Polyunsaturated Fats.

How Good Are They?
We hear a lot about how good unsaturated fats are for us. We eat soybean oil, safflower oil and canola oil because we are told they are the "good" fats, the fats that will protect us from heart disease and other
"diseases". The problem is that much of it is a lie. It goes back to the marketing propaganda sponsored by the vegetable oil industry. We believe that polyunsaturated vegetable oils are healthy because that is what we've been told over and over again by advertisers and the media. Most people have bought into this lie. After all, if you hear a lie often enough, you will begin to believe it.

What consumers don't know is that polyunsaturated vegetable oils can be more harmful than saturated fact. Over the past two decades mountains of research have confirmed this fact. You don't hear much about this because companies can't make money reporting and publicizing negative findings on their products. That's just not good business. The vegetable oil and food industries are very good at promoting positive results of studies, yet they conveniently ignore anything that is negative. Consequently, the public gets a distorted view of the health aspects of polyunsaturated oils.

The American Heart Association and other health organizations have recommended that we limit our fat consumption to 30 percent of fat calories as little as possible should come from saturated fat. Some say we need no saturated fat at all in our diet. That would mean the 30 percent of fat calories would need to come from monounsaturated and polyunsaturated oils. But did you know that researchers have found that the consumption of polyunsaturated oil exceeding only 10 percent of total calories can lead to blood disorders, cancer, liver damage, and vitamin deficiencies?

Ten percent of total calories isn't much. If you replace the saturated fats in your diet with polyunsaturated fats, as is commonly recommended, you can easily get over 10 percent. And that could be dangerous! Let's look at what researchers are discovering about polyunsaturated fats.

Polyunsaturated vegetable oils lower our resistance to infectious disease depressing the immune system. This fact is very well known. Vegetable oil emulsions are used for intravenous injection, for the specific purpose of suppressing immunity in transplant patients so that their bodies will not reject the new organ. One of the ways polyunsaturated fat hinder the immune system is by killing white blood cells. The white blood cells, which defend us against harmful microorganisms and cancerous cells, are the primary component of our immune system.

It is our immune system that is our primary defense against cancer. It has been known for years that polyunsaturated fats promote the growth of cancer. For instance, in one study conducted at the University of Western Ontario, ten different fats of varying degrees of saturating were studied to see how they affect the development of cancer. The animals in the study were fed the same diet differing only in the type of fat. Tumors were chemically induced in the animals. Those animals that developed the most and the largest tumors were those given polyunsaturated oils in their diet. The animals given saturated fats were remarkably resistant to tumor development.

The ability of high polyunsaturated fat diet enhancing chemically induced tumors has been widely reported. Population studies also show that high polyunsaturated fat diets increase cancer risk. Epidemiological studies demonstrate that dietary polyunsaturated fats can have a profound effect on cancer risk. Some researchers feel that cancer won't even occur unless polyunsaturated oils are included in the diet. In other words, remove polyunsaturated fats and your risk of cancer plummets.

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