Quotes about Trans Fatty acids from the world's top natural health / natural living authors
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| "The US government recently mandated that trans fatty acids be listed on the nutrition facts label of every food. However, that's not enough to ensure that you're not getting these in your diet.
To learn about trans fatty acids—and how to avoid them—we spoke to Mary Enig, a biochemist and one of the first experts to warn people about the dangers of trans fatty acids.
THE MAKING OF TRANS FATTY ACIDS
Trans fatty acids, also known as trans fats, are solid fats that are produced artificially by a process known as partial hydrogenation." - Bottom Line Health, Bottom Line's Health Breakthroughs 2007 (Get the book.) |
 "The body responds to the presence of trans fatty acids by raising the "bad" cholesterol (LDL) levels while lowering the "good" cholesterol (HDL) levels, thus increasing heart disease risk. In fact trans fatty acids have proven to be even more atherogenic than the saturated animal fats they compete against in the marketplace. Those who think they are making a healthy choice by buying margarine instead of butter are gravely mistaken.
David and Annie Jubb write, "All cooked fat, and pig fat especially, is unable to combine with water, causing it to separate out and be stored in the body."- Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.) |
 "Trans fatty acids and blood lipids. Atheroscler. Suppl. 7, 25-27'.
72. Loss, K, and Chow, C. K. (2000). "Fatty Acids in Foods and Their Health Implications" 2nd ed. Marcel Dekker, New York.
73. Sacks, F. M., and Katan, M. (2002). Randomized clinical trials on the effects of dietary fat and carbohydrate on plasma lipoproteins and cardiovascular disease. Am. J. Med. 113(Suppl 9B), 13S-24S.
74. Leren, P. (1966). The effect of plasma cholesterol lowering diet in male survivors of myocardial infarction. A controlled clinical trial. Acta Med. Scand. Suppl. 466, 1-92.
75. Turpeinen, O."- Ann M. Coulston and Carol J. Boushey, Nutrition in the Prevention and Treatment of Disease (Get the book.) |
 "The type of dietary fat profile linked to insulin resistance is an abundance of saturated fat and trans fatty acids along with a relative insufficiency of monounsaturated and omega-3 fatty acids. This means that in order to improve insulin action, we should reduce our intake of saturated fats by eating leaner cuts of meat and choosing nonfat dairy options, as well as eliminating trans fatty acids from our diet and focusing instead on monounsaturated fatty acids and omega-3 fatty acids. The best sources of monounsaturated fats are olive oil, nuts, nut oils, and canola oil."- Michael T. Murray and Michael R. Lyon, Hunger Free Forever: The New Science of Appetite Control (Get the book.) |
 "Certain fats known as trans fatty acids, or trans fats, attach themselves to the cell membranes, thereby making it difficult for the cells to receive enough oxygen, glucose, and even water. Oxygen-deprived, dehydrated cells become damaged and turn cancerous.
In particular, one's consumption of polyunsaturated fats as contained in refined and vitamin E depleted products, such as thin vegetable oil, mayonnaise, salad dressings, and most brands of margarine, leads to a particularly high risk for the development of skin cancer and most other cancers."- Andreas Moritz, Cancer Is Not A Disease - It's A Survival Mechanism (Get the book.) |
| "The solid line indicates the best-fit regression for trans fatty acids. The dashed line indicates the best-fit regression for saturated fatty acids [31].
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Laurie acid Palmitic acid
Myristic acid Stearic acid
FIGURE 4 Predicted changes (A) in the ratio of serum total to HDL cholesterol and in LDL- and HDL-cholesterol concentrations when carbohydrates constituting 1% of energy are replaced isoenergetically with lauric acid (12:0), myristic acid (14:0), palmitic acid (16:0), or stearic acid (18:0). *p< 0.001 [32]." - Ann M. Coulston and Carol J. Boushey, Nutrition in the Prevention and Treatment of Disease (Get the book.) |
 "Just look at the food served in typical hospitals: artificially processed, high in additives, salt, sugar and artificial sweeteners, and trans fatty acids. We already know how important a healthy whole-foods diet is in maintaining our kids' health. So why are we feeding kids who are already sick food that does nothing to heal their ailing bodies? If anything, this food only creates more problems.
