Not everything
that’s Fat is Fat
A More and better fat intake
In the last
200 years our fat intake has more then doubled. 40% of all calories we take in
nowadays are from fat. Most of these fats are however the wrong ones and this
needs to be changed as it affects our health tremendously. More then ever are
people dying of heart and blood diseases due to to much bad fats.
The Way Our Fat Intake Has Changed:
-
200
years ago 20% of all calorie intake came from fat, nowadays that’s more then double
-
Animal
fats or saturated fats are doubled due to the larger intake of meat. This is
thanks to the animal farming industry that has developed tremendously over the
last 100 years. These fats are easily recognizable as they are solid in
appearance; just imagine what these solid fats are doing in your body…
-
Since
some 50 years a new fat has appeared: industrially made transitional fats, these
fats appear by the production of industrially solidified vegetable fats or
oils. They are found up to 10% in margarines. In the 70ies even up to 40%.
These fats are real killer fats. They are even inside the body still solid as
they only melt by 70 degrees centigrade. This artificial industrial pollution
makes for the cell membranes to clog up, the metabolism to be retarded and the
arteries to clog up. Fact is that these fats make for processed food products
to have a longer shelf life and are therefore popular in the food industry.
-
Olive
oil is the most popular unsaturated fat or oil. In the Mediterranean
it has been used for centuries as the only oil or fat. It is believed to be the
healthiest fat available. It works neutrally and positively in the body. It is
only now that we are seeing the health potential of olive oil and it can easily
replace margarines and butter. Unsaturated fats by the way are and stay liquid.
-
Multi
unsaturated fats: Omega 6, Linol-acid, AA fat; the intake of vegetable fat in
liquid form (Linol acids) has only been developing in northern Europe as of the 80ies. In the 60ies these vegetable oils
were made popular as for their health under industrial commercials where also
the solid form margarine was popularized. The message was that margarine is
healthy. Normally however vegetable oils are liquid; under industrial processes
it becomes only solid. There are also animal omega 6 fats and out of vegetable
oils, animals and humans produce in the body Arachide Acids or the so called
AA-fats. Through the eating of more and more meat, more of these animal omega 6
fats are taken into the body; this however is not good if it is too much. Also
through eating too many vegetable oils from omega 6 holding plants like corn
oil and sunflower oil has the intake of omega 6 risen sharply.
-
Omega
3 fats, Alpha Linol Acids and EPA Fat, DHA fat, are very important vegetable fats
of which the intake has sharply diminished lately. They are found in nuts, beans,
wild plants and leafy vegetables (Flax, Rape, and Walnut Oils). In these the
gradation omega 3 to omega 6 is one to one. They are very important for our
health. However due to the industrialization of the cattle breeding and the
farming of grains have the omega 6 fats taken over from the omega 3 fats.
Cereals hold 120 times more omega 6 (Linol acids) then omega 3 (Alpha Linol
Acids). Omega 3 acid molecules bounce off each-other and are therefore very
good in the non stick coating of the bloodstream. Another good source for omega
3 fats is fish, but the eating of fish has strongly diminished and become
unpopular. From the vegetable omega 3 fat inside algae, fish make a lot of long
chained omega 3 fats namely DHA fat and EPA fat, the human body produces the
same too if we take in sufficient omega 3 fats. However the eating of fish and
wild plants and nuts has stark diminished and this affects our health. The
omega 3 fats are the building blocks for the tissue hormones and have many
other functions in the body as-well as being building blocks for the nervous
system and the brain! It is exactly this omega 3 that we should take more to
us.
Intake over
the last 200 years:
Total fat
intake: from 22 to over 40 %
Saturated
Fats: from just under 10 % to more then 20%
Unsaturated
Fats Omega 6 from around 8 % to over 12 %
Unsaturated
Fats Omega 3 from around 5 % to less then 2 %
Transitional
Fats From zero to more then 10 %
Quick
Diagram of the Different Fats:
Animal : Vegetable: Used
fats/Processed fats
Saturated
Fats Unsaturated
Fats Degenerated
Fat/Trans Fat
Mono or Simple
Unsaturated Fats Poly or Multiple
Unsaturated Fats
Omega
6 Fats Omega
3 Fats
Linoleic
Acids Alpha
Linoleic Acids
Saturated Fat
Everything contains saturated fat.
