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Fats That Bring Healing

by on July 26, 2016

In the early 1990’s I started to do research on harmful and healthy fats. This was before “0-grams trans-fat” became a trendy label appearing in our food supply, which it is one of those “thanks, but no thanks,” because in the United States, if a food has less than 0.5 grams of trans fat per serving, the food label can read 0 grams trans fat.

At that time, I began reading all consumables’ labels and still do it to this day. If Partially Hydrogenated Oil, Hydrogenated Oil or Shortening appeared on the list of ingredients, I would simply avoid that food product like the plague, literally, because chemically treated oils are a form of long-term plague. Hydrogenation is a process that adds hydrogen to vegetable oils to improve their shelf-life and make them less greasy. Most processed foods in conventional U.S. supermarkets today contain this carcinogen—in other words, this cancer-causing oil. They are classified as man-made “trans-fatty-acid,” and although we, as humans, can consume this ingredient with no apparent risk, the effects on the cellular level are devastating.

Our cells are programmed to regenerate. That is an established fact, even though the research is inconclusive on the rate of regeneration. One article about fat cells states that they are replaced at the rate of 10% per year; another article about human brain regeneration reveals that some sections of the brain remain permanently young, with neurons renewing themselves continually; and a recent study on the heart’s muscle regeneration shows that the heart’s own stem cells are able to regenerate 1 to 4% yearly. It is obvious that LIFE exists on the cellular level and that our bodies are more than just physical matter. No one can argue there. For this reason, the portions of us that are made of physical matter must be fed life-giving substances, rather than the poison that we currently intake from an artificial food supply that has the power to deteriorate, first the cells, then the muscle tissue, and the organs, ultimately destroying our entire organism.

One of the natural substances that has great effect on the life of human cells is healthy, natural fat. Without it, life is depleted from the cells. Oils such as Omega-3, Omega-6 and Omega-9, also known as essential fatty acids, must be consumed in a balanced way through a balanced diet.

When our ancestors lived off of the land, the consumption ratio for these types of oil was 1:1. This guaranteed the survival of our species because the human cells were not being mutated or mutilated to accommodate the intake of artificial oils that cells cannot absorb and end up leaking into other parts of the body as poison. Today’s ratio of Omega-6 to Omega-3 consumption is 20:1! Extremely unbalanced and unhealthy.

The trend has been then to promote Omega-3, and excessive consumption of Omega-3 without the balance of its partnering EFA’s can promote adverse health outcomes, such as a dysfunctional immune response to viral or bacterial infection.

Omega-3 occurs naturally in grass-fed beef, marine plankton, fatty fish, flaxseeds, and walnuts. Omega-6 occurs in vegetable oils that contain a high proportion of linoleum acid. And Omega-9 is found in olive oil, avocados, almonds, and sunflower seeds. One myth is that Omega-9 is “naturally” found in Canola oil; that would be true if canola were a real plant, nut or seed, but it is not, rather it is a genetically engineered oil made from rapeseeds in Canada, thus the name Canola (Canada+oil).

Dr. Udo Erasmus, Ph.D., from www.udoerasmus.com has written a summary on his recommendation on oils. Dr. Udo wrote the book “Fats that Heal, Fats that Kill,” a very technical documentation of the chemical structure of oils, their benefits and hazards. He dedicated his life to find answers to longevity by creating the best balanced combination of healthy oils that promote life to the cells. Udo’s Oil can be found online, in most local health food stores, or you can make your own blend by combining Dr. Udo’s list of ingredients:

Organic flax seed oil (the base, rich in Omega-3)

Organic sunflower oil and Organic sesame oil (added to balance Omega-6)

Rice germ oil and Oat germ oil (further minor ingredients)

Primrose oil (source of GLA, an Omega-6 derivative)