Dr. Sencer's integrative oncology center has established many nutritional holistic protocols for kids with cancer. "- Deirdre Imus, Growing Up Green: Baby and Child Care: Volume 2 in the Bestselling Green This! Series (Green This!) (Get the book.) |
| "On the other hand, results from some animal studies suggesting adverse effects indicate that more research comparing the effects of MUFA and PUFA is needed to determine the optimal ratio of these important unsaturated fats in relation to the total fat content of the diet to maximally reduce CVD risk.
2. trans fatty acids TFA are unsaturated fatty acids (mono- or poly- in the case of conjugated linoleic acid) with trans stereochemistry configuration of the double bonds. TFA have two main origins: ruminant animals and industrial production." - Ann M. Coulston and Carol J. Boushey, Nutrition in the Prevention and Treatment of Disease (Get the book.) |
 "Modern techniques to stabilise and preserve oils and fats include hydrogenation, a process that converts natural cis fatty acids into less fluid trans fatty acids. These trans fatty acids are associated with numerous detrimental effects on health. Natural fats and oils with high levels of monounsaturated fatty acids (such as olive oil) are healthier than margarine and are also more stable when used as cooking oil.
Proteins
The word "protein" means "first" or "primary" (derived from Greek) and proteins are indeed very important in nutrition."- Ben-Erik van Wyk, Food Plants of the World: An illustrated guide (Get the book.) |
 "Approximately 95% of trans fatty acids come from partially hydrogenated vegetable oil, and according to a study published in an article in the June 2001 issue of The American Journal of Clinical Nutrition, the worst offenders are trans fatty acids (http://www.mendosa.com/newsletter iulv.htm).
In the same study, it was noted that "Polyunsaturated fatty acid intal |
 "Some margarines and shortenings contain as much as 20 to 40 percent trans fatty acids, though with new labeling laws now in effect, consumer demand for trans-free products may make unhealthier products harder to find in the future.
FOOD SYNERGY AND THE GOOD FATS
Here are just a few exciting examples of the synergistic partnerships good fats can offer, but I'm sure there are many more we haven't discovered yet.
Boost nutrient absorption with good fat."- Elaine Magee, Food Synergy: Unleash Hundreds of Powerful Healing Food Combinations to Fight Disease and Live Well (Get the book.) |
 "Essential fatty acids and unsaturated fats are good oils for the body. trans fatty acids and hydrogenated oils are harmful oils.
Essential fatty acids are utilized by the body to build cell structure, to help generate electrical energy, and produce hormones. They are required for nerve impulses, brain development and function, healthy skin, digestion, inner organ function, the cardiovascular system, and immune system. They are critically important for health. Most people are oil deficient because good oils are lacking in their diets."- Ron Garner, Conscious Health: A Complete Guide to Wellness Through Natural Means (Get the book.) |
| "The reduction and replacement of SFA and trans fatty acids (TFA) with unsaturated fat or carbohydrates is currently a widely accepted approach for decreasing major CVD risk factors. In addition, dietary protein is being considered as a substitute for SFA and TFA. The effects of protein on CVD is becoming a more well-defined area as an increasing number of studies are being performed that examine both type and amount of protein. In the past decade, dietary recommendations have been made for other nutrients based on the emerging evidence." - Ann M. Coulston and Carol J. Boushey, Nutrition in the Prevention and Treatment of Disease (Get the book.) |
| "We've been conditioned to want our food cheap, quick, and filling—no matter if that food also happens to be packed with triglycerides and trans fatty acids and artificial chemicals.
For the sake of our children, we need to start rethinking this damaging relationship with food, if possible at the very beginning of their lives. Poor nutrition plays a huge role in the health issues that we're seeing in our kids—it's no coincidence that our children's health has deteriorated with our diets." - Deirdre Imus, Growing Up Green: Baby and Child Care: Volume 2 in the Bestselling Green This! Series (Green This!) (Get the book.) |
| "Margarine may be composed of up to 54 percent trans fatty acids while a typical vegetable shortening can be 58 percent trans fats.
