The Islamic Post Blog


The Hakimah’s Corner: This Issue: Fat For Your Life! by Khalida
August 15, 2008, 11:58 am
Filed under: August Volume 1 - 2008, Hakimah's Corner, Magazine/ Culture

By Razia A. Mumin, Islamic Post Staff Writer

Shiok Far-Eastern Cuisine)

Olive oil. (Shiok Far-Eastern Cuisine, Creative Commons License)

A recipe for hummus follows, and more healthy Islamic recipes are to be found in Touring: Egypt of My Heart.

There has been a lot of talk in the media about fat, and one of the main reasons is that too many Americans are obese.  Overeating is an American tradition, especially around the holidays.  Fast food chains, super sized products, and advertisements make it hard to resist.  True- too much of anything is harmful, and the big problem with fat is that it clogs your arteries, which leads to heart disease.  Fat is in everything; just read the labels on the back of your favorite cookies, chips, or pastry. The question is: which ones are the best or the worst?
The three main groups of fats are saturated fats, monounsaturated fat, and polyunsaturated fats.

Saturated fats are semi-solid at room temperature, and are basically found in animal products. Saturated fats are less likely to go rancid during cooking, and are what the liver uses to make cholesterol.  They are found in meat, cheese, coconut oil, palm oil, and butter ghee.  All saturated fats are not the same. Examples of good saturated fats are organic butter, ghee, and coconut oil.  Examples of bad saturated fats are margarine, shortening (especially when it is genetically engineered like most vegetable and corn oil is), and excessive amounts of fat found in meat.   Genetically engineered foods are harmful to the body.  Their long term effect is not yet known.  Scientists take natural food and add the genes, or the D.N.A, of a fish or another animal to supposedly improve its shelf life so that they can feed more people.  In the process of “helping us,” they are killing us with their sweet poisons.  There is a process they use called hydrogenation in which a fat that is naturally liquid at room temperature is chemically turned into a solid fat, or a hydrogenated fat.   Hydrogenation or even partial hydrogenation distorts the fatty acids, and turns them into poison.  Any food, be it potato chips, pretzels, pastries, or cakes, that is a by- product of hydrogenation, is harmful and dangerous in the long term.   Another fat we hear a lot about is called trans fats.  Trans fats are transformed or mutated fats. They were created in a lab like the Frankenstein monster, supposedly to help us, but really to make money.  It is cheaper to make different foods, fats, sugars, and pass it out as real food to the trusting public. We need to stop and read labels if we want to be healthy. Trans fatty acids have been found to affect the way cholesterol is processed in the blood stream in a manner that increases the risk of heart disease.  Now let us take a moment and review. Saturated fats clog the arteries, and raise the cholesterol. However, remember that real and organic saturated fats are natural fats that break down naturally in our bodies.   When we eat them in moderation, we can avoid possible system overloads, weight gain, and heart problems.
Transfats, the new, cheap, man- made toxic chemicals, are artificial products that are used to replace natural substances.
The Institute of Medicine, a divison of the National Academy of Science, released a report in 2002 on transfats.  They declared that there are no safe levels of transfats, and consumption of it should be reduced as much as possible.  However, transfats are a foodmaker’s dream because they extend the shelf life of food, and make foods cheaper to produce.  The Harvard School of Public Health has declared transfats dangerous to our health. Saturated fats in high levels are not healthy for our bodies, but they are still a source of energy, and can be processed by our bodies. In contrast, transfats are junk food, and should be totally avoided. There are so many unexplainable illnesses these days. Could it be all of the unhealthy additives in the processed foods we consume?  Here is a list of some helpful oils and fats that can be incorporated into your diet.  You make the decision what is best and better for you.
Monounsaturated fats remain liquid at room temperature, but solidify with cooler temperatures. Sources are olive and peanut oil. These fatty acids are associated with good cholesterol.
