Sunlight is the most beneficial for people who consume a balanced diet based on their unique requirements and physique. Sunbathing may be harmful, however, for people who live on a diet full of acid-forming, highly processed foods and processed fats or products made together. Alcohol, cigarettes, and other vitamin and mineral depleting substances, such as allopathic and hallucinogenic drugs, may also make the skin vulnerable to ultraviolet radiation.


Specifically, polyunsaturated fats as included in vitamin and refined E depleted goods, such as lean vegetable oil, mayonnaise, salad dressings, and many brands of margarine, pose a particularly higher risk in the development of skin and most other cancers. According to Archives of Internal Medicine, 1998, polyunsaturated fats increase a woman’s risk of breast cancer by 69 percent. By comparison, monounsaturated fats, as found in olive oil, decrease breast cancer risk by 45 percent.

Untreated, expeller-pressed oils contain both kinds of fats, with varying ratios. Both sorts of fat are useful for your own body. , such as has 50 percent polyunsaturated fats and 50 percent monounsaturated fats. If the monounsaturated fats have been removed from the oil during the refining process, its polyunsaturated fats become highly reactive and damaging to cells. This phenomenon is quite simple to understand.

Polyunsaturated fats

These are more vulnerable to lipid peroxidation (rancidity) than monounsaturated fats. To put it differently, they rapidly bring in a high number of oxygen free radicals and become oxidized. Oxygen radicals are created when oxygen molecules lose an electron. This makes them highly reactive. These free radicals can quickly attack and harm cells, tissues, and organs. They may be shaped in elegant, polyunsaturated fats when these are exposed to sun before ingestion.

Free radicals can also form in the cells after the oil has been consumed. The polyunsaturated fats in processed oils are hard to digest, as they are deprived of the normal majority and are no longer protected against free radicals by their natural protector, vitamin E, a potent anti-oxidant (vitamin E interferes with the oxidation process). Vitamin E and several other valuable nutrients are filtered out or ruined during the refining procedure.


Eating a hamburger and French fries can flood your body with free radicals. Both foods are heated with refined oils. Heating these oils significantly increases their oxidation and, therefore, tissue-damaging consequences. Most people don’t have any clue what happens to the oil when it’s extracted from a seed or nut. To prolong the oil’s shelf life, create a transparent color and remove its natural odor, it’s bathed in a petroleum solvent, then “degummed” or put in warm water and swirled in a high speed to separate out different substances.

To further enhance the oil, it’s mixed with an alkali such as lye or caustic soda; then it’s agitated, heated , bleached, hydrogenated to stabilize it and eventually deodorized. To raise shelf-life farther, manufacturers preservatives and other food additives. Although all of that boosts the oil’s shelf life, it doesn’t keep it from turning rancid prior to the expiration date. The chemical remedies it undergoes disguises signs of rancidity, making the oil so dangerous to the unsuspecting consumer.

Saturated fats

These are solid and found in products like lard and butter. They contain large amounts of natural antioxidants, which make them much safer from oxidation by free radicals. They’re also digested quite readily. The polyunsaturated fats in oils that are refined (stripped of the monounsaturated fats), on the other hand, are virtually indigestible and thereby become harmful to the body. Margarine, as an instance, is only one molecule away from plastic, and so extremely hard to digest.

Free radicals, the organic cleansers of the human body, try to eliminate the fatty offender which attaches itself to the cells’ walls. However, if the radicals digest these harmful fats, they also damage the walls. This is thought of as among the primary causes of aging and degenerative disease. This also shows how something so valuable as oxygen radicals can become dangerous when we expose the body to unnatural foods and chemicals. Studies have revealed that out of 100 individuals who consumed large amounts of polyunsaturated fats, 78 showed marked clinical signs of premature aging. They also looked much older than many others of the same era did.


By comparison, in a recent study on the association between dietary fats and the risk for Alzheimer’s disease, researchers were surprised to learn that the natural, may actually lower the risk for Alzheimer’s by up to 80 percent. The research demonstrated that the group with the lowest rate of Alzheimer’s ate roughly 38 grams of these wholesome fats daily, while those with the maximum incidence of this disorder consumed just about half of that sum.

Tissue cells which were damaged by abnormal free radical action are not able to reproduce properly. This can impair big functions within the body, such as those of the immune, digestive, nervous, and endocrine systems. Ever since processed polyunsaturated fats are introduced into the population on a massive scale during and following WWII, degenerative diseases have increased dramatically, skin cancer being one of them. In actuality, polyunsaturated fats have made sun “dangerous”, something which would not have been the situation if foods had not been manipulated and altered, because they are today.


When polyunsaturated fats have been removed from their natural foods, they have to be refined, deodorized, and even hydrogenated, depending on the food item for which they are used. During this process some of the polyunsaturated fats undergo chemical transformations, which turns them into trans fatty acids (trans fats), frequently known as “hydrogenated vegetable oils”. Margarine can comprise up to 54 percent of these, vegetable shortening around 58 percent.

It’s possible to detect hydrogenated vegetable oils in foods by reading the food labels. Most processed foods contain them, such as breads, crisps, chips, doughnuts, crackers, biscuits, pastries, all baked goods, cake and frosting mixes, baking mixes, frozen dishes, sauces, frozen veggies, and breakfast cereals. In other words, the majority of foods which are shelved, processed, processed, maintained, rather than refreshing can contain trans fats. Trans fats inhibit the cell’s ability to utilize oxygen, which is needed to burn foodstuffs to carbon dioxide and water. Cells, which can be inhibited in finishing their metabolic processes, may consequently become cancerous.

Trans fats

The current movement to find trans fats from foods has merely resulted in the replacement of one damaging fat with another dangerous, artificially generated, fat. For all practical purposes, the new man-made fats, known as”interesterified” fats, are better than the old trans fats. Research, published in Nutrition & Metabolism (January 15, 2007), suggests that a new way of altering fat in commercial goods increases blood sugar, depresses insulin, also reduces levels of valuable HDL-cholesterol.

The trans fats also make the blood thicker by increasing the stickiness of the platelets. This increases the chances of blood clots and the buildup of fatty deposits, which may result in disease. Research at Harvard Medical School, where the dietary habits of 85,000 women were observed for more than 8 decades, found that those eating margarine had an increased risk of coronary heart disease. Further studies have shown that trans fatty acids prevent the body from processing Low Density Lipo Protein (LDL) or bad cholesterol, thereby raising blood glucose to abnormal levels. A Welsh research linked the concentration of those artificial trans fats in with death from .

Uwaga końcowa

The Dutch government has banned any products containing trans fatty acids. Polyunsaturated fats have also been shown to suppress resistance. Because of this, they are used today in patients who have undergone kidney transplant surgeries or skin grafts taken from different men and women. This enables the patient’s immune system to not reject the foreign tissue, but of course it also leaves the individual vulnerable to disease and other disorders. The same approach is employed in the so-called autoimmune diseases where the immune system tries to kill off a number of their body’s own cells, i.e., the ones that have become toxic and are a threat to the survival of their human body. The tragedy in all this is that these remedies do not change overall mortality rates; just the reason for death becomes altered.