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Fitness Tip#358 - April 17, 2013

Thursday, April 18, 2013

Avoid Vegetables

Vegetable oil, that is. How can an oil that comes from a vegetable, such
as corn based oils, sunflower oil, sesame oil, soybean oil, safflower oil and
canola oil be dangerous for our bodies? It’s because of the way the oils must
be extracted from the vegetable. This process occurs in factories where the
oil-containing seeds are heated to enormous temperatures under massive
pressures while being exposed to heavy amounts of light and oxygen. Add in
the toxin-containing extraction chemicals and pesticide concentrating com-pounds and the results is an oil with a high amount of free radicals and dam-aged or destroyed cholesterols and vitamins which are non-beneficial for the body. Free radicals damage the cells and slow cell metabolism. In contrast,
an oil such as extra virgin olive oil is produced by crushing olives between
two stone rollers – a relatively non-stressful process. In addition to extraction, many of the vegetable oils undergo hydrogenation, a process in which an oil that would normally be a liquid at room temperature is converted to a solid. This is accomplished by mixing the oil with metal particles, hydrogen gas, emulsifiers, starch and bleach. This process, applied to margarine and shortenings, makes these fats even more dangerous than the vegetable oils. Hydrogenation results in the formation of trans fats, a toxic and metabolically un-usable fat that can build up in the body and significantly increase the risk of cancer, heart disease and other metabolically damaging conditions. You’ll find these type of fats in cream cheese, peanut butter, shortening and other solid spreadable fats. These “partially hydrogenated” fats are used to give food a longer shelf life and preserve the flavor. Hydrogenation also blocks the body from being able to actually use the fatty acids as energy which makes them end up on your waistline. Extra virgin olive oil, coconut oil and flax seed oil are three of the best oils you can use if you want to consume fats but avoid the potential cell damage.


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  Member Comments About This Blog Post:

SARIANEC 4/18/2013 9:16AM

    I had already switched to Olive Oil, but now I know the why!

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