Polyunsaturated fats remain liquid at room temperature, and also remain liquid in cooler temperatures. Sources are flaxseed, safflower, sesame, sunflower, cod liver oil, and evening primrose oil.  When some oils (such as cottonseed, safflower , canola, and grape seed oil) are heated, they turn into poisons.  Under high heat, the composition of some oils changes into toxic substances.  The by-products of poisonous oils are called “free radicals.”  Free radicals attack cells and cause many illnesses. But they are not just in oils; free radicals are in other foods as well.
Every cell in your body is protected by a membrane that is composed mainly of fat.  Even your brain is sixty percent fat.  Having good fats in your diet is very important.  Here is a list of better oils to use; add these to your diet for better health.
Ghee is resistant to bacteria and rancidity because the milk solids and water have been removed.  It doesn’t change its composition or burn at high temperatures, and keeps indefinitely.  It is expensive, but it is better for you.  Cut back on something else, or make your own.
Flaxseed oil  is good to use as a supplement, not for cooking.  This oil relieves bloating, pain, and tension.  It helps the body balance its estrogens levels.  It is a good supplement; 1 or 2 tablespoons a day would be very beneficial.  Try to find one-hundred percent certified organic flax seed, or its oil in a vegetable capsule.
Cod liver oil is also good to use as a supplement.   Children should be given this at a young age. Naturalists put it in their children’s infant formulas.  It also reduces blood pressure because it reduces the fat in the blood.  It is very good for rheumatoid arthritis, and contains vitamins A and D, and large amounts of omega-3 fatty acids (good fat) which protect against heart disease.  The problem with fish oils today is the heavy metal content.  Heavy metals are present throughout our environment- in seafood, plants, and animals.  Arthritis is sometimes caused by large amounts of metals in our blood.  Testing of the hair and nails may establish just how much metal is present in the body. For these reasons, it is important to use good quality cod liver oil.
Coconut oil is good oil for cooking.  It is easily digested, and its fatty acids are sent directly to the liver, where they are converted into energy.  So, when you eat coconut oil your body uses it immediately to make energy, rather than store it as body fat.  Virgin coconut oil is antiviral, antibacterial, and anti fungal.  It also helps to build the immune system, and is lower in calories than most other fats and oils.
Butter contains healthy components of lecithin, which aids the body in breaking down fats and cholesterol. It is also rich in vitamins A and E, and contains selenium, an antioxidant that helps fight off free radicals.
Use evening primrose oil as a supplement.  It contains gamma-linoleic acid (GLA), a substance that helps to prevent numerous conditions such as PMS, eczema, which is chronic itching, red, scaly patches on the skin, diabetic polyneuropathy, the nerve damage associated with diabetes, heart disease, alcoholism, glaucoma, reduces blood pressure, multiple sclerosis, hyperactivity in children, and obesity.  It is also great for menopausal symptoms, arthritic ailments, inflammatory diseases, and disorders of the immune system.
Olive oil is a monounsaturated fat, the good kind that helps, rather than hurts, your body.  It protects your heart, promotes weight loss, eases rheumatoid arthritis, fights cancer, battles diabetes, and smoothes the skin.   Use extra virgin olive oil!
There are many other good oils to use such as avocado, rice bran oil, peanut oil for frying, and sesame oil.  Walnut oil is good if you have a fungal infection that is re-occurring.  Do your own research, and find the best one for you, and your needs.  Don’t be locked down into purchasing oils that are harmful because they are cheap.   Most of these inexpensive oils are cancer-causing, and become loaded with free radicals when heated.  The oils to avoid are vegetable oil, which is usually soybean, cottonseed oil, and canola oil, which is made from the rape seed plant, and is also used in motor oil.  Canola oil clogs your arteries.  There have been many canola oil related illnesses  reported. There is a web site, http://www.canolakills.com, with the testimonies of many who have suffered from consuming this oil.   Remember, moderation is the best method of avoiding illness.   Please don’t fall for the trick called “low fat;” this is another gimmick used to keep you ill.  Low fat products use more genetically engineered and artificial additives than any other products.  You lose more than weight when you use low fat products.  Natural foods, in moderation, are always the best thing for you.   Try to use farm raised, or local grocers, co- ops, and organically raised produce, or grow your own.  Meats, fats, and oils are not what they used to be.   Know your fats, so you will not be fat for life, and live healthier.

