On
the Bad Fats http://healthfully.org/rh/id16.html
(6/13/16)
At http://healthfully.org/dja/id4.html
are some journal articles on rancid fats
AS Atherosclerosis
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N3
Omega 3 fatty acids
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CVD
Cardiovascular disease
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N6
Omega 6 fatty acids
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HT
Hypertension
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MeS
Metabolic syndrome[1][1]
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IR
Insulin resistance
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NALFD Non-alcoholic
fatty liver disease
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KOL
Key opinion leader
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T2D
Type 2 Diabetes
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MI
Myocardial infarction
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TC
Total Cholesterol
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Polyunsaturated fats
are subject to rancidification: “It is the hydrolysis and/or autoxidation of fats into short-chain aldehydes and ketones which are objectionable in taste and odor. Hydrolytic rancidity refers to the odor that develops when triglycerides are hydrolyzed and free fatty acids are released to
form free
tatty acids and salts of free fatty acids.
Oxidation primarily occurs with unsaturated fats. Microbial rancidity refers to a process in which microorganisms,
such
as bacteria or molds, use their enzymes such as lipases to break down fat.[2] Rancidification can produce
potentially toxic compounds
associated with long-term harmful health effects concerning advanced aging,
neurological disorders, heart disease, and cancer. A combination of
water-soluble and fat-soluble antioxidants is ideal” Wiki. A key source
for oxidized fats comes from
frying and deep frying. The alarm was
raised in work done at Rutgers University in 1978, where a team in a simulation
of commercial frying where they tested commonly used polyunsaturated in
simulated deep frying at 365°
F for 74 hours. One finding, for example was that “under such
conditions [of commercial frying] both thermal and oxidative decomposition of
the oil may take place. Such unavoidable
chemical reactions cause formation of both volatile and nonvolatile decomposition
products…. Various symptoms of toxicity, including irritation of the digestive
tract, organ enlargement, growth depression, and even death have been observed
when highly abused (oxidized and heated) fats were fed to laboratory animals”… and the article goes on. “Lipid
peroxidation refers to the oxidative degradation of lipids. It is the process in which free radicals "steal" electrons from the
lipids in cell membranes, resulting in cell damage. It most
often affects polyunsaturated fatty acids, because they contain multiple double
bonds in between which lie methylene bridges (-CH2-) that possess especially reactive hydrogens.
If not terminated fast enough, there will be damage to the cell membrane, which consists mainly of lipids. In
addition, end-products of lipid peroxidation may be mutagenic and carcinogenic. For
instance, the end-product malondialdehyde reacts
with deoxyadenosine and deoxyguanosine in DNA, forming DNA adducts to them, primarily M1G” Wiki.
The detailed 2010
article Pathological Aspects of Lipid Peroxidation list aging, Alzheimer’s disease, Parkinson’s disease,
amyotrophic lateral sclerosis (ALS, Lou Gehrig’s disease), atherosclerosis (and
thus CVD and other related
conditions), pre-eclampsia (pregnancy disorder affecting about 4%), diabetes,
renal diseases, chronic lymphedema (also
known as lymphatic obstruction, causing swelling by compromised lymphatic
system), hepatic diseases including liver IR,
NAFLD, NASH (#16), exacerbating
hepatitis C and cirrhosis of the liver, and a causal factor for cancers. The
various authors of each section of this
in-depth article describe the process by which the lipid peroxidation causes
pathology. The role of oxidation of fats
and cholesterol within the artery walls as being atherogenic is clearly made in
that article. The effects of
rancidification in the body are beyond dispute.
Also contributing are dietary sources of rancid oils. “The
possibility that the body fats might undergo a similar kind of degradation is
still largely ignored—perhaps
because the irregular irreversible pattern of this type of process seems at
odds with the enzyme-controlled reversible pathways of traditional
biochemistry. Yet work with mitochondria and other biological preparations has
shown that the processes commonly grouped together as " degeneration
", " fatigue ", and " ageing " (none of which have a
basis in classical enzymology) develop in close parallel with evidence of Rancidification”
at 1969. The source can either be dietary rancid fats
or in vivo oxidation—in vivo causing the greatest issues. Now let us follow
the chain of events
concerning IR and CVD.
Rancid fats contribute to liver dysfunction NAFLD and IR by
accumulating in the liver in a form that the liver can’t dispose of. Similarly
they contribute to atherosclerosis
and CVD by being in a form with the
muscle cells in the tunica media (muscular layer) of the artery walls which
prevent uptake for transport and metabolized.
