Is there a cure for hidden MSG?
Of course!!! Think fresh! The more fresh ingredients you can incorporate
into your meals, the less likely you are to use products containing MSG.
Especially if you make your own salad dressings, sauces, toppings and
gravies. Whenever possible, avoid packaged foods. If you aren't already --
become a "make it from scratch" gourmet.
D-Glutamate
A non-essential amino acid naturally occurring in the L-form. Glutamic acid
is the most common excitatory neurotransmitter in the CENTRAL NERVOUS
SYSTEM.
http://www.online-medical-dictionary.org/?q=D-Glutamate
MSG is a Drug and Neurotransmitter
The ever expanding use of MSG causes great concern in the medical profession
because it stimulates brain cell activity. MSG "tricks" your brain into
thinking the food you are eating tastes good. Manufacturers can use inferior
ingredients and thus make the product seem tastier. Inferior products and
higher profits prevail at the expense of consumer health. MSG intolerance is
not an allergic reaction, but a powerful drug reaction. It destroys brain
cells.
Common Reactions
Headaches, migraines, stomach upset, nausea and vomiting, diarrhea,
irritable bowel syndrome, asthma attacks, shortness of breath, anxiety or
panic attacks, heart palpitations, partial paralysis, "heart attack-like
symptoms," balance difficulties, mental confusion, mood swings, neurological
disorders (Parkinson's, MS, ALS, Alzheimer's), behavioral disorders
(especially in children and teens), allergy-type symptoms, skin rashes,
runny nose, bags under the eyes, flushing, mouth lesions, depression, and
more.
Hidden Sources of MSG
MSG in its pure form must be labeled. Food manufacturers, aware that
consumers are wise to "monosodium glutamate," are now adding enormous
amounts to our foods under devious and difficult names. When it is added as
an ingredient of another substance it need not be listed on the label. The
earlier these substances appear on a list of ingredients, the more likely
they are to contain MSG. Definite Sources of MSG
Hydrolyzed Protein
Sodium Caseinate or Calcium Caseinate
Yeast extract Yeast food Autolyzed yeast (VEGEMITE, PROMITE, MARMITE)
Textured Protein
Carrageenan or Vegetable Gum
Seasonings or Spices
Flavorings or Natural Flavorings
Chicken, Beef, Pork, Smoke Flavorings
Bouillon, Broth or Stock
Barley Malt, Malt Extract, Malt Flavoring
Whey Protein, Whey Protein Isolate or Concentrate
Soy Protein, Soy Protein Isolate or Concentrate
Soy Sauce or Extract
Pectin Enzymes Protease
Corn starch Citric acid Powdered milk
anything Protein fortified anything Enzyme modified anything
Ultra-pasteurized
Some unexpected sources of MSG:
Salad dressings Frozen meals Packaged and restaurant soups
Cheese Reduced fat milk Chewing gum
Ice cream Cookies Vitamin enriched foods
Beverages Candy Cigarettes
Medications I.V. Materials Supplements, particularly minerals
What is an Excitotoxin?
Dr. Russell Blaylock's book "Excitotoxins: The Taste that Kills."
What is an excitotoxin?
These are substances, usually acidic amino acids, which react with
specialized receptors in the brain in such a way as to lead to destruction
of certain types of neurons. Glutamate commonly toxins.
MSG (monosodium glutamate) is the sodium salt of glutamate. This amino acid
(glutamate) is a normal neurotransmitter in the brain. In fact, it is the
most commonly used neurotransmitter by the brain.
However, when the concentration of this transmitter rises above a safe
level - no more than 8 to l2uM - the neurons begin to fire abnormally. At
higher concentrations, the cells undergo a specialized process of delayed
cell death known as excitotoxicity, that is, they are excited to death.
So, why should we be concerned? MSG is legally masqueraded under a host of
other harmless-sounding names. While we thought we have been avoiding MSG
for years, only now we find out that it is being concealed in nearly all of
our food -- including health food items!
