They need to get into the reality of basics here. One of the major problems in this area is that foods are hydrogenated, partially hydrogenated. The knowledge of this process has been around for many years, starting in 1897 when the French chemist Paul Sabatier discovered that the introduction of a trace of nickel as a catalyst facilitated the addition of hydrogen to molecules of carbon compounds. This was found to be a breakthrough source to extend the shelf life of foods and was put into practical application in the 1940’s.
But this process created excessive trans fats. A couple of the dangers of this is bad cholesterol, leading to heart disease, and prior to the overwhelming use of this process, type II diabetes didn’t exist.
A new study shows that eating trans fats may be associated with memory loss, according to a study presented at the American Heart Association scientific sessions. Trans fats, also known as partially hydrogenated vegetable oil and vegetable shortening, were included for years in products like margarine and were added to increase the shelf life of packaged crackers and cookies.
There are others as the food industry has gone to firing Nichol ions through food to get the shelf life extension and, thus, be more profitable. And that’s part of the increase in memory problem increases over the last 50 years with dementia.
Check your labels when you buy foods and you’ll often find the listing of (de)hydrogenated oils in their ingredients.
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Make your own snacks at home and never buy death off the shelf.