Egypt,” hummus.Hummus contains no saturated fat, no cholesterol or sugars and is high in protein and fiber. Unlike many foods that are good for you, hummus also tastes great. It is a perfect food for anyone who is concerned about eating well or who is on a low cholesterol diet and doesn’t want to sacrifice flavor.Hummus is traditionally used as a dip with pita bread. Americans also use it as a topping on broiled fish or chicken, on baked potatoes instead of sour cream, or as the main ingredient in a vegetarian sandwich.Ingredients1. chick peas.2. 1 bay leaf.3. 1/4 c. lemon juice.4. grated zest of 1 lemon.5. 6 roasted cloves of garlic.6. 1 fresh minced garlic clove.7. 1/2 tsp cumin.8. 1/2 tsp ground coriander.9. 1/8 tsp cayenne.10. 1/2 tsp black pepper.11. 1/2 cup minced parsely.Procedure1. Soak 1 cup chick peas overnight, then drain.2. Cook about 2.5 hours in 5 cups vegetable broth with 1 bay leaf until soft.The veg. broth seemed to add a lot of flavor so I wouldn’t just use water.3. Drain beans, reserving liquid.4. Puree beans in food processor with 1/4 cup lemon juice & 1/2 cup of the cooking liquid to achieve desired texture.5. Add grated zest of 1 lemon, 6 roasted cloves of garlic, 1 fresh minced garlic clove, 1/2 tsp cumin, 1/2 tsp ground coriander, 1/8 tsp cayenne, 1/2 tsp black pepper.6. Add 1/2 cup minced parsely.

Tasty Remedies Looking for a tasty, healthy dish that is filling and uses healthy fat as well? Here’s one of the recipes from “Touring: Egypt,” hummus. Hummus contains no saturated fat, no cholesterol or sugars and is high in protein and fiber. Unlike many foods that are good for you, hummus also tastes great. It is a perfect food for anyone who is concerned about eating well or who is on a low cholesterol diet and doesn’t want to sacrifice flavor.Hummus is traditionally used as a dip with pita bread. Americans also use it as a topping on broiled fish or chicken, on baked potatoes instead of sour cream, or as the main ingredient in a vegetarian sandwich.Ingredients1. chick peas.2. 1 bay leaf.3. 1/4 c. lemon juice.4. grated zest of 1 lemon.5. 6 roasted cloves of garlic.6. 1 fresh minced garlic clove.7. 1/2 tsp cumin.8. 1/2 tsp ground coriander.9. 1/8 tsp cayenne.10. 1/2 tsp black pepper.11. 1/2 cup minced parsely.Procedure1. Soak 1 cup chick peas overnight, then drain.2. Cook about 2.5 hours in 5 cups vegetable broth with 1 bay leaf until soft.The veg. broth seemed to add a lot of flavor so I wouldn’t just use water.3. Drain beans, reserving liquid.4. Puree beans in food processor with 1/4 cup lemon juice & 1/2 cup of the cooking liquid to achieve desired texture.5. Add grated zest of 1 lemon, 6 roasted cloves of garlic, 1 fresh minced garlic clove, 1/2 tsp cumin, 1/2 tsp ground coriander, 1/8 tsp cayenne, 1/2 tsp black pepper.6. Add 1/2 cup minced parsely. (Photo: Paul Goyette Photography, Creative Commons License)

Fuul. (Above) Garnished with olive oil (left), tahini, tomatoes, onion, parsley, this dish is like a warm bean salad, chickpeas (chana) and fava beans blended with crushed garlic, salt and lemon juice. Delicious, but not for the breath!

Fuul garnished with olive oil (left), tahini, tomatoes, onion, parsley, this dish is like a warm bean salad, chickpeas (chana) and fava beans blended with crushed garlic, salt and lemon juice. Delicious, but not for the breath! (Hazy Jenius Photo, Creative Commons License)

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“If we drink good water, we can remove all of diseases over %80 (WHO)”. Alkaline water can sucsess this. Alkaline water flushes acidic metabolites and toxins from cellular level. Supplies health sustaining minerals such as Ca, K, Mg, Na to the body. Contains smaller water clusters (51KHz) that hydrates the body up to 3 times more effective than normal water. Facilitate nutrients and mineral absorptions efficiently. Promotes general well-bing by restoring the body.

Comment by Su Arıtma




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