Saturday, October 11, 2008

Frequently Asked Questions: What are the Sources of Trans Fats and Acrylamides?

Question: Do you know of any studies on olive oil becoming a trans fat through the frying process?

Answer: Nope! Olive oil is mainly monounsaturated. Trans fats come from the partial hydrogenation of polyunsaturated oils (e.g. margarine and other partially hydrogenated PUFA or polyunsaturated oils which are all oils liquid at room temperature except Olive oil). I recommend coconut oil (either extra virgin or expeller pressed which has no taste) which is the healthiest oil you can eat, very prothyroid, the fat that is in mother's milk.

Most people are not aware that if an oil is 100% hydrogenated instead of partially hydrogenated there will be NO trans fats formed because trans fats are simply isomers of cis fats and the hydrogenation process creates them.

Question: Does acrylamide come from starch such as potatoes when they are fried?

Another myth is that when you fry potatoes acrylamide is formed from the potato but this is untrue. The acrylamides are formed from the PUFA. That's why I use coconut oil exclusively in all of my cooking. Dr. Bruce Fife has written 11 books on coconut products including 6 on coconut oil.

I first read about acrylamides an article in the Register Guard (4/25/02) that talks about the carcinogenicity of carbohydrates such as potato chips and French fries. Never once were the PUFA (polyunsaturated oils) used in frying mentioned! The carb got the blame. Bread was listed as another source - the acrylamide was formed during baking. The substance was identified as acrylamide, which is formed during the frying or baking. The EPA says that acrylamide is used in treating drinking water. Oh My!

“PUFA (omega-3 and -6 oils, also called polyunsaturated fatty acids) break down into several toxic things, including acrolein, which oxidizes to form acrylate, and both of them react with ammonia or amines to form acrylamide. I haven't read the article, but it does seem odd that they would think the starch was the source of the acrylamide.” (Dr. Ray Peat)

Articles: Coconut Oil - Why It Is Good For You ­­-, To Your Health – October 2008 - , Coconut Water Article , Dr. Bruce Fife -

Labels: , , , ,


Blogger Frederick said...

Hello Lita,

Love your work! Thank you for helping spread the great word about coconut oil.

What can I say? I agree with your informative post entirely. It really educated me. Once again, thanks for all your coconut oil efforts. Appreciate it!

Your Drugstore in a Bottle

October 14, 2008 at 8:28 PM  

Post a Comment

Subscribe to Our Blog RSS Feed

<< Home


Acrobat Reader
  FREE Plug-in to view 
  or print  our documents!

1- 503-775-2251

Notice: I am a chemist and an enzyme nutritionist, not a medical doctor. I do not diagnose, prescribe for, treat or claim to prevent, mitigate or cure any human diseases. I provide enzymes and other dietary supplements to improve digestion and to nourish and support normal function and structure of the body. If you suspect any disease, please consult your physician.

The statements on this website have not been evaluated by the Food and Drug Administration. These statements and the formulations listed are not intended to diagnose, prescribe for, treat or claim to prevent, mitigate or cure any human disease. They are intended for nutritional support only. The third party information referred to herein is neither adopted nor endorsed by this web site but is provided for general informational purposes. - powerful & affordable self edit web sites and e-

commerce stores.Free web site by esseff Digital, LLC.© 2007, Lita Lee, Ph. D., All rights reserved.
To use any content or information on this site, you must obtain express written permission.