MrsJim
08-12-2002, 03:06 PM
Nope, I'm not referring to bodyfat here...but rather dietary fat.
You all know I generally post at BFL/Bodybuilding, but I DO lurk at other forums/threads here at 3FC. I've seen a lot of confusion regarding fats - are they bad for you or good for you?
What disturbed me was a statement made that fat has been 'proven' not to cause heart disease. That is, quite frankly, oversimplification...If you have ever seen what surgeons pull out of a clogged artery during heart surgery - white sticky gunk - basically that's saturated fat and cholesterol.
Of course you would have to be hiding under a rock not to hear the latest new findings about the dangers of trans fats...
But there ARE healthy fats out there. Udo Erasmus, author of the book "Fats that Heal, Fats that Kill" is known as the eminent authority on EFAs and healthy fats. Here's a snippet of his lecture (you can read the whole thing starting at http://www.udoerasmus.com/articles/udo/art_udo_fthftk.htm ) Most of the health problems that we blame on fats should actually be blamed on the destructive processing to which the fats have been subjected. This point has been overlooked by most researchers and educators, but it is the critical issue that makes the difference between the fats that heal and the fats that kill - processing.
Three oil processing methods turn fats that heal into fats that kill.
1. Hydrogenation turns oils into cheap, plastic, spreadable, shelf-stable fats. It twists healing fats trans- fatty acids present in margarines, shortenings (sometimes listed as 'vegetable shortening'), shortening oils, and partially hydrogenated vegetable oils. According to research studies, trans- fatty acids increase cancer risk factors (interfere with liver detoxification, change B and T immune cell ratios, interfere with the functions of anti-cancer fatty acids); elevate cardiovascular risk factors (elevate total cholesterol and 'bad' LDL cholesterol, lower 'good' HDL cholesterol, make platelets more likely to stick to together to form a clot, increase the strongest known risk factor for cardiovascular disease (lipoprotein{a}; interfere with insulin function, making diabetes worse, and more likely to occur; decrease testosterone, increase abnormal sperm, & interfere with pregnancy in animals; correlate with low birth weight babies, & lower human breast milk quality; change the fluidity of cell membranes, making them more leaky, thereby lowering cell vitality; and interfere with the healing fats-essential fatty acids-required for health.
Hydrogenated or partially hydrogenated oils are widespread in breads, cakes, candies, cookies, granola bars, crackers, digestive biscuits, pancake mixes, raisin bran, instant soups, chocolate, desserts, fruit cakes, chips, convenience and junk foods, peanut butter, some salad dressings, and even in the croutons used to make your 'healthy' Caesar salad. Research suggests that they ought to be absent from the foods of anyone interested in health.
2. Frying. Research consistently shows that fried (over-heated) fats correlate with increased cancer and cardiovascular problems.
The oils best for our health, those richest in the healing essential fats, become most toxic when fried. But frying heat also damage hard, stable, saturated tropical fats and butter.
The browned (burned) parts of fried, deep-fried, toasted, roasted, baked, broiled, barbecued foods are toxic. By definition, toxic means: 'of, or relating to, poison'. And poison, by definition, is: 'any substance that, when introduced into or absorbed by a living organism causes death or injury'. Either quickly, or slowly. In the case of toxic oils, they do their poisoning job slowly.
The inner part of burned (browned) foods is fine, because it does not reach burning temperatures-it is actually steamed in the water it contains.
The best oil for frying? If health is what we want, water is the only oil appropriate for frying. We're back to steaming, poaching, boiling, or pressure cooking our foods. Or, even better in most cases, eating them raw.
3. Refining and Deodorizing produces colorless, odorless, tasteless, oils-the equivalent of white sugar and white flour, products from which most of the nutrients required for health have been removed. Except for extra virgin (green) olive oils, which remain unrefined and undeodorized, all oils not labeled: 'Unrefined' have been harshly treated: degummed-treated with sodium hydroxide, an extremely corrosive base; refined-treated with extremely corrosive (phosphoric) acid; bleached with bleaching clays, producing rancidity (peroxides)-unpleasant odors and tastes; and deodorized: over-heated (above frying) to remove the rancidity produced by bleaching. Toxic molecular alterations take place at those temperatures. These oils, especially corn and safflower oils, are associated with increased cancer and cardiovascular disease.
