Trans Fats 101 Dr. Kummerow, now 100 years old, is still an active researcher and writer. WATCH the interview here... EXCERPT: He published four papers in the past couple of years alone. Some of his most recent research6 shows that there are two types of fats in our diet responsible for the formation of heart disease: Trans fat found in partially hydrogenated oil. Structurally, trans fats are synthetic fatty acids; 14 of them are produced during the hydrogenation process. (They are not present in either animal or vegetable fats.) Trans fats prevent the synthesis of prostacyclin,7 which is necessary to keep your blood flowing. When your arteries cannot produce prostacyclin, blood clots form, and you may succumb to sudden death. Oxidized cholesterol forms when polyunsaturated vegetable oils (such as soybean, corn and sunflower oils) are heated. This oxidized cholesterol (not dietary cholesterol in and of itself) causes increased thromboxane formation—a factor that clots your blood. Two of Dr. Kummerows papers pertain to how these oils harden your arteries and play an important role in the development of atherosclerosis. As reported by The New York Times:8 The problem, [Dr. Kummerow] says, is not LDL, the bad cholesterol... What matters is whether the cholesterol and fat residing in those LDL particles have been oxidized... [He] contends that the high temperatures used in commercial frying cause inherently unstable polyunsaturated oils to oxidize, and that these oxidized fatty acids become a destructive part of LDL particles. Even when not oxidized by frying, soybean and corn oils can oxidize inside the body. articles.mercola/sites/articles/archive/2014/12/02/trans-fat-harms-memory.aspx?e_cid=20141202Z3_DNL_art_1&utm_source=dnl&utm_medium=email&utm_content=art1&utm_campaign=20141202Z3&et_cid=DM61596&et_rid=748731382
Posted on: Tue, 02 Dec 2014 06:49:16 +0000
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