A significant part of my practice is telling customers to stop eating processed foods that contain hydrogenated fats and commercial polyunsaturated oils. Instead, I recommend that they cook with saturated fats such as butter or coconut oil and never to be so terrified of animal fats, cholesterol and eggs!! Yes, shockingly I really do! But, look at it this way…. Remember when humans thought the world was flat. Nothing could convince us (I say that like I had been around then!!??) To think any differently. And of course we know that the reverse is actually true.

The Real Reason

Well this is how it is for the Diet Dictocrats who’ve been for the past 50 years brain washing us to think that there’s a direct connection between the quantity of saturated fats and cholesterol in the diet and the incidence of coronary heart disease.

Because of marketing and media pressure we, for nearly the past 60 years, have decreased the number of fats in our diet. However, is not it odd that before 1920 coronary heart disease was rare in America and that now heart disease causes at least 40 percent of all US deaths!! And I won’t even mention obesity prices! So! Let us take a close look at dietary fats to comprehend the all too familiar terms like saturated, hydrogenated, cold pressed, linolenic acid so that we could make more informed decisions about dietary fats…

Dietary Fats

      • Fatty Acids are chains of carbon atoms with hydrogen atoms. The hydrogen atoms fill spaces offered from the chains of carbon atoms (makes sense as you read !)
      • Imagine a caterpillar’s body is the ‘chain of carbon atoms’. The hydrogen atoms are the legs.
      • Certain caterpillars have more legs than others. (different kinds of fatty acids) For instance;
      • A saturated fatty acid is a caterpillar with the most legs; his body is ‘saturated’ with his ‘hydrogen’ legs!
      • A monounsaturated fatty acid is a caterpillar which has a great deal of legs but he also has one set of legs missing! (gosh I love this analogy)
      • A polyunsaturated fatty acid is a caterpillar that has… (yes you guessed it) a great deal of missing pairs of legs (i.e. missing hydrogen atoms).

So what exactly does this mean?

Saturated fats are more stable (i.e. the caterpillar is much more likely to not collapse or wobble when he walks as he has all his thighs intact). This means they are more stable under stress such as high heat (cooking) and will look more stable at room temperature (solid or semi solid formation). Example – BUTTER

Whereas:

      • Polyunsaturated fats are the least secure and they’re more likely to go rancid after high temperatures. (I.e. the caterpillar will probably fall and hurt himself because he has so many lost legs!) These fats also look wobbly and bendy (because of lack of arms ) that give them the look of being liquid. Example – Olive Oil.
      • Rule number 1 – Polyunsaturated oils should therefore never be heated or used in cooking since they will go rancid!

But wait, I keep hearing that I need to eat a great deal of polyunsaturated fats? Yes, you should eat polyunsaturated fats but be certain they are the perfect types and of an equivalent value. The two Types of polyunsaturated oils which are ‘essential’ in your diet are:

      • Double unsaturated linoleic acid (called Omega 6)
      • Triple unsaturated linolenic acid (called Omega 3)

Firstly, the reason they’re known as Omega 3 & 6 is that it relates to where the initial pair of lost legs appear on the caterpillar’s body (hydrogen atoms). Not critical at this stage but so long as you realize that these are essential because of the fact that the body can’t make its own creation, so it relies on us to consume enough out of our diets.

The fatty acids (caterpillars) may also be classified by how long they are.

      • Short Chain Fatty Acids have four to six carbon atoms (envision the caterpillar has four to six sections in its body). These are constantly saturated fats.
      • Medium chain Fatty Acids have eight to twelve carbon atoms
      • Long chain Fatty Acids have two to five carbon atoms

Confused? Don’t worry! It’ll make sense over time and as you start to hear these words repeated you may have more and more of an understanding.

Now that you have the caterpillar analogy in mind let us find out more about why I urge saturated fats and the way you have to be so cautious about polyunsaturated fats.