4. Excess of hard fats-the saturated fats in pork, beef, lamb, dairy and tropical fats have existed in nature for a long time. Our body uses them in cell membranes, in fat deposits, and as fuel. When we consume more than we use, they make platelets more sticky, interfere with insulin function, and interfere with functions of the healing fats.
If we work hard physically (like our grandparents), we can burn a lot of hard fats to produce energy. Sedentary, we need far less fuel, and cannot stay healthy if we eat grandfather's high hard fat diet. The more hard fats we eat, the more of the healing fats-essential fatty acids-we need to consume.
If we optimize our intake of essential fats, made with health in mind, and in the right ratio of omega 3 to omega 6, then we can use saturated fats in moderation without fear. We can then use whipping cream in our coffee, butter on our bread, and sour cream on our potatoes (but, since the starch in the potatoes can make us fat, we should probably eat the sour cream by itself!).
This is, in fact, another key point you need to understand. It is more important for health to optimize the consumption of essential fats than it is to avoid the bad fats. The fats that heal protect us from the fats that kill. If you removed all the bad fats from your diet, and did not bring in the good ones, you would still die from degenerative disease, because you cannot live without the good essential fats.
5. Sugar, even in small amounts, kills. Sugar is not a fat, but our body turns sugars into the same hard fats that make platelets sticky; interfere with insulin; and interfere with healing fats. Sugar also damages teeth; feeds bacteria, yeast, fungus, and cancer cells; increases serum triglycerides; interferes with vitamin C transport and immune function; increases adrenalin production by up to 4 times, a powerful internal stressor; cross-links proteins and speeds aging; and steals calcium, chromium, and other minerals from the body.
If the 120 or more pounds of sugar that Westerners consume annually were replaced by 120 pounds of honey, maple syrup, brown sugar, rice syrup, corn syrup, high fructose corn syrup, or other similar sweeteners, the cause would have the same effect. Detrimental results on health would be similar.
Just trying to clear up the confusion on dietary fat...bottom line is - your body DOES need fat to function - that should have been made clear after the 1990's ultra-low-fat diet debacle. However, trans fats, processed hydrogenated fat, margarine, Crisco, bacon fat, etc. can eventually wind up putting you in the hospital, as it did my father...thank God he's healthy now (after a triple bypass).
You all know I generally post at BFL/Bodybuilding, but I DO lurk at other forums/threads here at 3FC. I've seen a lot of confusion regarding fats - are they bad for you or good for you?
What disturbed me was a statement made that fat has been 'proven' not to cause heart disease. That is, quite frankly, oversimplification...If you have ever seen what surgeons pull out of a clogged artery during heart surgery - white sticky gunk - basically that's saturated fat and cholesterol.
Of course you would have to be hiding under a rock not to hear the latest new findings about the dangers of trans fats...
But there ARE healthy fats out there. Udo Erasmus, author of the book "Fats that Heal, Fats that Kill" is known as the eminent authority on EFAs and healthy fats. Here's a snippet of his lecture (you can read the whole thing starting at http://www.udoerasmus.com/articles/udo/art_udo_fthftk.htm ) Most of the health problems that we blame on fats should actually be blamed on the destructive processing to which the fats have been subjected. This point has been overlooked by most researchers and educators, but it is the critical issue that makes the difference between the fats that heal and the fats that kill - processing.
Three oil processing methods turn fats that heal into fats that kill.
1. Hydrogenation turns oils into cheap, plastic, spreadable, shelf-stable fats. It twists healing fats trans- fatty acids present in margarines, shortenings (sometimes listed as 'vegetable shortening'), shortening oils, and partially hydrogenated vegetable oils. According to research studies, trans- fatty acids increase cancer risk factors (interfere with liver detoxification, change B and T immune cell ratios, interfere with the functions of anti-cancer fatty acids); elevate cardiovascular risk factors (elevate total cholesterol and 'bad' LDL cholesterol, lower 'good' HDL cholesterol, make platelets more likely to stick to together to form a clot, increase the strongest known risk factor for cardiovascular disease (lipoprotein{a}; interfere with insulin function, making diabetes worse, and more likely to occur; decrease testosterone, increase abnormal sperm, & interfere with pregnancy in animals; correlate with low birth weight babies, & lower human breast milk quality; change the fluidity of cell membranes, making them more leaky, thereby lowering cell vitality; and interfere with the healing fats-essential fatty acids-required for health.
