Partially hydrogenated oils (probably one of the most important things you will read today)
My people, my people, my people.
If you are not aware of the dangers of partially hydrogenated oils, please read this article.
The diet of most black Americans contain extremely high contents of this poison. These oils can be seen in foods like most cereals, cookies, cakes and other baked foods, cheese products—the list goes on and on.
Please take the time to learn more about this poison. Click here to begin your google search.
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Excerpt from: becomehealthynow.com
Why not consume partially hydrogenated fats or oils? Because by the definition of “poison,” partially hydrogenated fats and oils are poisons. Dorland’s Medical Dictionary defines “poison” as “any substance which, when relatively small amounts are ingested … has chemical action that may cause damage to structure or disturbance of function, producing symptomatology, illness, or death.” (1) Partially hydrogenated oils do not exist in nature. Partially hydrogenated fats and oils are processed versions of naturally occurring fats and oils. In nature, most dietary fats and oils exist in a structural form which is called the “cis” form. When these natural cis form fats are processed by bubbling hydrogen gas through them at high temperatures, they become partially hydrogenated which changes their structure to the “trans” form. The natural cis fat has a bend and the processed trans fat is a straight molecule. See figure 1. This difference in cis and trans shapes is of major significance. When eaten, fats and oils are incorporated into cell membranes altering the composition of these delicate structures. When they interact with normal fat metabolism, they disturb function in a most deleterious manner. Hence, these substances meet the definition of a poison.” Trans fats interfere with important, normal functions by inhibiting enzymes which are necessary for the body’s normal metabolism of fats and they keep doing it for a long time. (more…)
