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THE LAST ULCER EPISODE

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FAT BOOM AND THE OIL BUSINESS
BEWARE OF RBD OILS! … THE DANGER OF REFINED VEGETABLE OILS

HOW HEALTHY IS YOUR “CHOLESTEROL-FREE” & “HEART-FRENDLY” VEGETABLE OIL?

Oil like water is a universal multipurpose fluid used for dietary purposes, lubrication, fuel, hydraulics, organic solvent, etc. Engines and the human body cannot function without oil, which has made the oil business one of the most lucrative and highly adulterated enterprises where the capitalist actors take advantage of the naive end user. There are many adulterated oil everywhere be it the engine oil for automobiles and the common vegetable oil used in foods. Talking about vegetable oil, it is very unfortunate that virtually all manufacturers in the oil business lack basic knowledge of the effects of fats and oil in health and nutrition and to make matters worse, the ignorant middle men in the supply chain who are only concerned with profits with no passion and regard for preserving health and saving human life engage in all manner of shady and fraudulent sharp practices in promoting poisonous substances disguised to be so called refined ‘cholesterol-free’ and heart-friendly’ vegetable oil even when these dangerous and highly inflammatory refined oils are known to cause cancer, stroke and heart disease. The unlabeled, unknown or condemned ‘vegetable’ oil sold in yellow jerry cans and turned into transparent plastic bottles floods the open market as the brand for the masses just as the well-labeled RBD Palm Olein and polyunsaturated fatty acids (PUFAs) from seed oil like canola, sunflower, soya, and so on, are the brands for the rich and middle class in shopping malls and supermarkets though these later oils are fully displacing the former oils even at the open markets today, whatever the case may be, the bane of commercialization of vegetable oil comes with huge price and health burden, and it is important to inform the masses of the dangers of dependence and over consumption of such refined oils.
The most common and popular brands of them all is the RBD Palm Olein. This is simply refined palm oil and Palm Olein means Palm Olive because it is equivalent to Olive oil and can substitute for Olive oil when not available. The main difference between the two oils is that of colour; green Olives have high concentration of the anti-inflammatory phenylethanoid compound called hydroxytyrosol, which gives it its characteristic astringent flavor that causes scratchy throat while Palm Olein has high concentration of beta-carotene. Chemically speaking, what we call palm oil is a mixture of two different oils from the palm fruits of the palm tree (Elaeis guineensis), which basically contains two types of fatty acids- saturated fatty acids and unsaturated fatty acids. The saturated fatty acids are very dense and sediments at the bottom of the bottle when the oil is poured into a bottle and allowed some time to settle, and over time can even solidify due to peroxidation, it has a yellowish-red colour, while the unsaturated fatty acids consisting of monounsaturated fatty acids (omega 9) and polyunsaturated fatty acids (omega 6 and negligible amount of omega 3) is less dense and floats on top with its characteristic attractive deep dark ox red colour, which is very rich in beta-carotene. This is the part of the good oil that is extracted and destroyed all in the name of refinement into RBD Palm Olein.

