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Body Bio Balance The Fats that Give Us Life All edible oils come from grains, seeds, and nuts. For the most part, they have a hard crust or husk to protect their precious cargo of oils from exposure to air and oxygen, which would instantly oxidize the double bonds in the Essential Oils, rendering the seed totally useless to complete it’s destiny to become a plant. Lipid chemists are well aware of this, but to date there is no care or protection in the process of squeezing the oil from the seeds to avoid, or limit, the oxidation that is imminent prior to becoming a significant part of our food supply. To date no food processor, to our knowledge, is making an attempt to protect or guard against oxygen exposure. There are a few small manufacturers in the health food industry that are doing this. It’s not too difficult but it does represent an additional cost to the process. You must press the seeds using low pressure to avoid damage to the oils, instead of the high pressure (and subsequent high temperature) used to extract the last drop of oil. In other words, they should only be cold pressed because heat is destructive to unsaturated oils (the higher the unsaturation [more double bonds], the more fragile the oil). Also, it is important to press and pack the oils under a blanket of nitrogen to block out oxygen. Finally, you must pack them in black bottles to protect the oils from light. Light is 1000 times more deleterious to the sensitive oils, than just exposed air. They should also be kept cold (refrigerated), much like the entire milk industry: immediately from the cow, through cold pipes to the homogenizing, bottling, trucking, and finally to the food store in refrigerated cabinets.
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Our Miraculous Lipid Membrane The vast majority of oil production from corn, soy, sunflower, safflower, cottonseed, rice bran, sesame, etc. are pressed under high temperature with chemical extraction (hexane), then refined (discarding many essential nutrients, including lignans) and packed in clear bottles for supermarket display. We admire the pretty clear oil that is intended to convey the concept of purity, however, nothing could be further from the truth. One cannot imagine the metabolic damage that rancid oil and hydrogenation can do to the chemistry of life. It’s like playing Russian Roulette with human metabolism. You can get away with it when you’re young and healthy, because of the much higher rate of metabolism which can burn off the unwanted rancid, funny (partially hydrogenated) fats. The game comes to a screeching halt with disease or aging and the subsequent metabolic slowdown. We deteriorate and age at different rates. Combine this with the enormous variation of disorders that we may succumb to (genetic variability), and there is no way to discover the actual cause, or the reason why, we suddenly feel so bad. Lipids are at the very heart of metabolism and literally control everything that goes in and out of the cell, as well as all transmissions of thought. Think of this for a moment: Lipids in the membrane control everything. That covers all the chemistry of the body, including the brain. Science is now saying that fatty acids in the membrane control the beating of the heart, the blinking of the eye, the exercise of sex, and even the birth of a baby. If we spend most of our lives feeding our marvelous, truly miraculous body with junk oils, it’s a wonder the mechanism lasts as long as it does. Or better yet, what could we become if we consumed exactly what we should? To even begin to understand the depth of metabolic damage of bad fats would require a study of lipids, which can be difficult for most of us, but you can see some examples of the damage physically appearing in the skin, such as liver spots, cellulite, skin tags, and bumps (large and small). In our 20 years of in depth study of Fatty Acids, we have finally come to realize that the mishandling of one of the most Essential components of survival, Fatty Acids, to be the single most important contributor to the high incidence of degenerative diseases that we see in the Western World today. These diseases include cardiovascular disease, diabetes, crohns, arthritis, MS, fibromyalgia, IBS, and even cancer. “Science is now saying that fatty acids in the membrane control the beating of the heart, the blinking of the eye, the exercise of sex, and even the birth of a baby.” Heat, oxygen, and light are the forces that destroy all oils. The only oils that seem to be stable enough to cook with are Olive, Butter, Coconut, Lard or Palm. All the rest, Corn, Sunflower, Safflower, Sesame, Soy, Cottonseed**, Rice Bran, etc., which have a high percentage of mono, or polyunsaturated Fatty Acids (MUFA or PUFA) can be easily damaged. Either by you in the kitchen, the fast food guy’s and their French Fries, total ignorance of your favorite restaurant of what lipids are all about, or by the gross mishandling by the big food processors with chemicals and hydrogenation. It is interesting to speculate on the view one might have when looking back on this generation 100 years from now. Without a doubt, they will say that the mishandling of our food supply was the singular most naļve, even stupid, event of our time. To think that we can take food apart (ie. discarding the husk and kernel of wheat), with it’s thousands of bits of chemistry and then only put back certain pieces, like a few vitamins, in a way that would somehow be better, is beyond naļve. The only reason that no one blows the whistle on food manipulative practices is our current inability to correctly assess the damage that they do. We must become more particular in the way our food is handled. Whether it is the raising of animals, the growing of plants, the processing and packaging, or the protection from oxidation in the stores. We must take much more care and interest in what we consume.
Related Products: You may now purchase this product on-line through our secure shopping cart Flax Oil(Hi-Lignan), BodyBio Oil, ProEPA, Balanced Omega
------------------------------------------------------------ * BodyBio performs thousands of Fatty Acid laboratory analysis yearly for physicians around the world and conducts FA lecture courses. ** Cottonseed oil is usually grown with high pesticides and herbicides. Oil is a byproduct. Best to avoid.