Quotes about Hydrogen from the world's top natural health / natural living authors
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 "Hydrogenation is the process of heating oil and passing hydrogen bubbles through it. The fatty acids in the oil then acquire some of the hydrogen, which makes it denser. If you fully hydrogenate, you create a solid (a fat) out of the oil. But if you stop part way, you get a semi-solid partially hydrogenated oil that has a consistency like butter, but much cheaper.
These fats also called, trans-fats, disguise themselves as regular fats, and build up in your arteries."- Kevin Gianni and Annmarie Colameo, The Busy Person's Fitness Solution (Get the book.) |
 "Doctors may do a "Hydrogen Breath Test" where one consumes 50 grams of lactose. Then, over the course of six hours, hydrogen levels are measured from the breath. hydrogen is a byproduct of undigested lactose that is fermented from lack of absorption in the intestinal tract.
3. An intestinal biopsy is done in some cases. However, it is not usually performed or necessary.
4. Food elimination testing is the easiest method of detecting lactose intolerance. If you have a hunch you are sensitive to dairy products, you can do an allergy elimination test to see just how sensitive you are."- Heather Caruso, Your Drug-Free Guide to Digestive Health (Get the book.) |
| "The more hydrogen it is willing to accept, the more "unsaturated" (with hydrogen) it was in the first place. Conversely, a saturated fat is one which has combined to the maximum with hydrogen. In partial hydrogena-tion, the vegetable fat is brought only partially toward the saturated stage by incorporation of hydrogen in the molecule. Full hydrogenation would turn the oil into a solid fat; the partial process creates a semisolid, suited to be used as a spread for bread." - Carlton Fredericks, Ph.D., Breast Cancer: A Nutritional Approach (Get the book.) |
 "He discovered that the water treated by the healers had undergone a fundamental change in the bonding of oxygen and hydrogen in its molecular makeup. The hydrogen bonding between the molecules had lessened in a manner similar to that which occurs in water exposed to magnets.9 A number of other scientists confirmed Grad's findings; Russian research discovered that the hydrogen-oxygen bonds in water molecules undergo distortions in the crystalline microstructure during healing.10
These kinds of changes can occur simply through the act of intention."- Lynne McTaggart, The Intention Experiment: Using Your Thoughts to Change Your Life and the World (Get the book.) |
 "Attached to the carbon chain are hydrogen atoms. If the chain is completely covered (i.e., saturated) with hydrogen atoms, the fat becomes a waxy solid and is called a saturated fat. If, however, hydrogen atoms are absent at several spots on the fat chain, the fat is called polyunsaturated. Polyunsaturated oils are liquids. And if just one spot on the carbon chain has no hydrogen atoms attached, the fat is called monounsaturated. Olive and canola oils are rich in this sort of fat. They are unusual in that they are liquid at room temperature but solid in the refrigerator."- Neal D. Barnard and Bryanna Clark Grogan, Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs (Get the book.) |
 "To solidify these unsaturated oils, manufacturers pump them up with hydrogen in a chemical process called hydrogenation. "Hydrogenation makes fats harder," says Sheah Rarback, R.D., director of nutrition at the University of Miami School of Medicine's Mailman Center. "A stick margarine is more hydrogenated than a soft tub margarine, for example."
