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Old January 3rd, 2021 #21
Ned Hiller
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Join Date: Aug 2018
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The kind of cholesterol that causes atherosclerosis is the LDL, low density lipoprotein cholesterol which only increases when a person consumes trans fat which is only found in partially hydrogenated oil.

In the 1900s a German chemist discovered that seed cooking oils last longer when hydrogenated so cooking oil companies started hydrogenating their seed cooking oils.

But because hydrogenating seed cooking oils causes the polyunsaturated fat to turn into saturated fat, which medical researchers mistakenly believed to be a cause of atherosclerosis, the governments around the world prohibited the full hydrogenation of seed cooking oils and required that the oils be only partially hydrogenated.

The problem with only partially hydrogenating the oil is that it causes the polyunsaturated fat in the oil to turn into trans fat which is what is actually responsible for elevating LDL-cholesterol and causing atherosclerosis.

When it was eventually found out by American scientists that partially hydrogenated oil was the cause of atherosclerosis and not fully hydrogenated oil, they convinced the US government to ban its use and it was successfully banned in 2018.

Because the oils used in cooking are now fully hydrogenated, and this can be determined by reading the labels on cooking oils and processed fried foods, people are no longer at risk of consuming trans fat and now have the added benefit of consuming saturated fat which elevates HDL, high density lipoprotein cholesterol which is responsible for improving bodily functions by strengthening the cell walls of all body parts, because unlike the LDL-cholesterol, the HDL-cholesterol does not get stuck in the blood vessels and actually gets transported to the cells to do its job of strengthening the cell walls against any form of damage.

Scientists also discovered in the latter half of the 20th century that though LDL-cholesterol is a cause of atherosclerosis, the substances most likely to cause atherosclerosis are the nicotine, tobbaco, and TAR, or toxic aromatic compounds, that are inhaled when a person smokes cigarettes or cigars.

So the best way to avoid atherosclerosis is to avoid smoking.

Last edited by Ned Hiller; January 3rd, 2021 at 07:10 AM.
 
Old January 3rd, 2021 #22
Paul Anthony
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Location: Austria
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I've never been scared of cholesterol, or fats that occur naturally on meat. My rule of thumb is if it occurs naturally, or if it turns hard when cold (like butter) it's okay. But if it's soft when cold (like margerine), I stay away!
 
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