Can you name 3 trans fat foods?
It is one thing knowing that they are bad for you but another being conscious of what foods contain them and importantly, what foods you consume at the end of the day that will affect your health.
Experts have expressed a great concern about consuming this fat and believe it is a greater threat to health than eating foods loaded with saturated fats. Yet, this is a relatively new understanding; it was not known that trans fat were bad. In actual fact, in the early days trans fats were thought to be a healthy alternative. During World War II butter was in poor supply so trans fats were welcomed, as it meant food didn’t spoil easily. Today, manufacturers saluted this fat as it gave their products a longer shelf life. In addition, the low smoking point of trans fats means it is ideal for fast food restaurants and alike, for deep fat frying.
Now the really GROSS thing:
-Natural fats are emulsified with bile and broken down and used for hormone production or stored for later use (energy).
-On the other hand, large and dense trans fats can build up in the body over time causing toxicity. It takes a lot longer for our bodies to break down
after our bodies decease if it contains a lot of trans fats. Trans fats have a half life of 52 days. Even after 75 days of consumption, 25% of these fats can still be found in the body!!!
These are some of the main trans fat offenders: cookies, crackers, cakes, pastries, shortening, stick margarine, deep-fried foods, doughnuts, muffins, breaded fish and chicken nuggets, processed cheese foods, and partially hydrogenated oils.
Most of the trans fat in products is created artificially by ‘hydrogenation’, which involves running hydrogen gas through vegetable oil. Hydrogen is added to the liquid oil to make it solid. Most products are partially hydrogenated and this is the most harmful type, the ‘trans’ type, and produces margarines, shortenings and oils that are more stable during frying. If a fat is totally hydrogenated it does not contain trans fats. The trans fat structure only occurs when fats are partially hydrogenated, which jumbles up the normal placement of hydrogen atoms on the carbon chain. If you see fully hydrogenated or totally hydrogenated fat listed on a food label, the ingredient is trans fat free.
Start reading the food labels and ingredient list. Fortunately, now there are laws that ensure products which contain trans fats and/or partially hydrogenated oils have to state this on the labels.
Don’t get caught out by just focusing on the trans fat and and be wary if the label states ‘Trans fats free’. This means that the food contains less than .5g. Many people woudn’t even know to look even further. Check the ingredient list to see if the product contains shortening, partially hydrogenated vegetable oil, or hydrogenated vegetable oil. At the end of the day, even eating small amounts here and there will add up your total trans fat content, so be cautious even with small amounts. However, naturally occurring fat in meat, butter, milk, cheese and even cabbage are harmless as they are structured differently than the artificially altered ones and may even benefit your health.
Trans fat are dangerous as they:
* not only raise the LDL ‘bad’ cholesterol, they also lower the HDL ‘good’ cholesterol, thus raising the total cholesterol level in your body. Trans fat also prevent converting healthy fats and fatty acid pre-cursors to usable fatty acids
* create fat imbalances that cause inflammation
* increase insulin levels in the blood
* contribute to gut problems
Furthermore, frequently eating foods with trans fats can increase the risk of heart disease and type 2 diabetes, as well as a possible increased risk for Alzheimer’s disease, Parkinson’s disease, infertility and blood clots.