Hydrogenation also creates trans-fatty acids. Ironically, when unsat-
urated fatty acids are chemically combined with hydrogen, they become more saturated."- The Editors of Prevention Health Books, and William P. Castelli M.D., Cholesterol Cures: More Than 325 Natural Ways to Lower Cholesterol and Live Longer from Almonds and Chocolate to Garlic and Wine (Get the book.) |
| "The more hydrogen it is willing to accept, the more "unsaturated" (with hydrogen) it was in the first place. Conversely, a saturated fat is one which has combined to the maximum with hydrogen. In partial hydrogena-tion, the vegetable fat is brought only partially toward the saturated stage by incorporation of hydrogen in the molecule. Full hydrogenation would turn the oil into a solid fat; the partial process creates a semisolid, suited to be used as a spread for bread." - Carlton Fredericks, Breast Cancer: A Nutritional Approach (Get the book.) "The more hydrogen it is willing to accept, the more "unsaturated" (with hydrogen) it was in the first place. Conversely, a saturated fat is one which has combined to the maximum with hydrogen. In partial hydrogena-tion, the vegetable fat is brought only partially toward the saturated stage by incorporation of hydrogen in the molecule. Full hydrogenation would turn the oil into a solid fat; the partial process creates a semisolid, suited to be used as a spread for bread." - Carlton Fredericks, Ph.D., Breast Cancer: A Nutritional Approach (Get the book.) |
 "Hydrogenated fats (also called trans fats)
Hydrogenation is a process of adding hydrogen molecules to unsaturated fats, which makes plant oils that are liquid at room temperature solidify. (Margarine is an example of a product made by this process.) The hardening of the fat extends its shelf life so that the oil can be added to processed foods, such as crackers and cookies. Hydrogenated fats also can be used over and over again to fry potatoes, for example, in fast-food restaurants."- Dr. Joel Fuhrman, Cholesterol Protection for Life, New Expanded Edition (Get the book.) |
| "He discovered that the water treated by the healers had undergone a fundamental change in the bonding of oxygen and hydrogen in its molecular makeup. The hydrogen bonding between the molecules had lessened in a manner similar to that which occurs in water exposed to magnets.9 A number of other scientists confirmed Grad's findings; Russian research discovered that the hydrogen-oxygen bonds in water molecules undergo distortions in the crystalline microstructure during healing.10
These kinds of changes can occur simply through the act of intention." - Lynne McTaggart, The Intention Experiment: Using Your Thoughts to Change Your Life and the World (Get the book.) |
 "Trans fats are formed when liquid vegetable oils go through a chemical process called hydrogenation. hydrogen added to fat makes it more solid. Trans fats are not normally found in nature, and our bodies have a hard time metabolizing them. (Sound familiar? I liken this to the difference between synthetic and natural hormones.) Industry loves trans fats because products made with them never seem to go bad (it seems bacteria can't handle them, either)."- Phuli Cohan, The Natural Hormone Makeover: 10 Steps to Rejuvenate Your Health and Rediscover Your Inner Glow (Get the book.) |
 "SATURATED FATS
Saturated fats are fatty acids that have the maximum number of hydrogen atoms attached to every carbon atom—they are "saturated" with hydrogen. Some saturated fats (like butter or lard) are solid at room temperature, while others (whole milk or cream) are suspended in liquid.
In the body, saturated fats are known to raise total and LDL cholesterol, increasing the risk of heart disease and stroke, and may also increase the risk of certain cancers.
What's the bottom line? These fatty acids should be minimized!"- Elaine Magee, Food Synergy: Unleash Hundreds of Powerful Healing Food Combinations to Fight Disease and Live Well (Get the book.) |
| "Then, over the course of six hours, hydrogen levels are measured from the breath. hydrogen is a byproduct of undigested lactose that is fermented from lack of absorption in the intestinal tract.
3. An intestinal biopsy is done in some cases. However, it is not usually performed or necessary.
4. Food elimination testing is the easiest method of detecting lactose intolerance. If you have a hunch you are sensitive to dairy products, you can do an allergy elimination test to see just how sensitive you are." - Heather Caruso, Your Drug-Free Guide to Digestive Health (Get the book.) |
| "Every fatty acid contains a chain of carbon atoms, and each of these carbon atoms has two hydrogen molecules attached to it. When all of the carbon atoms in a fatty acid are bearing two hydrogen atoms, that fatty acid is referred to as saturated. Animal fats and tropical fats contain the greatest proportion of their fat as saturated fatty acids.
