Fats and Oils, a brief discussion.

Dear Friends,

We have shared with any interested, the Vegebutter table spread concept, passing on freely the formula and how to make this nutritious and healthy alternative.

Below is a very brief explanation as to why we believe it is important to only eat unprocessed, un-heated oils.

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 It is only in the last 30 years or so that science has come to understand the importance of dietary essential oils and the role they play in our health. In the last 10 years especially, much has also been learnt about the toxicity of these oils when extracted with chemical solvents and otherwise processed using high temperatures.

An optimal intake of these unsaturated vegetable oils is very important for health, as is the avoidance of over heated and highly processed oils, as this changes the chemical structure of these oils making them potentially toxic.

A good reference on this subject for those interested is: “Fats that Heal Fats that Kill” by Udo Erasmus published by Alive Books. ISBN 0-920470-38-6 (retails around AUD $44)

Below is a very brief summary on fats and oils in human health much of which is drawn from this book.

It is also important to understand that not all health problems and degenerative conditions are caused by eating habits and life-style.

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 Degenerative diseases that involve fats prematurely kill over two-thirds of people currently living in affluent, industrialized nations. Sixty eight percent of people die from just three conditions that involve fatty degeneration: Cardiovascular disease (43.8%), cancer (22.4%) and diabetes (1.8%).

These deaths are in part, the result of eating habits based on ignorance and misconception.

 The 1988 the US Surgeons General’s Report on Nutrition and Health concluded that 15 out of 21 deaths (more than two-thirds) in the US involved nutrition.

In 1900, only 1 in 7 people died of cardiovascular disease, and only 1 in 30 died of cancer. Between that time and today, something basic and critical to health has drastically changed.

 This span of history includes processed foods becoming a mega industry; the introduction of pesticides; the rising use of pharmaceutical drugs; increased industrial pollution of our soil, water and air; chlorination of water; car exhaust; tobacco smoke; and indoor pollution through the use of synthetic chemical fumes.

All of these factors were rare before 1900.

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 The fats that heal contain unsaturated fatty acids that make them liquid oils. These differ from saturated fatty acids in only one respect; they contain one or more double bonds between the carbon atoms in their fatty carbon chain. The greater the number of double bonds in the fatty acid, the more liquid the oil and the more vulnerable it is to structural change through heat and oxidation.

 There are three basic classes of these essential fatty acids:

Mono-unsaturated fatty acids with one double bond; an example being Olive oil - also called omega 9 oils.

Poly-unsaturated fatty acids with two double bonds; an example being Linoleic acid as found in safflower and sunflower oils - also called omega 6 oils.

Poly-unsaturated fatty acids with three double bonds; an example being Alpha-Linolenic Acid as found in Flax oil and cold water fish oils - also called omega 3 oils.  

The quality, ratio and quantity of these three oil types in our diet, plays a very important part in our health and our disease.

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  The double bonds in these unsaturated fatty acids give these oils specific structural shapes that are critical for their function within our body and for their promotion of health. Any change in this structural configuration can make them detrimental to our health. They are affected especially by:

• Light where they react with oxygen 1000 times faster, to go rancid.

• Oxygen that breaks down essential fatty acids even in the absence of light.

• Heat that breaks down the essential fatty acids by changing their shape. One such change is from the natural cis configuration to the un-natural and toxic trans configuration.

These trans fatty acids have detrimental effects on our cardiovascular system, immune system, reproductive system, energy metabolism, fat and essential fatty acid metabolism, liver function and cell membranes.  

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 The vegetable oil industry turns over around 80 billion dollars annually and is a powerful educative and political force that uses aggressive advertising campaigns based on often misleading half truths and manipulative techniques in order to gain market share.

Much of what this oil industry does in processing these oils alters their chemical structures and removes the natural nutrients and there is a substantial and increasing body of medical evidence suggesting that these changed oils may cause disease.

Some margarines and “supermarket” oils are a source of these “potentially dangerous to health” essential fatty acids.

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When shopping for oils it is best to only buy unprocessed, unrefined and cold pressed oils. They should be refrigerated, packed in glass or tin and still have their original colour and flavour. Be aware that many commercial oils are processed using high heat and thus may be chemically altered. Avoid fried or deep fried foods.

Ken Atherton Phc         March 2003

Pindari Herb Farm
 200 Norwich Drive Longford Tas. 7301 Australia
www.pindariherbfarm.com
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