Three Dangers You Can Avoid By Reading Food Labels

Hydrogenated Oils: Hydrogenated Oils, commonly known, as “Partially Hydrogenated Oils” have been the focus of numerous studies. The findings have been that they are extremely dangerous. Adding Hydrogen to fat not only destroys any “good fat” but it may also create a new type of fat called trans fat. What all of this boils down to is that we should not be eating chemically enhanced/changed foods. Doctor Weil, a M.D. who practices Nutritional Medicine says the following about Hydrogenated and Trans Fats, “Manufacturers love partially hydrogenated oils because they extend shelf life, but in my opinion they are dangerous. For one thing, these oils are sources of trans fatty acids (TFAs), which increase risks of both cardiovascular disease and cancer. TFAs are just as bad, if not worse, for the heart and arteries than saturated fats. They increase total cholesterol, raise "bad" LDL (low density lipoprotein) and lower "good" HDL (high density lipoprotein). Beyond that, TFAs may also have adverse effects on cell membranes and the immune system, and may promote inflammation and aging.”

High Fructose Corn Syrup: What is High Fructose Corn Syrup? “High Fructose Corn Syrup (HFCS) is a recent invention of the food industry, made by an enzyme-mediated process. Old-fashioned corn syrup is less sweet and contains mostly glucose. HFCS matches sucrose in sweetness but is significantly cheaper. It has been considered a "revolutionary" food science innovation because it retains moisture and prevents drying, controls crystallization, and blends with other sweeteners, acids and flavorings. Manufacturers love it, and it has become the main sweetener used in processed foods today. Everything from soft drinks and juices to salad dressings, ketchup, jams, jellies, ice cream and many others contain HFCS. The body doesn't handle large amounts of fructose well. You can maintain life with intravenous glucose, but not with intravenous fructose; severe derangement of liver function results. There's also evidence that a high intake of fructose elevates levels of circulating fats (serum triglycerides), increasing the risk of heart disease.” Dr. Weil M.D.

Studies about the effects of HFCS and sugar have determined the following “Excess sugar depresses immunity. Studies have shown that downing 75 to 100 grams of a sugar solution (about 20 teaspoons of sugar, or the amount that is contained in two average 12-ounce sodas) can suppress the body's immune responses. Simple sugars, including glucose, table sugar, fructose, and honey caused a fifty- percent drop in the ability of white blood cells to engulf bacteria. In contrast, ingesting a complex carbohydrate solution (starch) did not lower the ability of these white blood cells to engulf bacteria. The immune suppression was most noticeable two hours post-ingestion, but the effect was still evident five hours after ingestion. This research has practical implications, especially for teens and college students who tend to overdose on sodas containing caffeine and sugar while studying for exams or during periods of stress. Stress also suppresses immunity, so these sugar-users are setting themselves up to get sick at a time when they need to be well.” Dr. Sears M.D.

Cottonseed Oil: As you read the labels on many foods that you and your children might love (like fruit snacks and cheese crackers) you will most likely find “Cottonseed Oil” on the label. This is a very unhealthy and dangerous food ingredient. Studies have shown a high level of chemical pesticides used on the cotton crops that cottonseed oil comes from. When asked if Cottonseed Oil is all right to eat this is what Doctor Andrew Weil M.D. has to say “Definitely not. As a matter of fact, in my book, Eight Weeks to Optimum Health, one of the first things I ask readers to do is to go through their pantry shelves and throw out anything made with cottonseed oil. I regard it as unhealthy because it is too high in saturated fat and too low in monounsaturated fat. What's more, cottonseed oil may contain natural toxins and probably has unacceptably high levels of pesticide residues (cotton is not classified as a food crop, and farmers use many agrichemicals when growing it). Be on the lookout for cottonseed oil in packaged foods and avoid products that contain it. Manufacturers like it because it's cheap, and products that say "may contain one or more of these oils" and list cottonseed, will almost certainly contain it. I recommend using extra-virgin olive oil, a mostly monounsaturated oil with antioxidant activity, as the principal fat in your diet. We have a wealth of evidence showing that populations that consume good quality olive oil as a primary dietary fat have significantly lower rates of both heart disease and cancer than those that don't.”

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