by
Paul
BenhaimJust as the true benefits of hemp were not disclosed by
the paper and logging industries, the negative effects of
hydrogenated, fried or processed oils has been kept from us by
the large oil producing industries.
Free
Radicals
When we talk about the degradation of fats and oils, we talk about
the creation of ‘free radicals’. These are tiny molecules containing
unpaired electrons. They explain the ultimate cause of
degenerative diseases such as cancer, premature aging and
cardiovascular diseases.
In 1900, deaths from cardiovascular disease accounted for
a total of 15% of all deaths. Today, despite our technological
breakthroughs, the figure is 50%. In 1900 cancer killed 3% of
people, today it kills 20. Free radicals are very active, they are
constantly looking for a partner for their unpaired electron, which it
may take from another electron pair. It does not care; the free
radical is just that, free and easy. It picks up a hydrogen nucleus,
leaving behind a lonely electron now also in need of a partner.
This will then look for a partner wherever it can, causing a chain
reaction. Such a reaction may go through tens of thousands of
cycles before being stopped. A single ray of sunlight can start a
new cycle.
Free radicals are constantly being produced. But they are
not all bad, and are needed to produce energy. It is the excess
escapees that are dangerous as they can interfere with the body’s
functions. As with most things, moderation is fine, excess is
certainly damaging. Antioxidants and certain enzymes such as
peroxidase, catalase and superoxide dismutase are the body’s
defense mechanism against such free radicals that may get out of
control. These enzymes depend on minerals to function properly.