Russell L. Blaylock, M.D.
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 The N-6 fats include vegetable oils such as corn oil, safflower oil, sunflower oil, and peanut oil. Fish and flaxseed oils comprise the N-3 fat group. A cautionary note about flaxseed oil: in order to be converted to its healthy oil components, EPA and DHA, it must be converted by an enzyme called delta-desaturase. Some people lack a sufficient amount of this enzyme to make the conversion. High insulin levels also inhibit the enzyme.
A major defect found in diabetics is an abnormal fat content in cell membranes. |
| The saturated fats are solid like lard and butter, whereas the unsaturated fats tend to be liquid, as we see with the vegetable oils. Within cells this can determine how well the membrane works. Saturated fats interfere with the movement of special molecules that normally travel along the membrane. We call this property fluidity. Polyunsaturated fats increase fluidity and saturated fats reduce fluidity.
Normally, fats in nature are fully hydrogenated; that is, all the carbon atoms have a full complement of hydrogen atoms. |
Neal D. Barnard and Bryanna Clark Grogan
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 Some food companies alter vegetable oils through a process called hydrogenation, which makes them similar to saturated fats. The resulting fats, called trans fats or partially hydrogenated fats, are solid and have a long shelf life. Unfortunately, their effect on your cholesterol level is similar to that of butter or lard. They are commonly used in restaurant fryers and in snack foods. When you see the words partially hydrogenated vegetable oil on a food label, move along to a healthier choice.
You can see why Dr. |
| He also kept vegetable oils to a minimum.
The results were remarkable. Among the vegetarians, chest pain rapidly melted away. The average person's LDL ("bad") cholesterol fell by a full 40 percent. After a year, each participant had an angiogram—a special x-ray that shows blockages in the arteries of the heart—and Dr. Ornish compared the results with those of the same kind of test done at the beginning of the study. The results were amazing: The blockages in the coronary arteries—the arteries that nourish the heart muscle itself—were actually starting to shrink. |
by Michael Murray, N.D. and Joseph Pizzorno, N.D.
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| A diet that is high in cholesterol and composed mostly of saturated fat, animal fatty acids, and trans-fatty acids (from margarine, shortening, and other sources of hydrogenated vegetable oils) results in cell membranes that are much less fluid in nature than the cell membranes found in a person who consumes optimal levels of unsaturated fatty acids.
According to modern pathology, or the study of disease processes, an alteration in cell membrane function is the central factor in the development of virtually every disease. |
Neal D. Barnard and Bryanna Clark Grogan
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| A diet that skips animal products, keeps vegetable oils low, and favors high-fiber, low-GI foods tackles all these problems at the same time.
Just as a drop in cholesterol is good for your heart, a drop in Ale is, too. People who keep their glucose under good control have fewer heart problems as the years go by.
The same diet changes also help control your blood pressure, partly because they can cause you to lose weight, and as your weight falls, so does your blood pressure. But the effect of vegetarian diets on blood pressure goes beyond their effect on weight. |
| Second, if your goal is to regain as much insulin sensitivity as possible, you will want to eliminate not only animal fats but also added vegetable oils. Cleaning the animal fat out of your cellular "locks" does no good if you are going to clog them with vegetable grease. Here are the sources of these oils.
Fried foods. French fries, potato chips, onion rings, and other fried snacks are essentially sponges carrying grease from the deep fryer to your body fat stores.
Added oils. Typical salad dressings and margarines have lots of fat.
Oils used as ingredients. |
by Michael Murray, N.D. and Joseph Pizzorno, N.D.
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| Margarine and Other Foods Containing Trans-Fatty Acids and Partially Hydrogenated Oils
Margarine and shortening are manufactured from vegetable oils through "hydrogenation." This means that a hydrogen molecule is added to the natural unsaturated fatty acid molecules of the vegetable oil to make it more saturated. Hydrogenation, the addition of hydrogen molecules, changes the structure of the natural fatty acid to many "unnatural" fatty acid forms, as well as from the cis, or U-shaped, configuration to the trans, or Z-shaped, configuration. |
Neal D. Barnard and Bryanna Clark Grogan
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| Keep vegetable oils to a minimum. If you have a bottle of cooking oil in your kitchen, throw it away. There are simpler and better ways to cook (see page 185). Also limit nuts, seeds, olives, avocados, and full-fat soy products.
3. Favor high-fiber foods. Build your meals around beans and other legumes, vegetables, fruits, and whole grains.
To ensure complete nutrition, take a standard multivitamin each day. bowl of oatmeal or perhaps some fresh fruit. You would skip bacon, eggs, and ordinary bagels, which are stripped of fiber. |
by Michael Murray, N.D. and Joseph Pizzorno, N.D.