HOW COMMERCIAL VEGETABLE OIL IS MADE
A commercial robbery of good oil meant for good health. Oil seeds are known for their natural oil, for example, palm oil with its palm olein, palm kernel oil (PKO), coconut oil, groundnut oil and many other seed oils like soyabean oil. The seeds are mechanically cleaned, crushed, and cooked for about 2 hours at varying temperatures above 200C depending on the seed type: the method used may depend on the type of seed. Cooking and crushing softens the tissues and destroys the cells containing the oil, which releases the oil during the pressing in an expeller. The expellers press the crushed and cooked seed to squeeze out the oil at about 85 – 950C. The oil derived from this process may be packaged as crude or filtered, bottled and sold in health food stores as ‘cold-pressed’, ‘natural’, or ‘unrefined’ oil. Unfortunately, high quality oils are destroyed by light, air and heat, which cause deterioration of the essential fatty acids (EFAs) in the oil. For this reason, the manufacturers choose to refine the oil thereby destroying the quality of the oil circulating everywhere in the markets as ‘healthy’ oil.
The mechanically pressed oil is of high quality but may not be kept over the shelves for too long. Apart from the mechanical means of oil extraction, manufacturers may choose alternative method known as solvent extraction where the seed meal is mixed with a solvent such as hexane at about 55 – 650C under the pressure of constant agitation. Afterwards, the solvent is separated from the oil-solvent mixture using high temperature of about 1500C. The chemical solvents are usually highly inflammable and can sometimes cause fire disaster in the oil factory. However, traces of the solvent remain in the oil and yet such oil is sold as ‘unrefined’.
THE PROBLEM WITH THE OIL
The problem with unrefined oil is a matter of rancidity (peroxidation) during production and storage, for this reason they cannot be stored for too long, so, the manufacturers choose to refine the oil through processes of degumming, refining, bleaching and deodorization, which creates further problems that render the refined oil unhealthy for human consumption. The acronym RBD on the label on the container of the supposed good oil stands for Refined, Bleached and Deodorized, and it is to caution and warn an informed end user of the danger of consuming such oil but unfortunately, many do not read labels and even those that do, do not understand the terminology while some take it to be a sign indicating the quality of the oil rating the oil to be high quality when in actual sense it is an indicator of a killer oil and poison. What does each of these terms mean and how do they affect the nutritional value and quality of the vegetable oil.
Degumming: This is the process of removing healthy phospholipids like lecithin using water and phosphoric acid at about 600C. This process also removes chlorophyll, calcium, magnesium, iron, copper, and gums (protein-like compounds) and complex carbohydrates in the oil. The lecithin is isolated and sold separately in health food stores or pharmacy.
Refining (Saponification): During the process of refining, the oil is mixed with caustic soda or sodium hydroxide (NaOH), which is a very corrosive base or with a mixture of NaOH and sodium carbonate (Na2CO3) agitated and then separated at about 750C. This process not only removes free fatty acids (free fatty acids is an indicator of poor oil quality) from the oil but also removes phospholipids, protein-like substances, and minerals. The free fatty acids form soaps with the NaOH which then dissolves in the watery part of the mixture. At this stage, the oil still contains some pigments and is usually red (especially if palm olein or palm oil is the initial oil undergoing refinement) or yellow.
Bleaching: This process uses filters, Fuller’s earth, and/or acid-treated activated clays to remove the remaining pigments like chlorophyll and beta-carotene in the oil as well as the remaining traces of soap using temperature of about 1100C for 15 – 30 minutes. It also removes certain natural polycyclic and aromatic substances. During bleaching, toxic peroxides and conjugated fatty acids are generated from the essential fatty acids present in the oil. Peroxidation can be prevented if air is excluded from the process under high temperature but, the amount of double bond shifts (positional isomers of the unsaturated fatty acids) increases in the oil.
Deodorization: This is a steam distillation process under pressure in absence of air that removes aromatic oils and more free fatty acids, pungent odours and unpleasant tastes, which were not present in the natural oil in the seed before the refining process or treatment began. What this means is that the refining process creates harmful chemical reactions in the oil. This process requires an extreme high temperature of about 240 – 2700C for 30 to 60 minutes. Above 1600C, trans-fatty acids begin to form at toxic levels. Deodorization is said to remove the peroxides produced in the refining step, and some pesticide residues as well as toxins but it also removes healthy tocopherols (vitamin E) and phytosterols. In addition, it also creates many unnatural isomers of the unsaturated fatty acids including molecules in which the position of the double bond has been moved to another part of the carbon chain. The fact is that refining may create monster oil with trans-fatty acids formed by twisting the molecule, and cyclic compounds, which occur when the fatty acid chain reacts with itself to form a ring, dimmers and polymers that result when fatty acid molecules cross-link with one another to produce something similar to rubber and plastics, and other altered fatty acid breakdown products. These changed molecules are different in shape and function from the fatty acids found normally in nature and food, and are big concern for health. You can’t think less of cancer and how your vegetable oil can cause cancer.
To make matters worse still refined oils are hydrogenated at temperatures 1200 – 2100C under pressure with hydrogen gas in the presence of metal catalyst usually nickel, platinum or copper for 6 – 8 hours when all the cis- fats are converted to all trans-fats to make butter and margarine or oils used in making foods like chocolate while damming the nutritional and health consequences. Coconut oil and PKO are also used as starters in hydrogenation.
Finally, your vegetable oil is not ‘cholesterol-free’ after all because it never contained cholesterol in the first place rather healthy phytosterols that are robbed, killed and destroyed in the refining process, and it is not ‘heart-friendly’ either. The oil is also not only expensive, but an empty-calorie i.e. vitamin and mineral deficient, worthless, tasteless, poisonous, and lots more. In replacement of the natural antioxidants (beta-carotene and vitamin E), oil manufacturers prefer to add synthetic antioxidants including butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, tertiary butyhydroquinone (TBHQ), citric acid and methylsilicone, as well as a defoamer. And winterization is done to prevent the oil becoming cloudy when kept in the refrigerator.
Do you care to read labels when you go shopping? Does it matter! Yes of course it does. Always read the label before buying or consuming vegetable oils. You may not only be saving your own life but also the life of a loved one whenever you inform others of the dangers of consuming refined vegetable oils.
I’m convinced that after reading this piece you will be more informed and not need anyone to tell you a major source of your cancer and if you don’t already have cancer you may develop it tomorrow and the reason you should prevent it now because tomorrow may be too late. Prevention they say is better than cure.
Search the ancient path today and return to the crude mechanically pressed, unrefined, natural oils good for your health and family well-being. You can learn how to make natural cold-pressed oil for your nutrition and healthy living. Refined oil is highly oxidative and a major cause of inflammation in the body that gives you the malaria-like symptoms you feel each time you go treating malaria and wasting your hard earned money on drugs. Simply change the oil.
Choose the right nutritional oil today and stop wasting money on drugs.
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