Changes

Each gram of fat supplies nine calories. This is more than twice the amount of energy supplied by a gram of carbohydrates. The body uses fat in much the same way as it uses carbohydrates. That is, fat is used mainly as an energy food.   

Each gram of fat supplies nine calories. This is more than twice the amount of energy supplied by a gram of carbohydrates. The body uses fat in much the same way as it uses carbohydrates. That is, fat is used mainly as an energy food.   

Fats are converted to energy by being split into fatty acids and glycerol. Glycerol is then converted to either glucose or glycogen. At this point, the usual processes of carbo- hydrate metabolism take over to produce needed energy from the glucose and glycogen.   

Fats are converted to energy by being split into fatty acids and glycerol. Glycerol is then converted to either glucose or glycogen. At this point, the usual processes of carbohydrate metabolism take over to produce needed energy from the glucose and glycogen.   

While fats may supply twice the caloric energy of carbohydrates, we find that they must undergo a longer digestive process before they are ready for an essentially carbo- hydrate metabolism. In general, carbohydrates do a more efficient job of providing the body with readily usable fuel. Fats are valuable in that they may provide a form of stored energy, but strictly speaking, they are not a necessity in the diet as far as a fuel source goes.

While fats may supply twice the caloric energy of carbohydrates, we find that they must undergo a longer digestive process before they are ready for an essentially carbohydrate metabolism. In general, carbohydrates do a more efficient job of providing the body with readily usable fuel. Fats are valuable in that they may provide a form of stored energy, but strictly speaking, they are not a necessity in the diet as far as a fuel source goes.

Fats, however, are usually more extensively stored within the body than are carbohydrates and may be converted into fuel when the body’s carbohydrate reserves are depleted. In fact, this is exactly what occurs when a person goes on a diet, fasts, or is exposed to extremely cold weather. As the stored carbohydrate reserves in the liver are exhaust- ed, the body’s fat reserves are metabolized for a new supply.  It should be understood that these fat reserves in the body do not simply come from the fat that is eaten in the diet. When an excess of carbohydrates is eaten, it is converted by the body into fat and stored.  In this way, the body can store and use fat without having a large amount of fat in the diet. The fat deposits could be viewed as a carbohydrate bank, where deposits and withdrawals are made as necessary.

Fats, however, are usually more extensively stored within the body than are carbohydrates and may be converted into fuel when the body’s carbohydrate reserves are depleted. In fact, this is exactly what occurs when a person goes on a diet, fasts, or is exposed to extremely cold weather. As the stored carbohydrate reserves in the liver are exhaust- ed, the body’s fat reserves are metabolized for a new supply.  It should be understood that these fat reserves in the body do not simply come from the fat that is eaten in the diet. When an excess of carbohydrates is eaten, it is converted by the body into fat and stored.  In this way, the body can store and use fat without having a large amount of fat in the diet. The fat deposits could be viewed as a carbohydrate bank, where deposits and withdrawals are made as necessary.

=== Fats Aid in Absorption of Fat-Soluble Vitamins ===

=== Fats Aid in Absorption of Fat-Soluble Vitamins ===

Some of the vitamins are termed “fat-soluble.” This means that fatty compounds must be present in the intestines for these vitamins to be absorbed. The fat soluble vita- mins are A, D, E and K. The other vitamins (B, C, etc.) are termed “water-soluble.”

Some of the vitamins are termed “fat-soluble.” This means that fatty compounds must be present in the intestines for these vitamins to be absorbed. The fat soluble vitamins are A, D, E and K. The other vitamins (B, C, etc.) are termed “water-soluble.”

If these fat-soluble vitamins are obtained from the foods in which they naturally occur and eaten in an unprocessed state, they will be readily absorbed by the body. The wholesome foods which contain these vitamins also contain the necessary fatty com- pounds for their absorption.

If these fat-soluble vitamins are obtained from the foods in which they naturally occur and eaten in an unprocessed state, they will be readily absorbed by the body. The wholesome foods which contain these vitamins also contain the necessary fatty compounds for their absorption.

If these vitamins, however, are extracted (as in supplements) or occur in foods which have been fragmented, processed or subjected to heat, then their absorption will be impaired. Heating fatty foods, for example, renders almost all of the fat-soluble vitamins useless.

If these vitamins, however, are extracted (as in supplements) or occur in foods which have been fragmented, processed or subjected to heat, then their absorption will be impaired. Heating fatty foods, for example, renders almost all of the fat-soluble vitamins useless.

Some examples of free vegetable oils are corn oil, olive oil, safflower oil, almond oil and the generic cooking oils which may be a mixture of vegetable oils and added chemicals. These are the most commonly used oils in the typical vegetarian diet which excludes all animal fats.

Some examples of free vegetable oils are corn oil, olive oil, safflower oil, almond oil and the generic cooking oils which may be a mixture of vegetable oils and added chemicals. These are the most commonly used oils in the typical vegetarian diet which excludes all animal fats.

The fat content of these extracted oils is 100%. No proteins or carbohydrates are contained in these oils. Actually, very few minerals are present and only vitamins E and F are present in any amount. We see that these extracted oils are very lopsided nutrition- ally—they supply oil, but little else. They may be likened to white sugar or white flour as refined products.

The fat content of these extracted oils is 100%. No proteins or carbohydrates are contained in these oils. Actually, very few minerals are present and only vitamins E and F are present in any amount. We see that these extracted oils are very lopsided nutritionally—they supply oil, but little else. They may be likened to white sugar or white flour as refined products.

