Almost everywhere, we hear about the need to reduce high cholesterol, which is harmful and contributes to coronary heart disease, heart attacks and other cardiovascular diseases. It’s just that over the last decades, the public is consuming smaller and smaller amounts of saturated fats, which are found in butter, eggs, meat and fat, and coconut and palm fats, turning to unsaturated fats, or vegetable rich in omega-6 such as sunflower, corn, soy, canola, and rapeseed oil. Despite these changes, the public did not become more heart healthy. In addition, mamy of thevegetable fats are subjected to a chemical changes, which harden the fats to form trans fats or partially hydrogenated fats. This process causes the fats to be less prone to spoiling, but the effects are very harmful to our health.
Recently many scientists show that the level of cholesterol in the blood is not a reliable measure of risk for cardiovascular disease -inflammation in the vessels is the main culprit. This is mainly from vegetable fats, especially those further modified to trans fats. An Australian study from 1966 to 1973 showed that the group of men who have taken more vegetable fats obtained lowering cholesterol, but morbidity and mortality from myocardial infarction was much higher than the control group that consumed approximately 15% saturated fat.
A group of researchers reanalyzed the results and concluded that taking a large amount of vegetable fats rich in omega-6 causes a dramatic increase in not only heart disease but also many other diseases and conditions such as harmful metabolic syndrome due to elevated levels of inflammation in the body.
Analyzing of the real risk of saturated fat
In a meta-analysis undertaken in California, covering 347, 747 people, saturated fat has been shown to have no relation to vascular diseases such as stroke or heart disease.
Hazards of vegetable fats rich in omega-6 fatty acids
98-year-old Fred Kummerow with over 60 years of research experience, states that that cholesterol is not harmful unless it is changed by omega-6 vegetable acids oxidized LDL particles (commonly known as “bad cholesterol”) and another fatty molecules called sphingomyelin, which in turned changed their electric and biochemical properites to attract calcium, resulting in increased plaque formation gradually developing into generalized atherosclerosis. Trans fats contribute most to these changes, says Kummerow. Those plaques cause blood clotting factors to accumulate while trans fats and cigarette smoke inhibit the production of prostacyclin to maintain healthy blood circulation. Fred Kummerow is the author of “Cholesterol Won’t Kill You, But Trans Fats Could.”