The macrophages in the tunica media similarly can’t dispose of the
rancid fats. Thus like transfats (see
section below) rancid fats contribute to CVD
and atherosclerosis. “Accumulating evidence suggests that
oxidized fats and lipid
oxidation products in the diet can contribute to the pathogenesis of
atherosclerosis” at 2002, and 1998.
Non-enzymatic oxidation causes the failure of
the body to dispose of them; they accumulate like those of the unnatural,
man-made trans-fats. Thus
polyunsaturated fats are unhealthful because of rancidification and because of
their high N-6 content. Like other vegetable with low yield through expeller-press
undergoes a complex process involving organic solvents, distillation to remove
the non-oil fraction, treatment with alkali to neutralize free fatty acids,
bleaching to remove modify color, and distillation at a temperature of 480° F and under a high vacuum.
Corn oil has 55% polyunsaturated fat, Cottonseed 52%, canola 28%,[3]
soybean 58%. Moreover as stated above
rancidification in the body and the high amount of omega-6 makes this and all
oils high in unsaturated fats a major health concern. Corn oils ratio of n-6
to n-3 is 49:1.[4] (See section on n-6 and n-3 above). So
what does our corporate friendly
government do?
Commercial forces behind vegetable oil: For
example, corn oil is derived from the waste part, the germ, of corn in the
production of corn meal used in animal feed and various grocery foods. Being
a waste byproduct of a commercially
valuable product makes it is “generally less expensive than most other types of vegetable oils. One
bushel of corn contains 1.55 pounds of corn oil (2.8% by weight) [and a lot of animal
feed]. Corn oil is also a feedstock used for biodiesel. Other industrial uses for corn oil
include soap, salve, paint, rustproofing for metal surfaces, inks, textiles, nitroglycerin, and insecticides. It is sometimes used as a carrier for
drug molecules in pharmaceutical preparations” Wiki. Being
cheap it is favored by the food manufacturers.
To promote manufactured food sales they have influenced government to
subsidized crops, to recommend a low fat diet (thus high carbs), and to vilify
saturated fats as artery clogging to promote their cheap polyunsaturated fats
as heart healthy. Over 95% of
Federal-farm crop subsidies go to the production of grains. The cheap subsidized
grains have made it
possible for the food manufacturers to sell their products abroad. As developed
in the article on diet, the
global obesity & diabetes pandemics are founded upon sugar added
manufactured foods combined with a diet high in grains (a one-two-punch)--see. And it get worse since baked products
which
use a high ratio of polyunsaturated fats are clearly inferior in flavor, the
food manufacturers hydrogenate them (a cheap process) to convert them to
superior baking properties of saturated fats.
In this process about half of the polyunsaturated are converted to the
equally unhealthy transfats—section below. The transposition is lower energy, and thus
favored, in catalytic hydrogenation.
Thus what is sold as heart healthy; isn’t; and what is artery clogging
turns out to be healthy, viz., the best source for energy (ATP). This
is an example of what I call tobacco
ethics and tobacco science: corporations
pursing the corporate imperative of maximizing profits.
[2]
This affect by bacteria is one of the causes for atherosclerosis. Bacteria are
found in the tunica media
(muscle of artery walls) and are a major cause for CVD. Another example of pharma
distorting the beliefs about CVD—for confirmation of infectious agent role. Thus the toxins from bacteria damage both the
LDL and its fatty acid content.
[3]
Don’t assume that canola is better, because like corn, soy, it has a GMO gene
and thus makes its own pesticide and another making it Roundup read, meaning
that the crop is probably dosed in that herbicide.
[4] “Some medical research suggests that excessive levels
of omega-6
fatty acids,
relative to omega-3
fatty acids,
may increase the probability of a number of
diseases and depression.[7][8][9] Modern Western diets typically have ratios of
omega-6 to omega-3 in excess of 10 to 1, some as high as 30 to 1, partly due to
corn oil which has an omega-6 to omega-3 ratio of 49:1. The optimal ratio is
thought to be 4 to 1 or lower”[10][11]
Wiki.
