All fats are NOT created equal, and do not have the same effects upon our bodies. The body uses different types of fats in different ways, for the maintainence of our bodily functions.
All fats are processed by the liver. Some oils are turned into hormone-like substances, called prostiglandins, which regulate body fluids and anti-inflammatory responses. Other oils, essential fatty acids are incorporated into the flexible cell wall membranes of every cell within our bodies. And still other oils can cause congestion of the liver and contribute towards high blood triglyceride levels and "sticky" blood, which may have more of a tendency to impair good circulation.
In addition to including good oils, and striving to eliminate oils in the poor classification, anti-oxidents, such as vitamin E oil, and vitamin C help prevent the breakdown and oxidation of these dietary oils, which could, in their oxidized form, damage interior walls of our blood vessels. This damage by "free radicals" (which are contained in poor quality fats, and damage the inner walls of our blood vessels), creates a process which leads to thickened arterial walls, as the body attempts of heal the damage. The scar tissue which results from this process, provides a prefect place for arterial deposits of fats to begin to accumulate. This process will eventually lead to occlusion (blockage) of the blood vessel.
Oils recommended for cooking:
Olive oil, Safflower oil, sunflower oil
Supplemental oils:
Cod liver oil, Flax seed oil, Vitamin E, Borage oil / Black Current oil.
(Note* these supplemental oils must not be heated and need refrigeration.)
Oils to avoid:
Oils used in deep fried foods (oxidized),
Margarines or other partially-hydrogenated oils,
Tropical oils, such as coconut (unless it is the fresh, virgin oil), and palm oils.
Triglycerides: are the fats which make up most of our bodily fats, and most of the fats which we ingest in foods. They are stored in adipose (fat) tissues, and are broken down in times of famine or work. These fats can lead to cardiovascular damage if they remain in the blood in large quantities, and are allowed to oxidize, damaging our blood vessels. Eating Omega 3 oils and fish oils regularly can reduce the blood cholesterols significantly. Anti-oxidents can prevent the oxidation of these oils.
Cholesterols: are crystalline substances which are soluable in fats, and are a necessary constituent of cell membranes and facilitates the transport and absorption of fatty acids. (they are a type of protein molecule which transport fats in the bloodsteam.)
HDL (High-density lipid) cholesterols are considered to be an indication of a low risk for heart disease.
LDL ( Low density lipid) cholesterols are considered to be an indication of
high risk for heart disease.
All oils which are used for cooking should be refrigerated to prevent oxidation. The use of degraded, (oxidized or rancid oils) causes damage to the internal lining of the cardiovascular system. The area of scar tissue (generated by the body in the repair process) is where arterial and venous plaque begin to deposit first . Denatured, refined oils and other degraded forms of commonly used cooking oils are, therefore, major causes of cardiovascular degeneration and eventual blockage.
