Are Oils Fattening?

1. The human body is made from food, air and water. Our cells and tissues at a molecular level are literally constructed from what we put into our bodies. The quality and stability of the body is reflected by the quality of what we put into it. So,it follows that the quality of our health will be reflected largely by the quality of the food we eat.

2. Research has revealed that 45 ingredients are “essential” in the sense that we absolutely must have them to survive because our bodies can not make them from other substances and so we must obtain them from an outside source (either food or supplementation). Deficiency in these ingredients will eventually lead to gradual deterioration in health which progresses to degeneration of the body and early death. These 45 ingredients include 20 minerals, 15 vitamins, 8 essential amino acids and 2 essential fatty acids. These are essential building blocks and we need optimum levels of all 45 ingredients every day.

3. Large scale nutritional surveys have shown that over 60% of the population is deficient in one or more essential nutrients which means that over 60% of the population are deteriorating because of their deficiency in essential nutrients. Remember all 45 are “essential” – we absolutely have to have them every day.

4. 78% of the population dies as a result of degenerative diseases which includes cardiovascular disease (50%), diabetes (5%) and multiple sclerosis (1%). Cystic Fibrosis which although has a genetic element also claims a small number. All of these degenerative conditions contain a major “fatty” element along with many others including arthritis, pre-menstrual syndrome, osteoporosis, some behavioural problems, degeneration of inner organs like liver, kidney and brain, inflammatory conditions and failure of wounds to heal etc. It hasn’t always been like this.

In 1900 one in seven people died of cardiovascular disease, today it claims one in two.

Cancer-one in four and incidence of other degenerative disease follows a similar steep rise. Could this have anything to do with the fact that technology has now been applied to food industry, ie processing?

FATTY ACIDS

Hundreds of fatty acids are found in nature – some are toxic, some are neutral. Some are used for producing energy, others are used as building blocks. Most are “non” essential and two are “essential” to human health – we absolutely must have the latter every day to survive.

ESSENTIAL FATTY ACIDS
There are two families of essential fatty acids OMEGA 3’s and OMEGA 6’s.
We find the Omega 3 family (alpha-linolenic) in fish oils and from them, the body makes many derivatives of “hormone like” regulating substances which are required for brain development and function. The brain is the fattiest organ in the body. Animal studies have shown that mothers deficient in Omega 3 fatty acids have produced offspring with permanent learning disabilities.Some studies are now showing that there is an increasing incidence of learning disabilities in our school children – could there be a connection ?

Omega 3’s bring a sense of calmness, they are required in visual, brain, nerve and adrenal function. ie They interfere with the production of chemicals which the body makes in response to stress. Tests have shown that they improve the behaviour of schizophrenics and juvenile delinquents resistant to counselling.

The Omega 6 (linolenic acid) is found in most seed oils and from this the body makes a derivative which is present in mothers milk. Essential fatty acids and their derivatives are able to lower cholesterol levels by up to 25%. They are the components required in maintaining a strong structure of membranes that surround and protect every cell in our body. If the membranesare weakened, substances which ought not to, pass in and out of the cells which has an on going effect on the organism. Sensitivities and gastrointestinal problems can arise because the potential of the cell is altered, vitality is lowered and allergic reactions take place as a result of foreign substances getting into our body and attacking the immune system. Essential fatty acidsstimulate our metabolism. They increase our energy and oxygen intake. People who begin to take essential fatty acids report that they feel an increase in their energy level whilst athletes report finding that their muscles recover more rapidly from fatigue after exercise. This is because essential fatty acids will speed up the breakdown and elimination of lactic acid and so athletes may experience greater stamina. As a result of increased oxygen intake, essential fatty acids (especially Omega 3’s) slow down the growth of cancer cells, Candida and other organisms (which do not like oxygen).

Another derivative of essential fatty acids are Prostaglandin’s which have five known functions:

1. They regulate blood platelet stickiness ie they thin the blood and so are useful in blood clotting diseases, heart attack, stroke, pulmonary embolism, peripheral arterial disease (which can lead to gangrene) and phlebitis

2. Prostaglandin’s regulate arterial muscle tone which is involved in blood pressure regulation. When arteries relax – blood pressure goes down.

