MollyGoat
January 28th, 2004, 10:09 PM
The Process of Hydrogenation:
-Oils are reacted with hydrogen gas under pressure at high temperatures, using a metal catalyst such as nickel or aluminum. Remnants of these metals remain in the hydrogenated/partially hydrogenated oils, and are consumed by people.
The Difference Between Complete and Partial Hydrogenation (and why partial hydrogenation is worse for you)
-Completely hydrogenated oil means that all the double bonds in the oil have become saturated with hydrogen. In this way, they are akin to saturated fats. Completely hydrogenated oils are fairly safe because they do not contain trans-fatty acids. However, they do contain unnatural fatty acid fragments and other altered molecules, and, as discussed above, residue from metal catalysts. These molecules may be toxic.
-Partially hydrogenated oil results when the process of hydrogenation is not completed. Partially hydrogenated oils are the most common hydrogenated oils in our food. In this process, the fatty acids are not brough to complete saturation but are left in the trans- stage. In partially hydrogenated oils, nearly all of the fatty acid molecules are unstable bonds that are not found in nature. Not all of the changes brought about by partial hydrogenation are understood by science.
Effects on the Body of Both Kinds of Hydrogenated Oils
-In both complete and partially hydrogenated oils, metal residue is present. In the case of aluminum, this is particularly dangerous, because aluminum consumption is linked with senility, Alzheimer's disease, osteoporosi, and the development of cancer. In some studies, consumption of hydrogenated oils has been linked with senility.
-Both kinds of hydrogenated oils can raise total blood cholesterol and lower levels of HDL ("good") cholesterol.
Effects on the Body of Trans Fatty Acids (only in partially-hydrogenated oils)
-Trans fatty acids can prevent normal fatty acids from being absorbed by the body, but do not have the positive effect of normal fatty acids.
-Trans fatty acids have a very high melting point, meaning they are solid at room AND body temperatures--including in your arteries.
-Trans fatty acids are stickier than normal fats. They make your blood platelets more sticky, increasing the risk of stroke-causing blood clots. Saturated fats are sticky, too, but saturated fats don't interfere with essential fatty acid function, as trans fats do.
-Trans fatty acids impair the cell membrane, making it easier for toxic chemicals to enter our cells, and easier for essential cell components to get out of the cells.
-Trans fatty acids only partially fit into enzyme and membrane structures, making the flow of electrical energy from cell to cell much less efficient. This can affect heartbeat regulation, nerve function, cell division, coordination, sensory function, and other essential physical functions.
Trans Fatty Acids Come Primarily from Partially Hydrogenated Oils
-trans fats do show up naturally in heated oils sometimes, but in very small amounts. Our bodies have a way to deal with small amounts of trans fats, but in large amounts, these systems get overwhelmed.
-In one study, an average of 31% of the fat in stick margarines and 17% of the fat in tub margarines was trans-fat.
(All information taken from Fats that Heal, Fats that Kill by Udo Erasmus
************************************************** *********
A little trans-fat in the diet is inevitable and not something to worry about. A few hydrogenated french fries once in a while aren't going to kill you. But as vegetarians and vegans, I think it's something we need to be very conscious of. Many of us have cut unhealthy meat and dairy products from our diet, thinking that we have gone a healthy route, without even thinking about the dangers that come from hydrogenated oils in many of the products we use: margarines like Willow Run, Tofutti cheeses and sour cream, many peanut butters, and other processed foods. By using these products on a regular basis, we undermine many of the health benefits we reap from veg*nism. I hope I've been able to encourage you to use these oils as little as possible in your daily eating.
-Oils are reacted with hydrogen gas under pressure at high temperatures, using a metal catalyst such as nickel or aluminum. Remnants of these metals remain in the hydrogenated/partially hydrogenated oils, and are consumed by people.
The Difference Between Complete and Partial Hydrogenation (and why partial hydrogenation is worse for you)
-Completely hydrogenated oil means that all the double bonds in the oil have become saturated with hydrogen. In this way, they are akin to saturated fats. Completely hydrogenated oils are fairly safe because they do not contain trans-fatty acids. However, they do contain unnatural fatty acid fragments and other altered molecules, and, as discussed above, residue from metal catalysts. These molecules may be toxic.
-Partially hydrogenated oil results when the process of hydrogenation is not completed. Partially hydrogenated oils are the most common hydrogenated oils in our food. In this process, the fatty acids are not brough to complete saturation but are left in the trans- stage. In partially hydrogenated oils, nearly all of the fatty acid molecules are unstable bonds that are not found in nature. Not all of the changes brought about by partial hydrogenation are understood by science.
Effects on the Body of Both Kinds of Hydrogenated Oils
-In both complete and partially hydrogenated oils, metal residue is present. In the case of aluminum, this is particularly dangerous, because aluminum consumption is linked with senility, Alzheimer's disease, osteoporosi, and the development of cancer. In some studies, consumption of hydrogenated oils has been linked with senility.
-Both kinds of hydrogenated oils can raise total blood cholesterol and lower levels of HDL ("good") cholesterol.
Effects on the Body of Trans Fatty Acids (only in partially-hydrogenated oils)
-Trans fatty acids can prevent normal fatty acids from being absorbed by the body, but do not have the positive effect of normal fatty acids.
-Trans fatty acids have a very high melting point, meaning they are solid at room AND body temperatures--including in your arteries.
-Trans fatty acids are stickier than normal fats. They make your blood platelets more sticky, increasing the risk of stroke-causing blood clots. Saturated fats are sticky, too, but saturated fats don't interfere with essential fatty acid function, as trans fats do.
-Trans fatty acids impair the cell membrane, making it easier for toxic chemicals to enter our cells, and easier for essential cell components to get out of the cells.
-Trans fatty acids only partially fit into enzyme and membrane structures, making the flow of electrical energy from cell to cell much less efficient. This can affect heartbeat regulation, nerve function, cell division, coordination, sensory function, and other essential physical functions.
Trans Fatty Acids Come Primarily from Partially Hydrogenated Oils
-trans fats do show up naturally in heated oils sometimes, but in very small amounts. Our bodies have a way to deal with small amounts of trans fats, but in large amounts, these systems get overwhelmed.
-In one study, an average of 31% of the fat in stick margarines and 17% of the fat in tub margarines was trans-fat.
(All information taken from Fats that Heal, Fats that Kill by Udo Erasmus
************************************************** *********
A little trans-fat in the diet is inevitable and not something to worry about. A few hydrogenated french fries once in a while aren't going to kill you. But as vegetarians and vegans, I think it's something we need to be very conscious of. Many of us have cut unhealthy meat and dairy products from our diet, thinking that we have gone a healthy route, without even thinking about the dangers that come from hydrogenated oils in many of the products we use: margarines like Willow Run, Tofutti cheeses and sour cream, many peanut butters, and other processed foods. By using these products on a regular basis, we undermine many of the health benefits we reap from veg*nism. I hope I've been able to encourage you to use these oils as little as possible in your daily eating.