As I mentioned earlier polyunsaturated fats can become rancid after cooking at high temperatures. Rancid oils have the identical impact on the human body as free radicals that essentially mean that the cell’s DNA structure can get damaged. A damaged cell structure may result in malformed cell tissues and can affect any area of the body such as premature aging (the skin); autoimmune diseases and plaque build up.

Extraction

Before you sit down to your evening meal of polyunsaturated fats, let’s take a examine the process of creating your favorite oil like sunflower oil.

Sunflower oil comes from sunflower seeds. The process of creating the seeds into oil is called’Extraction’ and for mass production functions the pulp is generally heated to 230 degrees Fahrenheit! Uh oh! Yes and other toxic solvents are added to the mix, so that you can understand why they become rancid.

So once you see oil that says it’s ‘Cold Pressed’ you know that the oil hasn’t endured any high temperature processing and it is safe to consume but not cook with. Along with being rancid, most commercial vegetable oils have a disproportionate amount of Omega 6 in regard to Omega 3. This causes a multitude of related imbalances within the body by way of instance depression which can be due to a reduced level of Omega 3.

Hydrogenation

Another sort of processing oils is called hydrogenation. This is where polyunsaturated fats that are liquid at room temperature (caterpillar with lots of missing legs; therefore is shaky ) are artificially inseminated with hydrogen atoms to make it stable at room temperature. (Mr. Caterpillar is given artificial legs to make him stable.) However, the procedure for making these artificial legs would be to start off with cheap rancid oils (in the extraction procedure ), a whole group of toxic compounds are added and it is further heated to extreme temperatures. So basically you’re eating a plastic artificial limb that’s gray in color before the artificial colorings’ have been added!

Next time you read the ingredients and see hydrogenated fat you understand what you’re eating – plastic! Here’s a little bit of advice- do not eat margarine! So after all this gloomy news about pretty much all your dietary intake let’s take a examine saturated fats and why they are good for you.

Saturated Fats

Saturated fats come from nature, they haven’t been changed in factories and man survived on those foods for years with no modern day diseases which are so prevalent today.

In brief, they are secure for a reason! Every cell membrane in the body is encased in a layer of fat. To maintain its integrity and structure the origin of fat should come out of a natural saturated dietary supply. Why?

If your diet contains a lot of polyunsaturated fats like commercial vegetable oil or hydrogenated and manmade trans fatty acids, the body can not differentiate whether it’s rancid or not and instead of flushing the free radical from the body, the body accepts it and uses it to create additional cell membranes. So what happens is that the cell membrane becomes less secure and disrupts the natural chemical reactions that maintain homeostasis. The end result can be a mobile breakdown that could manifest as a chronic illness or disease like obesity, cancer, diabetes or cardiovascular disease.

Saturated fats have many therapeutic qualities

      • The Short – chain fatty acids which I mentioned previously contain antimicrobial properties which protect us from parasites and yeasts within our gut.
      • They also promote the health of our immune system.
      • They protect the liver from alcohol and other toxins.
      • A diet rich in saturated fats enhances the absorption of the essential Omega 3
      • They help in the absorption of calcium into the bones.

To sum up, the healing qualities of saturated fats like butter far out way the harmful consequences of man made commercial hydrogenated and trans fatty acids. In essence pick a diet which has a great balance of healthy organic oils and fats. Keep away from commercial non whole foods which were processed in a factory. Read the components, if a product says it’s hydrogenated oils, remain well away as you understand they are rancid and may give rise to a plethora of future complications.

What about weight and fat loss?

As far as the weight loss issue goes, you’re better off curing your metabolism by ingesting all natural healing foods than limiting yourself from essential nutrients. Have you every noticed your calorie restricted, no fat diet comes to an end after a few weeks? This is because your body will override your will and determination when it comes to sourcing the crucial fats and nutrients it truly needs. This is where cravings usually stem from; your body’s way of telling you that you haven’t had an adequate quantity of proper nutrients. If you haven’t had enough good excellent fat or protein you will begin to crave foods and you’re more likely to go for the cookie jar (laced with trans fat) than provide your body with what it actually needs.

 

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