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Trans-fats:
“The daily intake of about 5
g of trans
fat is associated with a 25 percent increase in the risk of ischemic heart
disease”
NEJM. However, this study was based on the use of questionnaire
given
667 elderly 3 times over 10 years—hardly proof, at. “Trans-fats are
found only in trace amounts in meat and dairy products. Their major source is
in food production: liquid cis-unsaturated
fats such as vegetable oils are hydrogenated to produce saturated
fats, which have more desirable physical properties[1] [and more flavorful baked and fried foods]. Trans-fats are a contaminant introduced
by a side
reaction on the catalyst in partial hydrogenation of vegetable oils. However,
partial hydrogenation reconfigures
most of the double bonds that do not become chemically saturated, twisting them
so that the hydrogen atoms end up on different sides of the chain. This type of
configuration is called trans, from the Latin, meaning "across".[39] The trans
configuration is the lower energy form, and is favored when catalytically
equilibrated as a side reaction in hydrogenation” Wiki. Another study found
a 30% increase—2015
BMJ. In 1975, 5.6
billion Ib. of hydrogenated vegetable oil were produced in the United States,
which is an average of 28 Ib/year/person (113)” ARN, 1984. Based on population studies and clinical trials,
trans-fats are blamed for high levels of cholesterol, lower the good HDL, and
as a major cause of CVD. But
as pointed out in the section on the
Mediterranean diet, complex population studies are like data mining, where you
dig determines what you find, and sometimes proposed mechanism and population
data is only poorly related to CVD. However,
animal study using Wistar rats found
that transfats in a high fat diet causes fatty liver disease at 2011. However, the
study which found oxidation didn’t control for the effects of polyunsaturated
fats which are subject to rancidification (see poly section below). Another
study found the same in transfats and
high-fructose corn syrup—at 2008. By promoting metabolic dysfunction,
we have
the mechanism, like that of T2D for
transfats, and presumable polyunsaturated fats as to their method of causing CVD.
Is there laboratory evidence
that trans-fats cause CVD? Back to the cholesterol
myth: “trans-fats increases the risk of coronary heart
disease by raising levels of the lipoprotein LDL (so-called
"bad cholesterol") and lowering levels of the lipoprotein HDL ("good
cholesterol") “ Wiki. “It is now well known that the
hydrogenation process and particularly the formation of trans-fatty acids has
led to increases in serum cholesterol concentrations whereas LA [linoleic acid]
in its regular state in oil is associated with a reduced serum cholesterol
concentration” Biomed. This has been confirmed with high trans-fat in clinical
experiment on volunteers. But it has been shown (see part 2) that pharma pushes the high
LDL, high TC, and high-fat diet as causes of CVD for to promote drug sales; they are not causal factors, rather it promotes sales of statins. The cause of CVD from a 2006 review article on trans-fats besides changes in LDL and HDL:
“Because of their effects on the metabolism of gamma-linoleic and arachidonic
acid,
ingestion of trans-fatty acids can affect the metabolism of prostaglandin and
other eicosanoids and may alter platelet aggregation and vascular function [negative
effect upon inflammation (causal of AS)
and clotting functions (causal of MI)].
In addition incorporation of trans-isomers into membrane phosopholipids
may influence the physical properties of the membrane as well as the activities
of the membrane-associated enzymes …. Effect collagen induce platelet aggregation.… inhibit activities of Na+ ,
K+-ATPase
and adenylate cyclase and reduce density of B-adrenergic receptors in rat heart
membranes [raise blood pressure]…. Recent evidence indicates that trans-fats promote
inflammation…. Increased tumor
necrosis factor (TNF) system, levels of interleukin-6 and C-reactive protein….
Several studies suggest that trans-fats cause endothelial dysfunction [affects
wall of arteries and other tissues]… soluble vascular-cell adhesion
factor…reflected by reduction in
brachial artery flow-mediated vasodilation by 29 percent [raises blood
pressure], as compared with intake of saturated-fats. Other effects include
consumption of
trans-fats reduced the activity of serum paroxonase, an enzyme that is closely
associated with HDL cholesterol, and impaired the postprandial activity of
tissue plasminogen activator. Trans-fats
appear to affect lipid metabolism through several pathways….” The
same finding with much greater detail is
in the 1984 thorough review by the Department of Agriculture. Several
epidemiological studies found a
significant association of trans-fats with CDV
and MI, including those studies
which controlled for contravening variables.[2] As previously stated LDL and high TC are again bystanders, and trans-fats
affects some of the same processes as omega 6.