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| All refined carbohydrates and fried foods must be eliminated, and foods containing trans-fatty acids (margarine, shortening, and other synthetically hydrogenated vegetable oils) or oxidized fatty acids (fried oils) should be avoided, as these foods may aggravate acne. Consumption of milk and milk products should also be limited or eliminated due to their potential hormone content.
Specific nutrients have been shown to exert a positive effect in treating acne. They include zinc, vitamin A, selenium, vitamin E, and chromium (brewer's yeast). |
| A diet that is composed mostly of saturated fat, animal fatty acids, trans-fatty acids from margarine, shortening, and other sources of hydrogenated vegetable oils and that is high in cholesterol results in membranes that are much less fluid in nature than the mem-
THE IMPORTANCE OF CONSUMING NUTS
Many people shy away from eating nuts because they believe that nuts are high in calories. Though nuts are high in calories, studies have shown that people who frequently consume nuts actually have less of a problem with obesity than those who do not eat nuts. |
| What we want to stress in this section is that most Americans eat way too much of the omega-6 oils found in meats and most vegetable oils, including soy, sunflower, safflower, and corn. And they suffer from a relative deficiency of the monounsaturated fats from nuts, seeds, olive oil, and canola oil, as well as a deficiency of the omega-3 fats found in fish and flaxseed oil. This situation is associated with an increased risk for cancer and about sixty other conditions, including heart disease, stroke, high blood pressure, skin diseases, and diabetes. |
Jeffrey M. Smith
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 Vegetable Oil
Most generic vegetable oils and margarines used in restaurants and in processed foods in North America are made from soy, corn, canola, or cottonseed. Soy oil alone comprises 80 percent of U.S. vegetable oil. Substantial portions of each of these four crops are genetically engineered and usually mixed together with their non-GM counterparts before being pressed into oil. Therefore, unless the oil specifically says "Non-GMO" or "Organic," it is probably genetically modified. |
Steven G. Pratt, M.D. and Kathy Matthews
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 In fact, seventy years ago, before solvent-extracted vegetable oils and corn-based animal husbandry, people were not exposed to the high intake of omega-6 fatty acids we experience today. As one researcher said, "We may well be experiencing the 'linoleic acid paradox' in which a supposedly healthy fatty acid (i.e., one that lowers total cholesterol) is associated with increasing rates of cancer, inflammatory and cardiovascular diseases during those same decades. Compounding and confounding this paradox are low intakes of ALA (plant-based omega-3 oils) and other omega-3 nsn oils. |
the Editors of PREVENTION
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 When it comes to saturated fats, some vegetable oils could also be part of the problem, so besides cutting down on meat and dairy products, use vegetable oils with more monounsaturated fat (such as canola and olive oil), says Dr. Milowe.
Dr. Milowe also suggests that you help your herbal remedies by supplementing with antioxidants such as vitamins C and E, since cholesterol is even more harmful when it's oxidized. And, he says, you should eat more fish, flaxseed, and nuts. |
Dianne Onstad
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 It is also valuable for its content of squalene found in small amounts in many vegetable oils but especially olive oil. Squalene is a normal component of the human body, a precursor to all steroidal hormonal production (adrenal hormones). Highly concentrated in the skin, where it provides protection from germs and free-radical damage, squalene also has a unique ability to carry oxygen throughout the body, independent of hemoglobin. An amazing immune enhancer, it helps the body protect against all three types of common offenders: bacterial, viral, and fungal infections. |
J. Robert Hatherill
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 Delve into your pantry and discard all your omega-6 vegetable oils like corn, safflower, and cottonseed oils. Halt your consumption of, and generally avoid, partially hydrogenated vegetable oils. The process of hydrogenation is accomplished by bubbling hydrogen gas through oil, which produces trans-fatty acids. Recent human studies indicate that consumption of trans-fatty acids in margarine and shortenings may contribute to higher rates of cancer and heart disease. Food makers add these to improve the creaminess of a product, and to extend its shelf life. |
Christian B. Allan and Wolfgang Lutz
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 The two essential fatty acids can be found in varying degrees in all animal foods, as well as in nuts and vegetable oils. Animal foods tend to supply equal amounts of the two essential fatty acids, whereas vegetable oils typically contain predominantly one or the other of the essential fatty acids.
CARBOHYDRATES
Carbohydrates are primarily used as an energy source. They are also often attached to proteins to enhance the recognition and specific transport properties of proteins. |
Bruce Fife and Jon J. Kabara
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 In most cases ordinary vegetable oils just wouldn't work. They go rancid far too quickly, and because they are more liquid than the tropical oils, they often give food a less desirable shape and texture. For example, if you tried substituting vegetable oil for shortening or butter in a cookie recipe, the cookies wouldn't hold their shape. As they cook they will spread out in a thin layer on the cookie sheet, kind of like a snow ball melting on a hot day, a result totally unacceptable for commercial bakeries. |
| Hydrogenated vegetable oils, however, are artificially saturated, giving them baking properties similar to natural saturated fats. So when tropical oils were removed from the ingredients of commercially prepared foods they were all replaced with hydrogenated or partially-hydrogenated oils. The result was more sales and profits for the soybean industry and many, many more deadly trans fatty acids in our diet.
