Which Fats Cause Heart Disease

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Which Fats Cause Heart Disease
Words: 378 | Date: Sat, 8 May 2010

The World Health Organization (WHO) estimates at the moment that 17.1 millions lives are claimed per year due to cardiovascular diseases. But it wasn't always like that. In 1930, less than 3,000 deaths per year were due to heart attacks in the USA. In 1950 the number was multiplied many times, reaching a whooping 500,000 heart attacks per year. How did we end up to these horrific numbers?

Of course it is not just diet responsible for this dramatic change. Of course, sanitary conditions have improved massively since the beginning of the century, which certainly helped in the elimination of pneumonia, tuberculosis and other infectious diseases. The most important factor though remains the massive change in our diet habits. The fats and oils used in the beginning of the century were butter and lard. By 1950 butter consumption dropped from 18 pounds per person per year to 10 pounds and subsequently margarine went from 2 to 8 pounds. Also processed vegetable oils became very popular that period (average annual consumption tripled per person), not just for household use but for industrial uses mainly. Vegetable oils are used extensively in mass production and we can find them literally everywhere at the moment i.e. crackers, cakes, baked goods etc.

The problem with margarine and vegetable oils is basically the industrial - chemical refinement process they go through during production. They are processed at high temperatures and the use of toxic chemical solvents is necessary to give the product the ideal properties. A portion of these dangerous chemicals cannot be removed from the final product and therefore it is included in the "healthy" oil or margarine we buy. Although all of these products are originally relatively healthy vegetable oils, after the process they convert to highly refined and dangerous products. The aggressive and misleading marketing that these products receive have caused a major health pandemic of cardiovascular diseases around the globe. They are some of the most unhealthy and dangerous products out there and it is a crime that they are marketed as healthy options. When butter and lard were habitually used cardiovascular diseases were basically unknown and extremely rare conditions. They became very well known indeed and a common theme when consumption of artificial oils skyrocketed as a result of the aggressive marketing they received.
Helen Davies MSc is a medical researcher, and graduate from Imperial College London ( MSc in Human Molecular Genetics). As the founder of Primal Health company, her expertise focuses on Nutritional Genomics and Functional Medicine. If you are interested in learning more about food & DNA interactions, visit our website --> http://www.Primal-Health.com

Article Source: Article Directory | Author Helen Davies | Cheap WebHosting

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