MSG is not an allergen. It is a nerve poison. Dr. George Schwartz, MD,
author of "In Bad Taste, the MSG Syndrome" points out that the body's
reaction to MSG is a drug reaction, not an allergic reaction. A poison is
harmful to everyone. Even those who do not feel they are affected by MSG,
are -- since their body processes are still being disturbed. Why is MSG
found in so many foods? It is a flavor enhancer. Food companies learned that
MSG could not only enhance flavor, but suppress "off' flavors, bitterness,
sourness, and the "tinny" taste of canned foods. The food companies have no
intention of giving up MSG which continues to help sell their products. US
national consumption of MSG went from roughly one million pounds in 1950 to
more than 300 times that amount today. And here's the bottom line: as the
dose increases, every single person will react to MSG at some point. At
certain doses, it becomes toxic enough to cause illness. As with any poison,
at higher doses, it is without exception, fatal. Worst of all, the label on
many products may read "No MSG" when in fact, the product is loaded! MSG can
be legally hidden in food. Here are some of the names in which MSG may be
concealed, in order to be included in food without disclosure. The most
common source of MSG hidden in a product is under the guise of "natural
flavors" which can be in fact 40% MSG!
Accent
Barley Malt
Natural flavors
Natural flavoring
Natural beef flavoring
Natural chicken flavoring
Hydrolyzed vegetable protein
Ajinomoto
Hydrolyzed milk protein
Autolyzed yeast
RL-50
Broth
Boullion
Seasonings
Soy Sauce
Natural seasonings
Textured protein
Calcium caseinate
Sodium caseinate
Gourmet powder
Glutavene
Kombu extract
S ubu
Flavorings
Glutacyl
Spices
Malt extract
Hydrolyzed oat flour
Tamari
Malt flavoring
Hydrolyzed plant protein
Zest
Is there a cure for hidden MSG?
Of course!!! Think fresh! The more fresh ingredients you can incorporate
into your meals, the less likely you are to use products containing MSG.
Especially if you make your own salad dressings, sauces, toppings and
gravies. Whenever possible, avoid packaged foods. If you aren't already --
become a "make it from scratch" gourmet.
How to Make Soups Tasty
Hydrogenation is the most common way of drastically changing natural oils.
This process has major effects on health. Industry's reason for using the
process is to provide cheap, spreadable products, or to provide shelf
stability at the expense of nutritional value.
During the hydrogenation process, oils are reacted under pressure with
hydrogen gas at high temperatures (2 50° -400°) in the presence of a metal
catalyst (often 50% nickel and 50% aluminum). Remnants of these metals
remain in the products we find on our shelves. This changes the molecular
structure of oil from an unsaturated oil to saturated. This changes the
fatty acid to a trans fatty acid.
Since trans fatty acids have detrimental affects on our cardiovascular
system, immune system, reproductive system, energy metabolism, fat and
essential fatty acid metabolism, liver function and cell membranes, we
should consider margarine, shortening, shortening oils and partially
hydrogenated vegetables oils to be harmful to human health.
The majority of stock cubes or bullion cubes which used to flavor our soups
and gravies contain not only hydrogenated vegetable oil, but also MSG, and
are horribly high in sodium.
As an alternative, we can do it the way grandma used to do by making stock
ourselves. To do this, we can boil up onion skins, outside leaves and stems
of cauliflower and cabbage, extra whole onions, potatoes and carrots. In
fact, you can use most skins and peelings of vegetables that you would
normally discard. Cover these with water and boil for a couple of hours,
then strain. Use as a base for your next pot of soup or gravy.
Courtesy of: SOS Ross Reports, October 2001
Corn Protein, Pea Protein, Soy Protein...
The new game is to label hydrolyzed proteins as pea protein, whey protein,
corn protein, etc. If a pea, for example, were whole, it would be identified
as a pea. Calling an ingredient pea protein indicates that the pea has been
hydrolyzed, at least in part, and that processed free glutamic acid (MSG) is
present. Relatively new to the list are wheat protein and soy protein.
Disodium guanylate and disodium inosinate are expensive food additives that
work synergistically with inexpensive MSG. Their use suggests that the
product has MSG in it. They would probably not be used as food additives if
there were no MSG present.
MSG reactions have been reported to soaps, shampoos, hair conditioners, and
cosmetics, where MSG is hidden in ingredients that include the words
"hydrolyzed," "amino acids," and "protein."
Low fat and no fat milk products often include milk solids that contain MSG.
Binders and fillers for medications, nutrients, and supplements, both
prescription and non-prescription, enteral feeding materials, and some
fluids administered intravenously in hospitals, may contain MSG.
According to the manufacturer, Varivax-Merck chicken pox vaccine (Varicella
Virus Live), contains L-monosodium glutamate and hydrolyzed gelatin both of
which contain processed free glutamic acid (MSG) which causes brain lesions
in young laboratory animals, and causes endocrine disturbances like OBESITY
and REPRODUCTIVE disorders later in life. It would appear that most, if not
all, live virus vaccines contain MSG.