Every day
our bloodstream is flooded with saturated animal fats form meat, cream, butter,
fatty milk products, processed meats and sausages…
60% of all
fats that are eaten in Europe are coming from
animals. Our body does not absorb these kinds of fats as they tend to stay
solid. This blubber goes direct to fat depots in our body. It is true that we
could have an intake of up to 3 times a day of these fats; bread on butter for
breakfast or a butter croissant, bread and butter with a sausage or a piece of
meat for lunch and dinner nice cheese and bread with butter, and why not a bag
of chips as TV snack?
Fast Fact:
25% of kids are overweight and 75% of teenagers have already fat depots in the
bloodstream / the veins.
After a fatty
meal with lots of saturated or worse trans fats, the bloodstream will be
flooded for hours in a row with blobby fats. It’s a CHAOS for our metabolism.
A lot of saturated fat makes us fat
100 Gr.
Saturated fat holds double as much calories then out of 100 gr. of carbohydrate
from potatoes, bread or fruits. This way it’s easy to eat quickly too many
calories. Cheese, butter and sausages (fatty ones) do not contain fiber and
make you feel full only when it’s too late already (the stomach doesn’t need to
work hard on them to get them into the digestion). This way it is simple to eat
too much on a continuous basis and rapidly it becomes too late. Each fourth
child, that is one in four, is now already too fat due to the intake of too
much saturated animal fats.
Every
second German is overweight (average in North Western
Europe every third).
Fat people
and people that eat a lot of saturated fats are more likely to get diabetes,
heart attacks, high blood pressure, blood circulatory diseases, arthritis and
other blood related disease as well as other auto immune diseases.
Aerobics for Stable Animals
Our body
was made to eat different from what we eat now; the human being is a carnivore,
meaning it should eat from everything. Meat is important for the right intake
of certain vitamins like B12, however it holds more necessary components but
has become fatter and fatter. 100 years ago meat was a lot healthier and in the
ice times an animal would have put only 3% fat on the scale. Now due to the
immobilization in stables of animals this has risen to 20 to 25 %! This is
because it is easier to keep the animals in stables and get them on the right
weight faster then to let them graze in wide pastures. Game meat is however
more lean and contains less fat. On top of this is the feeding of animals based
on feeding them lots of omega 6 holding plants like corn residues and wheat products.
Through this the meat holds also more omega 6 fatty acids.
So it is
better to find meat from animals that have moved around in the fields or from
game that has lived in the woods then fatty pork meat or stable cow meat. The
omega 3 fatty acids are available in wild plants and grasses which stable
animals rarely get to eat.
Game Meat Holds More Unsaturated Fat
Due to the
eating habits of game and animals living in the wild like getting natural foods
in the forests and fields, the meat contains more unsaturated fat. The omega 3
fats from the plants they eat are in a higher percentage available in their
meat and make them healthier. Also due to the exercise they do the meat becomes
leaner. The meat fats are therefore different and hold more unsaturated fats.
Fast Fact: Nowadays
we have more saturated fats in the meat:
Wild Buffalo : Stable
Beef:
Total Fat: 3% 25%
Saturated
Fat: 10% 20%
Saturated Fats Glue Our Transport System
Together
5% of Ten
year olds in North Europe show signs at that
age already of bloodstream damage.
A person is
as young as the 240000 km of blood veins he has. By eating a lot of unsaturated
fats the veins are clogged at a rate of 2% a year. Its pure mathematics and a
matter of time to get to the results.
30 and 40
year olds show now already signs of high blood pressure and chest pains, due to
over intake of saturated fats. The heart is put under extreme pressure like
this as it needs to pump harder and harder until it just stops. In the other
extreme some of the fat depots come loose and block the oxygen transport to the
heart completely (Heart Attack) or the brain (Stroke).
Half of all
Germans die from blood and heart diseases and digestive deficiencies, most of
these diseases were caused by eating too many of the wrong kinds of fat.
Transitional or Transient Fats
Hardened Vegetable Oils and Fats
These are
artificially solidified fats that the food industry has invented. They become
hard through the heating of the vegetable fats to temperatures from 15 to 240
degrees for hours in a row. During this process a completely new fat molecule
is produced; the transitional fats which our body does not recognize.
