(Yeah, I'm taking up more than my fair share of space today, with this second posting.)

Heard on the radio the other week about how a steady presence, in the diet, of hydrogenized oil and partially hydrogenized oil (think any solid veggie oil, like shortening, margerine, cheese "food" slices, etc) can increase a woman's risk of developing adult onset diabetes close to 40%. This stuff is everywhere shortening would be (cookies, crackers, some breads, some cold cereals, etc) not to mention in any of the pure sources, like spreads.

Seems the culprits are those dang trans-fatty acids, which are otherwise harmless fatty acids that are profoundly corrupted by the hydogenizing process that lets veggie oil stand up all by itself.

Moral of the story - check twice before eating your Wheaties (don't know where that stuff could be), especially if adult onset diabetes is one of the specials on your family's menu as well.

-- Soni (thomkilroy@hotmail.com), June 16, 2001

Answers

Several years ago I read an article about trans fatty acids, PATIALLY HYDROGENATED FATS, that once they get into your system are like the wrong keys stuck in a lock.They alter the composition of your cells over time, making you susceptible to many disease, including heart disease and as you have read, diabetes. The article stated that if one could spin margarine fast enough it would turn into plastic! Since than, I check labels carefully and avoid any product with partially hydrogenated fats in the ingredients. And there are MANY. I just accidently discovered a can of refried beans in my pantry with it.So staying as natural as you can, eating real butter, in moderation of course, is far healthier than margarine!

-- Kate henderson (kate@sheepyvalley.com), June 17, 2001.

I"m as old as dirt, and back when befor margarine was even thought of, people died of pnemonia,not heart disease. there were no trans fats. couldn"t be. every thing was made from scratch. Stay away from cake mixes and cookies are terrible in that department. Get back to basics and read every lable, no particially hygenated oil, no, no, no,and stay well. Love Irene

-- Irene texas (tkorsborn@cs.com), June 17, 2001.

We cut out hydrogenated fats and regular cooking oils a long while back. For baking, we substitute lecithin granules for the oil or shortening that the recipe calls for. Use exactly the same amount of lecithin as the recipe specifies for fat. Lecithin is a soy product, much lower in fat than oil or shortening (and what fat it does have is good for you), and it is very rich in healthy nutrients. In baking, you can hardly tell the difference between lecithin and the oil or shortening. We do extremely little frying or sauteeing, but when we do, we use olive oil. And we use butter instead of margarine.

-- Cathy<>< (trinityhealth@nativestar.net), June 17, 2001.

In regard to this issue, the work of Sally Fallon is fascinating. She has done research and written about the health concerns associated with margarine as opposed to butter, and the harm resulting from many other "modern" synthetic foods. "Journalist, chef, nutrition researcher, homemaker and community activist, Sally Fallon is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. This well-researched, though-provoking guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Mrs. Fallon's lifelong interest in the subject of nutrition began in the early 1970's when she read Nutrition and Physical Degeneration by Weston A. Price. Called the "Charles Darwin of Nutrition," Price traveled the world over studying healthy indigenous populations and their diets. The unforgettable photographs contained in his book document the beautiful facial structure and superb physiques of isolated groups consuming only whole, natural foods. Price noted that all of these diets contained a source of good quality animal fat, which provided numerous factors necessary for the full expression of our genetic potential and optimum health. Mrs. Fallon applied the principles of the Weston Price research to the feeding of her own children, and proved to herself that a diet rich in animal fats, and containing the protective factors in old fashioned foodstuffs like cod liver oil, liver and eggs, makes for sturdy, cheerful children with naturally straight teeth and a high immunity to illness." See the website: www.WestonAPrice.org for more info and her book.

-- Taylor (bptaylor@ccrtc.com), June 17, 2001.

I agree! Unprocessed fats (animal and vegetable) are GOOD for you. The problem is fats that have been hydrogenated. Hasn't anyone noticed that the more this country goes fat- and sugar- free, the fatter people are getting? It's important to get a *balanced*, NATURAL diet! We need good fats and good carbohydrates. We also need unprocessed foods, which include plenty of fiber. My mother used to be obese (from thyroiditis). Medication helped to stabilize her weight, but she couldn't lose until we changed her diet. She does NOT count calories, but by balancing her diet, and adding such supplements as raw flax seed oil, (and we substituted stevia for artificial sweetener) the pounds began melting away. She is now doing great for the first time in over 30 years (she is 66 and the healthiest she has ever been), not to mention her energy level has sky-rocketed.

-- Cathy<>< (trinityhealth@nativestar.net), June 17, 2001.

Taylor, you are right on the money! I have been researching this for a while, and agree with everything you said.

I suspect that they should have studied refined sugars alongside those hydrogenated and partially-hydrogenated fats, to see how they work together to speed up the degeneration of our health. Most processed foods that contain man-altered fats also contain high amounts of man-altered sugars and starches.

Refined sugars and flours both turn rapidly into pure sugar which is absorbed right through the stomach walls at the moment of entry (we are talking seconds here, not minutes), raising the blood sugar very rapidly. This puts an inordinate amount of strain on the pancreas, to churn out the insulin at an unnaturally high rate. Insulin in unnaturally high levels does very bad things to the body. It lowers metabolism, shunts excess sugar into fat cells in the form of fat, and actually closes off the pathway by which fat leaves a fat cell. It lowers the immune system, causes lethargy and headaches, and lowers mental funtions.

When we raise our blood sugar, the pancreas must produce sufficient insulin to buffer the amount of sugar present in the bloodstream. The problem is, blood sugar levels fall faster than insulin levels do, leaving us feeling hungry for more sugar to balance out the insulin- tired feeling. It becomes a vicious cycle, as the person eats more sugar and then the insulin goes higher, and the blood sugar falls, which causes a craving for a pick-me-up, which starts it all over again.

Over the years, the insulin receptors become dulled to the unnaturally high levels of insulin constantly bombarding them. This condition is called insulin resistance. Almost all if not ALL overweight people are insulin resistant. In this condition, the pancreas has to churn out more insulin in proportion to the sugar present, which further dulls the receptors. Eventually, the pancreas cannot produce enough insulin to lower the blood sugar, and this is what is called adult-onset, or Type 2 Diabetes. Sometimes, the pancreas completely gives out, and then it turns into Type 1 Diabetes, where the body is producing no insulin at all.

To prevent Type-2 diabetes, protect your insulin receptors and your pancreas from overwork, simply by avoiding very many simple carbohydrates. Cut out the sugars and the refines flours, and you will live a far healthier and longer life.

(Sorry for taking up so much space.)

-- daffodyllady (daffodyllady@yahoo.com), June 17, 2001.

Taylor, I totally agree with what you said about the information that Sally Fallon is providing to us. I heard her speak at a biodynamics conference in West Virginia several years ago and was very impressed. What she says makes total sense. This is another helpful tidbit in our arsenal to get and stay healthy.

-- Colleen (pyramidgreatdanes@erols.com), June 18, 2001.

Thanks to all that have posted on this issue (especially about refined sugars). We have a history of diabetes and am starting to show mild symptoms (had my blood sugar checked - 139).

I've grown up on Wonder Bread, twinkies and bologna so the change to whole, organic foods has been a difficult one.

I have stayed away from synthetic pesticides and fertilizers in my market garden but I really need to stay away from these other poisons I use in my everyday eating habits.

I wouldn't serve Round-up but hot dogs on white buns with mac and cheese and cookies is just fine???

Gotta start rethinking my eating habits even more.

-- Amy Richards (amysgarden2@earthlink.net), June 18, 2001.