Masters of Health Magazine October 2017 | Page 105

TRIGLYCERIDE LEVELS MAY INDICATE PLAQUE OR LIVER DYSFUNCTION

Various fatty acids from fats and oils combine with glycerol and form triacylglycerols. Triglycerides, as they are more commonly referred, are another group of fats implicated in the formation of plaque. These fats are stored in the connective tissues. In excess, triglycerides develop into a fatty stomach or fat thighs. Medication, refined flour, sugar, soda, alcohol, and coffee elevate triglycerides in the blood, and thus, add excess weight. Higher or Lower than normal triglyceride levels may indicate liver dysfunction. Thus, a balance, along with a healthy liver are vital.

NOT ALL FATS ARE BENEFICIAL

Over the past 70 years, there have been dramatic changes in our agriculture, food processing, and dietary habits contributing to essential fatty acid (EFA) deficiencies and the consumption of Trans Fatty Acids (TFAs).

Hydrogenation is a commercial process that solidifies oils by saturating the double bonds in fatty acids with hydrogen. Hydrogenation changes the beneficial “cis” form of polyunsaturated fatty acids to the damaged “trans” fat (TFA) not intended for use by the human body. In fact, TFAs derived from vegetable oils have been shown to interfere with the normal enzymatic metabolism of natural fats and impede every function of the human body, right down to the cellular level. The smallest changes in the molecular structure of the natural fats can have devastating effects on body chemistry and produce inflammation, which is an early sign of heart disease. The level of inflammation in the body can be measured by a C-Reactive Protein (CRP) blood test.

The shape of a molecule is important because enzymes and their substrates - the molecules enzymes act upon - must fit together like a key in a lock. TFAs remains unmetabolized in the human body and weaken the cell walls, leaving cells vulnerable to viral invasion. This in turn causes swelling and impairment of the mitochondria. TFAs, cannot be used by the body to make beneficial prostaglandins.

Most processed foods contain hydrogenated or partially hydrogenated oil because of its longer shelf life. Margarine and vegetable spreads are manufactured at very high temperatures from these damaged fats/oils and chemicals. Canola, which is derived from GMO seeds, and soy oils are in nearly all margarines. TFAs are found in commercials cakes, pies, cookies, crackers, bread, chips, pretzels, snack foods, breaded foods, chocolate bars, and salad dressings. READ the INGREDIENTS section of all labels to avoid these damaged fats/oils.

According to nutrition research expert, Mary Enig, PhD, these altered TFAs, which are called “isomers,” are shaped differently in space. When the TFAs are deposited in those parts of the cell membranes that are supposed to have either saturated fatty acids or "cis" unsaturated fatty acids, they disrupt the body’s normal functions (i.e.: metabolism, heart, immune, respiratory, reproductive systems etc.).

Enig’s research revealed that the various mechanisms through which the TFAs disrupt function are related, in part, to the ability of TFAs to inhibit the function of membrane related enzymes, such as the delta-6 desaturase resulting in decreased conversion of linoleic acid to gamma-linolenic acid; arachidonic acid interference with the necessary conversion of Omega-3 fatty acids to their elongated tissue Omega-3 fatty acids; and escalation of the adverse effects of essential fatty acid deficiency.

Decades of research at the University of Maryland, as well as research at other institutions, showed that consumption of TFAs from partially hydrogenated vegetable fats and oils had many adverse effects in health. For example:

Heart disease - TFA’s raise the levels of atherogenic lipoprotein-1 (Lp(a) in humans.

Cancer - TFAs interfere with enzymes the body uses to protect itself against cancer.

Diabetes - TFAs interfere with the insulin receptors in the cell membranes, thus triggering type 2 diabetes.