Given the clear association in dozens of population studies and clinical
trials of trans-fats to CVD, governments have responded to this health hazard
created by the food industry. With the
body of experimentation upon rats a mechanism for the deleterious effects of
trans-fats has been established, the principle one being it effect upon
blocking the conversion of the essential omega-3 fatty acid, at. The smoking gun
lines with the fact that trans-fats exert a pro-inflammatory effect, and the
inflammatory processes in artery walls in response to damaged LDL causes
atherogenesis. “Because the presence of
inflammation is an independent risk factor for atherosclerosis… the production
of interleukin-6 and TNF-a by cultured mononuclear cells was grater
after one month…” NEJM—see also, a 2006 summary article.
Laboratory experiments on rats are revealing. Strong association with
NAFLD, obesity, and MeS
are associated in rats with a diet high in trans-fat. “By 16 weeks, trans fat-fed mice became obese
and developed severe hepatic steatosis with associated necro-inflammatory
changes… severe hepatic steatosis… glucose intolerance developed within 2 and 4
weeks… plasma insulin resistance… Because dietary transfats
promoted liver steatosis and injury, their role in the epidemic of NASH needs
further evaluation” at 2008, and like findings 2011. This is an extremely important health
finding, the causal change to obesity risk and MeS and T2D starts with
accumulation of fat within the liver, which mucks up the liver’s metabolic
regulatory function. Now in addition to
fructose with a high starch diet, we can add unhealthful trans and
polyunsaturated fats. The omega-6, transfats are
pro-inflammatory because of the inhibition of on EFA metabolism, 1984. This effect on n-6 is associated with heart disease in
rats on trans-fats--1997 . It thus based on
lab and population studies to assiduously avoid artificially produced
trans-fats[3]. The zero trans fats on food label
is
deceptive for 2 reasons, at 0.5 grams the entry is 0, and since no one is
checking food content, there is an incentive to manufacture numbers on product
labels.
Journal
summation on trans fatty acids and oxidized polyunsaturated: The
Harvard Heart Letter put out a warning about a dietary causes of CVD, fructose,
at http://www.health.harvard.edu/heart-health/abundance-of-fructose-not-good-for-the-liver-heart. In the Nutrition
and
Metabolism Journal
2011 is pasted the evidence in support of the
warning about polyunsaturated fats: “Recent studies suggest multiple possible
mechanisms that might mediate association of TFAs with CVD [12]. For example
TFAs influence prostaglandins
balance, which in turn promotes thrombogenesis [13] and inhibit the conversion
of linoleic acid to arachidonic acid and to other n-6 PUFA, perturbing
essential fatty acid metabolism and causing changes in the phospholipid fatty
acid composition in the aorta [14]. TFAs
have been associated with the activation of systemic inflammatory responses,
including substantially increased levels of IL-6, and TNF-alpha, TNF receptors
and monocytes chemo-attract protein-1 [15]. Furthermore, TFAs have been
associated with increased levels of several markers of endothelial activation, including
soluble intercellular adhesion molecule 1, soluble vascular-cell adhesion
molecule 1, and E-selectin [10]. TFAs
are postulated to be involved in promoting vascular dysfunction, as reflected
by a reduction in brachial artery flow [16].
These observations suggest that TFAs are linked to development of CVD,
probably via a vascular pro-inflammatory response [17]. Oxidative
damage is a major contributor to the development of CVD. Nevertheless, little
is known about the
effects on the liver induced lipids [6] and few studies are focused on the
effect of foods rich in TFAs on hepatic functions and oxidative stress. Oxidative
stress results from an imbalance
between oxidant production and antioxidant defenses [18]. Oxidative stress induced
by free radicals has
been linked to the development of several diseases such as cardiovascular,
cancer, and neurodegenerative diseases [19].
When cellular antioxidant mechanisms are overwhelmed, a long-term
decline in their antioxidant capacity causes oxidative stress [20, 21]. Oxidative
stress is now believed to be an
important factor in the development of non alcoholic fatty liver disease
(NAFLD) [20, 22]. NAFLD is the most
common liver disorder in the world, and in obesity, type-2 diabetes and related
metabolic diseases, it incidence reaches 70-90% [23]. The disease is characterized by the
accumulation of triacylglycerols inside liver cells, and the condition can
progress into more serious liver disease, such as non alcoholic
steatohepatitis, liver fibrosis, cirrhosis, and more rarely, liver carcinoma [23]. Previous works
have shown that feeding rats a high fat diet (57% of energy from fat) induces hepatic
steatosis and liver damage, which are characteristic of NAFLD and thus provides
a suitable model for the early stages of the disease[24,25]. But, in these
studies TFAs in the fat diet were not investigated and neglected. Therefore, it
is necessary to examine the relationship between the liver functions and TFAs
consumption in dietary lipids….” Both
articles are posted at http://healthfully.org/dja/id5.html
What
are the regulations:
Official response has been prohibiting trans-fats in a number of
countries, but not the U.S. “According to the FDA, the average American consumes
5.8 grams of trans-fat per day (2.6% of energy intake). This is government
figure is low because trans
fatty acids that are part of mono- and diglycerides [bound with glycerol] are
not required to be listed on the ingredients label as making contributions to
calorie count or trans fatty acid content.