When a fatty acid contains one or more carbon atoms that happen to be missing one of its hydrogen atoms, then the fatty acid in question is termed an unsaturated fatty acid." - Anthony Colpo, The Great Cholesterol Con: Why Everything You've been Told About Cholesterol, Diet and Heart Disease is Wrong (Get the book.) |
 "Hydrogenation chemically alters oils by bombarding their molecules with hydrogen atoms that, in effect, saturate the unsaturated fats. This is done to make liquid oils solid at room temperature. However, since the hydrogen atoms attach themselves to the oil molecules in a different way than those in naturally saturated fats, the resulting fats are called trans-fats.
When fat is hydrogenated (hardened) to prolong shelf life, it destroys the essential fatty acids. Many, if not most foods, on supermarket shelves contain some amount of hydrogenated oils."- Phyllis A. Balch, CNC, Prescription for Dietary Wellness: Using Foods to Heal (Get the book.) |
 "Food processors bubble hydrogen through them and turn them into solid fats such as margarine and shortening. The objective: a stable fat with a long shelf life—great for manufacturers but not for us.
Remember the cookies your grandmother made? They were stale after three days. Today's cookies live practically forever, soft and chewy, because of partially hydrogenated oils."- Stephen Sinatra, M.D. and James C., M.D. Roberts, Reverse Heart Disease Now: Stop Deadly Cardiovascular Plaque Before It's Too Late (Get the book.) |
 "Eventually the hydrogen runs out. For a star the size of our sun, this happens after about 10 billion years; it is currently about halfway through its life. Larger stars burn up more quickly; smaller ones can last as long as 100 billion years.
When all the hydrogen has been consumed, a star can, if it is sufficiently massive, switch to burning the helium it has created, transforming it into carbon. This keeps the star going for another million years or so. When the helium is used up, the star can survive for another thousand years by fusing the carbon into neon."- Peter Russell, Waking Up In Time: Finding Inner Peace In Times of Accelerating Change (Get the book.) |
| "SATURATED FATS
Saturated fats are fatty acids that have the maximum number of hydrogen atoms attached to every carbon atom—they are "saturated" with hydrogen. Some saturated fats (like butter or lard) are solid at room temperature, while others (whole milk or cream) are suspended in liquid.
In the body, saturated fats are known to raise total and LDL cholesterol, increasing the risk of heart disease and stroke, and may also increase the risk of certain cancers.
What's the bottom line? These fatty acids should be minimized!" - Elaine Magee, Food Synergy: Unleash Hundreds of Powerful Healing Food Combinations to Fight Disease and Live Well (Get the book.) |
 "A carbon bond that shares only one pair of electrons is called a saturated bond (-C-C-), and generally in the case of fatty acids, the other electrons of the carbons are shared by hydrogen atoms when they are not shared by another carbon.
HH -C-C-HH
Figure 1.1 below gives a good presentation of the way carbons and hydrogens are bonded to each other. Each C in the carbon chain diagram represents a carbon with 3 hydrogens at the end of the chain and with 2 hydrogens in the middle of the chain if there are no double bonds, or one hydrogen for each carbon that has a double bond."- Mary G. Enig, Know Your Fats : The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol (Get the book.) |
| "The process artificially adds hydrogen to their double bonds, making their chemical structure more stable.
The only benefits to hydrogenation are for the manufacturers. These fats are inexpensive to produce, and they also have an extremely long shelf life, making them ideal for commercially packaged foods. The downside for consumers is the dangerous trans fats that are formed with hydrogenation." - M.D. David Brownstein, The Guide to Healthy Eating (Get the book.) |
 "About 90 percent of all atoms in the universe are hydrogen atoms, but as yet no one has been able or patient enough to count them!
