Kokosolie ongezond ? Teveel
verzadigd vet ?
Omdat de reguliere clubs maar kokosolie
blijven afbranden heb ik een vetzurenprofiel laten maken van mijzelf en ik wilde wel eens
zien of mijn verzadigde vetten te hoog waren. Ik bak dus in roomboter en frituur dus één
keer per week wat vlaamse frites in kokosvet.
Oordeel zelf maar als "leek"
lijkt het mij dat ik aan de lage kant zit.....
Maar laat de rest van Nederland maar lekker
frituren in vloeibaar frituurvet, de zogenaamde linolzuurbommen. In de cafetaria, bij de
visboer en in de industrie zijn ze gek op die "gezonde" omega 6 vetzuren. Dat
die de opname van omega 3 flink kunnen verstoren dan vergeten ze voor het gemak. Met name
zonnebloemolie, sojaolie, maisolie en koolzaadolie bevatten veel linolzuur.
Als je linolzuur keer op keer verhit dan
krijg je HNE, wil je daar meer over weten volg dan de links:
High amounts of a toxin with known
connections to heart disease and neurological disorders accumulate in vegetable-based
cooking oils that are heated or reheated for hours at a time, new research shows. The
fatty acid-derived toxin, called 4-hydroxy-trans-2-nonenal (HNE), forms in especially high
amounts in polyunsaturated oils that have linoleic acid, which include canola, corn,
soybean and sunflower, researchers say. The compound does not arise in saturated oils
sourced from animal fat. [Link]
These compounds can be produced in cells
and tissues of living organisms or in foods during processing or storage [4][5], and from
these latter can be absorbed through the diet. Since 1991, OaßUAs are receiving a great
deal of attention because they are being considered as possible causal agents of numerous
diseases, such as chronic inflammation, neurodegenerative diseases, adult respiratory
distress syndrome, atherogenesis, diabetes and different types of cancer. [ Link ]
The International HNE-Club is an informal
group of researchers with wide interests spanning all aspects of lipid peroxidation and
other types of oxidation, not just the lipid peroxidation breakdown product
4-hydroxynonenal (HNE). The International HNE-Club is a Group of Interest within the
International Society for Free Radical Research. We are a voluntary network whose aim is
to promote discussion and collaboration among scientists interested in research on HNE and
reactive aldehydes, lipid peroxidation and oxidative stress in general. If you are
interested in this field, please join the HNE-Club. It is easy to become a member: just go
to the membership page and follow the instructions there. [ Link ]
Since 1974, the increase of polyunsaturated
fats has been blamed for the alarming increase in malignant melanoma (skin cancer) in
Australia. We are all told that the sun causes it. Are Australians going out in the sun
any more now than they were fifty years ago? They are certainly eating more
polyunsaturated oils: in Australia in 1995 I saw that even the cream on milk was removed
and replaced with vegetable oil. Victims of the disease have been found to have
polyunsaturated oils in their skin cells. Polyunsaturated oils are oxidised readily by
ultra-violet radiation from the sun and form harmful 'free radicals'. These are known to
damage the cell's DNA and this can lead to the deregulation we call cancer. Saturated fats
are stable. They do not oxidise and form free radicals. [ Link ]
"This toxic compound--HNE--has been
shown to incorporate into food during frying and is readily absorbed from the diet,"
says Csallany. "It is capable of reacting with amino acids [the building blocks of
proteins], DNA, and other biomolecules. Reports in the literature have linked it to
several diseases, including heart disease, stroke, Parkinson's disease, Alzheimer's
disease, Huntington's disease, and liver and other diseases." Several chemically
reactive and toxic sister compounds of HNE (HHE, HOE, HDE, and HNE) also build up,
although to lesser levels. The problem is that in the presence of oxygen, a chemical
reaction called peroxidation occurs. During this process, oxygen is incorporated into
polyunsaturated fatty acids--such as linoleic acid-in the oil, and therefore the oil
begins to degrade. At frying temperature, several more chemical reactions take place and
the toxic molecule HNE forms. The more the frying oil is exposed to air, the more chances
for HNE to form. [ Link]
Ik blijf bij de keuze van ongebrande
ongezouten noten (naturel), wilde vette vis, extra virgin olijfolie uit Italië, bio
roomboter en kokosvet. De industrie heeft ons al vaker voorgelogen, margarine vol met
linolzuur en transvetten was toch ook 30 jaar lang gezonder dan roomboter? En al die
fabeltjes over fructose en light produkten, ze maken ons alleen maar dikker, zieker en
verslaafder.....
Ron
