http://www.drgeorget.com Chiropractic Care and Nutritional Support Sat, 11 Feb 2012 13:31:01 +0000 hourly 1 http://wordpress.org/?v=3.3 http://www.drgeorget.com/heart-disease-part-4/comment-page-1/#comment-2655 breast cancer vs heart disease Sat, 11 Feb 2012 13:31:01 +0000 http://www.drgeorget.com/?p=825#comment-2655 [...] Butter vs. Margarine (margarine is really bad for you?)? A good friend of mine told me that margari...bad cholesterol) lowers HDL (cholesterol good) increases the risk of cancer five times. diminishes the quality of breast milk. Decreases immune response. Decreases insulin response. But most of all as one molecule away .. Plastic Is there any truth to that? Yes animal fats and saturated fats like butter is healthy for you. The Manufacturers can not use liquid oils in baking or frying, and are not spread. So, to harden liquid vegetable oils to make margarine and butter, put the oils through a process called partial hydrogenation. For the margarine or shortening, first the oil is extracted at high temperature and pressure, and the remaining oil was extracted with hexane solvents. Then, the oils are steam cleaned, a process which removes all the vitamins and antioxidants, but of course, solvents and pesticides, remain. These oils are mixed with a nickel catalyst and put in a large high pressure, high temperature reactor. What happens in the reactor is a liquid, but what comes out of this reactor is a semi-solid gray that looks like cottage cheese and smells terrible. Emulsifiers are mixed to smooth out lumps. The product is steam cleaned a second time to get rid of the horrible smell. Then it is bleached to get rid gray. At this stage, the product can be used as vegetable shortening. To make margarine, they add artificial flavors and vitamins, synthetics. You can be sure you know that manufacturers are not allowed to add a synthetic color of margarine. So add achiote or natural stain. Then packaged in blocks and tubs. Advertising promotes this garbage as a health food. Http: / / www.westonaprice.org / foodfeatures / Butter.html Healing Yoga Benefits Cancer and Heart Disease [...] [...] Butter vs. Margarine (margarine is really bad for you?)? A good friend of mine told me that margari…bad cholesterol) lowers HDL (cholesterol good) increases the risk of cancer five times. diminishes the quality of breast milk. Decreases immune response. Decreases insulin response. But most of all as one molecule away .. Plastic Is there any truth to that? Yes animal fats and saturated fats like butter is healthy for you. The Manufacturers can not use liquid oils in baking or frying, and are not spread. So, to harden liquid vegetable oils to make margarine and butter, put the oils through a process called partial hydrogenation. For the margarine or shortening, first the oil is extracted at high temperature and pressure, and the remaining oil was extracted with hexane solvents. Then, the oils are steam cleaned, a process which removes all the vitamins and antioxidants, but of course, solvents and pesticides, remain. These oils are mixed with a nickel catalyst and put in a large high pressure, high temperature reactor. What happens in the reactor is a liquid, but what comes out of this reactor is a semi-solid gray that looks like cottage cheese and smells terrible. Emulsifiers are mixed to smooth out lumps. The product is steam cleaned a second time to get rid of the horrible smell. Then it is bleached to get rid gray. At this stage, the product can be used as vegetable shortening. To make margarine, they add artificial flavors and vitamins, synthetics. You can be sure you know that manufacturers are not allowed to add a synthetic color of margarine. So add achiote or natural stain. Then packaged in blocks and tubs. Advertising promotes this garbage as a health food. Http: / / http://www.westonaprice.org / foodfeatures / Butter.html Healing Yoga Benefits Cancer and Heart Disease [...]

]]>