I didn't know....

why hydrogenated oils are bad until I started researching a bit. I knew they were bad, but not exactly sure of the scientific, physiologicaI reason. I came across this excerpt below when I googled side effects of hydrogenated oils and I had an "aha" moment. What reall caught my attention was the section titled "Have you tried to lose weight and noticed that your
non-fat diet isn’t working? "


"Hydrogenated oil is created by forcing hydrogen gas into the holes of unsaturated fatty acids. This process requires the presence of a metal catalyst at temperatures of around 500 degrees for the reaction to take place. One of the side effects of this process is the residue of toxic metals (usually nickel and aluminum) that is left behind in the finished product. These metals accumulate in our cells where they alter cellular functions causing a wide variety of health problems. But, even as bad as that sounds, trans fatty acids, or trans fat, that the hydrogenation process creates, have their own host of health dangers above and beyond the issue of toxic metal residue.


Why are trans fats so harmful?
Since hydrogenated oils don’t occur in nature, our bodies don’t know how to deal with them effectively. They act as poisons to crucial cellular reactions and they wind up in cell membranes and other places they shouldn’t be. Recent measurements show trans fats as high as 20% in the membranes of human red blood cells, when this figure should be zero. The protective structure and function of cell membranes is weakened when trans fatty acids are present, allowing toxic chemicals to get into the cell more easily. Also the normal transport of minerals and other nutrients into cells is disrupted. Trans fats block the normal conversion of cholesterol in the liver and contribute to elevated cholesterol levels. They increase LDLs (the bad cholesterol) and decrease HDLs (the good cholesterol). Because of this, trans fat is considered to be a major contributor of cardiovascular diseases. Scientific reports have confirmed the relationship between trans fat and an increased risk of coronary heart disease. An American Heart Association study released last July showed that foods cooked with trans fat might clog arteries quicker than food cooked in animal-based saturated fat.


Trans fats are restricted in many food products in Europe, with some countries allowing no more than 0.1% trans fatty acid content. Compare this to some margarines in the U.S. which may contain between 30 and 50%.


Have you tried to lose weight and noticed that your
non-fat diet isn’t working?
Hidden hydrogenated oils in processed foods may be the culprit because they interfere with the absorption of Essential Fatty Acids, or EFAs. These good fats, are essential to every metabolic function of the body, including the chemicals and hormones that regulate how your body uses food. The good news for dieters is that EFAs cause a chemical reaction that tells you “I’m full”.

When your diet is inadequate in them you will be hungry until you get them! You will probably crave all the wrong things and won’t be able to figure out why you still have that “I want something more” feeling after finishing a meal. A touch of real butter instead of margarine, and cooking with a little cream now and then may be the magic bullet you’ve been looking for. Of course moderation is a good rule of thumb because they have a lot of calories. One of the many theories behind why the French stay so slim is that they cook with real butter and their many sauces usually contain cream. They are taking advantage of the chemical reaction that occurs when adequate EFAs are present in a meal, signaling the body to feel satisfied and stop eating...and they do. Of course, you have to listen to your body, and put down your fork for this technique to work! Eliminating hydrogenated oil and increasing EFAs are an important key."