Reactions to MSG are dose related, i.e., some people react to even very
small amounts. MSG-induced reactions may occur immediately after ingestion
or after as much as 48 hours.
Note: There are additional ingredients that appear to cause MSG reactions in
ACUTELY sensitive people. A list is available by request.
Remember: By FDA definition, all MSG is "naturally occurring." "Natural"
doesn't mean "safe." "Natural" only means that the ingredient started out in
nature.
Braggs Soy Sauce
Every time you break down a protein to its free amino acids, you are going
to get high concentrations of excitotoxins. I don't care what they say. [If]
you call the company, they will say, 'No, we don't have MSG.'
I am personally sensitive to Bragg's liquid aminos. Foods containing Bragg's
give me colossal headaches. My vegan friends are careful not to use it when
they invite me to their homes. Perhaps my sensitivity is really a blessing.
Here are Dr Blaylock's comments on the last item in the list above.
Everybody asks me about amino acid preparations, because vegans use them a
lot.
Dr. Russell Blaylock's book "Excitotoxins: The Taste that Kills."
"Kombu, miso, and soy sauce [also] contain MSG."
"When you consume monosodium glutamate, your blood levels [of MSG] can reach
twenty-fold higher than normal. A brain doesn't know how to handle
twenty-fold-higher-than normal mono-sodium glutamate. Neither [do] the
liver, the muscles or the other organ systems. [The brain] wasn't designed
that way." Dr Russel Braylock, author of Excitotoxins: the Taste that Kills
"A good man out of the good treasure of his heart brings forth good things,
and the evil man out of his evil treasure brings evil things." Matthew
12:35.
It was with this verse of scripture that Russell Blaylock MD opened his
lecture, Excitotoxins: the Taste that Kills, in Lodi CA, July 1999.
For many years I have called myself a health seeker. I have learned that God
gave us remarkable self-healing bodies. The tricky part is finding what
causes our pain and diseases, so that our own choices do not perpetuate the
pain/diseases that are meant to warn us that we are abusing our bodies. The
scriptural principle that whatever we sow, we will reap is obvious when we
garden but not always as clear where our health is concerned.
One purpose of my newsletters is to share what I have learned in the process
of seeking health, so that others can avoid snares into which I have fallen,
especially before I began my search for a pain-free, disease-free body.
This past winter when I wrote about sugar, I concluded that sugar is not
worth the suffering it causes: migraines, tooth decay, obesity, addictions,
and cancer. If I had had space to review Nancy Appleton's entire book, Lick
the Sugar Habit, I could have added that sugar consumption is also
implicated in arthritis, osteoporosis, fibromyalgia, and other serious
conditions.
It's not that we deliberately intend to be evil by feeding each other so
much poison, we just don't see cause and effect-or maybe we don't want to.
We want to believe that the treats we bake when we celebrate happy occasions
and buy to reward our children for good behavior are good treasures offered
from our good hearts, not dangerous poisons.
Speaking of poisons, I can't leave the subject of excitotoxins yet. In the
quest to protect our bodies, we cannot neglect our brains.
After watching four videos on that topic several times in order to prepare
for Let's Be Well classes, I am profoundly sobered by what I learned. Here
is Dr Blaylock's list of foods especially high in excitotoxins, which I
copied from the screen using the pause button:
Gravies
salad dressings, especially diet
soups
diet foods and diet drinks
liquid amino acid preparations
Excitotoxins: the Taste that Kills, describes how monosodium glutamate,
aspartame, and similar substances can cause harm to the brain and nervous
system. Much of the book shows how excitotoxins react in the body,
contributing to such neurodegenerative diseases as Alzheimer's, Parkinson's,
Huntington's, and ALS. It can also cause grave harm to people who have had
strokes, brain injuries, brain tumors, seizures; or have suffered from
hypertension, diabetes, meningitis, or viral encephalitis.
Since I wrote the spring newsletter I have found something else in my
kitchen that contains one of the suspect additives from Dr Blaylock's lists.
