Gestanin (Allyloestrenol)

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BEST NUTRITION FOR MENOPAUSE: CHOOSING AND USING OILS
Careful choice, storage and use of oils is essential as they can easily be damaged. If an oil becomes damaged, oxidation may take place. This leaves the oil open to attack by highly reactive chemical fragments called free radicals. It is these free radicals that have been linked to cancer, coronary heart disease, rheumatoid arthritis and premature ageing. Free radicals speed up the ageing process by destroying healthy cells as well as attacking collagen (‘cement’ that holds cells together) which is the primary organic constituent of bone, cartilage and connective tissue. As you get older there is a decrease in collagen, which can cause changes to your skin (wrinkles, prominent veins, slow wound healing, bruising easily), nails (brittleness), eyes (dryness, dark circles under the eyes), gums (bleeding, infection), hair (dullness, split ends, poor growth, hair loss) and mouth (bad breath, mouth ulcers). Restrict free radical formation by taking these measures:
- Choose cold-pressed unrefined vegetable oils or extra-virgin olive oil. Unfortunately most supermarket oils are manufactured and extracted with chemicals and heat so that the maximum amount of oil is obtained from each batch. This destroys the quality of the oil and the nutritional content. Anti-foaming agents may also have been added to the oils.
- Avoid hydrogenated vegetable oils which are listed in the ingredients of most margarines and also many fast foods, some crisps, biscuits and crackers. The process of hydrogenation changes the essential unsaturated fats contained in the food into trans fatty acids which have been linked to an increased rate of heart attack. It is for this reason that I would recommend using butter in moderation or unhydrogenated margarine (obtained from health food shops) rather than ordinary margarine. Although margarine is manufactured from polyunsaturated fats it is made into a solid form through hydrogenation. The process of hydrogenation makes terrifying reading:
1. Vegetable oil is mixed thoroughly with fine particles of nickel or copper.
2. It is heated to approximately 200 degrees centigrade and held at that temperature for six hours.
3. Meanwhile, hydrogen gas is pumped through the mixture at high pressure and the excited hydrogen atoms penetrate the vegetable oil molecules and chemically change them into ‘trans fats’ (trans fatty acids). These are new, complex substances that are not found in nature, except at low levels in some animal fats.
4. The mixture must be kept very hot – if it cools down the whole production line will get clogged.
5. The mixture is then cooled down to form tiny hard plastic-like beads, known as hydrogenated oil.
6. The beads of hydrogenated oil are mixed with liquid oil and heated up again to a high temperature. When this cools you have margarine.
Because these trans fats are not natural in such high levels and have a plastic-like quality your body has great difficulty in trying to eliminate or utilize them. Your body is then put under extra pressure simply to deal with a substance that you do not really need to eat.
– Do not fry polyunsaturated fats as they can become oxidized when heated. Use olive oil or butter for frying. Monounsaturated olive oil has less chance of creating free radicals and butter does not because it is saturated. Reduce temperature to minimize oxidation. Keep all fats to a minimum when frying; try to bake or grill instead.
– Do not store oil in clear bottles as light can cause damage.
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