Tags: cholesterol | oxidization | atherosclerosis | heart disease

Danger of Oxidized Fats

Wednesday, 03 September 2014 03:14 PM Current | Bio | Archive

Most scientists in the field of atherosclerosis research agree that only oxidized cholesterol presents a danger of causing atherosclerosis.
Unoxidized cholesterol in the blood cannot enter the wall of the blood vessel. Therefore, no matter how much of it is in the blood, unoxidized cholesterol cannot cause atherosclerosis. But where is this oxidized cholesterol coming from?
Until recently, most authorities assumed it was either oxidized while in the blood, or it happened once the cholesterol entered the wall of the blood vessel. That is, free radicals were oxidizing cholesterol within the body.
In 1984, researchers suggested that the cholesterol might be oxidized even before we eat it. Subsequent studies confirmed that oxidized cholesterol in the diet is absorbed and enters the blood.
Recent studies have provided even more evidence for this theory. One major source of these oxidized oils is foods cooked in omega-6 oils in restaurants — especially fast food restaurants. A study of this practice among restaurants found that these oils are heated for 18 hours a day, and that the oils are not changed more than once every week.
Another study, which examined 30 foods from one fast food restaurant, found high levels of oxidized lipids in all of the food samples.
Another source of oxidized oils is foods that are processed with polyunsaturated vegetable oils. If you check the label of almost any processed food, you will see one or more of these oils on the label. Most salad dressings also contain these oxidized oils — even if the label says “extra virgin olive oil.”
In one study, researchers found that feeding oxidized fats to animals could produce extensive atherosclerosis even though the animals’ cholesterol levels did not increase.
This explains why half of all people who suffer a heart attack have normal or low cholesterol levels. Another study used subjects that were fed oxidized cholesterol to see exactly where it went in the body.
The researchers found that once the oxidized cholesterol was absorbed, it was carried first by chylomicrons (fat globules) from the intestines into the bloodstream. The oxidized cholesterol is then quickly attached to an LDL cholesterol carrier.
Worse yet, once the oxidized cholesterol has attached to an LDL cholesterol molecule, the LDL becomes even more dangerous, dramatically oxidizing everything around it and producing very aggressive atherosclerosis.
This is why heart disease and stroke rates are highest in the Deep South, because so many foods are deep fried in these reused oils.
Keep in mind the fact that the oils being recommended by the government and the medical establishment are the very ones most susceptible to oxidation.
Evidence has shown that these oxidized oils are the leading culprits in the development of atherosclerosis. Yet not one peep of this vital information has ever been shared with the public.

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Most scientists in the field of atherosclerosis research agree that only oxidized cholesterol presents a danger of causing atherosclerosis.
cholesterol, oxidization, atherosclerosis, heart disease
Wednesday, 03 September 2014 03:14 PM
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