Your Health: Big FAT Lies - Continued!

In a recent book entitled, "Eat FAT Look THIN" by Bruce Fife, ND. I discovered the biggest lie of the century! What vegetable oils were originally made for and how these oils affect the human body. I'm sure, when I share this newly found information with people, some might think I'm 'nuts'. As nuts as I maybe perceived, that does not deter me...if I can be the thread of doubt that causes them to look further into this, I have achieved my goal.

We mentioned that consuming Mono-unsaturated & Saturated fats are vitally necessary for your body to produce adequate hormone levels and the Thyroid gland produces 98% of the body's hormones. If you haven't read the last article, I recommend you please read it first on my blog and then read this one.

Fats and oils contain a mixture of saturated, monounsaturated and polyunsaturated fatty acids. Vegetable oils contain the highest percentage of polyunsaturated oils. Animal fats come from the flesh of animals and from milk. The vast majority of our vegetable oils comes from seeds such as cottonseed, sunflower seeds, safflower seeds and rapeseed (canola), but even grains (eg. corn), legumes (eg. soybeans and peanuts) and nuts (eg. almonds, walnuts, coconuts are seeds. Some oils come from fruits (eg. olive and avocado)

A healthy weight-loss diet must include adequate amounts of fat, and it must be the RIGHT KIND OF FAT.

Here's a chart of oils and their percentages of each fat ranking from best to worst:

POLYuns.. . MONOun. . . Saturated
Coconut: 2% 6% 92%
Palm kernel: 2% 12% 86%
Butter: 4% 30% 66%
Olive: 9% 77% 14%
Palm: 10% 39% 51%
Avocado: 14% 74% 12%
Almond: 18% 73% 9%
Chicken fat: 22% 47% 31%
Apricot: 31% 63% 6%
Canola: 31% 62% 7%
Peanut: 34% 48% 18%
Sesame: 43% 42% 15%
Cottonseed: 54% 19% 27%
Soybean: 61% 24% 15% (the most toxic oil on earth)
Corn: 62% 25% 13%
Walnut: 66% 24% 10%
Sunflower: 69% 20% 11%
Safflower 78% 13% 9%

As you can see from the chart the highest Saturated oil is Coconut. Others may try to scare you, though it is high in saturated fat - it contains ZERO cholesterol. It is the oil/fat of choice for ALL Athletes and they are the healthiest in societies.

Most people if asked which oils are the healthiest and which ones are not, they would respond polyunsaturated vegetable oils and saturated fats are the worst. These people have been deceived, contrary to what the vegetable oil industry has has us believe, POLYunsaturated oils carry far more health risks than do MONOunsaturated, Saturated fats or Cholesterol.

One of the biggest changes we've made this century has been they type of oils we consume. Our ancestors consumed butter, lard, coconut oil, palm oils and olive oil for the most part and they lived for thousands of years without the widespread of serious degenerative diseases that are present today.

How is it made?
In the refining process, the oil is separated from it source with heat and hydraulic pressure. After the first pressing, the remaining pulp is treated further with additional heat, pressure and petroleum solvents. The oils is then boiled to evaporate the toxic solvents. The oil is refined, bleached, and deodorized involving heating to temperatures of about 400 degrees F (200 degrees C). Chemical preservatives are frequently added to retard oxidation. Modern processing removes all the non-oil components of the seed, making the oil essentially, colorless, tasteless, odorless and completely lacking nutrients. These oils provide lots of calories but little nutrition. Almost all of the vegetable oils sold in stores today are of this type.
Use oils that smell like the foods from which they come from. Olive oil should taste like the fresh olives and almonds should taste like almonds, unless it has been heavily refined.
However, oils such as Soybean oil has a very disagreeable flavor and must be deodorized to make it palatable. Unprocessed soybean oil has a horrible taste and must undergo harsh extraction and chemical treatments to remove its displeasing flavor - therefore it is always highly processed and unfit to eat.
Hydrogenation was developed by Proctor and Gamble company in 1907. It is the process that transforms liquid oils into a solid fat that would be cheap and used in place of lard and tallow in making soap and candles. The success of their cheap imitation lard boosted company profits and before long, they reasoned why not sell it as food since it resembled lard!!!

