Nutritional Roulette part 7
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Hydrogenated Fatty Acids
What it is:
- Vegetable oil treated with Hydrogen
- Heated, Pressurized, Gassed with Hydrogen and then is injected with a ‘catalyst’ to increase its density (often aluminum or nickel)
The resultant oil is Thicker
– and will actually slow down blood flow via thickening your blood!
Which forces your cardiovascular system to work really hard
– Simply digesting becomes a workout, which is NOT a good state to be in because it increases risk of heart failure and stroke.
These oils “confuse the body’s cells”
- because they have a closer resemblance to Plastics than to oil.
- moreover they have no nutritional value.
So WHY is it that these types of oils are allowed in our foods…?
The point to focus on however, is this -> what are you going to do about it?
Steer clear of these:
- Fried foods
- “shortening” in ingredients list
- Anything “Hydrogenated” in ingredients list
- FDA guidelines allow manufacturers to list “zero grams trans fat” on nutrition labels even if there are concentrations up to 0.5 grams per serving.
- Trans fat containing foods: baked goods, snack foods, margarine.
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Stay tuned for PART 8!
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SOURCES:
http://www.livestrong.com/article/272066-why-is-hydrogenated-oil-bad-for-you/
> Daddy Brain’. Healthy Food Tip #2: The Perils of Partially Hydrogenated Oils & Other Bad Food Ingredients
Image: https://daddybrain.files.wordpress.com/2008/06/picture-1.png
Mike Adams, the Health Ranger.
Find him @ www.healthranger.com and www.naturalnews.com