Refined Vegetable Oils and Trans Fats


To make “clear, sparkling” supermarket vegetable oils (corn, canola, safflower, etc.) seed oils are first stripped of vital nutrients, such as lecithin, chlorophyll, vitamin E, beta carotene, calcium, magnesium, iron, copper, and phosphorus and then deodorized at high temperatures, approaching 500 degrees.  There is nothing left to taste and nothing to go rancid.  Almost all restaurants use these refined white oils due to their long shelf life.  But, because they are missing nutrients, it is hard for the body to break them down.  Cancer can be a direct result of bad fatty acid metabolism.1  Trans fats are unsaturated oils whose natural bent (cis-shape) structure has been altered and straightened (to a trans-shape), by high temperatures, pressure, and a limestone catalyst.   In its natural cis-shape, an unsaturated oil’s hydrogen atoms lie on the same side of the double bond and repel each other, which creates a slight bend in the carbon chain, as well as an important electron cloud (vital to high-order energy and electric processes) at the site of the double bond.2  High temperatures flip the hydrogens to opposite sides of the carbon molecule, straightening its structure and diffusing its original life-giving force.

 

This slight change to a straighter trans-shape dramatically alters its character, its capacity for vital functions, and its effect on health.  Trans fats block the efficient deployment of EFAs.  This has important implications for cancer and the immune system.  Because trans fats almost fit, they fool the body and interfere in many other ways, especially with enzyme activity and the building and function of cell membrane structures.  They alter cell permeability, jeopardizing cell integrity and function.  Since trans fats have a higher melting point and are thus “sticky” they foster platelet aggregation, encouraging blood clotting and strokes.  Trans fats also interfere with complex and intricate neurological electrical energy and cellular communication activity throughout the body.

 

Trans fats, then, are synthetic fats that cannot be metabolized properly and foster chronic disease.  Trans fats raise insulin levels (tied to obesity, diabetes, degenerative disease); lower immune response and HDL cholesterol; contribute to Alzheimer’s, osteoporosis, arthritis, and aging.3  Trans fats “interfere with enzyme systems in the body.  These disrupt enzymes (delta-6 desaturase) that convert omega-3s and -6s to elongated forms for sophisticated neurological and biochemical processes.  They also disarm enzymes that make carcinogens harmless while they increase enzymes that make carcinogens more toxic.”4  Thus, they are a major cause of cancer.

Copyright 2010 Pathways4Health.org


  1. Paul Pitchford, p. 181. []
  2. Sally Fallon, Nourishing Traditions, p. 13. []
  3. Joseph Mercola, M.D., speech to IIN, May, 2007 []
  4. Fallon and Enig []