Lets chew the fat for a moment.... The type of fat you consume has far-reaching effects on your health. In general, the fats to avoid are saturated, hydrogenated, and partially hydrogenated fats. Saturated Fats derive from animals and occur in high levels in foods such as hot dogs, hamburgers, bacon, and fatty meats. Hydrogenated fats, also known as trans-fats, are found in most processed foods, where they are used to an extended shelf life. Directly linked to heart attack and stroke, theyve also been found to oxidize the brain, accelerating the loss of memory and cognitive function. In fact, they represent such a health hazard that progress has been made to ban hydrogenated fats entirely. Partially hydrogenated vegetable oils were first developed with the launch of the low-fat, low-cholesterol craze in the 80s, when saturated fats were found to contribute to heart disease and stroke. Polyunsaturated fats were known to be healthier than saturated fats, but they spoiled more easily. Food scientists devised ways to increase their stability by heating them and altering their molecular shape. Thus was invented partially hydrogenated vegetable oils, derived from corn, soybean, and cottonseed oils. These so-called trans fats, which were unsaturated and had no cholesterol, were thought to be a healthier choice than butter. In the end, they were determined to be even more dangerous, causing oxidative stress, radical formation and an inflammatory state in the body.
Posted on: Thu, 15 May 2014 02:00:57 +0000
Trending Topics
Recently Viewed Topics
© 2015