Organic coconut oil as a source of anti-microbial fatty acids

GMO-free lecithin to emulsify the mix and help the digestion of oils

In addition to these oils, not instead of, Dr. Udo recommends snacks rich in Omega-3 and Omega-6 oils, associated with longevity:

Almonds (Omega-6, no Omega-3)

Hazelnuts (Low in Omega-6, no Omega-3)

Walnuts (small amounts of Omega-3, and more Omega-6)

Flaxseeds (Omega-3, no Omega-6)

According to Dr. Udo, oils from corn, soybean, canola, safflower, black currant seed, and peanut should be avoided because they are damaged in the manufacturing process, having their beneficial “minor ingredients” removed. If oil does not say “UNREFINED” on its label, it has been processed through modern manufacturing methods and has had its molecular structure altered, making it impossible to be absorbed naturally by the human cell.

“If oil does not say UNREFINED on its label, it has been processed through modern manufacturing methods.” Dr. Udo Erasmus

Dr. Udo stresses that oils were not made to be fried because heat damages oils, just as much as light and oxygen. Oil-sautéd food tastes better, so instead of using any type of oil or margarine, try clarified butter. On the subject of margarine, even those that are labeled “no trans-fatty acids” contain trans-fatty acids. Margarine is made from “cooking oils” that have been treated with the following ingredients: NaOH (a corrosive substance used to unclog sinks!), H3PO4 (used in window washing products), bleaching clays (which turn the oil rancid and cause it to have a foul odor), and then de-odorized at frying temperatures.

Dr. Udo has a few other warnings that are good to keep in mind:

Fish oils, if consumed, must be from a trusted source. The processing of fish oils damage the original structure of the oil; zero levels of toxicity cannot be guaranteed because of the pollutants found in fish.

Conjugated Linoleic Acid or CLA, distributed via the brand name Tonalin, is a trans-fatty acid. It is not better than any of the omega essential fats, which are the ones we need and cannot live without. There is no convincing evidence that taking Tonalin has any benefits for the human health. On the contrary, when applied in animal studies, CLA caused health-damaging side-effects.

Regarding borage oil, Dr. Udo does not recommend it because he cannot guarantee its safety and non-toxicity. Borage is known to contain traces of PA (pyrrolizidine alkaloids) on its seeds, leaf and flowers. PA can possibly damage the liver or act as a carcinogen when used in high-doses for extended periods of time. Another potential side-effect of borage is prolonged bleeding and increased risk of bruising.

In the May edition of our magazine, I added a small section called Tips for Wholesomeness at the end of the paleo recipe section under Organic Nutrition. In summary, it is a recommendation for the best and healthiest types of oils. I have reposted it here for those who did not get their May edition of our magazine.


Eating deep-fried vegetables can be a debatable subject these days, especially because of trans-fats. What is trans-fat and what happens when you bring it to your diet? Trans fats are the types of fat that are created artificially and therefore not processable by the human cell. Your body simply cannot breakdown the fatty acids that have been partially hydrogenated. Whenever oil is heated for extended periods of time, such as in deep-frying, its molecular structure changes to the point of becoming non-absorbable by the body.  There are, however, some oils that can handle heat without deteriorating into a health-hazardous substance.  For deep frying,  I recommend Grape seed oil. It can handle high temperatures and the flavor is light and neutral. Ghee (clarified butter) is also one of the most resistant types of oil and can handle temperatures up to 485 degrees fahrenheit, but it will leave a buttery flavor, which in a lot of cases is actually great. If saving the oil after deep frying, use only once more and then discard. The best oils are unrefined and you always want to buy expeller pressed, and preferably organic. Spectrum brand has the picture of a thermometer on its labels showing the maximum heating temperature for each oil. Olive oil is great for as long as it is not overheated. I always have in my kitchen Ghee, Olive oil and Grapeseed oil which is really all you need. One last thing, Canola oil is not natural. It is a genetically engineered oil made in Canada from rapeseeds, thus the name Canola (for Canada oil).

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