What are Trans Fat?

Trans Fats are partially hydrogenated oils that are in margarine and shortening, most processed foods, fast food, pre-prepared restaurant food, and deep fried foods.

These hydrogenated oils are highly processed using harsh chemical solvents like hexane (a component of gasoline), high heat, pressure, have a metal catalyst added, and are then deodorized and bleached. A small % of the solvent is allowed to remain in the finished oil.

Adding or using these "engineered" Trans Fats in food has a much longer shelf life then those prepared using natural oils and fats.

Major sources of Trans Fats include French fries, stick margarine or shortening, microwave oven popcorn, certain chocolate bars, donuts, cookies, cakes and pastries, many processed foods and fast food as well as prepared meals at restaurant chains.

Many food companies use Trans Fat instead of natural fats and oils in processed foods because it reduces cost, extends storage life of products and can improve flavor and texture.

Trans fats raise blood levels of so-called bad cholesterol (LDL-cholesterol). Trans fats lower blood levels of so-called good cholesterol (HDL-cholesterol).

In contrast the normal villain, Saturated fats also raise blood levels of "bad" cholesterol. However, at the same time, they also raise blood levels of "good" cholesterol.

It is believed that Hydrogenated oils (Trans Fats) cause inflammation inside of your body, which signals the deposition of cholesterol as a healing agent on artery walls. Hence, hydrogenated oil (Trans Fats) = inflammation = clogged arteries.

There is also concern that Trans Fats may add to insulin resistance and should be avoided by diabetics.

Margarine, for example, is a major source of trans fatty acids. originally touted for years, as a healthy replacement for butter, it turns out to be exactly the opposite.

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