An organic product that I thought was safe, Pacific organic non-dairy
cream-flavored sauce base, contains carrageenan, an item in his "may contain
MSG or excitotoxins" list. Again, my sensitivity should have warned me that
it was unsafe: I got a headache when I used it to make potato soup. But I
should have known better anyway. The first ingredient is organic soymilk,
and I am sensitive to all forms of soy. Dr Blaylock says, "Soybean milk,
which naturally contains a high content of glutamate, frequently has
glutamate added in the form of hydrolyzed vegetable protein. Kombu, miso,
and soy sauce [also] contain MSG."
I want to emphasize again that it is the glutamate in MSG that is the
problem. I thought it was the sodium, because my experience has taught me
that excess sodium can trigger headaches. Also many additives have the word
"sodium" in them. One bit of deception that I learned several years ago is
that when food manufacturers say "no MSG" on the label, they often
substitute both disodium guanylate and disodium inosinate. Watch for those
additives in soups and salad dressings, even though they are not in Dr
Blaylock's lists. A friend who works in food packaging told me that they are
worse than MSG. I thought it was because di-sodium would mean twice as much
sodium as mono-sodium. But, according to Dr Blaylock, it is the free
glutamic acid that is the issue.
Excitotoxins have no nutritional or preservative value. They are used either
to enhance taste, or to hide unwelcome tastes and cover inferior
ingredients, says James F. Balch MD in Prescription for Nutritional Healing.
MSG is not just found in Chinese food and canned soups. Dr Balch quotes
Alfred Scopp of the Northern California Headache Clinic:
"MSG has spread to soups, sauces, and salad dressings in restaurants, as
well as many canned, frozen, and prepared foods found in local
supermarkets."
It's not easy to avoid MSG (and its derivatives) because it masquerades
under a variety of names. For example, companies add 45 million pounds of
hydrolyzed vegetable protein to processed foods each year. HVP, says Dr
Balch, "is a natural flavoring from animal blood or other decaying protein
sources. This substance is then subjected to acid hydrolysis, normally
concentrated hydrochloric acid, at temperatures from 200-220 degrees
Fahrenheit for 4-6 hours. Sodium hydroxide (sold commercially as Drano) is
then added to neutralize the solution."
When I wrote to a couple of soup manufacturers to inquire which of their
products contained MSG, one of them sent me some material from the Truth in
Labeling Campaign, PO Box 2532, Darien IL 60561, 312-642-9333. I'd suggest
you write or call for their information, which is excellent. I received one
page on hidden sources of MSG [their lists are very similar to Dr
Blaylock's], a page of excitotoxin theory, and a page of 18 references, the
last one of which is Dr Blaylock's book.
Perhaps of most interest is Truth in Labeling's compilation, "Collected
Reports of Adverse Reactions to MSG," dated May 1, 1996. I submit the
following for those who may have adverse reactions to MSG without realizing
it:
Cardiac: arrhythmia's, extreme drop in blood pressure, rapid heartbeat
(tachycardia), angina
Circulatory: swelling
Muscular: flu-like achiness, joint pain, stiffness
Neurological: depression, dizziness, light-headedness, loss of balance,
disorientation, mental confusion, anxiety, panic attacks, hyperactivity,
behavioural problems in children, lethargy, sleepiness, insomnia, migraine
headaches, numbness or paralysis, seizures, sciatica, slurred speech
Gastrointestinal: diarrhoea, nausea/vomiting, stomach cramps, irritable
bowel, bloating
Respiratory: asthma, shortness of breath, chest pain, tightness, runny nose,
sneezing
Skin: hives or rash, mouth lesions, temporary tightness or partial paralysis
(numbness or tingling) of the skin, flushing, extreme dryness of the mouth
Visual: blurred vision, difficulty in focusing
The list is introduced with the following explanation: "Ingestion of
monosodium glutamate (MSG) is known to produce a variety of adverse
reactions in certain people. These reactions which are seemingly dissimilar,
are no more diverse than the reactions found as side effects of certain
neurological drugs. We do not know why some people experience reactions and
others do not. We do not know whether MSG 'causes' the condition underlying
the reaction, or whether the underlying condition is simply aggravated by
the ingestion of MSG. We only know that the reactions listed [above] are
sometimes caused or exacerbated by ingestion of MSG.
