The Effects of Hydrogenated Oils
What are Hydrogenated Oils
The effects of hydrogenated oils are now known to be detrimental to good health. Hydrogenated and partially hydrogenated oils are at the top of our dangerous unhealthy foods to avoid.
What are hydrogenated oils? Hydrogen is added to Seed oils, chemically altering their natural state turning liquid oils into shelf stable solids completely altering their nutritional value.
While it seemed to be a success more than 50 years ago in the storage of foods in our industrialized society, science and research shows this to be a major contributor to heart disease, diabetes, obesity and other degenerative ailments.
Imagine ingesting a plastic substance, confusing the body with this foreign molecule only to lay it down in the artery causing damage. There is NO safe limit on hydrogenated oils also known as Trans Fats and should be at the top of your dangerous unhealthy foods to avoid list!
Some reported implications of the effects of hydrogenated oils:
READ YOUR LABELS AND LOOK FOR THE FOLLOWING FOODS TO AVOID:
The advent of Crisco was what women thought to be the exciting advancement in baking. In fact, this primarily partially hydrogenated cottonseed oil we know as Crisco even had a cookbook campaign to assist in their sales! More than 50 years later and more heart disease than ever before, butter is always better.
Originally, in the 1930's, Crisco was known as the only Kosher frying oil on the market which was also responsible for its rise to fame.
The most comprehensive information on the study of fats has been documented since 1978 by Mary Enig, Lipid Biochemist (Scientist in the study of fats) author of Know Your Fats : The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol
Ms. Enig is the foremost authority in the US regarding the effects of hydrogenated oils and other fatty acids.
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