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.
