FOOD SUPPLEMENTS: THEIR EFFECTS ON THE BODY Version 6.02 (c) Copyright 1998, 2001, 2002, 2003 by George M Lucich P.O. Box 424, Glenns Ferry, ID 83623 FATS No tests have shown any difference in fat consumption between people with and people without coronary diseases. However, T cell function is impaired by a high fat diet. Body fat is the storage site for many carcinogens that we get from food and other sources. (6) The increased risk of cancer caused by the consumption of margarine can be offset by selenium, and vitamins E and C. Natural polyunsaturated oils such as canola, soy, safflower and flaxseed are preferred types. See note 1. Information from MEDLINEplus (Health Information from the National Library of Medicine): "Saturated fats: These are the biggest dietary cause of high LDL levels ("bad cholesterol"). When looking at a food label, pay very close attention to the % of saturated fat and avoid or limit any foods that are high (for example, over 20% saturated fat). Saturated fats are found in animal products such as butter, cheese, whole milk, ice cream, cream, and fatty meats. They are also found in some vegetable oils -- coconut, palm, and palm kernel oils. (Note: most other vegetable oils contain unsaturated fat and are healthy.) Unsaturated fats: Fats that help to lower blood cholesterol if used in place of saturated fats. However, unsaturated fats have a lot of calories, so you still need to limit them. There are two types: mono-unsaturated and polyunsaturated. Most (but not all!) liquid vegetable oils are unsaturated. (The exceptions include coconut, palm, and palm kernel oils.) Mono-unsaturated fats: Fats that help to lower blood cholesterol if used in place of saturated fats. However, mono-unsaturated fats have a lot of calories, so you still need to limit them. Examples include olive and canola oils. Polyunsaturated fats: Fats that help to lower blood cholesterol if used in place of saturated fats. However, polyunsaturated fats have a lot of calories, so you still need to limit them. Examples include safflower, sunflower, corn, and soybean oils. Trans fatty acids: These fats form when vegetable oil hardens (a process called hydrogenation) and can raise LDL levels. They can also lower HDL levels ("good cholesterol"). Trans-fatty acids are found in fried foods, commercial baked goods (donuts, cookies, crackers), processed foods, and margarines. Hydrogenated: refers to oils that have become hardened (such as hard butter and margarine). Foods made with hydrogenated oils should be avoided because they contain high levels of trans fatty acids, which are linked to heart disease. (Look at the ingredients in the food label.) The terms "hydrogenated" and "saturated" are related; an oil becomes saturated when hydrogen is added (i.e., becomes hydrogenated). Partially hydrogenated: Refers to oils that have become partially hardened. Foods made with partially hydrogenated oils should be avoided because they contain high levels of trans fatty acids, which are linked to heart disease. (Look at the ingredients in the food label.)" For personal use only. Not for sale or hire. Permission to make copies by you for you and your friends is hereby granted. If you find this site to be of value a donation of any amount would be greatly appreciated. You are advised to consult a knowledgeable physician before using any of the nutrients listed herein. See note 10 for information on obtaining a list of this rare breed of medical doctors. |
FOOD SUPPLEMENTS: THEIR EFFECTS ON THE BODY Version 6.02 (c) Copyright 1998, 2001, 2002, 2003 by George M Lucich P.O. Box 424, Glenns Ferry, ID 83623 FATS No tests have shown any difference in fat consumption between people with and people without coronary diseases. However, T cell function is impaired by a high fat diet. Body fat is the storage site for many carcinogens that we get from food and other sources. (6) The increased risk of cancer caused by the consumption of margarine can be offset by selenium, and vitamins E and C. Natural polyunsaturated oils such as canola, soy, safflower and flaxseed are preferred types. See note 1. Information from MEDLINEplus (Health Information from the National Library of Medicine): "Saturated fats: These are the biggest dietary cause of high LDL levels ("bad cholesterol"). When looking at a food label, pay very close attention to the % of saturated fat and avoid or limit any foods that are high (for example, over 20% saturated fat). Saturated fats are found in animal products such as butter, cheese, whole milk, ice cream, cream, and fatty meats. They are also found in some vegetable oils -- coconut, palm, and palm kernel oils. (Note: most other vegetable oils contain unsaturated fat and are healthy.) Unsaturated fats: Fats that help to lower blood cholesterol if used in place of saturated fats. However, unsaturated fats have a lot of calories, so you still need to limit them. There are two types: mono-unsaturated and polyunsaturated. Most (but not all!) liquid vegetable oils are unsaturated. (The exceptions include coconut, palm, and palm kernel oils.) Mono-unsaturated fats: Fats that help to lower blood cholesterol if used in place of saturated fats. However, mono-unsaturated fats have a lot of calories, so you still need to limit them. Examples include olive and canola oils. Polyunsaturated fats: Fats that help to lower blood cholesterol if used in place of saturated fats. However, polyunsaturated fats have a lot of calories, so you still need to limit them. Examples include safflower, sunflower, corn, and soybean oils. Trans fatty acids: These fats form when vegetable oil hardens (a process called hydrogenation) and can raise LDL levels. They can also lower HDL levels ("good cholesterol"). Trans-fatty acids are found in fried foods, commercial baked goods (donuts, cookies, crackers), processed foods, and margarines. Hydrogenated: refers to oils that have become hardened (such as hard butter and margarine). Foods made with hydrogenated oils should be avoided because they contain high levels of trans fatty acids, which are linked to heart disease. (Look at the ingredients in the food label.) The terms "hydrogenated" and "saturated" are related; an oil becomes saturated when hydrogen is added (i.e., becomes hydrogenated). Partially hydrogenated: Refers to oils that have become partially hardened. Foods made with partially hydrogenated oils should be avoided because they contain high levels of trans fatty acids, which are linked to heart disease. (Look at the ingredients in the food label.)" For personal use only. Not for sale or hire. Permission to make copies by you for you and your friends is hereby granted. If you find this site to be of value a donation of any amount would be greatly appreciated. You are advised to consult a knowledgeable physician before using any of the nutrients listed herein. See note 10 for information on obtaining a list of this rare breed of medical doctors. |
