Heal Yourself at Home
Cranial Electrotherapy Stimulation (CES)

Essential fatty acids (EFAs)

damaged altered toxic polyunsaturated fats detrimental to health

Damaged/Altered (Toxic) Fats and Oils

Much of our dietary unsaturated fat is toxic by being processed

If the temperature of a fat or oil is increased beyond its melting point enough to cause smoking, the molecular structure of the oil will change and a number of toxic molecular isomers will be produced in the oil.   These remaining even after the oil cools down and/or resolidifies.

-   The temperatures where this damage occurs is about half the temperatures reached in the refining and hydrogenation processes of fats and oils.   These processes destroy all of the nutritional value of our fats and oils for the sake of an extremely long shelf life.    Some of these are in virtually unspoilable, “forever” foods. (Think Twinkies®);

-   Most people are now aware of the presence of trans fats, but general use of this term refers to a slew of altered/toxic fats, NONE OF WHICH OCCUR IN NATURE.   These include cross-linked fatty acids, oxidized fatty acids, double-bond shifted fatty acids, fat-derived polymers, fat oxidation products, and others. Trans fats are only one form of malformed fats. 

Trans fats exist in nature, but are very different to those tFAs  introduced in commercial processes
Unsaturated fats in plants eaten by ruminants undergo biohydrogenation  by bacteria, catalyzed by bacterial enzymes at normal body temperature and pressure. In contrast, the industrial hydrogenation process is initiated by metal catalysts under very high temp and pressure producing trans fats not encountered in nature, whose isomers have vastly different distribution, causing them to have very different effects.  More info

Damaged fats are mostly found in processed or heated polyunsaturated and even predominately monounsaturated oils (E.g. corn, soybean, canola, sunflower, safflower, peanut, sesame and olive oil ):

•  Refined, high-temperature extracted, antioxidant-poor, vegetable seed oils (with potentially inflammatory high Omega-6 content, if not consumed in balance with Omega-3  fat) and in processed foods containing these oils.   Typical grocery store oils in clear plastic bottles contain 0.5 to 1.0% damaged, extremely toxic molecules (although this seems like a small percentage, according to calculations by fat expert Dr. Udo Erasmus, author of "Fats that kill, fats that heal", this is more than enough to have harmful health consequences).

•  Hydrogenated and partially hydrogenated unsaturated oils and products containing them.   E.g. margarine, shortening (e.g. Crisco)

•  Fryer oils and foods fried in them.   Especially when oil is reused;

Oxygen /Light /Heat exposure oxidizes unsaturated oils (i.e. makes them rancid)

Of these three, light is the most damaging, causing rancidity 1000 times more rapidly than oxygen. Consuming damaged oils uses up the body's fat-soluble, free-radical protecting, antioxidant supplies (E.g. vitamins A, D, E and K).

Oxygen / peroxidation.    Oil is damaged when oxygen combines with the weak carbon bonds of its unsaturated fatty acids, causing them to break apart into fragments, called lipid PEROXIDES, which produce free radicals. A created free radical, with its unpaired electron, starts a chain reaction which can propagate hundreds of thousands more free radicals and possible broken double carbon bonds, ultimately causing the oil to become rancid.

Light.   Light can increase peroxidation rate by up to 1000 times.

Heat.    Trans fatty acids (tFAs) and other altered, unatural fatty acids start to form when heated over 320°F. At 392°F they form substantially, and at 428°F they form exponentially. Unsaturated fatty acids become mutagenic (i.e. can damage our genes) when heated above 320°F.  Typically grocery-store, solvent-extracted  polyunsaturated oils typically use a temperature of 464 - 482° F in the steam distillation /deodorization stage of processing, which forms trans fatty acids from unsaturated oils at about 1% or less per hour.

DISCLAIMER: The content on this website is intended for informational, and educational purposes only and not as a substitute for the medical advice, treatment or diagnosis of a licensed health professional. The author of this website is a researcher, not a health professional, and shall in no event be held liable to any party for any direct, indirect, special, incidental, punitive or other damages arising from any use of the content of this website. Any references to health benefits of specifically named products on this site are this website author's sole opinion and are not approved or supported by their manufacturers or distributors.

Attend to Diet, Lifestyle & Emotional State

N E W  S T A R T S

C-Reactive Protein - Reliable Inflammation Marker
hot flame


Chronic low-level inflammation (CLII) involved in almost all health problems

How to treat CLII

Pulsed Electromagnetic Field Therapy (PEMFT)


       "The medical kit of the future"

The Body Electric

General electrotherapy health benefits.   Used systemically and/or locally at specific problem areas of the body, its effective application has many benefits:

Detoxification Wellness / Healthy aging Pain relief 
Relief from insomnia Immune system restoral Anti-Inflammatory
Maximizes cellular energy production Accelerated tissue /bone
/scar healing
Stress Reduction
Muscle relaxation / rehabilitation Increased blood oxygen
/ circulation

There are several reasonably affordable electrotherapy devices available for personal use. The following electrotherapies are those that have received a significant amount of positive feedback:

Cranial Electrotherapy Stimulation (CES) applies specific frequency patterns to the head area, with the following benefits:

Balances neurotransmitters Relieves pain Treats depression
Substance abuse withdrawal Relieves insomnia Relieve stress / anxiety
Anti-Inflammatory Fibromyalgia +++