Consuming partially hydrogenated oils is like breathing cigarette smoke. Consuming partially hydrogenated oils will kill you, slowly, over time, but as surely as you breathe, they will. And in the meantime, it will make you gradually gain weight to the point of not being able to easily get rid of unsaturated fat in your system!
Why Unsaturated Fats Are Important…
The first thing to understand about is that the essential fatty acids are truly essential in every bodily process you can name:
- brain cell function
- nervous system activity
- hormones and intra-cellular messengers
- glandular function
- immune system operation
- hemoglobin oxygen-transport system
- cell wall function:
- passing oxygen into the cell
- passing nutrients into the cell
- keeping foreign bodies out of the cell
- digestive-tract operation
- assimilating nutrients
- blocking out allergens
Essential fatty acids (contained mostly in polyunsaturated oils) are the most important nutrients there are for the body. While vitamins, minerals, or even proteins are important to the system, essential fatty acids are far more important and essential for the wellbeing of the body, for without them life cannot exist. Essential fatty acids are the substance and foundation of the energy life.
Deep fried food releases “free radicals” in your system which cause damage to the body and increase weight gain.
What is Hydrogenation?
Hydrogenation is the process of heating oil and passing hydrogen bubbles through it. The fatty acids in the oil then acquire some of the hydrogen, which makes them denser. If you fully hydrogenate oils, you create a solid (a fat) out of the oil. But if you stop part way, you make semi-solid partially hydrogenated oil that has a consistency like butter. This process makes the “butter-like” substance a lot cheaper to produce and sell.
Because of the “butter-like” consistency, and because it is cheap to produce, it is a big favorite as a butter-substitute among “food” producers. This semi hydrogenation process of oil gives products a richer flavor and texture and doesn’t cost near as much as butter.
Note: After the 1970’s, food producers replaced the use of coconut oil to get that buttery flavor and texture with vegetable oil (most often soybean oil). This change in the use of oils set off an obesity epidemic in America because of the high levels of trans– fat in the process.
©Copyright – Hector Sectzer