Fats: What You Should Know about It
Food Fats
Food fats or dietary fats are white or yellowish greasy material, found in both animals and plants. Pure fat lacks color, odor, and taste, and it exists both as a liquid and as a solid.
During digestion, fat is broken down in the duodenum (the first part of the small intestine, just past the stomach) to fatty acids and glycerol. As a food, its primary value and importance are as a fuel – a source of body energy. It is the most concentrated food we have, and it possesses more than twice the caloric value of carbohydrates or protein. Every ounce of fat has the same value as every other – whether it is an ounce of butter or an ounce of cottonseed oil. One type of fat, however, may be more easily assimilated, or absorbed, thus more accessible, than another. In northern America, the fats eaten most often are in the form of eggs, margarine, butter, meat, cream, nuts, and such oils as olive oil and vegetable oil.
Categories: NATUROPATHY, NUTRITION Tags: arteriosclerosis, cholesterol, fat, fatty acids, food fats, glycerol, heart attacks, highly refined carbohydrates, polysaturated fats, saturated fats, stroke, sugar, trans fats, unsaturaed fats
Dangerous Trans Fats
What the Food Industry Doesn’t Want You to Know
Two decades ago I read a study about the analysis of cholesterol in the arteries of people who died of coronary artery disease. It turned out that much of the gunk lining these arteries wasn’t cholesterol at all – it was Crisco - hydrogenated vegetable oil. Since then I have been warning people not to eat anything with vegetable shortening that is chemically more like plastics than food. Today we call these substances trans fats. The industry has known about this for at least that long! Only now, after even more publicity than they could squelch, they’ve started to do something about it.
Read more…
Categories: TOXIN Tags: cholesterol, coronary artery disease, fats, HDL, hydrogenated vegetable oil, LDL, monounsaturated, nutrition facts label, partially hydrogenated oils, polyunsaturated, trans fats, trans fatty acids
Raw Food is Live Food
The Good Science that Good for You
A raw food diet is not just good for you – it’s also good science! You don’t have to take our word for it, have ‘faith’ or trust the latest nutrition guru.
Science proves that cooking not only destroys nutrition and enzymes, but chemically changes foods from the substances needed for health into free-radicals and poisons that destroy our health!
On this article you’ll find out what happens when you eat raw, whole foods rather than cooked or prepared foods! You’ll see numerous references from scientific literature you can check out for yourself.
Don’t give away responsibility for your health to the government, medical industry or food industry. Don’t even take my word for it! Discover the facts for yourself — start here today!