Food Causing Artificial Love Handles

In Short :
Like protein and cholesterol, fatty acids can be damaged due to the heating of food. And like damaged protein and cholesterol, damaged (trans-) fatty acids are unhealthy.
Natural fats are essential. For example, natural fats are required to successfully fight obesity, insomnia and depressions.
By consuming as much fruits in combination with some fresh raw animal food (like sashimi or fresh raw egg yolk, requiring an hour rest to digest by the way), you will take in all the nutrients you need
In Detail :
A lot of rubbish has been said about fat. Fat allegedly causes cancer, obesity, and vascular diseases. But there is nothing wrong with natural fats (they do not cause cancer). (1) Cold pressed olive oil, fats from avocado and Brazil nuts, for example, are clean and healthy. (2) Fat is the main source of energy in mother's milk, our primal food. The colon and the heart, for example, most importantly need fats to function. Fat is essential to absorb vitamins and minerals. (3) Fat also supplies us with energy most effectively -- that’s why it is the main ingredient in mother’s milk. In nature, the availability of fat increases survival change. 
Food preparation
Due to the influence of heat and/or hydrogenation, some unsaturated fatty acids are transformed into so called trans-fatty acids. Particularly french fries (non-home made), margarine, meat, pastries (4) and milk (5) contain trans-fatty acids. It is quite normal that fat used in bakeries may contain an average of 30% trans-fatty acids. (6) An average portion of French fries contains 7 to 8 grams of trans fatty acids. (7) Milk-trans fatty acids are extraordinarily susceptible to oxidation. (8) Fat in milk averagely contains an average of 3% trans-fatty acids. (9) Prepared meat-fat contains 2 to 10.6%, and hydrogenated products contain up to 34.9% trans-fatty acids. (10)
Its not true, however, that trans fats are only formed in oils that have been hydrogenated. Also heating of non-hydrogenated oils leads to the formation of trans fats, though to a significant lower extend. (22)
The average intake of trans-fatty acids is 8 to 15 grams a day. (11)
By consuming prepared food, trans-fatty acids are incorporated into fat deposits. Fat deposits in average Americans already contain 4.7% trans-fatty acids. (12) In Europe, the Dutch absorb the most; their body-fat contains 2.4% trans-fatty acids. (13) A study showed a correlation between margarine consumption and trans-fatty acid contents in adipose tissue. (14)

In pregnant women, consuming trans-fatty acids increases pre-eclampsia risk. (15)
Because prepared food contains oxidized fats, requiring more vitamin E (16), you need more vitamin E if you eat prepared foods.

All oil is damaged to some extend by heat. The point where the damage becomes apparent, is called "the smoking point". Predominantly unsaturated oils are more vulnerable than saturated ones. The optimum heat for hydrogenation is 140-225°C, plus exposure to hydrogen, of course. Oxidation due to heat results in the formation of free-radicals.


Saturated fatty acids

Are saturated fatty acids unhealthier than unsaturated fatty acids?

Of course not. Avocados and Brazil nuts, for example, are very healthy. The fat in avocado and Brazil nut contain 14% and 26% saturated fatty acids, respectively, but that doesn't make these fruits less healthy. Specific unsaturated fats are essential, like specific amino acids (protein) are essential. But that does not mean that non-essential amino acids or saturated fats are unhealthy.
Its just that they are not directly essential for construction purposes.
So why do you need saturated fats?
You need saturated fats for energy and to stabilize blood-glucose levels. (to prevent diabetes)
Sugars only supply you with short-term energy. Fats supply you with long-term energy, leveling the need for sugars.
Why are saturated fats considered to be bad?
Like protein and cholesterol, fatty acids can be damaged due to the influence of heat. Due to this damage, very often unsaturated fats become saturated (trans fats are classified as saturated, though chemically still unsaturated). Therefore the percentage of essential unsaturated fatty acids to saturated fatty acids decreases due to food preparation. (17) And therefore 'bad food' averagely indeed does contain more saturated fatty acids. But of course that does not at all implicate that saturated fatty acids are bad for your health. Only the damaged fatty acids are bad; the ones in prepared food. 
It is also not true that all unsaturated fats are good; many damaged (due to heat), harmful fatty acids are unsaturated.