How is OIL Hydrogenated?

The process of hydrogenation begins with refined vegetable oils mostly from Soybean oil. The oil is mixed with tiny metal particles - usually nickel oxide, which is very toxic and impossible to completely remove- to act as a chemical catalyst. Under high pressures and temperatures hydrogen gas is squeezed into the oil and chemically bonded to the fat molecules. Emulsifiers and starch are then forced into the mixture to give it a better consistency. The mixture is again subjected to high temperatures in a steam-cleaning process to remove it horrible odor. They hydrogenated process is now complete, but the resulting oil is a disgusting gray color, more like what you'd expect to see in a jar of axle grease, so it is bleached to give it a more appetizing white appearance. The final result is hydrogenated vegetable oil, or as we see it on the store shelves, shortening. This mixture is compressed and packaged in blocks or tubs, ready to be enjoyed on a slice of bread. Just knowing how margarine and shortening are made is enough to keep me from eating them. . . (yikes).

Liquid vegetable oils you buy from the store aren't much better. The heat used in the extraction and refining process also creates trans fatty acids. So that bottle of corn or safflower oil you have on the kitchen shelf contains trans fatty acids even though it has not been hydrogenated. Unless the vegetable oil has been 'cold pressed' or 'expeller pressed' it contains an average of 15% trans fatty acids. In comparison, margarine and shortening average about 35% but some brands can run as high as 48%.

Saturated fats from any source are much more resistant to temperatures used in cooking, do not form trans fatty acids therefore, making better cooking oils. Saturated fats are the safest to use in cooking.

HOW TO BOOST YOUR ENERGY?
{"When someone comes to me and says, "I'm always tired, what can I do to get more energy without taking drugs or using caffeine?"
My answer is quick and simple, "Use coconut oil."} ~ Dr. Bruce Fife

Coconut oil can give you more energy and help you lose weight if you don't over do it by consuming more calories than your body needs to fuel daily activities.
The biggest major difference between coconut oil and any other fats is in the way it is digested and metabolized. Coconut oil is a MCFA - Medium Chain Fatty Acid. Most other fats whether they are Saturated or Unsaturated are in the form of LCFA - Long Chain Fatty Acid. MCFA are much smaller and size makes a big difference.

LCFA are fats that are slowly broken down by digestive enzymes into units small enough to be absorbed through the intestinal wall. As they pass through the intestinal lining they are gathered together and packaged into little bundles of fat (lipid) and protein called lipoproteins. these lipoproteins are sent into the bloodstream where they circulate throughout the body. As they circulate in the blood, the fats are distributed to all the tissues of the body. These are the fats that end up on artery walls and fill up fat cells. this is how fat builds up in our fat tissues. These lipoproteins continue to circulate in the bloodstream until most all of the fat is distributed. Cholesterol, monounsaturated fat, and polyunsatured fat are all packaged together into lipoproteins and carried throughout the body in this way. The vast majority of fats you eat every day are made up of LCFA.
Medium Chain - MCFA in coconut oil, however are processed differently. Because of their smaller size, MCFA don't require pancreatic enzymes for digestion. By the time these fats reach the intestinal tract, they are already broken down into individual molecules. Instead of being absorbed through the intestinal wall like LCFA, they are channeled directly into the liver. Here they are converted into energy to fuel metabolism. MCFA are not packaged into lipoproteins like other fats, so they don't circulate througout the body adding fat to fat cells. Coconut oil goes to the liver to produce energy, not body fat. This difference in the way your body processes MCFA is very important in respect to metabolism and body weight.

That sums it up. . . I highly recommend this book (I don't get a penny recommending it).
It contains recipes of food combinations for all 3 major meals and how to incorporate coconut oil with every meal. He even has recipes for making healthy mayonaise using healthy fats. I hope I have sparked a fire inside you to take better care of your health... you have a great tool in your possession right now - spread the word, take personal action and be accountable to your weight and health!

Your Coach,
Nada





Nada Adams is a Business Intuitive who brings razor sharp Clarity to empower clients in Maximizing Success & Fulfilling Goals with Peace and Balance.

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