Facing Fats

. . .  From seed to oil . . .

s954816879630687783_p1_i1_w320Over the years, natural unrefined oils have been replaced by bland, refined oils without taste. Since inception of the industrial revolution we have come believe that oils should be tasteless.  Regardless of this fact fresh natural seed oils have delicate aromas and flavours of the seeds from which they are pressed. Low quality tasteless oils have had molecules where the structure has been chemically altered and destroyed leaving very little to no health benefits.

It is our edible oils that have become contaminated with pesticide residues which interfere with our nerve functions and oxidation processes, and in turn lowers our vitality.  Inventions of chemical extraction using chemical solvents (such as hexane, heptane) in our oils have created lung irritants and nerve depressants.  Very small doses may have detrimental effects on our health.  Oils that are low in essential fatty acids (EFAs) have become the normal standard items on shelves of our supermarkets. Generally we are buying oils altered by heat and chemicals.

Most foods contain several different kinds of fat, and some are better for your health than others. You don’t need to completely eliminate all fat from your diet. In fact, some fats actually help promote good health. But it’s wise to choose the healthier types of dietary fat and enjoy them in moderation.

s954816879630687783_p1_i1_w320Manufacturers who produce oil products with health in mind require a commitment to health that is rare in this industry. Seed Oils South Africa, is a family run busy committed to producing superior quality seed oils for a daily healthy solution, and places people before profit. Most manufacturers place profit above health sustaining quality products. Let us take a look oils from a nutritional point of view.  Oils begin with a seed which is a rich source of essential minerals, vitamins, essential fatty acids, amino acids, fiber, lecithin, phyto-sterols, and health promoting minor ingredients.  Let us consider making a fresh, unrefined oil, the highest quality of oil there is, all of the protein and fibre present in the seed is lost, as well as some minerals and vitamins.  Yet still contains essential fatty acids, oil-soluble vitamins, lecithin, phyto-sterols and some minerals. During processing all nutritional ingredients are removed and EFAs destroyed as the processing introduces toxic molecules from the breakdown and alteration of fatty acid molecules. This is what we call “white’ oil. Very much like white sugar they are a nutrient deficient source of calories containing additional toxins.

Superior oils can be found such as Hemp, Flax, Pumpkin, Walnut and Soybean are unrefined and taste like seeds from which they are mechanically pressed without solvents. These special oils are made with care and stored in opaque containers, protected from exposure to light oxygen and heat. These are superior nutrient wise seed oils and must be consumed fresh before they spoil.

Our bodies make its own fat from taking in excess calories. Some fats are found in foods from plants and animals and are known as dietary fat. Dietary fat is a macro-nutrients, along with protein and carbohydrates, provide energy for our bodies.  Fat is essential for good health as good fats support numerous bodily functions. Some vitamins, for instance, must have fat to dissolve and naturally nourish our bodies.

But there is a dark side to fat. Fat is high in calories and small amounts can add up quickly. If you eat more calories than you need, you will gain weight. Excess weight is linked to poor health.

The concern with some types of dietary fat (and their cousin cholesterol) is that they are thought to play a role in cardiovascular disease and type 2 diabetes. Dietary fat also may have a role in other diseases, including obesity and cancer.

Research suggests there is a growing body of evidence when it comes to dietary fats, and we should focus on eating superior healthy fats and avoiding low quality unhealthy fats. Simply stated, fat is made up of varying amounts of fatty acids. Basically it all about the type and amount of essential fatty acid found in food that determines the effect on your health.

Harmful dietary fat

There are two main types of potentially harmful dietary fats containing ‘trans fat’:

  • Saturated fat. A type of fat that comes mainly from animal sources of food, such as red meat, poultry and full-fat dairy products. Saturated fat raises total blood cholesterol levels and low-density lipoprotein (LDL) cholesterol levels, which can increase your risk of cardiovascular disease. Saturated fat may also increase your risk of type 2 diabetes.
  • Trans fat. A type of fat that occurs naturally in some foods in small amounts. Most trans fats are made from oils through a food processing method called partial hydrogenation. By partially hydrogenating oils, they become easier to cook with and less likely to spoil than do naturally occurring oils. Research shows these partially hydrogenated trans fats can increase unhealthy LDL cholesterol and lower healthy high-density lipoprotein (HDL) cholesterol. This increases the risk of cardiovascular disease.

Most fats that have a high percentage of saturated fat or that contain trans fat are solid at room temperature. Because of this, they’re typically referred to as solid fats. They include beef fat, pork fat, butter, shortening and stick margarine.

Healthier dietary fat

The types of potentially helpful dietary fat are mostly unsaturated:

  • Monounsaturated fat. This is a type of fat found in a variety of foods and oils. Eating foods rich in monounsaturated fats (MUFAs) improves blood cholesterol levels, which decreases the risk of heart disease. Research indicates that MUFAs may benefit insulin levels and blood sugar control, which can be especially helpful if you have type 2 diabetes.
  • Polyunsaturated fat. This is a type of fat found mostly in plant-based foods and oils. Eating foods rich in polyunsaturated fats (PUFAs) improves blood cholesterol levels, which may decrease the risk of heart disease. PUFAs may help decrease the risk of type 2 diabetes.
  • Omega-3 fatty acids. One type of polyunsaturated fat is made up of mainly omega-3 fatty acids and may be especially beneficial to your heart. Omega-3, found in some types of fatty fish, may decrease the risk of coronary artery disease.  It may protect against irregular heartbeats and help lower blood pressure levels. There are plant sources of omega-3 fatty acids. Notably however, the body does not convert it and use it as well as omega-3 from fish.

Foods made up mostly of monounsaturated and polyunsaturated fats are liquid at room temperature, such as olive oil, safflower oil, peanut oil and corn oil. Fish high in omega-3 fatty acids include salmon, tuna, trout, mackerel, sardines and herring. Plant sources of omega-3 fatty acids include flaxseed (ground), oils (canola, flaxseed, soybean), and nuts and other seeds (walnuts, butternuts and sunflower).

 A word about cholesterol

Cholesterol is not a fat it is a waxy fat-like substance. Our body manufactures some cholesterol absorbs some dietary cholesterol, that’s found in foods of animal origins, such as meat and eggs. Cholesterol is vital as among other important functions, it helps build our bodies cells and produces certain hormones. Our bodies do make enough cholesterol to meet its needs, so no dietary cholesterol is required. Most foods that contain saturated fat do contain cholesterol. So, cut back on these foods to help decrease both saturated fat and cholesterol. The exception to this is tropical oils, which are high in saturated fat but contain no cholesterol.

Obviously there is much more to health than an oil change.  To remain healthy, we need to include enough protein and fat to build, repair and replace cell structures.  An adequate amount of fats is between 10 – 12% of calories taken as whole food protein.  Athletes do require more.  An optimal amount for most people is around 15 – 2-% of calories as fresh, unrefined oils.  Optimal nutrient requirements for health are individual and unique.  Optimum fat and essential fatty acid requirements vary widely between individuals. We must learn to listen to our bodies, the real expert.  The only common denominator to all traditional diets of the past is that they are whole, unrefined, locally grown, seasonally harvested, and pesticide free foods.

Let face facts when we live closely interconnected to nature we attain the most positive results in any condition that faces us.

Ref: Eco Health Sense
Wanda J Bruce
Email: wanchej@gmail.com