by
Paul
Benhaimmind craves more fats, and so more chips are wanted. It is
important to realize that this will never fulfill the craving. See
craving section for further information on how to overcome this
obstacle.
The hydrogenation process was first patented in 1903, as
commercially used by Procter and Gamble in 1911. Hydrogenation
is the most extreme way of changing natural oils. It is used to
produce cheap, spreadable products sold by million dollar
advertising campaigns. Shelf life and ease of use sacrifice benefits
to our health and well-being. In hydrogenation, oils are placed
under pressure at high temperatures in the presence of a metal
catalyst. This metal catalyst is sometimes aluminum which has
been associated with Alzheimer’s disease, osteoporosis and
cancer. Aluminum is also present in processed cheeses, soft
drinks, aluminum cans, table salt and sometimes in the water
supply.
Expect for the fact that we do not need it and that it
contains toxins, hydrogenated fat is a manufacturer’s dream –
cheap, predictable and unspoilable, just as plastic is a cheap,
predictable and non-biodegradable alternative to plant fibres.
Margarine, being cheap to produce, can be sold for less
than butter, leaving a large budget for the companies to promote
the convenience and addition of its useful ingredients. Look for ‘no
hydrogenated fats’, ‘no trans-fatty acids’, ‘vegetarian’, and
‘organic’ on the label, and then only use in small quantities. Due to
such partially hydrogenated oils French fries, sweets an bakery
products contain up to approximately 35% of deadly trans-fatty
acids. Fortunately, not all of the world has a so-called death wish.
The Dutch government has gone so far as to actually ban the sale
of any margarine containing trans-fatty acids. Substitutes for
margarine include butter, which is less damaging to holistic health
than margarine, hemp ghee, hemp oil, or olive oil. Extra virgin
cold-pressed olive oil or cold pressed nut butters are also suitable
options.