Vacations over so back to the science. Today we’re going to go back to wear we left off looking at different aspects of fats. We’re going to differentiate different ways to expelling fats: hydrogenation, homogenization and extraction.

• Hydrogenation: this lovely process is done by turning polyunsaturated fats in to solids to form such grotesque products as margarine and the above pictured, shortening. Taking shortcuts and not caring what we shove in the consumers face because it’s about convenience, they select the cheapest oils (soy, corn, cottonseed, canola). If it’s not bad enough that these oils are already usually rancid they mix them with tiny metal particles (like nickel oxide) with hydrogen gas with a high pressure/high temperature reactor. To make for a better consistency they squeeze in emulsifiers and starch before adding more heat. Of course the natural color, grey, is not appetizing so they must use bleach and dyes before the product can be compressed and packaged. What have they created? Well trans fats of course! Which your body tries to add like any other old fat, making them partially hydrogenated and wrecking havoc on your metabolism (no big deal, right)! Problems that arise: block utilization of fatty acids, effects sexual dysfunction, increases blood cholesterol, paralysis of the immune system, and an association with a myriad of conditions (cancer, atherosclerosis, diabetes, obesity, low-birth weight babies, birth defects, visual acuity, sterility, difficulty with lactation, and problems with bones and tendons). No wonder our health has went to complete pot with the invention and increased popularity of margarine!
• Homogenization: Fat particles of cream are strained, making them too small to rise to the top of milk. this makes the fat and cholesterol more susceptible to rancidity and oxidation (this explains why some research has shown a link to heart disease).
• Extraction: Simply the process of getting oils from fruits, nuts, and seeds. Large factories take to doing this by crushing one of the above mentioned and using heat to squeeze more pressure, before using more heat. How does this effect the oil? It allows for exposure to damaging light and oxygen. Solvents (toxic) are created to get the last 10% out. These high heat temperatures break bonds and create free radicals, as well as destroying vitamin E. Look for expellers that produce unrefined oils.

What have we learned today? Stay as far away from hydrogenated products like margarine and shortening. Look for unrefined and first-pressed oils. More coming either this week or next on milk, so stay tuned on that front. For more on our fat-burner weight loss program check out our website at bodychange.net.