Trans-fats in the form of
monoglycerides and diglycerides are not considered fats by the FDA, though upon
absorption from digestive track they yield trans-fats. Another gap in calculation
is that trans-fat
levels of less than 0.5 grams per serving are listed as 0 grams
trans-fat on the food label. There
is no requirement to list trans-fats
on institutional food packaging; thus bulk purchasers such as schools,
hospitals, [restaurants] and cafeterias
are unable to evaluate the trans-fat content of commercial food items [nor
is there an incentive to spend more for trans-free foods]” Wiki. The
major source of trans-fats in the U.S. is
in fried foods from restaurants, and this source is not included in US
dietary figures for trans-fats. A number of countries have
simplified the process of controlling trans-fatty acids by banning them, starting with Denmark in 2003 and
now also Iceland, Sweden, Switzerland .
“Spain … no significant levels of trans-fats were found in any of the
anaylsed products, regardless of brand of origin” at Bakery. The regulations might
make a difference, because death rate per 100,000 2011 from coronary heart
disease is 80.5 US, 55.9 for
Denmark, for Spain 43, Switzerland 52 ,Japan 31, Israel 46, Italy 51, Greece
60, U.K. 69, and France 29, source LeDuc Media. However, the
highest rate of obesity and diabetes is in the US, and the US allows GMOs. Let us not become
distracted by what could by the minor causes such as fats when the elephant in
the kitchen are refined carbs and
sugars. The weakness of lab work
on fats make the case,[4]
we need to look at the Western high carb diet.
The
Western diet:
Avoid the western diet and avoid fructose, trans-fats, and high ratio of
n-6 to n-3 and fats subject to rancidification
(main source vegetable oil), but not starches, saturated fats, and
polyunsaturated fats low in n-6. Note,
since the process of AS is initiated by NAFLD
mucking upon metabolic regulations which starts with the
combination of high fructose and high insulin caused by carbs, avoid the Western
diet. Thus instead of high fat diet and
high levels of cholesterol being the chief villains in the life ending CVD, it
is the Western diet with
large amount of fructose, sucrose, refined
carbs,[5] tobacco smoke, and polyunsaturated and transfats that has caused
most
of the spike in CVD and varied health
problems facing the elderly, especially
those involving oxidative damage and immune responses (arthritis, Alzheimer’s
& Parkinson’s
diseases, macular degeneration, CVD,
and insulin resistant diabetes). Place
sugars as first, refined carbs second, and vegetable oils third on the dietary
avoid list—the carbs connection see part
4.
Why the Mediterranean
diet works:
“The recently published PREDIMED randomised controlled trial
was stopped early after it showed that in high risk people the Mediterranean
diet achieved a 30% improvement over a “low fat” diet in terms of
cardiovascular events”
BMJ.
There is major variation between
regions of the Mediterranean. Wikipedia concludes: “The all-embracing term 'Mediterranean diet'
should not be used in scientific literature.”