The wonderful thing about a hydrogen atom, for those of us who struggle with math, is that it has no more than one of anything - a nucleus of one proton being orbited by a tiny solitary electron. The ubiquitous presence of hydrogen atoms in our bodies is the reason why MRI (Magnetic Resonance Imaging) works."- Robin, Dr. Kelly, The Human Antenna: Reading the Language of the Universe in the Songs of Our Cells (Get the book.) |
 "The hydrogenation process results in a chemical change in the oil, whereby hydrogen atoms are shifted to unnatural positions. As a result of this conversion, the hydrogenated oil becomes a foreign substance to the body. Our bodies are unable to distinguish the hydrogenated product from the non-hydrogenated product. These foreign substances (trans-fatty acids) are actually incorporated into the cell membranes. This will disrupt the normal functioning of the cells of the body, blocking the utilization of essential fatty acids."- David Brownstein, Overcoming Thyroid Disorders (Get the book.) |
| "The fatty acids in the oil then acquire some of the hydrogen, which makes it denser. If you fully hydrogenate, you create a solid (a fat) out of the oil. But if you stop part way, you get a semi-solid partially hydrogenated oil that has a consistency like butter, but much cheaper.
These fats also called, trans-fats, disguise themselves as regular fats, and build up in your arteries." - Kevin Gianni and Annmarie Colameo, The Busy Person's Fitness Solution (Get the book.) |
 "This left early bacteria with a looming problem of declining resources, in the face of which some particularly inventive bacteria developed photosynthesis, combining the sun's energy with atmospheric hydrogen. Instead of eating ATP "raw" they could use it to fuel an engine that would make sugar out of carbon dioxide and hydrogen, which is as close to a limitless resource as can be imagined. For an immense span of time, even the most votacious bacteria were satisfied by it.
Bacteria owned evolution on earth for two billion years before they finally had some company."- William Rosen, Justinian's Flea: The First Great Plague and the End of the Roman Empire (Get the book.) |
 "Increase the energy covalent level of every single hydrogen atom in the body as verified by spectrographs. This is significant because covalent hydrogen bonds are what hold your DNA together. In other words, consuming Scalar Enhanced?products can protect your DNA from damage.
• Improve cell wall permeability thus facilitating the intake of nutrients into each and every cell and the elimination of waste from each and every cell. (As a result of the high transmembrane potential mentioned above, Scalar Enhanced?products effectively cause every single cell in your body to detox)."- Jon Barron, Lessons from The Miracle Doctors: A Step-by-Step Guide to Optimum Health and Relief from Catastrophic Illness (Get the book.) |
 "HYDROGENATED FAT Hydrogenation is a process of adding hydrogen molecules to unsaturated fats, thereby turning these oils, which are liquid at room temperature, into harder, more saturated fats such as margarine. Hardening the fat extends its shelf life so the oil can be used over and over again to fry potatoes in a fast-food restaurant or be added to such processed food as crackers and cookies. While hydrogenation does not make the fat completely saturated, it creates trans fatty acids, which act like saturated fats."- Dr. Joel Fuhrman, Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss (Get the book.) |
| "The vegetable oil is then subjected to hydrogen gas in a high-pressure, high-temperature reactor. After that, deodorizing agents and bleaches are added.
This hydrogenation process not only creates a cheaper, cleaner-smelling, longer-lasting alternative to lard, butter and beef fat, it also changes the molecular configuration of the oil, resulting in a substance that bears no nutritional resemblance to the healthful vegetable oil from which it was derived.
Partially hydrogenated vegetable oil has become the primary fat used in food manufacturing in the US." - Bottom Line Health, Bottom Line's Health Breakthroughs 2007 (Get the book.) |
| "They bubbled hydrogen until they achieved the degree of hardness desired, 'partially hydrogenating' the unsaturated carbon chains.
If continued long enough, fully hydrogenated oils result. But the fat becomes very hard. It's very non-plastic, very brittle, much like candle wax. That's not appealing or acceptable for food processing. But if they stopped hydrogenation three-quarters of the way through the process, a goo or semi-solid fat resulted that was very much like palm oil in its consistency. At room temperature it would remain solid, i.e." - Gene A. Spiller, The Trans Fats Dilemma and Natural Palm Oil (Get the book.) |
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