In addition, these extracted oils are very susceptible to pesticide residues. Many of the free vegetable oils have chemicals added to them to prevent them from becoming cloudy or going rancid. Unfortunately, however, almost all free oil undergoes a certain amount of oxidation and becomes rancid regardless of the preservative methods used.

In addition, these extracted oils are very susceptible to pesticide residues. Many of the free vegetable oils have chemicals added to them to prevent them from becoming cloudy or going rancid. Unfortunately, however, almost all free oil undergoes a certain amount of oxidation and becomes rancid regardless of the preservative methods used.

The great majority of all vegetable oils are heat-extracted. That is, they are raised to high temperatures in their manufacturing process in order to expel the oils from their vegetable sources. This heat causes a breakdown in the oil’s original composition which renders it nutritionally unfit.

The great majority of all vegetable oils are heat-extracted. That is, they are raised to high temperatures in their manufacturing process in order to expel the oils from their vegetable sources. This heat causes a breakdown in the oil’s original composition which renders it nutritionally unfit.

Even most of the so-called “cold-pressed” oils sold in health food stores have had a certain amount of heat applied. Although the amount of heat used in these “expeller- pressed” oils (which is really what they are instead of “cold-pressed”), is somewhat low- er than conventional methods, it is still high enough to destroy the oil’s original compo- sition. Usually, only olive oil and avocado oil have any chance of being extracted with- out heating methods of some kind.

Even most of the so-called “cold-pressed” oils sold in health food stores have had a certain amount of heat applied. Although the amount of heat used in these “expeller- pressed” oils (which is really what they are instead of “cold-pressed”), is somewhat lower than conventional methods, it is still high enough to destroy the oil’s original composition. Usually, only olive oil and avocado oil have any chance of being extracted without heating methods of some kind.

All free vegetable oils, with the exception of olive oil, have been added to the human diet only in the past hundred years. The human constitution is simply not adapted to han- dle these large quantities of free oils. .

All free vegetable oils, with the exception of olive oil, have been added to the human diet only in the past hundred years. The human constitution is simply not adapted to handle these large quantities of free oils. .

Even olive oil, the traditional favorite of many health enthusiasts, cannot be recom- mended. Unless obtained from strictly organic sources, most, olive oil is mixed with other oils and petroleum products. These additives are considered normal by the govern- ment and no labeling of their presence is required.

Even olive oil, the traditional favorite of many health enthusiasts, cannot be recommended. Unless obtained from strictly organic sources, most, olive oil is mixed with other oils and petroleum products. These additives are considered normal by the government and no labeling of their presence is required.

No free oil, not even vegetable oils, should be included in a healthy diet.

No free oil, not even vegetable oils, should be included in a healthy diet.

=== Animal ===

=== Animal ===

The most common free animal oils are lard and butter. Strictly speaking, these are not pure oils or fats. Butter is about 87% fat, while lard is 94% fat. Because of their high fat content and their use outside of their naturally occuring sources (milk and meat), they will be discussed as examples of free animal oils.

The most common free animal oils are lard and butter. Strictly speaking, these are not pure oils or fats. Butter is about 87% fat, while lard is 94% fat. Because of their high fat content and their use outside of their naturally occurring sources (milk and meat), they will be discussed as examples of free animal oils.

The reasons for abstaining from animal free oils (or any animal fats) are basically the same as those for avoiding all animal products in the diet.

The reasons for abstaining from animal free oils (or any animal fats) are basically the same as those for avoiding all animal products in the diet.

The animal fats are usually superheated during their extraction and tend toward rapid rancidity almost immediately.

The animal fats are usually superheated during their extraction and tend toward rapid rancidity almost immediately.

Butter is usually colored and salted and is suspect to the hormonal and additive con- tamination from the cow.

Butter is usually colored and salted and is suspect to the hormonal and additive contamination from the cow.

Like all animal fats, the animal free oils are high in cholesterol which may eventually result in destruction of the cardiovascular system.

Like all animal fats, the animal free oils are high in cholesterol which may eventually result in destruction of the cardiovascular system.

=== Chemical ===

=== Chemical ===

This is a new one. Thanks to the synthetic food industries and the availability of pe- troleum by-products, free oils made from chemicals are being introduced into the diet. These chemical oils appear in ice cream, artificial coffee creams, artificial butter, etc.

This is a new one. Thanks to the synthetic food industries and the availability of petroleum by-products, free oils made from chemicals are being introduced into the diet. These chemical oils appear in ice cream, artificial coffee creams, artificial butter, etc.

Strangely enough, the people who consume these chemical oils often do so out of a concern for their health. They seek to avoid cholestrol and instead eat chemicals pro- duced by the petroleum industries.

Strangely enough, the people who consume these chemical oils often do so out of a concern for their health. They seek to avoid cholesterol and instead eat chemicals produced by the petroleum industries.

The plastic margarine and imitation coffee cream and ice cream that people eat may have a worse effect than the animal products they purport to replace. At least butter and cream have been a regular part of some people’s diet for hundreds of years. Most of these chemical oils have been on the market for less than ten years. No one has any idea as to the eventual harm they may cause.

The plastic margarine and imitation coffee cream and ice cream that people eat may have a worse effect than the animal products they purport to replace. At least butter and cream have been a regular part of some people’s diet for hundreds of years. Most of these chemical oils have been on the market for less than ten years. No one has any idea as to the eventual harm they may cause.