Tuesday, 20 December 2016

Trans Fats (part 5 of 5)

There are two types of trans fats: naturally occurring and artificial trans fats.

Some animals naturally produce trans fats in their guts, and food from these animals can contain small quantities of these fats.

However, most trans fats in our diets are in the form of artificial trans fats, which are created by adding hydrogen to liquid vegetable oils to make them more solid, known as partial hydrogenation. Commercial companies trying to make their products look better are the main culprits of using trans fats for frying their food.

These genetically modified cooking oils are not healthy, and they can even become rancid oils that cause even more health problems.

Fats that have a high percentage of saturated fat or trans fat are solid at room temperature, they are typically referred to as solid fats.

Why are trans fats bad
  • They raise bad (LDL) cholesterol levels, lower good (HDL) cholesterol levels, increase the risk of heart disease and stroke, and raise the risk of diabetes. 
  • Trans fats also contribute to obesity and diabetes as they change insulin sensitivity.
  • In addition, there is no known nutritional benefits of trans fatty acids and clear adverse metabolic consequences.

Some recommended cooking oils that are better for our health:
  • Coconout oil - high heat threshold
  • Olive Oil - great in salad dressings or finished products, not for cooking though
  • Ghee or organic, pasture-raised butter - high heat threshold
  • Red palm oil - made from palm fruit and stable under high heat
  • Saturated animal fats are quite stable in high temperature

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