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Saturate Yourself In the Correct Information and Oils
If you are getting wise to the fact that processed foods are big money and that food processors have not and will not be honest about the health dangers of their foods, then the following will be no surprise to you:
~ At the turn of the century, most of the fats used in the American diet were saturated or monosaturated in the form of butter, tallow, coconut oil, olive oil and lard. Heart disease and cancer rates were very low compared to today’s high rates of disease.
~ Today, most of the oils that are consumed and heavily promoted are polyunsaturated in the form of vegetable oils such as soy, canola, corn and safflower.
Guess which is actually good for you, and which is causing disease – saturated/ monosaturated or polyunsaturated?
Excess consumption of polyunsaturated oils contributes to cancer, heart disease, liver damage, immune system dysfunction, digestive disorders, depressed learning ability, damage to the reproductive organs and lungs, and impaired growth and weight gain. The reason for the disease increase with polyunsaturated oils is that they easily become rancid when subjected to heat, oxygen and moisture which create free radicals causing damage to DNA/RNA which mutate tissues, blood vessels and create plaque in arteries.
Additionally, polyunsaturates have double unsaturated Omega-6 with very little Omega-3. Too much Omega-6 creates an imbalance such that blood clots form, blood pressure and inflammation increase, cells proliferate, cancer, sterility and weight gain are common.
Deficiencies in Omega-3 are associated with asthma, heart disease and learning difficulties. Did you know that modern farming practices of grain feeding have reduced the Omega-3 content of eggs such that there is 19 times more Omega-6 than three? A free-range insect and plant fed hen produces a super healthy and perfect one-to-one ratio of Omega fatty acids.
Safflower, corn, sunflower, soybean and cottonseed oils all contain over 50% Omega-6 and except for soybean oil, only minimal amount of Omega-3. The high Omega imbalance contributes to a myriad number of diseases. These oils should not be consumed after heating and only consumed cold in moderation.
From 1920-1960 the consumption of animal fats declined and was replaced by hydrogenated and processed vegetable oils. During that time, there was a rapid increase in heart disease.
Canola oil has a high sulphur content and easily becomes rancid. To offset and camouflage rancidity, canola oil is deodorized. During this process, Omega-3 is transformed into trans fatty acids similar to margarine. Canola oil has also been found to create a vitamin E deficiency (E is required for healthy hearts).
Populations that consume coconut oil have very low coronary disease: 1 per 100,000 as compared to populations that mostly consumed vegetable oils: 18-187 per 100,000.
Saturated and monosaturated fats contain antifungal and antimicrobial lauric acid: protection against yeasts, viruses, parasites and gut pathogens.
Butter has antimicrobial, antitumor and immune supporting properties: raw butter that has not been pasteurized or homogenized!
You not only have to throw away your bottle of vegetable oil, but be careful of processed foods. The use of cheap (corn, soy, canola etc. are BIG (cheap) crops / BIG business) oils in boxed and canned foods is epidemic. The solution? Save money and save your health by preparing your vegetables, meats and grains yourself, and by using animal fats, real (raw) butter or coconut oil.