Afterwards these transitional fats do not dilute anymore. These transient fats
are having a longer shelf life and are therefore used more in the food
industry. These fats are simply put on the packing of ready food products like
sausages and choco-paste as vegetable fats but in essence do they contain these
transient fats that are even more dangerous then animal fats.
Transient Fats are Killer Fats
In a
Swedish study of 20000 men they found that the part that ate a lot of transient
fat had a higher risk of heart attacks of 39%.
Even with
an intake of only 2% more transitional fat two studies involving 700 older men
and 80000 nurses have indicated that over a period of 10 respectively and 14
years of eating 2% transitional fats a day made the chances of getting a heart
attack go up with respectively 29% for the men (10 years) and 36 % for the
women (14 years).
It’s almost
unbelievable how these fats (an so little of it) can have such an impact on the
health.
Eating 2%
more killer fats increase the risk for a heart attack with almost a third.
No More Killer Fats
In order to
live life better and longer and healthier it’s not necessary to eat less fat
but more of the right fats. Just by eating less or NO killer fats one can
easily sink the chances of a heart attack with 50%. (No deep fried stuff or
ready made sausages and other composed foodstuffs)
By us
humans nowadays comes 40% of our calories intake from fats and oils.
Unsaturated Fats
Live Important Fatty Acids
Believe it
or not life’s building blocks are only 47 in number. These are: vitamins,
minerals, trace elements, amino acids and two fats: omega 3 (alpha-linol acid)
and omega 6 (linol acid).
The last
two are life essential and cannot be produced by the human body; they need to
come from food intake. All other fats can be produced by the human body. The
omega 3 and 6 fats are vegetable fats which are mainly found in green leafy
vegetables, nuts, seeds, grains.
Essential Fats are no Fuel
Omega 3 and
6 fats are hardly used as energy sources in the human body. They are used for
the building of cell structures and membranes; they are building blocks for the
brain, they keep the nervous system conductive and they are used in the
production of RNA (messenger RNA) which are responsible for the blood-pressure
control, the blood consistency and flow ability, the control of the immune
system and even in the reading of the genes. Without these fats life would be
impossible.
Omega 3 and Omega 6 are antagonists
O3 and O6
fats have opposite activities in the body. Through the RNA one is responsible
for the blood pressure to go up, the other for the going down of the blood
pressure.
It is
therefore important to have a healthy balance in the body of these fats.
Problem is nowadays not enough omega 3 is taken into the body.
To much omega 6 and not enough omega 3 fats
In the
Stone Age and thereafter the intake of omega 3 and 6 fats was equal or close to
1/1, nowadays it’s at 20/1. This is simply due to the intake of more margarine,
sunflower oil, corn-oil, soy oil and vegetable oils in bakery products and less
intake of oils from fish, green leafy vegetables and nuts.
It should
be minimum 5 to 1 and therefore the eating of nuts, linseeds, linseed oil, flax
oil and canola oil.
Not enough
omega 3 fats and too many omega 6 fats make that the omega 6 will disturb by
the production of hormones.
Long life through Omega 3 Fats
Omega 3
fats are healthy. It’s known that the Eskimos who eat 60% of fat and the people
of Crete who eat 10% more fat then the
Germans…
The eating
of wild plants, vegetables, leafy vegetables, nuts, seeds and omega 3 rich eggs
by the Crete ’s gives them a high intake of
omega 3 fats. The Eskimos eat a lot of fish. The Crete ’s
live the longest in Europe and have 20% less
heart attacks then the North Europeans. The Eskimos do not know heart attacks.
Also the Japanese that eat a lot of fish have one to five times higher life
expectancy in comparison with other industrialized nations. The right kind of
fat (more omega 3 and fewer omega 6) is important.
Good to
know:
Omega 3
fats are good for the arteries, sea-fish, walnuts, rape oil, canola oil, rape
oil, flaxseed, linseed, linseed oil, hold omega 3 fats. Less margarine and
sunflower oil take the omega 6 down.
The worst
the balance between omega 3 and 6 the more chance for heart attacks;
Land Omega 6 to Omega 3 Deaths through Heart Diseases
Japan 10/1 12%
Eskimos 1/1 Unknown
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