NUTRITIONAL NEEDS OF THE BODY
"Each day, normal cell functioning must be maintained, damaged cells need to be repaired,
and new cells are generated. These things cannot occur without proper nutrients."

THE SCIENCE OF NUTRITION

LIPIDS

            Lipids are the family name for fats, oils, fatty acids, cholesterol and lipoproteins. Tryglycerides are the most common dietary lipids and are broken down into fatty acids and glycerol in the body. Glycerol, in turn, can be used to synthesize glucose. The structure of all cells is composed of lipids and without it, new cells cannot regenerate and existing cells would die. Weight loss and skin lesions are characteristics of lipid deficiency. However, excessive consumption of lipids will also harm the body and cause obesity, high cholesterol and increased risk of heart disease.

            The liver can convert fatty acids from one form to another. However it cannot synthesize the essential fatty acid (EFA) linoleic acid, which is needed to synthesize phospholipids to form cell membranes and to transport circulating lipids. Excellent sources for this EFA are corn oil, cotton seed oil and soy oil. Other EFAs include linolenic acid and arachidonic acid.

Fats are solids at room temperature while oils are fluid. Fats are the most calorie dense nutrient, with nine calories per gram. A person who lives off of burgers, fries and shakes consumes up to 50% of total daily calories from fat. The American Heart Association advises that the daily intake of fat should not exceed 30% of total daily calories, which amounts to no more than 80-100 grams of fat per day. Some restrictive diets for patients with cardiovascular disease advise only 10% of fat per total daily calorie intake. We recommend that if you can keep your fat intake to 20-30%, you will lower the risk for disease, while at the same time enjoy the foods you eat.

Overall, dietary fats should be reduced, but essential fatty acids that are needed for maintaining cell structure must not be lacking. There are three main categories of fats, and they are divided into: 1) saturated, 2) monosaturated, and 3) unsaturated fatty acids.

Saturated Fatty Acids

Saturated fatty acids are bonded or saturated to hydrogen which makes it harder for the body to break them down and promotes caseous fat to be deposited on the walls of the arteries of the heart leading to arteriosclerosis and atherosclerosis. Saturated fats are found mainly in foods of animal origin, such as meat, eggs, animal milk, lard, butter, cheese, as well as palm oil and coconut. These should be used in extreme moderation and should comprise no more than 10% of the daily diet. The Bible clearly states that humans should avoid eating animal fat. The passage is found in Leviticus 7:23-24 ((KJV),  “Speak unto the children of  Israel, saying, Ye shall eat no manner of fat, of ox, or of sheep, or of goat. And the fat of the beast that dieth of itself, and the fat of that which is torn with beasts, may be used in any other use: but ye shall in no wise eat of it.”

Unsaturated Fatty Acids

Unsaturated fatty acids lack at least one pair of hydrogen atoms. They are on the opposite end of the spectrum from saturated fats. For decades, they have been considered the more heart friendly fat because they are easier for the body to break down and utilize, thus minimizing cholesterol deposit in the arteries of the heart. But due to their bonding, these molecules are highly unstable when left exposed to air. They easily get attacked by oxygen and quickly turn rancid, which increases the risk of cancer, aggravate immune disorders and inflammations, and cause premature aging and degeneration of tissues. Unsaturated fatty acids can be used, but the consumer must take the following steps to ensure quality of the fat; 1) purchase the smallest bottle possible, 2) keep it in an air-tight container, and 3) keep it in the refrigerator.

Since the 1950s and the discovery that saturated fats can lead to heart disease, hydrogenated and partially hydrogenated oils, including margarine, vegetable shortening and peanut butter have flooded the market. Stay away from these, because they are synthetically hydrogenated fats that are even worse for the heart and arteries than saturated fats. Check the ingredients panel of cookies, crackers, chips and pastries for these names as well.

Monosaturated Fatty Acids

The monosaturated fatty acids fall in the middle of the spectrum. Because of their molecular structure, they are more stable than the unsaturated fatty acids and they tend to lower “bad” cholesterol when used in the place of saturated fats. Monosaturated oils, such as olive oil and canola oil tend to be good for the heart and cultures that have consistently used this have fewer incidences of cardiovascular disease. We recommend that monosaturated fats be your first choice, then unsaturated fats, polyunsaturated fats, and lastly saturated fats. But completely void out partially hydrogenated or hydrogenated fats.

Three Recommendations On The Use Of Oils

1)  Use more often: olive oil (virgin or extra virgin), canola oil (expeller pressed or cold pressed), hazelnut oil, walnut oil, avocado, sesame oil, sunflower oil, corn oil, soybean oil.

2)  Use less often: safflower oil, peanut oil, cocoa butter, cottonseed oil

3)  Never use: lard, vegetable shortening, animal fat shortening, palm oil, coconut oil, chicken fat, beef fat, butter fat, margarine. Read labels and decrease consumption of food with any of the above ingredients - such as butter, ice cream, cream, and whole milk products.