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Gluten Free Homemade Newsletter, Issue #024 -- What are Lipids?
November 15, 2018

What are Lipids?

If you are concerned about your gluten-free diet and health, then you need to know your life depends on the answer to this question, "What are lipids?"

The science of lipids is extremely complex and the answer literally fills uncountable volumes of research found around the world.

In fact, science is still on the trail to finding answers to many remaining questions about lipids.

Moreover, for more than a century, commercial and political interests influence research and results, obscuring the truth about lipids and the vital role they play in human nutrition and health.

Lipids Simply Defined

Lipids are organic molecules that do not dissolve in water, commonly recognized as fats, oils and waxes, and are essential to animal, human and plant life.

They are key components to cell structure, metabolism and respiration.

In human nutrition, lipids (fats and oils) work in tandem with vitamins, minerals and micronutrients found in carbohydrates and proteins to create energy, and to build and maintain health.

The Science of Lipids

The term, "science", comprises many disciplines, such as biology, chemistry, physics, geology, oceanography and archaeology, to name a few.

When we think of "science" we typically focus on a single discipline.

However, the science of foods and nutrition, including lipids, is multidisciplinary in nature, mainly utilizing biology, chemistry and physics.

To date, science has proven not all lipids optimize energy production or build health in the human body.

The Trouble with Fats and Oils

Heat, oxygen and light cause fats and oils to quickly oxidize and go rancid in a matter of minutes.

Rancid fats and oils smell foul, have lost their nutritive value and cause grave oxidative stress to the human body, greatly debilitating health.

Through most of human history, storage of fresh fats and oils to prevent rancidity has been a problem, because refrigeration as we know it today was a rare luxury, where it existed at all.

Late in the 19th century through the early 20th century, commercial industry began processing oils to make them shelf stable for long periods of time.

Processing (also known as "refining") by means of high heat and/or solvents, destroys all valuable lipid nutrition required by the human body for health and well-being.

Chemicals are then added to mask the off-taste and offensive odor of the rancid processed oils.

Processed oils are typically bottled in clear plastic or glass bottles to showcase their beautiful golden hues, packed into boxes, transported, stored and displayed at temperature and light conditions that further degrade oils, causing even more rancidity.

During the same industrial era, fats underwent a similar fate.

In an effort to duplicate lard, tallow and solid tropical oils, refined vegetable oils underwent more processing to make them solid by adding hydrogen atoms to their molecular structures, resulting in hydrogenated fats, such as shortening.

To answer the call of butter shortages during the World Wars and the Great Depression, commercial industry added more chemicals and flavorings to hydrogenated fats to create imitation products, such as margarine, with similar spreading and cooking characteristics.

These hydrogenated fats products, though rancid, are extremely shelf stable.

The molecular structures of these rancid hydrogenated fats and processed oils devoid of nutrition do not match human cellular needs, thus producing grave oxidative distress, eventually causing obesity, disease and ultimately death.

Why You Need Lipids to be Healthy

Lipids are essential to the structure and operation (metabolism and respiration) of every human cell.

To the human body not all lipids (fats and oils) are equal.

Some lipids optimize energy and health, because their molecular structure most closely matches human cellular needs.

Other lipids block energy production and debilitate health.

The human body is brilliantly and wonderfully designed with built-in protection mechanisms to deal with ingested substances not compatible with energy production and building health.

An over-abundance of ingested lipids is stored in fat cells throughout the human body as a hedge against lean times, when the stored fat is drawn upon to produce energy in order to survive.

When processed fats and oils are ingested, the human body does its best to isolate the substances from doing harm to energy production and health.

Small, rare amounts of these incompatible fats and oils can eventually be eliminated from the body, but years of consumption overwhelm the human body's finely tuned systems of protection.

Energy production becomes congested and lags; health deteriorates and disease sets in.

Fat cells are filled and become inflamed.

Carbohydrates react with processed fats and oils creating sticky plaques in the cardiovascular system, eventually resulting in high blood pressure, heart disease, strokes, dementia and Alzheimer's.

If ingested for years, processed fats and oils build up on and inside vital organs, leading to potentially life threatening disorders such as, diabetes and non-alcoholic fatty liver disease.

