Trans Fats

The risks from trans fats is often brushed aside by Health Authorities, however the US National Academy of Sciences Institute of Medicine has suggested that the only safe level of these fats is zero.

What are they? The things you should know about them.

These fats are an hydrogenated form of vegetable oil. They are chemically produced by by heating and forcing hydrogen under pressure into their structure. This results in changing the liquid oil into a solid form at normal room temperature . Example margarine.( I no longer use margarine but use butter).

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These chemically modified fats, have replaced natural solid fats in many areas, notably in the fast food, snack food, fried food and baked goods industries. These hydrogenated or chemically treated fats are being used primarily for economic reasons. It reduces refrigeration requirements and extends the useful life of some vegetable oils which are prone to go rancid in a short period of time.

You can't bake things like biscuits or cookies using normal vegetable oils. These modified fats have now replaced the more expensive butter or lard. You only find butter in the most expensive products if you can find them at all.

These hydrogenated fats are normally used for deep frying in restaurants because they last longer before going rancid, which means they can be used for longer periods before they have to be disposed of. By the way some countries are now becoming so aware of the risks associated with trans fats, such as in DENMARK, where they are restricted. I also believe some American states are working on their restriction.

Try where ever possible to avoid processed foods, cakes. Pastries, biscuits, cookies etc. particularly if you are interested in weight loss, these products are without exception loaded with these modified fats, particularly pastries.

My advise, AVOID HYDROGENATED FATS LIKE THE PLAGUE.

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