Transformed Fatty Acids. What Are
They?
Transformed fatty acids
Though essential fatty acids are
necessary to our health, hydrogenated fats are a poison,
coating our blood vessels over time and hardening
arteries, clogging blood pathways, and encouraging
infection.
Fatty acids were first hydrogenated because the process
keeps oils and fats from going rancid; they can sit on
shelves at room temperature for months.
Transformed fatty acids in food
Today, they make
up ten percent of our caloric intake. You’ll find
transformed fatty acids in almost everything: margarine,
bread, snack foods, fried foods, candy, soup, salad
dressing, processed cheese, and anything that goes bad
slowly.
Transformed fatty acids in our bodies
But though transformed fatty acids are a boon to the
food industry, they are a curse to mankind. Our bodies
use them like any other fat, not recognizing that they
are more like a glue, sticking together and accumulating
in bad places like your arteries, liver, and vital
organs. It’s possible that some types of dementia are
caused by transformed fatty acid accumulation. And by
adhering to cholesterol and other saturated fats, they
form dangerous deposits in our arteries, raising blood
pressure and increasing the chance of blood clots that
can cause strokes and heart attacks.
Perhaps 200 million people have died early thanks to
trans-fatty acids in refined oils. They have been linked
to heart disease, stroke, cancer, depression, fatigue,
and immune system disorders. Transformed fatty acids
often accumulate around tumors and other diseased areas.
If you only eliminate one bad food from your diet, it
should be transformed fatty acids.
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