You can detect hydrogenated vegetable oils in foods by reading the labels. Most processed foods contain them, including breads, crisps, chips, doughnuts, crackers, biscuits, pastries, almost all baked goods, cake and frosting mixes, baking mixes, frozen dinners, sauces, frozen vegetables, and breakfast cereals. In other words, nearly all foods that are shelved, processed, refined, preserved, and not fresh can contain trans fats." - Andreas Moritz, Cancer Is Not A Disease - It's A Survival Mechanism (Get the book.) |
 "Elaidic acid is the most common form of trans fatty acids because of its production by hydrogenation of our most common dietary oils. Elaidic acid is found in amounts as high as 60 percenr in hard margarine. Being armed with a bit of knowledge about trans fats and the foods rhat contain them and knowing what to look for on labels will help you to steer clear of the damaging effects of trans fats.
Many women are fearful of eating more nuts due to their fat and calorie content, but nuts actually contain healthy fats, as does olive oil."- Tori Hudson, N.D., Women's Encyclopedia of Natural Medicine: Alternative Therapies and Integrative Medicine for Total Health and Wellness (Get the book.) "Trans fats have adverse effects on HDL-C and LDL-C. trans fatty acids also have an adverse effect on cell membranes, making them stiffer, and in general are associated with increased inflammatory and oxidative damage. Trans fatty acid levels are determined by the amount of hydrogenated oils in a food. Foods such as doughnuts, french fries, margarine, most cookies, and any food that contains "partially hydrogenated oils" contain trans fats." - Tori Hudson, N.D., Women's Encyclopedia of Natural Medicine: Alternative Therapies and Integrative Medicine for Total Health and Wellness (Get the book.) |
| "There are always other factors present, such as acidosis of the tissues (due to eating an overly acidifying diet consisting of animal proteins, trans fatty acids, and manufactured foods and beverages), most pharmaceutical drugs, an accumulation of heavy metals and harmful chemicals in the tissues, toxic blood, a severely congested liver, an unbalanced lifestyle, and foremost of all, sunglasses and sunscreens.
The human body was designed to absorb UV light for very good reasons; otherwise we would have been born with a natural sunscreen for UV light on our skin and in our eyes." - Andreas Moritz, Cancer Is Not A Disease - It's A Survival Mechanism (Get the book.) "The Dutch government has already banned any products containing trans fatty acids. Why is an increased risk of heart disease so important in the consideration of cancer? It is because cancer and heart disease share the same causes. A heart attack occurs when a part of the heart muscle is deprived of oxygen and dies. Cancer occurs when a part of an organ or system in the body is deprived of oxygen and would die if the body's cells were not able to mutate and become cancerous." - Andreas Moritz, Cancer Is Not A Disease - It's A Survival Mechanism (Get the book.) |
| "Heating unsaturated fats (those liquid at room temperature) at high temperatures produces trans fatty acids, which create toxic free radicals in the body that result in cancer, aging, birth defects and liver toxicity.
The presence of heated fats in the bloodstream lowers blood cell capacity to carry oxygen and also blocks capillaries with fat globules. Fatty deposits then accumulate on the vascular walls and contribute to atherosclerosis and other forms of heart disease. Cardiovascular disease is currently the number one killer of Americans, with cancer coming in a close second." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.) |
 "Even conventional medical authorities are looking askance at trans fatty acids. However, the ALA ingested in flaxseed oil expeller extracted under low heat or in carefully milled flaxseed is not damaged in this way.
The conclusions drawn as a result of some of these studies lack credibility for a more global reason. The omega-3 in flaxseed is the parent compound of the omega-3 family of polyunsaturated fatty acids. As the principal omega-3 fatty acid of green vegetation and phytoplankton, it is the foundation source material for EPA and DHA in animals."- Freedom Press, Natural Cancer Cures: The Definitive Guide to Using Dietary Supplements to Fight and Prevent Cancer (Get the book.) |
| "In fact trans fatty acids have proven to be even more atherogenic than the saturated animal fats they compete against in the marketplace. Those who think they are making a healthy choice by buying margarine instead of butter are gravely mistaken.