"All forms of MSG (free glutamic acid that occurs in food as a consequence
of manufacture) cause these reactions in MSG-sensitive people. Names of
offending ingredients used to hide MSG in products include: glutamic acid,
glutamate, hydrolyzed protein, sodium caseinate, autolyzed yeast, yeast
nutrient, yeast food, natural flavoring, and a host of other ingredients. In
addition, the MSG produced when a protease enzyme or other reactive agent is
allowed to interact with protein during product manufacture can bring on
these same adverse reactions in MSG-sensitive persons; and there is no clue
on the product label that an interaction is taking place. "
Another page notes that "MSG reactions have been reported in soaps,
shampoos, hair conditioners, and cosmetics, where MSG is hidden in
ingredients that are 'hydrolyzed,' and in 'amino acids'..
Parents and grandparents will want to be good detectives for all
excitotoxins. The same page notes that "drinks, candy, and chewing gum are
potential sources of hidden MSG and aspartame. Aspartic acid, found in
aspartame (NutraSweet), ordinarily causes MSG-type reactions in
MSG-sensitive people. Aspartame is found in some medications, including
children's medications. Check with your pharmacist."
We will want to do our detective work before ingesting excitotoxins, rather
than trying to determine why we reacted after the fact: "Reactions to MSG
are dose-related, i.e., some people react to very small amounts. MSG-induced
reactions may occur immediately after ingestion or after as much as 48
hours," which makes finding the suspect very difficult after the trail is
cold.
By way of review, then, "the MSG-reaction is a reaction to free glutamic
acid that occurs in food as a consequence of manufacture. MSG-sensitive
people do not react to protein (which contains bound glutamic acid) or to
any free glutamic acid that might be found in unadulterated, unfermented
food."
The challenge, then, is to eat real foods, and to avoid manufactured ones,
not only because of what they do to our bodies, but also to the control
center of our bodies, our brains.
My newsletters spend many column inches showing why things go wrong in our
bodies. Food choices and other lifestyle issues affect our bodies more than
we know. But our God is both a healer and a redeemer. Just as Noah was given
the rainbow as a promise that God would never again destroy the earth with
water, there are scriptural promises that show that God can buy back our
bodies from the destruction of our foolish choices. In order to heal and
restore us, though, he needs our cooperation. We need to stop making the
poor choices that caused our pain/disease in the first place, and to choose
nutrients that will nourish the body and strengthen an underactive immune
system. According to Dr Balch, the common cold, as well as cancer and
infectious diseases, will be more likely to affect those whose immune
systems have been weakened by stress and lack of basic nutrients.
References
http://www.truthinlabeling.org/hiddensources.html
http://216.239.37.104/search?q=cache...com/brochure.p
df+Dr.+Russell+Blaylock+and+soy+sauce&hl=en&ie=UTF -8
http://www.parentsofallergicchildren.org/msgstory.htm
L-glutamic acid
The truth of the matter is that the glutamic acid found in unprocessed,
unadulterated, and/or unfermented food and in the human body is composed of
one form of a single amino acid, L-glutamic acid, and nothing else. In
contrast, the glutamic acid that is freed from protein through a
manufacturing process or through fermentation (processed free glutamic acid)
which is used in processed food is always composed of L-glutamic acid and
contaminants that inevitably appear during fermentation or other modes of
glutamic acid manufacture or processing.. In addition to the D-glutamic
acid, contaminants may include, but are not limited to, pyroglutamic acid,
mono and dichloro propanols, heterocyclic amines, and peptides. Mono and
dichloro propanols and heterocyclic amines are carcinogenic. The
consequences of the interactions of these various chemicals are unknown.
Make no mistake. Since processed free glutamic acid (MSG) used in processed
food and in plant "growth enhancers" is not identical to glutamic acid found
in unprocessed, unadulterated food and in the human body, there is no reason
to believe that the product called "glutamic acid" by the glutamate industry
will be functionally equivalent to pure L-glutamic acid, or to believe that
their excitotoxic effects will be identical.