Among errors:
“olive oil consumption is negligible…
Mediterranean countries tend to consume relatively high amounts of fat, they
have far lower rates of cardiovascular
disease than in countries like the United States,
where similar levels of fat consumption are found…The most popular
dietary candidate, olive oil, has been undermined by a body of experimental
evidence that diets enriched in monounsaturated fats such as olive oil are not
athero-protective when compared to diets enriched in either polyunsaturated or
even saturated fats. A healthy active lifestyle (notable a physically
active lifestyle or larbour) is also beneficial… red wine … contains flavonoids with powerful antioxidant properties… The
proposed mechanism is solar UVB-induced synthesis [sun] of Vitamin D in the
oils of the skin, which has been observed to reduce the incidence of coronary
heart disease, and which rapidly diminishes with increasing latitude…. A
recent randomized Spanish trial of diet
pattern published in The New England
Journal of Medicine in 2013 followed
almost 7,500 individuals over around 5 years found that individuals on a
Mediterranean diet supplemented with mixed nuts and olive oil had a 30 percent
reduction in risk of having a major cardiovascular event and a 49 percent
decrease in stroke risk. A 10-year study
found that adherence to a Mediterranean diet and healthful lifestyle was
associated with more than a 50% lowering
of early death rates” Wiki. Undoubted influenced by pharma’s thought
leaders, the Wikipedia article basically a survey, a kitchen sink without clear
guidance & no mention of sucrose, fructose, refined carbs, or
glycation. However the research in this
series on CVD place as beneficial
low use of sucrose first, refined carbs second, followed by saturated fats and
monounsaturated fats, then physical active life style and the lower use of
pharma’s patented drugs as why those on a Mediterranean diet live longer. Moreover
the first study of this diet started
in the 50’s based upon Italians who ate a peasant diet. [6]
Other factors include lower rate of obesity, popularity of red wine (its
anti-oxidants), effective regulation of trans-fats (unlike the US), and higher
intake of diary product with its vitamin D and sunlight (this combination of
calcium, vitamin D, and sun light is cardio-protective). Wikipedia’s article
on the Mediterranean diet
repeats the tobacco science of the food and pharmaceutical industries.
Human evolved a biological system for the
hunter-gatherer life, not the modern diet.
Commercial
Production
of Vegetable oils: for those who are into natural, unmodified, the
extraction of oils raises serious health concerns, made all the more alarming
by the FDA’s reliance upon the manufacturers’ testing as proof of
healthfulness. The main vegetable
products used contain under 3% oil, the byproduct is mainly used for animal
feed. A description of the production
of corn oil: “Almost all corn oil is expeller-pressed, then solvent-extracted using hexane or 2-methylpentane (isohexane).[1] The solvent is evaporated from the corn oil,
recovered, and re-used. After extraction, the corn oil is then refined by degumming and/or alkali treatment, both of which remove phosphatides. Alkali treatment also neutralizes free fatty acids and removes color
(bleaching). Final steps in refining include winterization (the removal of waxes), and deodorization by
steam distillation of the oil at 232–260 °C (450–500 °F) under a high vacuum.[1]” Canola/rapeseed oil: “Canola oil is made at a processing facility
by slightly heating and then crushing the seed. Almost all commercial canola
oil is then refined using hexane. Finally, the
Canola oil is refined using water precipitation and acid, "bleaching"
with clay, and deodorizing using steam distillation.[22] About 43% of a seed is oil;[23] the
remainder is a rapeseed meal that is used as animal feed. About 23 kg
(51 lb) of rapeseed makes 10 L (2.64 US gal) of canola oil.
Seed oils except for corn are high in oil content: sunflower seed (28%), soybean
dry (56%), and
canola dry (43%), corn (2.8%). These
oils are high in polyunsaturated oils:
sunflower 69%, soybean 58%, canola 28%, corn 55%. Because of in vivo
rancidification of
polyunsaturated fats as well as in cooking, they pose a serious health risk—see
rancidification section above for the consequences. Claims of dietary
safety are suspect since
nearly all studies are industry funded, and the few government reports are
undoubted influenced by industry.
1871
census UK and
longevity: More evidence of the consequences of
the western diet: the 1871
census in the UK (the first of its kind) found the
average male life expectancy as being 44, but if childhood mortality is
subtracted, “males who lived to
adulthood averaged 75 years. The present male life expectancy in
the UK is 77 years for males [the United States averages 74 for males]” Wiki. In spite of
the
improved medical procedures[7]
for cancer, heart attacks, strokes, vaccinations preventing contagious
diseases, and antibiotic to treat infections,[8]
and also a safer work environment, these benefits have been undone as to life extension
by CVD, cancer, osteoporosis,
Alzheimer’s disease, for which Western
diet and lifestyle are the major causes, a diet high in refined carbs
(especially the sugar fructose) and unhealthful trans and polyunsaturated oils,
pesticides, and chemical additives.
Something is very wrong when business trumps science.
Fats,
what’s good; what’ s bad: Omega-3 fatty acids (N-3) EPA and DHA are
converted in the body to
essential products that modify inflammatory and immune reactions and thus N-3
lowers the risk of autoimmune
diseases including Alzheimer’s, arthritis, and CVD. Omega-6 fatty acids (N-6) have an inflammatory
effect and
also block the conversion of N-3 and
thereby increase autoimmune diseases including AS and CVD. The ideal ratio of N-6
to N-3 is 4:1 or
less; the western-diet ratio is 16:1.
