At temperatures of 320–428°F, depending on the oil being cooked, the production of trans-fatty acids as well as more immediately harmful free-radical products starts deleterious chain reactions in the fat molecules. The antioxidants in the oil, such as beta-carotene and vitamin E, are used up as well. Also, the lipases that are in the raw blubber, needed for healthy fat metabolism, are destroyed. The hydrogenation process used to turn oils into semisolid or solid fats requires temperatures up to 428°F for several hours. This produces high amounts of trans-fatty acids, which are more solid than cis fatty acids. The process of physically changing the cis fat structure to a trans-fatty acid creates a pathogenic molecule that negatively affects every single cell membrane in the body. The defense systems of the cell membranes are minimized, the immune system of the cell is lowered, and the ability of the cell membrane to do cell signaling is compromised. The cell membrane can no longer act effectively as the brain of the cell and consequently all levels of health are impaired. Gabriel Cousens, MD There Is a Cure for Diabetes - Revised Edition Dr. Cousens Diabetes Recovery Program - A Holistic Approach begins October 23rd! ow.ly/AsTOZ
Posted on: Sun, 31 Aug 2014 13:45:02 +0000
Trending Topics
Recently Viewed Topics
© 2015