Hydrolysis of proteins in 6 N HCl at 110 degrees centigrade for 24 h
inevitably causes racemization of amino acids....Even under milder
conditions of hydrolysis using lower temperatures and shorter exposure time,
racemization of amino acids occurs." (11)"Savory ingredients like hydrolyzed
vegetable protein... have...been produced by....extreme conditions....[that]
promote a variety of chemical reactions, thus a range of unwanted
by-products are produced as well." (12)
"The chemical hydrolysis with hydrochloric acid is efficient, but almost any
organic substance in the raw material is hydrolyzed, resulting in desired
reactions such as hydrolysis of proteins, carbohydrates, fats
(triglycerides), and the unwanted formation of mono and dichloro propanols
(MCP and DCP)." (12)
"Pyroglutamic acid...occurs as a breakdown product of glutamate that can
accumulate in foods during storage and processing." (13)
"I have been asked to give testimony on the chemical nature of glutamates in
food. The parent compound in the glutamate family is glutamic acid, an amino
acid and normal component of the human body....Glutamic acid exists in two
forms: (L)-glutamic acid and (D)-glutamic acid. The L and D designations
indicate different spatial arrangements of the atoms of the two forms. (D)-
and (L)- glutamic acid molecules are mirror images, relating to each other
in the same way as a glove for the right hand relates to its mate for the
left hand. Just as certain properties of the left-hand glove differ from
those of the right-hand glove (e.g., the left-hand glove cannot be worn on
the right hand, and vice versa), so (L)-glutamic acid and (D)-glutamic acid
differ from each other in certain other properties. For example, in the
body, (D)-glutamic acid is not broken down (metabolized) in the same way as
the (L) form because the enzymes that recognize and work on the (L) form do
not recognize, and, therefore, 'ignore,' the (D) form. Nearly all naturally
occurring glutamic acid is in the (L) form." (14)
http://www.truthinlabeling.org/manufac.html
Rod Bailey - Soy Sauce and Fermentation
Original Message -----
From: Shalem Health Retreat
To: 'Ariadne'
Sent: Tuesday, January 28, 2003 11:42 AM
Subject: RE: SOY SAUCE
Fermented has the issues of 2-3% alcohol and exitotoxins to some degree or
another.
Unfermented has no alcohol but its main ingredient is excitotoxin.
If in doubt... leave it out. Life will be more joyous because of it!
Rod
----- Original Message -----
From: Shalem Health Retreat
To: 'Ariadne'
Cc: markusdammasch@hotmail.com
Sent: Thursday, January 23, 2003 11:51 PM
Subject: RE: SOY SAUCE
Dear Ari - Sorry for the delay.
The naturally brewed soy sauce is made with soybeans, salt and wheat. The
soybeans are steeped in water for 16 hours; then the soaked beans are
dehulled and cooked. The beans mixed with wheat flour or grit are inoculated
with fungi Aspergillus orzyae and incubated for three days with occasional
stirring. This is called the Koji stage. The resulting material is mixed
with brine. A ferment dominated by yeasts and lactic acid bacteria then
develops, this being Mormi stage. After an incubation of one month to three
years, a dark salty liquid with a pleasant savory aroma is drained from the
fermentation vessel, clarified, pasteurized and packaged for sale. Yeast
growth is vigorous during incubation period and the production of carbon
dioxide indicates that an alcoholic fermentation is taking place. Fermented
soy sauce contains 1 -3.5% alcohol that is produced in this lactic acid
fermentation process. This is why it is not listed as an ingredient. Due to
the presence of this ethanol alcohol, a spirit duty is imposed on naturally
brewed soy sauce in United Kingdom.
Fermented soy sauce also has levels of glutamic acid up to 1%, though I am
having trouble verifying these levels exactly (there are no standards set
for excitotoxins yet like there are for the alcohol)
The non-fermented soy sauce is a blend of hydrolyzed vegetable protein,
salt, corn syrup or sugar, caramel color, and water. It may also contain
vinegar and/or organic acids (such as acetic or citric acid), and
preservatives. The HVP is a known excitotoxin, contains MSG etc, etc.
Me thinks stick to sea salt and the taste God gave His tucker!
Hope this helps,
Rod
Copha
Copha is a saturated solid fat the derived from the coconut. It is used
primarily in recipes where it is melted and combined with other ingredients
and left to set. Health Notice - this product is full of Saturated fat and
should be avoided where possible.
This is a shortening based on coconut oil that's commonly used in Australia.
It's very hard to find in the U.S.
Copha is hydrogenated and highly processed. They pump hydrogen in it.
Saturated fat is the least healthy of all fats/lipids. Saturated fat is
solid at room temperature.
It's worth remembering that the body can manufacture its own saturated fat
so you don't actually need to include any saturated fat in your diet.
Saturated fat is linked to higher levels of cholesterol, heart disease,
strokes and breast cancer. For the sake of your health and weight it is best
avoided. Unprocessed coconut oil, milk or cream bought in tins however, is
better.
"Steve" <aeroSPAMOFFgraphics@blueyonder.co.uk> wrote in message
news:tQLrd.28714$up1.4621@text.news.blueyonder.co. uk...