The Best Lipids for Glowing Health

Scientific research has proven the following lipids are safe for human health.

Flaxseed Oil

The lipid most beneficial to cell structure and operation, and optimizing energy and health in the human body is flaxseed oil.

From ancient times, it has been key in nutrition for health building and in medicine for healing.

Is it any wonder then, modern cancer research has proven it is the only oil that does not contribute to tumor formation?

Furthermore, flaxseed oil is the lipid of choice for use in nutrition therapy when treating certain degenerative diseases, such as arthritis, heart disease, cancer and autoimmune diseases, restoring thriving health and vitality.

Purchase only organic unrefined flaxseed oil cold-pressed in a controlled environment devoid of excess heat, oxygen and light, and packaged in dark glass or food grade plastic bottles that are refrigerated or frozen.

At home, store flaxseed oil in the refrigerator and use within a few weeks.

For longer storage, flaxseed oil freezes well.

Sunflower Seed and Safflower Oils

While not "balanced" lipids, sunflower seed and safflower oils have their place in the diet of healthy individuals

These oils neither contribute nor are detrimental to human health when used on a limited basis, such as in baked treats served on special occasions.

Choose these oils refined with a cold expeller pressed process.

Purchase only organic oils and store in the refrigerator.

Olive Oil

Considered a "neutral" lipid, olive oil enriches the diet with delicious flavor provided by the phyto-nutritients responsible for its signature pigment, making it a perfect replacement for butter when used as a condiment.

Olive oil contributes little to overall nutrition, but neither is it detrimental to human health.

Purchase only organic unrefined virgin olive oil in dark bottles and store in a cool dark place.

Coconut Oil

Though coconut oil is classified as a fat in food science, because it is solid at room temperature, botanically it is classified as an oil

Coconut oil is naturally devoid of trans fatty acids (molecules that readily turn rancid) and is the only lipid safe for high temperature cooking, such as frying.

Like olive oil, coconut oil is a rather "neutral" lipid, neither contributing nor debilitating to health.

Purchase unrefined organic virgin coconut oil and store in a cook dark place.

For a frying oil without coconut flavored undertones, purchase organic cold expeller pressed coconut oil.

Remember!

Excellent gluten-free health depends on many factors and making the most of every nutrient is important.

Make every bite count when choosing the foods you eat.

Your life depends on it!

Sources

EWG's 2018 Shopper's Guide to Pesticides in Produce™

Fats that Heal Fats that Kill, Udo Erasmus, Alive Books, Summertown, TN USA 1993

Flax Oil as a True Aid Against Arthritis, Heart Infarction, Cancer and Other Diseases, Dr. Johanna Budwig, Apple Publishing, Ferndale, Washington USA 2018

How Avocado Can Help Improve Your Cholesterol, Heart, and Brain Health

Let's Get Well, Adelle Davis, Penguin Group, New York, New York USA 1972

The Budwig Cancer Coronary Heart Disease Prevention Diet, Dr. Johanna Budwig, Freedom Press, Beverly Hills, California USA 2013

The Cardiometabolic Consequences of Replacing Saturated Fats with Carbohydrates or Ω-6 Polyunsaturated Fats: Do the Dietary Guidelines have it Wrong?

The Gerson Therapy: The Proven Nutritional Program to Fight Cancer and Other Illnesses, Charlotte Gerson and Morton Walker, D.P.M., Kensington Publishing Corp., New York, New York USA 2006

Recommended Reading

Get the New Skinny on Dietary Fat

Use Antioxidant Benefits to Super Charge Your Gluten-free Diet, by Cat McMahon, Gluten Free Homemade Newsletter, May 4, 2018

Disclaimer

This publication is designed to provide documentation of the author's experience. The author does not assume responsibility for any mistaken representations, omissions, or errors, nor does the author warrant or represent that the ideas, information, plans, suggestions, or actions contained herein/therein is in all cases accurate, legal or true. All matters of the reader's health require medical supervision. It is the responsibility of the reader, to consult with his/her own physician and legal counselor before implementing any of the enclosed ideas, plans, practices or information. The author specifically disclaims any liability subsequent from the application or use of the information contained herein/therein and the information is not intended to serve or influence related situations. This publication is a work of the author's opinion, experience and point of view.





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