Hydrogenated or partially hydrogenated oils are widespread in breads, cakes, candies, cookies, granola bars, crackers, digestive biscuits, pancake mixes, raisin bran, instant soups, chocolate, desserts, fruit cakes, chips, convenience and junk foods, peanut butter, some salad dressings, and even in the croutons used to make your 'healthy' Caesar salad. Research suggests that they ought to be absent from the foods of anyone interested in health.
2. Frying. Research consistently shows that fried (over-heated) fats correlate with increased cancer and cardiovascular problems.
The oils best for our health, those richest in the healing essential fats, become most toxic when fried. But frying heat also damage hard, stable, saturated tropical fats and butter.
The browned (burned) parts of fried, deep-fried, toasted, roasted, baked, broiled, barbecued foods are toxic. By definition, toxic means: 'of, or relating to, poison'. And poison, by definition, is: 'any substance that, when introduced into or absorbed by a living organism causes death or injury'. Either quickly, or slowly. In the case of toxic oils, they do their poisoning job slowly.
The inner part of burned (browned) foods is fine, because it does not reach burning temperatures-it is actually steamed in the water it contains.
The best oil for frying? If health is what we want, water is the only oil appropriate for frying. We're back to steaming, poaching, boiling, or pressure cooking our foods. Or, even better in most cases, eating them raw.
3. Refining and Deodorizing produces colorless, odorless, tasteless, oils-the equivalent of white sugar and white flour, products from which most of the nutrients required for health have been removed. Except for extra virgin (green) olive oils, which remain unrefined and undeodorized, all oils not labeled: 'Unrefined' have been harshly treated: degummed-treated with sodium hydroxide, an extremely corrosive base; refined-treated with extremely corrosive (phosphoric) acid; bleached with bleaching clays, producing rancidity (peroxides)-unpleasant odors and tastes; and deodorized: over-heated (above frying) to remove the rancidity produced by bleaching. Toxic molecular alterations take place at those temperatures. These oils, especially corn and safflower oils, are associated with increased cancer and cardiovascular disease.
4. Excess of hard fats-the saturated fats in pork, beef, lamb, dairy and tropical fats have existed in nature for a long time. Our body uses them in cell membranes, in fat deposits, and as fuel. When we consume more than we use, they make platelets more sticky, interfere with insulin function, and interfere with functions of the healing fats.
If we work hard physically (like our grandparents), we can burn a lot of hard fats to produce energy. Sedentary, we need far less fuel, and cannot stay healthy if we eat grandfather's high hard fat diet. The more hard fats we eat, the more of the healing fats-essential fatty acids-we need to consume.
If we optimize our intake of essential fats, made with health in mind, and in the right ratio of omega 3 to omega 6, then we can use saturated fats in moderation without fear. We can then use whipping cream in our coffee, butter on our bread, and sour cream on our potatoes (but, since the starch in the potatoes can make us fat, we should probably eat the sour cream by itself!).
This is, in fact, another key point you need to understand. It is more important for health to optimize the consumption of essential fats than it is to avoid the bad fats. The fats that heal protect us from the fats that kill. If you removed all the bad fats from your diet, and did not bring in the good ones, you would still die from degenerative disease, because you cannot live without the good essential fats.
5. Sugar, even in small amounts, kills. Sugar is not a fat, but our body turns sugars into the same hard fats that make platelets sticky; interfere with insulin; and interfere with healing fats. Sugar also damages teeth; feeds bacteria, yeast, fungus, and cancer cells; increases serum triglycerides; interferes with vitamin C transport and immune function; increases adrenalin production by up to 4 times, a powerful internal stressor; cross-links proteins and speeds aging; and steals calcium, chromium, and other minerals from the body.
If the 120 or more pounds of sugar that Westerners consume annually were replaced by 120 pounds of honey, maple syrup, brown sugar, rice syrup, corn syrup, high fructose corn syrup, or other similar sweeteners, the cause would have the same effect. Detrimental results on health would be similar.
Just trying to clear up the confusion on dietary fat...bottom line is - your body DOES need fat to function - that should have been made clear after the 1990's ultra-low-fat diet debacle. However, trans fats, processed hydrogenated fat, margarine, Crisco, bacon fat, etc. can eventually wind up putting you in the hospital, as it did my father...thank God he's healthy now (after a triple bypass).