Sat 16 Aug, 2008
Welcome!
Our blog, like so many other things, has been sometime in its development and yet here we are. Its August, its hot in Texas and the question of dietary fats keeps coming up. That being said this and next few posts will deal specifically with what I believe to be the “truth” (Yes! I said it!) about fats, the good ones, the bad ones, the ones that get all the hype, and the ones we often forget.
Since its friday night, and our homemade spelt pizza is in the oven (man it smells good!), lets start with the greatest, the most evil of all the fats currently in existence - Hydrogenated Fat.
I have a number of favorite books, one of my all time favorites related to dietary issues and related facts is called Nourishing Traditions by Sally Fallon. The following is a paragraph from her book on the subject of hydrogenated oils/fats:
“Hydrogenation is the process that turns polyunsaturates, normally liquid at room temperature, into fats that are solid at room temperature — margarine or shortening. To produce them, manufacturers begin the cheapest oldest oils — soy, corn, cottonseed, or canola. These oils are already rancid from their extraction process, then they are mixed with tiny metal particles — usually nickel oxide. The oil with its nickel catalyst is then jubjected to hydrogen gas in a high-pressure, high -temperature reactor. Next, soap-like emulsifiers and starch are squeezed into the mixture to give it a better consistency; the oil is yet again subjected to high temperatures when it is steam cleaned. This removes its unpleasant odor. Margarine’s natural color, an unpleasant dark grey, is removed by bleach! Dyes and strong flavors must then be added to make it resemble butter. Finally, the mixture is compressed and packaged in blocks or tubs and sold as a “health food.”
To read more info about fats both the good and the bad check out this link http://www.westonaprice.org/knowyourfats/oiling.html
Lets look at a few fat specific facts. Fats are a class of organic substances that are not soluble in water. In simple terms fatty acids are chains of carbon atoms with hydrogen atoms filling in the available bonds. Most fat in our bodies as well as in most of the food we eat is in the form of triglycerides or three fatty acid chains, each is attached to a glycerol molecule.
Fatty acids are often classified into 3 main types:
1. Saturated Fats: The definition of a saturated fat is when all available carbon bonds are occupied by a hydrogen atom. This type of fat is highly stable, mostly because all the carbon-atom linkages are filled or “saturated” with hydrogen. They do not typically go rancid, even when heated, and are solid at room temperature. They are found mostly in animal fats and tropical oils, and our bodies also make them from carbohydrates.
2. Mono-unsaturated Fats: These fats have one double bond in the form of two carbon atoms which are double bonded to each other and therefore lack two hydrogen atoms. Our bodies make these fats from saturated fats and are important in many ways. These oils don’t usually go rancid and hence are often used in cooking. The mono-unsaturated fat most commonly found in our food is oleic acid, the main component of olive oil as well as the oils from almonds, pecans, cashews, peanuts, and avocados.
3. Poly-unsaturated Fats: These fats have two or more pairs of double bonds and therfore lack four or more hydrogen atoms. The two most famous of these fats are unsaturated linoleic acid also called omega-6, and triple unsaturated linoleic acid also called omega-3. Our bodies cannot make these fatty acids and are hence referred to as “essential.” These acids we must obtain from the foods we eat. These acids go rancid easily, particulary omega-3 and are often refrigerated to prolong their longevity. These types of oils should also never be heated or used in cooking.
I’ll write more about these fats and their significance tomorrow, the pizza is almost ready 
Gall bladder troubles are already starting to show up in the clinic. The gall bladder provides a very significant contribution to our ability to process, digest, and assimilate fats and oils. If you are someone who tends to have gall bladder issues like: bloating, gas, belching, shortness of breath, acid reflux, or pale stools, then start to take a look at your diet. Significantly cut back on grains, fats, acidic and spicy foods as these tend to put a lot more stress on producing proper amounts of digestive enzymes and your gall bladder in general.
If things still don’t shift then give us a call and we can probably help troubleshoot how to help.
3 Responses to “Dietary Fats”
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Mark Alman says:
So that was your pizza in my mailbox.
James says:
Well if it was…I hope you enjoyed as much as we did
t says:
fats fats fats ….what kind of cheese did you use on the pizza and why spelt? My gall bladder can do a rice crust but still haven’t found a cheese that doesn’t light my stomach on fire!
t