David and Annie Jubb write, "All cooked fat, and pig fat especially, is unable to combine with water, causing it to separate out and be stored in the body. Cooked fats are not miscible with water, so they travel separately making blood sluggish, eventually being stored" (Secrets of an Alkaline Body, p. 25)." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.) |
 "Those consequences include cravings for that particular food, potential addiction to that food, making you fat, making you hungry, and contributing to heart disease and cancer by virtue of the concentration of trans fatty acids. The nature of the initial advice and recommendations depends to a large degree upon where an individual is starting. If the afflicted individual is desperate, they will do anything. If their symptoms are chronic and low-grade, but tolerable, where they are being asked to go may be too far to travel from where they presently dwell."- Richard, Dr. DiCenso, Beyond Medicine, exploring a new way of thinking (Get the book.) |
 "That puts them in a form that is extremely toxic to the human body, because it introduces trans fatty acids and even promotes nervous system diseases. Yet, food manufacturers can claim their products are 100 percent natural, because they are essentially made from oils that come from plants. What they don't tell you is that those oils have been modified in a way that makes them entirely unnatural.
The great fat-free food marketing con
Food marketers love to play the game of misdirection. Back in the 1980s, the trend about fat-free foods was all about misdirection."- Mike Adams, Spam Filters for Your Brain (Get the book.) |
| "This means that in order to improve insulin action, we should reduce our intake of saturated fats by eating leaner cuts of meat and choosing nonfat dairy options, as well as eliminating trans fatty acids from our diet and focusing instead on monounsaturated fatty acids and omega-3 fatty acids. The best sources of monounsaturated fats are olive oil, nuts, nut oils, and canola oil. Although monounsaturated fats are not as unsaturated as polyunsaturated, they still contribute to healthier cell membranes because they are more fluid than saturated fats." - Michael T. Murray and Michael R. Lyon, Hunger Free Forever: The New Science of Appetite Control (Get the book.) |
| "Many of these patients could completely eliminate the symptoms that lead surgeons to recommend heart bypass surgery if they would stop eating hydrogenated oils, avoid trans fatty acids, begin supplementing with heart-healthy oils and superfoods containing potent antioxidants as well as taking up a regular program of physical exercise such as jogging, walking, yoga, Tai Chi or another form of physical movement." - Mike Adams, Spam Filters for Your Brain (Get the book.) |
 "When the body's cell membranes are clogged with foreign, harmful chemicals and toxic particles like trans fatty acids (as found in fast foods, such as hamburgers and french fries), it is an absolutely normal response by the immune system to attack these contaminants. To call this survival response a disease is unscientific and reflects a lack of knowledge of the true nature of the body.
Gallstones inhibit the body's ability to keep itself nourished and clean, which makes them a leading cause of toxicity. They prevent the liver from adequately taking noxious substances out of the bloodstream."- Andreas Moritz, The Liver and Gallbladder Miracle Cleanse: An All-Natural, At-Home Flush to Purify and Rejuvenate Your Body (Get the book.) "Although a balanced vegetarian diet may contain larger amounts of fats, the fats do not seem to have any detrimental effects on the circulatory system (unless, of course, they are contaminated by harmful trans fatty acids). In contrast, overeating proteins of animal origin causes thickening of the liver blood vessels, which leads to gallstone formation in the bile ducts. The presence of gallstones, in turn, reduces bile production in the liver. Diminished bile secretions undermine the body's ability to digest fats." - Andreas Moritz, The Liver and Gallbladder Miracle Cleanse: An All-Natural, At-Home Flush to Purify and Rejuvenate Your Body (Get the book.) |
 "BAD FATS
Trans Fats—The Baddest of the Bad. trans fatty acids are fats produced by heating liquid vegetable oils to very high temperatures under great pressure in a process is known as hydrogenation. Basically, hydrogenation turns unsaturated fat into saturated fat. The more hydrogenated an oil is, the harder it is at room temperature and the more trans fatty acids it contains. For example, spreadable tub margarine is less hydrogenated (and less hard) than stick margarine and so has fewer trans fats."- Bradley J. Willcox, M.D., D. Craig Willcox, Ph.D., Makoto Suzuki, M.D., The Okinawa Diet Plan : Get Leaner, Live Longer, and Never Feel Hungry (Get the book.) |
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