Is your cooking fat causing premature aging?

When was the last time you thought about your cooking fat? The fat you choose to use in cooking can make the difference between a meal that supports health and a meal that throws off free radicals, thought to be a primary cause of the degeneration we refer to as aging. The higher the cooking heat, the more likely you are to be bombarded with free radicals, set off by breaks in fatty acid chains. There are only a few fats that can defy oxidation and its cousin, rancidity. What’s the determining factor? It’s the stability of the fatty acid chain.

  • Saturated fats are the most stable fats because their fatty acid chains are short or medium in length and they contain no double bonds between the atoms of the chains, making those chains highly secure and stable.
  • Monounsaturated fats are long chain fatty acids, but because they have only one double bond in between the atoms of their fatty acid chains, they are able to remain fairly stable.
  • Polyunsaturated fats are long chain fats with two or more double bonds between their atoms, making them the least stable of all. (more…)

Study: Fats More Complex Than Previously Thought – Essential to Good Health

5-June-Nature-Cover

Health Impact News Editor Comments

Throughout most of the history of human nutrition, fats and oils (lipids) have been considered healthy and desirable. In the Bible, the most ancient collection of writings known to man and the world’s best-selling book, oil is always mentioned in a positive light, whether it be aromatic anointing oils or dietary fats and oils:

“He will love you and bless you and multiply you; He will also bless the fruit of your womb and the fruit of your ground, your grain and your new wine and your oil…” (Deuteronomy 7:13)

“When the Almighty was yet with me, and my children were around me; When my steps were bathed in butter, and the rock poured out for me streams of oil!” (Job 29:5-6)

“There is precious treasure and oil in the dwelling of the wise…” (Proverbs 21:20)

Modern dietary history has been an anomaly in condemning certain dietary fats, especially since the 1970s when official USDA dietary guidelines condemned saturated fats, in spite of their long history of use in human nutrition. Much of modern science is based on Darwinian evolution, however, and faulty premises that often don’t hold up in real science. Much of the “science” regarding dietary fats and oils has today been proven false, and the field of lipids (fatty acids) is bringing to light what the ancients inherently already knew: that fats and oils were key nutritional components essential to good health. (See: Time Magazine: We Were Wrong About Saturated Fats)

Evolution and News brings a good commentary on the journal Nature’s June cover issue regarding lipids, showing how they are the building blocks of membranes, and pointing to a master designer rather than a result of pure chance via evolution.

Cell Membrane Lipids: More than Fat Chance

(more…)

Rice Bran Oil: One Big Health Disadvantage Outweighs All Its Advantages

Rice bran oil has been touted by some health experts as the solution to the ever increasing cases of metabolic syndrome. Although this unique edible oil has many nutritional benefits, including being a worthy source of the vitamins, minerals, amino acids, essential fatty acids and antioxidant nutrients, it has one major disadvantage which may outweigh all of the above benefits.

The Good News

Rice bran oil (also known as rice bran extract) is the oil extracted from the germ and inner husk of rice. It is notable for its high smoke point which ranges between 415 to 490 degrees F depending on the testing method. Its mild flavor makes it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in several Asian countries, including Japan, India and China. (more…)