Unfortunately, even raw meat (and even raw fish) can contain trans-fatty acids, because very often cattle (and fish) are fed processed foods. And part of these processed foods even contains animal residues, like dead cattle. Imagine: herbivores forced to be cannibals.
‘Recycling' animal food causes diseases like 'mad cow's disease.Raw Brazil nuts, avocado, and salmon (that has consumed natural food only) only contain healthy fatty acids. Similarly, cold-pressed olive oil only contains clean and healthy fatty acids. (a trustworthy brand, that is)
Of course your body cannot cope very well with artificial substances like trans-fatty acids. Consuming trans-fatty acids can cause vascular diseases (18), and increases breast cancer-risk. (19)
Logically, consuming margarine (20) increases vascular diseases-risk.
If the pregnant mother consumes trans-fatty acids, trans-fatty acid level in mother's milk increases. (21) For the child’s sake, pregnant women should not consume dairy products, and as little prepared food as possible. 
© 2000 Copyright Artists Cooperative Groove Union U.A.
Thanks to Richard.

Home + navigation bar:


or without frames:

Abstracts of most sources can be found at the National Library of Medicine

(1) Gaard, M. et al, Risk of breast cancer in relation to blood lipids : a prospective study of 31209 Norwegian women. Cancer Causes Control 1994 / 5 (6) / 501-509. , Berg, J.P. et al, Long chain serum fatty acids and risk of thyroid cancer : a population-based case-control study in Norway. Cancer Causes Control 1994 / 5 (5) / 433-439.
(2) La Vecchia, C. et al, Olive oil, other dietary fats, and the risk of breast cancer (Italy). Cancer Causes Control 1995 / 6 (6) / 545-550.
(3) Gijsbers, B.L. et al, Effect of food consumption on vitamin K absorption in human volunteers. Br. J. Nutr. 1996 / 76 (2) / 223-229. , Baghurst, K.I. et al, Demographic and dietary profiles of high and low fat consumers in Australia. J. Epidemiol. Community Health 1994 / 48 (1) / 26-32.
(4) Cuadrado, C. et al, Spanish contribution to the creation of a Euro-analytical database of trans-fatty acids. Nutr. Hosp. 1998 / 13 (1) / 21-27., Pedersen, J.I. et al, Trans-fatty acids and health. (Noors) Tidsskr. Nor. Laegeforen 1998 / 118 (22) / 3474-3480. , Molkentin, J. et al, Determination of trans octa-decanoic acids in German margarines, shortenings, cooking and dietary fats by Ag-TLC / GC. Z. Ernahrungswiss. 1995 / 34 (4) / 314-317. , Pfalzgraf, A. et al, Content of trans-fatty acids in food (Duits). Z. Ernahrungswiss. 1994 / 33 (1) / 24-43.
(5) Tholstrup, T. et al, Effect of modified dairy fat on postprandial and fasting plasma lipids and lipoproteins in health young men. Lipids 1998 / 33 (1) / 11-21. , Kramer, J.K. et al, Evaluating acid and base catalysts in the methylation of milk and rumen fatty acids with special emphasis on conjugated dienes and total trans-fatty acids. Lipids 1997 / 32 (11) / 1219-1228. , Nielsen, J.H. et al, Cholesterol oxidation in butter and dairy spread during storage. J. Dairy Res. 1996 / 63 (1) / 159-167. , Precht, D., Variation of trans fatty acids in milk fats. Z. Ernahrungswissenschaften 1995 / 34 (1) / 27-29.
(6) Zock, P. et al, Dietary trans-fatty acids : a risk factor for coronary disease (in Dutch) Ned. Tijdschrift Geneeskd. 1998 / 142 (30) / 1701-1704.
(7) Zock, P. et al, Dietary trans-fatty acids : a risk factor for coronary disease (in Dutch) Ned. Tijdschrift Geneeskd. 1998 / 142 (30) / 1701-1704.
(8) Ashes ,J.R. et al, Potential to alter the content and composition of milk fat through nutrition. J. Dairy Sci. 1997 / 80 (9) / 2204-2212.
(9) Precht, D. ,Variation of trans-fatty acids in milk fats. Z. Ernahrungswiss. 1995 / 34 (1) / 27-29.
(10) Pfalzgraf, A. et al, Content of trans-fatty acids in food (Duits). Z. Ernahrungswiss. 1994 / 33 (1) / 24-43.
(11) Almendingen, K. et al, Effects of partially hydrogenated fish oil, partially hydrogenated soybean oil and butter on hemostatic variables in men. Arterioscler. Thromb. Vasc. Biol. 1996 / 16 (3) / 375-380.