3. Prostaglandin’s decrease inflammation. They regulate inflammatory response, ie any disease which ends in “itis”, like meningitis, bronchitis, tonsillitis, sinusitis, otitis, colitis, cystitis and so on.

4. Prostaglandin’s regulate sodium excretion through the kidney. When sodium is excreted, water goes with it. Conversely, when sodium is retained, water is also retained resulting in conditions such as oedema, swollen ankles and ovarian cysts, pre-menstrual tension and even water retention on the brain which results in behavioural problems.

5. Prostaglandin’s regulate the immune function. Allergies involve immune function which requires essential fatty acids to kill infectious organisms.

Omega 6 family can be found in safflower, sunflower, corn, sesame, peanut and almond oils and we need about 1 or 2% of our daily intake of calories in Omega 6’s to prevent degeneration. Generally, we all consume about 8.5% Omega 6’s, ie an excess and are deficient on Omega 3’s. Excess consumption has been found to promote tumour production.

Essential fatty acids are very sensitive and chemically very reactive which makes them so valuable in the body. However, it also makes them very susceptible to destruction by several factors. Light is the most destructive and exposure to Oxygen creates rancidity. The third destructive influence is Temperature which includes deodorisation and hydrogenation (refining processes) and frying. All of the 45 essential nutrients except Omega 3’s and 6’s can be dried and stored for a long time with minimal deterioration. Essential fatty acids deteriorate rapidly.

NON-ESSENTIAL FATTY ACIDS

These are the hard fats (beef, pork, lamb, dairy fats, butter, cream, sour cream, cheese, cream cheese, coconut fat and palm, kernel. All calories in excess of what our body uses up in normal activities are “non” essential fatty acids. Our most dangerous source is sugars, honey and refined starches found in white flours, noodles and pasta. Sugars require almost no digestion and soare absorbed very quickly in to the blood stream. Insulin produced by the pancreas re-balances this situation and stimulates the cells to take up the extra sugar. Our cells then convert the absorbed sugar into “non” essential fatty acids and cholesterol which is stored in the body as fat.

Essential fatty acids produce derivatives which have an important role in the body, like brain functioning etc. But “non” essential fatty acids compete in our body for the enzymes which converts essential fatty acids into those derivatives and so this competition results in a slowing down of the essential fatty acid functions, ie brain functioning to such an extent that if you have 5% essential and 95% non essential fatty acids the “non” essential aspect will completely block the conversion of essential fatty acids. It is said that our normal ratio is around 9% essential fatty acids and 91% non essential fatty acids! The most dangerous nutritional combination is cholesterol combined with saturated fatty acids. Both are hard at body temperatures and therefore tend to be hard in the body.

Essential fatty acids and their derivatives help to liquidify the hard fats and cholesterol and make them easier to move in the blood stream and back out of the deposits in arteries and other tissues. This is desirable for removing the stored hard fats of overweight people.
Hard fats are chemically slow – they react slowly with other substances and tend to be “dumped” in arteries, cells, organs and in fatty tumours, resulting in fatty degeneration.

TRANS FATTY ACIDS
These are produced by frying, deodorisation and hydrogenation of oils. They are to be found in large quantities in margarine’s, shortenings, fried and deep fried foods. They also interfere with essential fatty acid function by vying with enzymes. Statistically, we do not require them in the diet which is why they are “non” essential fatty acids.

RECOMMENDATIONS
Take a reliable source of essential fatty acids in their natural state and see if they maintain or improve your health. It is more economic to take them as oil than capsules. By giving your cells the basic ingredients they need your body has better metabolic control. The less processed the oil, the more likely it is to have retained both freshness and associated factors.

Decrease the intake of hard fats, Trans fatty acids, cholesterol and sugar to prevent their enzyme blocking effects. If you must use oil for cooking, it is better to use butter but do not heat it so that it smokes, burns orcaramelises. As soon as that happens in any food, a chemical change takes place and it becomes toxic. This includes roast potatoes ! Score them and dry roast instead.

Use only PURE EXTRA VIRGIN olive oil and add it after cooking ie for stir fry’s, gently steam the vegetables and then quickly add the oil after the heat has been turned off.

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