down trans….disrupts the electrical processes…pg 112 thirteen detrimental effects of trans fats.
Other TOXIC products:
Cottonseed Oil: cyclopropene fatty acid 19 carbons – toxic effects on liver & gallbladder….also contains “gossypol” – has benzene rings that irritates digestive tract, cause water retention in the lungs, shortness of breath, paralysis…..high levels of pesticide residues….
Cetoleic Acid: 22: 1w11 Herring & Capelin Oils, Menhaden & Anchovetta oils (most other fish oils do not contain this)
Ricinoleic Acid: Castor Oil: used as purge – prolonged use leaches minerals & vitamins out of intestinal tissues….
Modified Oils: Heating oils to high temps – toxic ……fried & deep-fried foods – produce cyclic monomers make unnatural fat deposits in liver (fatty liver)……hazards of deep-fired oils….***********************************************
Brominated Oils: olive, corn, sesame, cottonseed, soybean oils…..brominated for purely cosmetic purposes….prevent cloudy appearance or ring formation on necks of bottles…Added to commercial fruit juices…
Cause changes in heart tissue, thyroid enlargement, fatty liver, etc…..
Holland & Germany brominated oils are not allowed in fruit drinks. *************************
Rancid Oils: toxic oxidation products – ozonides, peroxides, (toxic to lungs)…..hydroperoxides, polymers, hydroperoxyaldehydes…impair liver & immune function…..
Erucic Acid: Toxic or Beneficial?
Rape or Mustard Seed oils – contain erucic acid 22:1w9 …..Canola oil comes from rape seed but is low erucic acid – less than 5%…..China & India use rape seed oils in unrefined form …..staple….
Lorenzo’s Oil: 20% erucic acid & 80% oleic acid….boys with ALD….prevents the build up of long-chain fatty acids (c22 to c28) that destroys myelin in the brain….does not reverse damage….reduces concentration of platelets in bloodstream….TCP thrombocytopenis….
Terrorists in your body: free radicals….unpaired electrons…very active….looking for a partner….draw an electron from wherever it can, including another electron pair….body uses antioxidants to neutralize them….
Free radical chain reactions that can occur in oils…..expose oil to light – a photon of light may be caught by an electron on a carbon next to the double bond in unsaturated FA…..the electron is now in excited state…takes off with H neucleus…leaving a lone electron desperate for partner….in turn grabs a partner….repeating the process in chain reaction…….(unless stopped by AO)
Oxygen destroys oil in similar way…..
Unrefined oil contains AOs to “quench” free radicals.
Chlorophyll & “pro-oxidant” metals like iron & copper encourage free radicals. *****************
Ludicrous to remove EFAs from diet because they can form free radicals – just as refuse to breathe because O2 causes free radicals….EFAs are important to life…..
Diabetes, Liver degeneration – usually have lower EFA tissue content….
EFAs bring oxygen into our systems….like a fire starter…. (low oxygen contributes to high hemoglobin- my note)
Safe frying - ….least damaging frying fats – coconut , palm, palm kernal, cocoa butter & butter……in small quantities…..used in moderation, fried butter & tropical fats create fewer health problems than other fried oils….however they are nutritionally deficient…AVOID margarines and *****shortenings….
Low temp frying – monounsaturated oils ….olive, peanut, avocado,….high oleic safflower, high oleic safflower oil….AVOID high temp frying of high monounsaturated fatty acid strains of safflower & sunflower oils….
Safer frying with EFA containing oils: Traditional Chinese cooks first put water in wok….water keeps the temp down to 100 degrees….European gourmet cooking…veggies place in frying pan before oil is added, keeping temp down….
NO-NO’s
Never use for frying: Flax, Hemp, Sunflower, Sesame Seed,
Never pour oil into frying pan and heat & smoke – destroys the oil…caused free radical oxidation ….oil kept at 215 degree for 15 minutes produces atherosclerosis in animals (research)
Boiling and Baking:
Boiling is less destructive of oils…….
Baking: High temps, even browning, damages oils: butter or tropical fats should be used to line baking pans & brush the top of what you are baking….
Summary: If you must fry, use refined oils that contain the lowest of EFA’s and the greatest amounts of SaFas and MUFAs and use sulfur rich garlic and onions in frying to minimize free radical damage…..oils least damaged by high temps and oxygen include:
Butter, tropical fats, peanut oil, sesame oils, olive oils ( into order of preference)
Fractionation : marketing gimmick: appearance of real changes toward using better oils without it being true (hoodwinking customers).
