
FATS THAT HEAL  FATS THAT KILL - The Complete Lecture: Index
Part One - Introduction
Part Two - Killer Fats
Part Three - EFA's - the Healing Fats
Part Four - Excess or Deficit in EFA's
Part Five - Minor Ingredients in Oils
Part Six - Recommended Intakes
Part Seven - Guidelines for Pets & Animals


Most of the health problems that we blame on fats should be blamed on the destructive processing to which 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!

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.

    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.

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.

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.

Some (perhaps 0.5 to 1.0%) fatty acid molecules change into toxic molecules. Phytochemicals with health benefits, that make up about 2% of most oils are removed. Some healing fats are destroyed. At least one study suggests that when oils are heated above 150°C or 302°F, they are converted from protective against mutations to mutation-causing. We can only guess with concern what damage to future generations these oils may cause.

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.

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.

Health problems can be caused by high fat diets;
low fat diets; oil processing; excessive hard fats; and sugars.
Good grief! What's left to eat?



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