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hydrogenated vegetable oil 68334-28-1

In practical terms, hydrogenated oil is far more shelf-stable and will not go rancid as quickly as untreated oil.

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The Effects of Hydrogenation on Soybean Oil | …

I urge all my readers to write, email, fax these executives, demanding that these oils be removed from the food supply. to find a complete listing, addresses, etc. of these executives to write to. Also I ask you to write, fax, email all the major news media and ask them why they are not reporting this more. The addresses are listed below.

The Effects of Hydrogenation on Soybean Oil ..

Signature Lightweight Botanical Blend
Tsubaki (Camellia) Oil
• Supports the skin's natural ability to promote firmness, hydrates, and protects against free radical damage
• Possesses comparable antioxidant properties to Vitamin C and acts as an anti-aging moisturizer
• Increases collagen synthesis and inhibits the production of collagenase, the enzyme that can contribute to collagen breakdown
• Contains Omega-6 and Omega-9, which act as skin-penetrating enhancers to help deliver moisture deep within skin

PEG-40 Hydrogenated Castor Oil - tightly curly

The IV values of the hydrogenated oil(s) ..

High mono fat, able to lower cholesterol but deficient in poly fat, which contains Essential Fatty Acids (EFA). EFA’s are truly essential to life as every metabolic process in your body depends on them. A low smoke point makes it a poor choice for frying, and its heavy taste makes it undesirable in many baked goods. Traditionally a good salad oil.

High mono fat with cholesterol lowering ability but there are concerns about the origin. “Canola oil” is a term coined by Canada to change the name of “rapeseed oil”. The rapeseed plant contains erucic acid making it toxic and is used as an industrial lubricant. It has been genetically modified and hybrid to produce a low erucic acid version. Commonly hydrogenated, it is extensively used in the food industry because of its low price. The hybrid plant would be the best choice.

A good balanced oil. This oil has good cholesterol lowering ability and a high smoke point, making it a good frying oil. It imparts a slightly earthy, nutty flavor. It lacks the anti-oxidants and micronutrients of Rice Bran Oil. A small percentage of people are allergic to nut oils.

This oil is a high poly fat. As recommended by the AHA your poly fat intake should be around 33% of your total fat intake. A high poly percentage is, an aid to tumors and cancer and should be carefully watched. Up to 80% of the oil consumed in the U.S.A. today comes from soybeans. Soybean oil is commonly hydrogenated and used in many processed foods.

: A good frying and salad oil, but again high in poly fat. It may lower cholesterol because of the high unsaturated fat content but is way over the recommended 33% poly-unsaturated fat.

The most balanced and versatile oil on the market and closest to the AHA recommendations. Rice bran oil is a superior salad, cooking, and frying oil which leaves no lingering after taste. The high smoke point prevents fatty acid breakdown at high temperatures. Its light viscosity, allows less oil to be absorbed in cooking, reducing overall calories. It mixes better in salad dressings and improves the taste of baked goods, may provide cholesterol reduction, nutritional and anti-oxidant value.

Since the major conversion to these oils in our food supply in the late 1960'sby the major food companies, coronary heart disease and diabetes type II have increased at an alarming rate. Recently, a study concluded that the increase in children developing diabetes type II has reached new high levels. Theyalso found that children from black or spanish decent from low income families have the highest increase. And what was the main diet of these children? It consisted mainly of junk food or packaged foods loaded with hydrogenatedoils. Even though people with various heart diseases are not dying as quickly because of advanced medical treatments, heart disease has increased dramatically over the last 20 years. Trans fatty acids which are produced by the hydrogenation process is the leading culprit in coronary heart disease. Why is it in Europe that for the last ten years, many governments limit the amount of trans fatty aids in foods or even ban then altogether in foods. Evidently, they've known what we have known for sometime and did something about it. However, the FDA still ignores this health danger from these oils and allows the food companies to continue to use these oils in food production.

Looking for Hydrogenated vegetable oil

The most recent findings published in the New England Journal of Medicine on June 24, 1999 report that hydrogenated oils and partially hydrogenated oils which are even worse, definitely raise not only cholesterol and triglycerides by 12%, but also lower the good HDL cholesterol and raise bad LDL cholesterol. Researchers also concluded that eating foods containing unhydrogenated oils lowers cholesterol by 6%. Now this is significant forpeople with high cholesterol. When you combine the 12% increase and the 6% reduction, this is a net result of 18%. What this means is this. Let's say a person has a high cholesterol of 350. Simply eliminating all foods containing these reduce the cholesterol from 350 to 283, 67 points lower. This can be easily accomplished in a relatively short period. And this is done by simply eliminating these oils from the diet. These are the two links for these recent studies.

Wakame (Japanese Sea Kelp)
• Helps prevent the appearance of fine lines, wrinkles, and loss of firmness by replenishing protein, helping to increase collagen production
• Helps even skin tone by reducing melanin synthesis

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