Main source for N-6 are
vegetable oils and nuts. Canola oil[9] is
the only major vegetable oil with a good ratio of N-6 to N-3 (2.5:1), although
the main omega-3 is the form of
alpha-linolenic acid of which only about 10% is converted to the healthful EPA
and DHA. Because Canola oil is from GMO canola, I must withhold recommending
it;[10]
most other vegetable oils are from GMO crops.
Main source for EPA and DHA
is fish oil supplement and fish. For vegetable oils to avoid N-6, the best
are coconut, palm, and olive oils and they are free of GMO. However, I must
withhold recommending olive oil;
its N-6 to N-3 ratio is 14:1. Another
issue for vegetable oils is that of rancidification which makes them comparable
to that of transfats. Our body’s lack
enzymes for their metabolism, and thus in sufficient amounts they accumulate in
our cells and causals for an assortment of conditions including CVD and NAFLD. Moreover most vegetable oils come from GMO
seeds which are not only Roundup read but also have a GMO pesticide that causes
leaky gut. Because leaky gut kills
insects, there is a major human risk.[11] The switch to grain fed poultry and cattle
from free range has lowered the amount of N-3
in those meat sources. In manufactured
foods and restaurants trans-fats are a concern.
They are a result of partial hydrogenation of vegetable oils. While banned
in many developed countries,
U.S. regulations require only listing trans-fat content on label. However, there
are several exclusions in the
regulations, and those labels are based on the corporate honor system without
government oversight. Secondly,
restaurant and institutions are excluded from regulations, thus their baked and
fried foods are another major source. Trans and saturated fats enhance the
flavor of baked goods and fried foods.
Trans-fats promote CVD and other
autoimmune
diseases. The palm nut[12]
are high in saturated fats including the beneficial lauric
acid
and thus are recommended along with animal sources of saturated fats, and also
monounsaturated fats. After them comes
olive oil with its low level of polyunsaturated fats. Thus as a policy, limit
vegetable oils,
commercial backed goods, and restaurant baked deserts and fried foods. Animal
fats because of the GMO plant
pesticide and Roundup issues, I thus withhold recommending lard.[13] Substitute saturated fats such as butter and
vegetable oil from palm tree nuts, eat more seafood, and take omega-3
supplement. “If
insulin is elevated there is a net inward flux of FFA [free fatty acids], and
only when insulin is low can FFA leave adipose tissue. Insulin secretion is
stimulated by high blood sugar, which results from consuming carbohydrates” Wiki. Thus a
low carbohydrate diet with saturated fats replacing them and sea foods is
recommended for weight control and lowering CVD risk. A more complete
accounting of what constitutes are good diet is found at Diet recommendations and its science which is a short
non-technical summation followed by diet
[1] Desirable properties of not
being subject to oxidation (they lack a double bond unsaturated fats), which
improves flavor, and they “melt at a desirable temperature (30-40°
C)” Wiki.
Removing trans-fats following hydrogenation of vegetable oil adds to its
cost. Thus for flavor, shelf-life, and
price hydrogenated vegetable oils are commercially valued.
[2] A well designed study in Boston looked at the dietary
intake of 239 hospital patients with their first MI were matched to 282 control
subjects. A questionnaire was used to
estimate dietary intake of trans-fats, and adjustments were made for
contravening variable. “Relative risk
for the highest quintile, 2.44.” Trans-fats
constituted 1.6% of daily energy intake.
The highest quintiles consumed twice the daily intake of the
lowest. “The association could not be
explained by other established risk factors.”
[3]
Trans-isomers of fatty acids constitute about 5% to 6% of dietary fat in the
average US diet, mostly derived from partial hydrogenation of vegetable oils….
Typical margarines in the US market
range from 10% to 30% of total fat… more than 10% of total fat are also
frequent in cookies, crackers, breads, pastries, and French-fried potatoes” at AHA.
[4]
There are just two studies using a Google Scholar search of the
literature. One population wing of the Nurses’
Health Study found a clear association after controlling for confounding
variables of transfats with CHD
(coronary heart disease). The other was trial using rats of 4
cohorts (6 in each): trans-fat +
HFCS, lard + HFCS, trans-fat, and control (without forced sedentary
lifestyle). The combo of HFCS and
trans-fat had had the greatest weight gain, and liver weight gain, but there
was no indication as the CHD
(possible by deliberate omission). Liver
damage is not a proven surrogate for
CHD. The lack of an animal study is
telling.
