Regarding polyunsaturated fats: close but no cigar. The real issue is biological fats that our enzymes can slice, vs. synthetic fats that our bodies cannot deal with properly. Delicate polyunsaturated fats BECOME varnish when exposed to high heat. I read this in Science Digest in the junior high school library back when Gerald Ford was P…
Regarding polyunsaturated fats: close but no cigar.
The real issue is biological fats that our enzymes can slice, vs. synthetic fats that our bodies cannot deal with properly.
Delicate polyunsaturated fats BECOME varnish when exposed to high heat. I read this in Science Digest in the junior high school library back when Gerald Ford was President. Our bodies struggle to deal with varnish -- or original Crisco, or old school margarines.
Here's a simple test: if you go to a restaurant and find that you have a greasy mouth feel that won't go away, the odds are good that you have either eaten either partially hydrogenated fats or cross-linked fats (varnish). Soybean oil in a jar of mayonnaise is NOT the same thing as soybean oil that has been sitting in a deep fat fryer for a week, or soybean oil squirted on a 500 degree griddle.
You can eat tallow, coconut oil, butter, soybean oil, walnuts, flax seeds, sardines, olives, etc. without a lingering greasy mouth feel. Your body can deal with these fats. (There may be good reasons for a particular balance of these fats. Too much polyunsaturated oil can go rancid within the body as well, but nowhere near as fast as it goes bad at high temperatures.)
When I was young I used to eat a lot of baked goods which used partially hydrogenated oils. Store bought cookies and Pop 'n Fresh dough were my vices. I used to get terrible boils and had a phlegmy throat as well as run terribly high fevers when sick. Once I learned about trans fats and eliminated anything with partially hydrogenated oils, by skin got better and my fevers when getting sick were much lower. And my throat was clear.
But some of these symptoms often return when I go out to eat. Even though the government has clamped down on poisoning people with partially hydrogenated oils (which I think is an example of government doing the right thing for a change), when a restaurant cooks using delicate oils at high temperatures, bad oils are being produced on the spot.
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Regarding ugly people: I noticed quite some years ago -- after being on a low trans fat diet for a long time -- that people who ate a lot of margarine had what I internally thought of as "frog fat." That is, their subcutaneous fat was particularly soft, and not in a pleasant way.
Whereas the government has limited the intentionally generated non biologic fat in processed foods, the government has not set good standards for deep fat fried factory foods, or griddle fried foods in restaurants.
And something else has joined the toxic mix in the interim. I suspect it's too many foods cooked in plastic vessels. Microwave ovens were still exotic when I was young. I never used one until I was at least 20. And it took longer than that for microwave dinners to replace foil packed TV dinners as food for lazy cooks.
Then again, I also don't recall seeing No Till farming until after getting my first college degree. It was around earlier, but it wasn't the norm yet. No Till means more herbicides.
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The number of chemical changes is huge. Rolling the clock back completely would cost trillions.
But I would definitely start with avoiding varnish and food cooked in plastic..
And I can say from experience that people who shop in the more expensive grocery stores look different from those who shop in the cheaper grocery stores. Show me a grocery cart filled with sausage, American cheese, microwave dinners, deep fried crunchies, Texas toast, and Mountain Dew, and I'll show you a very ugly person pushing the cart.
Regarding polyunsaturated fats: close but no cigar.
The real issue is biological fats that our enzymes can slice, vs. synthetic fats that our bodies cannot deal with properly.
Delicate polyunsaturated fats BECOME varnish when exposed to high heat. I read this in Science Digest in the junior high school library back when Gerald Ford was President. Our bodies struggle to deal with varnish -- or original Crisco, or old school margarines.
Here's a simple test: if you go to a restaurant and find that you have a greasy mouth feel that won't go away, the odds are good that you have either eaten either partially hydrogenated fats or cross-linked fats (varnish). Soybean oil in a jar of mayonnaise is NOT the same thing as soybean oil that has been sitting in a deep fat fryer for a week, or soybean oil squirted on a 500 degree griddle.
You can eat tallow, coconut oil, butter, soybean oil, walnuts, flax seeds, sardines, olives, etc. without a lingering greasy mouth feel. Your body can deal with these fats. (There may be good reasons for a particular balance of these fats. Too much polyunsaturated oil can go rancid within the body as well, but nowhere near as fast as it goes bad at high temperatures.)
When I was young I used to eat a lot of baked goods which used partially hydrogenated oils. Store bought cookies and Pop 'n Fresh dough were my vices. I used to get terrible boils and had a phlegmy throat as well as run terribly high fevers when sick. Once I learned about trans fats and eliminated anything with partially hydrogenated oils, by skin got better and my fevers when getting sick were much lower. And my throat was clear.
But some of these symptoms often return when I go out to eat. Even though the government has clamped down on poisoning people with partially hydrogenated oils (which I think is an example of government doing the right thing for a change), when a restaurant cooks using delicate oils at high temperatures, bad oils are being produced on the spot.
----
Regarding ugly people: I noticed quite some years ago -- after being on a low trans fat diet for a long time -- that people who ate a lot of margarine had what I internally thought of as "frog fat." That is, their subcutaneous fat was particularly soft, and not in a pleasant way.
Whereas the government has limited the intentionally generated non biologic fat in processed foods, the government has not set good standards for deep fat fried factory foods, or griddle fried foods in restaurants.
And something else has joined the toxic mix in the interim. I suspect it's too many foods cooked in plastic vessels. Microwave ovens were still exotic when I was young. I never used one until I was at least 20. And it took longer than that for microwave dinners to replace foil packed TV dinners as food for lazy cooks.
Then again, I also don't recall seeing No Till farming until after getting my first college degree. It was around earlier, but it wasn't the norm yet. No Till means more herbicides.
---
The number of chemical changes is huge. Rolling the clock back completely would cost trillions.
But I would definitely start with avoiding varnish and food cooked in plastic..
And I can say from experience that people who shop in the more expensive grocery stores look different from those who shop in the cheaper grocery stores. Show me a grocery cart filled with sausage, American cheese, microwave dinners, deep fried crunchies, Texas toast, and Mountain Dew, and I'll show you a very ugly person pushing the cart.