It's all too clear now that trans fatty acids are a serious threat to health. Numerous studies have demonstrated their health-damaging effects. |
| The babies gained more weight and grew better with the coconut oil because their bodies were able to digest it easily. The vegetable oils, to a great extent, passed through their digestive tracts undigested and thus deprived them of nutrients they needed for proper development. MCFA not only allow infants to absorb needed fats, but they improve the absorption of fat-soluble vitamins, minerals, and protein.7'8
Human milk fat has a unique fatty acid composition. The primary fat is saturated, comprising about 45-50 percent of the total fat content. |
Dianne Onstad
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| Refined soy oil has one of the highest smoke points of all vegetable oils, so it is frequenrly used as a cooking oil.
Soy protein isolate is made from the meal remaining after the beans have been processed for oil. This meal is then bathed in acid, base, and alcohol solutions to remove any carbohydrate remaining. The protein content of the resulting product is between 90 and 95 percent. These isolates are used in various products, including infant formulas, meal-replacement formulas, meat products, dairy-type whipped toppings, frozen desserts, and milk alternatives. |
Bruce Fife and Jon J. Kabara
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| They made the change because of the prevailing opinion that vegetable oils were healthier than other oils.
Breads, cookies, crackers, soups, stews, sauces, candy, frozen and prepared foods of all sorts were typically made using tropical oils. Up until the late 1980s tropical oils were common ingredients in many of our foods. They were used extensively by the food industry because they gave foods many desirable properties. These plant-derived saturated fats, being highly stable, do not go rancid as polyunsaturated oils do. |
Francisco, M.D. Contreras
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| For centuries vegetable oils have been used around the world for nutritional, medicinal and religious purposes. Through simple compression of the plants or grains you can obtain excellent quality oils, but, because of their enormous amount of nutrients, they can spoil very quickly. Here we go again! The economically sane thing to do is to find ways to develop vegetable oils with a longer shelf lives.
One ingenious method the experts developed is a process called mechanical extraction. In this process pressure mills crush the seeds and then heat the mass to 240 degrees. |
The Life Extension Editorial Staff
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 Good food sources of vitamin E are cold-pressed vegetable oils, wheat germ, eggs, dark green vegetables, nuts, brown rice, and butter.
Vitamin K—is a growth regulator, promotes apoptosis, and decreases proinflammatory cytokines
Scientists at the University of Pittsburgh Cancer Institute (UPCI) have discovered a novel form of vitamin K that appears extremely promising in the treatment of primary liver cancer, a type notoriously resistant to chemotherapy. |
H. Winter Griffith, M.D.
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 Best sources are vegetable oils, whole-grain cereals, liver.
POSSIBLE INTERACTION WITH OTHER DRUGS
GENERIC NAME
OR DRUG CLASS
COMBINED EFFECT
Anticoagulants*,
Increased antioral coagulant effect.
Cholestyramine
Decreased vitamin E absorption.
Colestipol
Decreased vitamin E absorption.
Iron supplements*
Possible decreased effect of iron supplement in patients with irondeficiency anemia.
Decreased vitamin E effect in healthy persons.
Mineral oil
Decreased vitamin E effect.
Neomycin
Decreased vitamin E absorption. |
Jeffrey M. Smith
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| Many restaurants use GM vegetable oils. But they may also have olive oil available for salads, etc. But make sure that their olive oil is not blended with canola oil. This is done often and sometimes even the waiters and waitresses don't know. The kitchen does.
Depending on the dish, some restaurants can switch cooking oils just for your meal—using olive oil instead of their normal vegetable oil. It's not likely, however, that they will do this for deep fried dishes. Italian, Greek, and Middle Eastern restaurants and many fine dining establishments tend to use olive oil anyway. |
Andrew Pengelly
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 The quality of these dietary sources depends not only on the levels of the essential fatty acids, but also on their ratios. Many vegetable oils contain moderate levels of saturated fatty acids such as palmitic acid—they too provide therapeutic benefits.
(18:3 ft3).
Table 8.1 Dietary sources of essential fatty acids
Linoleic acid 18:2 <>6 a-linolenic acid 18:3 <23
Sunflower seed
Deep ocean fish, e.g. |
Bruce Fife and Jon J. Kabara
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| These are conditions that have all been tied to the consumption of hydrogenated and partially-hydrogenated vegetable oils. Through the cunning marketing strategies of the ASA and the misguided efforts of public interest groups we have replaced a good health-promoting fat with a very destructive and harmful one.*
Even now the cinders of this war still burn. Many ill-informed writers and speakers continue to condemn coconut oil as containing "artery-clogging" saturated fat.** But who are you going to believe? |
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