[5]
True dietary fat raises LDL, but it’s the large buoyant kind. The small
desne variation is raised by
carbohydrates.
[6] The village of Pioppi and surrounding
area
(south of Naples) the source for data on the Mediterranean diet in the 50s. at.
[7]
Joseph Lister sterile
procedures were first applied on a limited scale in 1869 during operations and
treating wounds, and not widely for at least a decade. Moreover, there
weren’t antibiotics. Most contagious diseases such as
tuberculosis, bronchitis, syphilis and cholera lacked effective treatments, and
there were only a few prevented by inoculation.
[8] Don’t assume that we have a
large arsenal of wonder drugs. After carefully examining the evidence on most
of the drug treatments such as for arrhythmia, hypercholesterolemia, dementia,
hypertension, cancer, arthritis, osteoporosis, COPD, and psychological
conditions, I have come to agree with a French book by two noted doctors, that over
half are not worth their side effects, and in particular for those conditions
just named. What we and are physicians are fed is pure marketing and thus
always distorted. With pharma’s regulatory capture and the control of medical
education through KOLs, we have revisited the past, before the golden age of
medicine. I have dedicated this website
and my retirement years to investigating and publishing the best evidence based
conclusions on bad pharma and bad diet.
What we get is a product of the corporate imperative to maximize
profits. To give the process an
historical connotation I call it “tobacco science” and “tobacco ethics”. On the positive side I have investigated some of the
drugs
which such as sex hormones and aspirin, which pharma warns us about as
dangerous, though once they demonstrated as healthful. Similarly I have looked
into diet, and again
found more tobacco ethics.
[9] “Canola oil is produced from the
seed of any of several varieties of rape plant namely a cultivar of either rapeseed (Brassica napus L.) or field mustard/turnip rape (Brassica rapa subsp. oleifera,
syn. Brassica campestris L.). Consumption of the oil
is common and does
not cause harm in humans and livestock. Canola
was bred naturally from rapeseed at the University of
Manitoba, Canada…
in the early 1970s. The "Can" part stands for Canada and
"ola"
refers to oil. The breed rapeseed at University of Manitoba had a very
different nutritional profile in addition to much less erucic acid. Annual Canadian exports total 3 to 4 million tonnes of the seed, 800,000 tonnes of canola oil,
and 1 million tonnes of canola meal. Within the United States, 90% of the canola
crop is grown in North Dakota. The
rapeseed blossom is a major source of
nectar for honeybees. In the 2010–2011 season, world
production of canola oil is estimated to be at 58.4 million tonnes. Approximately
43% of a seed is oil.[24] What remains is a rapeseed meal that is used as
high quality animal feed. 22.68 kg (50 lb) of
rapeseed makes approximately 10 L (2.64 US gal) of canola oil.
Canola oil is a key ingredient in many foods. Its reputation as a healthy oil
has created high demand in markets around the world, and overall it is the
third most widely consumed vegetable oil in the world” Wiki.
[10] “A genetically
engineered rapeseed that is
tolerant to herbicide was first introduced to Canada in 1995 (see Roundup Ready Canola). In 2009, 90% of the Canadian crop was herbicide-tolerant. As of
2005, 87% of the canola grown in the US
was genetically modified” Wiki. “To produce the Roundup Ready canola, two
genes were introduced into the canola genome. One is a gene derived from the
common soil bacterium Agrobacterium strain CP4, that encodes for the EPSPS enzyme. The other is a gene from
the Ochrobactrum
anthropi strain LBAA, which
encodes for the enzyme glyphosate oxidase(GOX)” Wiki. The government safety regulatory process is
a total façade, and studies on safety are influenced by Monsanto—Genetic
Roulette.
[11] How much the risk is difficult
to solve, because industry funds most of the studies. I have yet to view the
literature, but the
movie Genetic Roulette sounds a very
believable warning.
[12] Coconut oil and palm kernel oil
is about 85% saturated fats while palm oil is only 48% saturated fats.
[13] As for butter, the bovine
hormone should not be an issue for humans since it must be injected; viz., it
is not orally active. It is the corn
feed, and possible other grains which have a plant produced pesticide that is
the issue. I also suspect that using GMO grains in feed would not affect the
organic rating of meat products, for the certification system is broken, for it
is done by corporations without meaningful government oversight.
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