(12) Lemaitre, R.N. et al, Assessment of trans-fatty acid intake with a food frequency questionnaire and validation with adipose tissue levels of trans-fatty acids. Am. J. Epidemiol. 1998 / 148 (11) / 1085-1093.
(13) Aro, A. et al, Adipose tissue isomeric trans fatty acids and risk of myocardial infarction in nine countries : the EURAMIC study, Lancet 1995 / 345 / 273-278.
(14) Pedersen, J.L. et al, Adipose tissue fatty acids and risk of myocardial infarction--a case control study. Eur. J. Clin. Nutr. 2000 / 54 (8) / 618-625.
(15) Williams, M.A. et al, Risk of preeclampsia in relation to elaidic acid (trans-fatty acid) in maternal erythocytes. Gynecol. Obstet. Invest. 1998 / 46 (2) / 84-87.
(16) Liu, J.F. et al, Dietary oxidized frying oil enhances tissue alpha-tocopherol depletion and radioisotope tracer excretion in vitamin-E-deficient rats. J. Nutr. 1996 / 126 (9) / 2227-2235.
(17) Ratnayake ,W.M. et al, Trans, n-3, and n-6 fatty acids in Canadian human milk. Lipids 1996 / 1996 / 31 suppl./ S279--282. , Ulberth, F. et al, Quantitation of trans-fatty acids in milk fat using spectroscopic and chromatographic methods. J. Dairy Res. 1994 / 61 (4) / 517-527.
(18) Pietinen, P. et al, Intake of fatty acids and risk of coronary heart disease in a cohort of Finish men. The Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study. Am. J. Epidemiol. 1997 / 145 (10) / 876-887. , Zock, P.L. et al, Trans-fatty acids ,lipoproteins, and coronary risk. Can. J. Physiol. Pharmacol. 1997 / 75 (3) / 211-216. , Singh, R.B. et al, Association of trans-fatty acids (vegetable ghee) and clarified butter (Indian ghee) intake with higher risk of coronary artery disease in rural and urban populations with low fat consumption. Int. J. Cardiol. 1996 / 56 (3) / 289-298 / disc. 299-300. , Hodgson, J.M. et al, Platelet trans fatty acids in relation to angiographically assessed coronary artery disease. Atherosclerosis 1996 / 120 (1-2) / 147-154. , Temple, N.J. Dietary fats and coronary heart disease. Biomed. Pharmacother. 1996 / 50 (6-7) / 261-268. , Watts, G.F. et al, Relationship between nutrient intake and progression / regression of coronary atherosclerosis as assessed by serial quantative angiography. Can. J. Cardiol. 1995 / 11 / suppl. G / 110G-114G. , Stender, S. et al, The influence of trans-fatty acids on health : a report from the Danish Nutrition Council. Clin. Sci. (Colch.) 1995 / 88 (4) / 375-392. , Willet, W.C. et al, Trans-fatty acids : are the effects only marginal ? Am. J. Public Health 1994 / 84 (5) / 722-724. , Ascherio, A. et al, Trans-fatty acid intake and risk of myocardial infarction. Circulation 1994 / 89 (1) / 94-101. , Siguel, E.N., Trans fatty acid patterns in patients with angiographically documented coronary artery disease. Am. J. Cardiol. 1993 / 71 (11) / 916-920. , Willet, W.C. et al, Intake of trans fatty acids and risk of coronary heart disease among women. Lancet 1993 / 341 (8845) / 581-585.
(19) Kohlmeier, L. et al, Adipose tissue trans-fatty acids and breast cancer in the European Community Multicenter Study on Antioxidants, Myocardial Infarction, and Breast Cancer. Cancer Epidemiol. Biomarkers Prev. 1997 / 6 (9) / 705-710.
(20) Gillman, M.W. et al, Margarine intake and subsequent coronary heart disease in men. Epidemiology 1997 / 8 (2) / 144-149. , Tavani, A. et al, Margarine intake and risk of non fatal acute myocardial infarction in Italian women. Eur. J. Clin. Nutr. 1997 / 51 (1) / 30-32. , Booyens, J. et al, Margarines and coronary artery disease. Med. Hypothesis 1992 / 37 (4) / 241-244.
(21) Sumihara, K. ,Recent problem of trans-fatty acids in human milk (Japans). Nikon Kango Kangakkaishi 1997 / 17 (1) / 58-65. , Chen, Z.Y. ,Breast milk fatty acid composition : a comparative study between Hong Kong and Chongqing Chinese. Lipids 1997 / 32 (10) / 1061-1067. , Ratnayake ,W.M. et al, Trans, n-3, and n-6 fatty acids in Canadian human milk. Lipids 1996 / 1996 / 31 suppl./ S279--282. , Chardigny J.M. et al, Trans mono- and polyunsaturated fatty acids in human milk. Eur. J.Clin. Nutr. 1995 / 49 (7) / 523-531.
(22) Daniel, D.R. et al, Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries. J Am Diet Assoc. 2005 Dec;105(12):1927-32.