Killer fat headlines again !
New health concerns about trans fatty acids are in the headlines again. Mentioned in a Chicago Tribune article, ( 12-10-2006 ) are some statements there, that I believe are either false, true, or somewhat misleading. At this point, one needs to examine and understand the following:
The truth, the whole truth and nothing but the truth.
What does that mean!As I’ve found it, it means:
1 -The truth – what the witness experienced
2 -The whole truth – not leaving any material out
3 -Nothing but the truth – definitely no lies
Do believe, that anyone involved with serious research, must be held responsible for their findings by adhering to the three definitions above. It does appear that many half truths and omissions, are in numerous reports released to the public.
So, whats new!
“by banning trans fat, were removing a toxin from the food supply that’s man-made and should not be there”
Misleading, with truth and a lie:
“but the solution may be nearly as bad as the original problem if food makers aren’t careful. One widely considered alternative to trans fat is Palm oil, which is so high in the heart damaging saturated fat that help advocates led a campaign in the 1980s to remove all such tropical oils from foods.”
( Found on-line )
( From Sally Fallon’s book, Nourishing Traditions:
The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.)
“In fact, until recently saturated fats were usually lumped together with trans fats in the various U.S. data bases that researchers use to correlate dietary trends with disease conditions. Thus, natural saturated fats were tarred with the black brush of unnatural hydrogenated vegetable oils.”
( AND )
“Tropical Oils are more saturated than other vegetable oils. Palm oil is about 50% saturated, with 41% oleic acid and about 9% linoleic acid. Coconut Oil is 92% saturated, with over two-thirds of the saturated fat in the form of medium-chain fatty acids (often called medium-chain triglycerides).
Of particular interest is lauric acid, found in large quantities in both coconut oil and in mother’s milk. This fatty acid has strong antifungal and antimicrobial
properties. Coconut oil protects tropical populations from bacteria and fungus so prevalent in their food supply; as third-world nations in tropical areas have switched to polyunsaturated vegetable oils; the incidence of intestinal disorders and immune deficiency diseases has increased dramatically. Because coconut oil contains lauric acid, it is often used in baby formulas. Palm Kernel Oil, used primarily in candy coatings, also contains high levels of lauric acid. These oils are extremely stable and can be kept at room temperature for many months without becoming rancid. Tropical Oils Do Not Contribute to Heart Disease. Highly saturated tropical oils do not contribute to heart disease but have nourished healthy populations for millennia. It is a shame we do not use these oils for cooking and baking-the bad rap they have received is the result of intense lobbying by the domestic vegetable oil industry. Red palm oil has a strong taste that most will find disagreeable-although it is used extensively throughout Africa–but clarified palm oil, which is tasteless and white in colour, was formerly used as shortening and in the production of commercial French fries, while coconut oil was used in cookies, crackers and pastries.
The saturated fat scare has forced manufacturers to abandon these safe and healthy oils in favour of hydrogenated soybean, corn, canola and cottonseed oils. ”
“in many instances I fear that trans fat is going to be
replaced with unhealthy products. I think we need to get the trans fat out, but we also need to find suitable alternatives.”
“the exact reasons why trans fat is so dangerous remains unclear.”
( Found on-line, what is unclear here! )
” Before hydrogenation, pairs of hydrogen atoms occur together on the chain, causing the chain to bend slightly and creating a concentration of electrons at the site of the double bond. This is called the cis formation, the configuration most commonly found in nature. With hydrogenation, one hydrogen atom of the pair is moved to the other side so that the molecule straightens. This is called the trans formation, rarely found in nature. Most of these man-made trans fats are toxins to the body, but unfortunately your digestive system does not recognize them as such. Instead of being eliminated, trans fats are incorporated into cell membranes as if they were cis fats, your cells actually become partially hydrogenated! Once in place, trans fatty acids with their misplaced hydrogen atoms wreak havoc in cell metabolism because chemical reactions can only take place when electrons in the cell membranes are in certain arrangements or patterns, which the hydrogenation process has disturbed.”
“farmers have been ramping up production of new crops that can meet the demand for trans free oils, including special varieties of sunflower, canola and the soybean.”
( Oh yes, what we really need are more unnatural Frankenstein foods )
“by replacing trans fat with still more new ingredients, we’re about to do a mass experiment on the New York’s population, what’s the impact going to be? No one knows that.”