Trans fatty acids alter the normal mechanisms by which the resolution is performed in cholesterol i

This product was prepared from the inexpensive, low-grade vegetable oils (including soy) which, through a process known as hydrogenation is converted into a solid at room temperature and substantially more stable than the oil product as it can be applied as a thin layer. When hydrogenation was added hydrogen atoms to molecules of the double bonds of the unsaturated fatty acid contained primarily in oils of vegetable origin, to become making almond butter saturated. For this process to take place, require an elevated pressure, a temperature of 120 to 210 degrees Celsius, and the presence of a metal catalyst. What is most important is to be understood is that in most of the hydrogenation of the fatty acids that are normally present in so-called crabs pass into the unnatural trans.
The nature of the edible fats which are adopted, influence the composition of the cell membrane and thus the proper operation of the functions in the cell. Dietary fats play a role of solvents and carriers of fat-soluble vitamins A, D, E and K, and the only provider of essential polyunsaturated (ie essential) fatty acids - ECN. Getting enough of the latter is very important for the proper functioning making almond butter of the immune system. They are called essential because the body can not produce them, but if you take them in sufficient quantity, can produce all other fatty acids that are necessary. ECN cover two main classes - ie. omega-3 and omega-6 fatty acids. EFAs are necessary to build healthy cell membranes. They help to lower cholesterol, prevent the development of cardiovascular disease and is a major precursor in the generation of prostaglandins in the body (see below). Some scientists ECN involved in the transport of oxygen from the air received into the lungs through the alveolar membrane to the blood hemoglobin and then the cell membrane to the mitochondria within cells.
Dr. Edward Siegel, winner of numerous awards for his research in the field of fatty acids and author of "Essential fatty acids in health and disease," has created a very sensitive test which can determine the quantity in the human body. He established a link between cardiovascular disease and the presence of one hand to the unnatural trans-fatty acids in the human body, and the other - a shortage of ECN. According to him, this imbalance is likely important for the existence of so many chronic diseases in industrialized countries. But the problem is not only insufficient intake of EFAs, and in the inability to recover fully when consumed food, devoid of vitamins and trace elements, while rich in protein and fat, such as margarine, which contains only minor amounts of omega -6 fatty acids.
Richest sources of EFAs are cold-water fish - cod, mackerel, tuna, herring, sardines and fish oil, respectively, cold-pressed flaxseed oil, canola, evening primrose, wheat germ, some nuts. EFAs are unstable and easily decomposed in contact with air and from the heat treatment.
As in nature there are only natural cis rather than trans fatty acids the human body can not cope with their processing and they begin to accumulate in cell membranes and in other places where it's not supposed to be. Studies are being made in recent years, show that the amount of trans fatty acids in the cell membranes in some people has risen to 20%, and should be zero! All this of course violates the protective functions of the cell membrane, cellular nutrition and intracellular transport.
Trans fatty acids alter the normal mechanisms by which the resolution is performed in cholesterol in the body, and this increases the amount in the blood. However increased low density lipoprotein (LDL) - an important factor for the development of atherosclerosis and reduces the amount of high density lipoprotein (HDL), which protect the cardiovascular system of the first.
According to a report by the Danish making almond butter Council made food studies suggest that the consumption of trans fatty acids from margarine is equally or even more dangerous to the development of atherosclerosis than the intake of saturated fatty acids (which are in the oil and fat).
A study published a few years ago in the "American Journal of Clinical nyutrishan" showed significant differences between the incidence of cardiovascular disease in North and South India. People living in the north, were carnivorous and had elevated levels of cholesterol in the blood. Their main source of fat was melted butter (hereinafter "ghiy"). making almond butter Indians from the southern making almond butter part of the country were primarily vegetarians and had accordingly