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Why Should I Avoid Trans Fat
Trans fat has been labeled as being the worst of all fats. In fact, it has been said to be the single most harmful food ingredient to date. Though initially believed to be harmless, trans fat is now said to not even be safe to consume in moderation. Trans fat has been blamed for causing everything from obesity to heart disease and cancer. It has been deemed the brute of all food ingredients. You can read disclaimers about it on food packaging and see companies spin the absence of the ingredient as a marketing strategy. Once a silent loiterer, trans fat has now become a notorious tyrant.
Why has this food ingredient’s reputation taken such a turn for the worst? Well, the answer to this question requires a clearer understanding of exactly what trans fat is. First, there are two types of trans fatty acids, natural and artificial. Natural trans fatty acid is found in trace amounts in meat and dairy foods. Artificial trans fatty acid, which is the more toxic of the two, is produced by heating vegetable oil in the presence of hydrogen gas during a process called hydrogenation. The hydrogenation process produces what is commonly known as partially hydrogenated vegetable oil which is found in many processed foods. In fact, the average American consumes about 80% of trans fats from processed foods like potato chips, shortenings, margarine, fried foods, fast food, cookies, crackers and other snack foods.
Initially, artificial trans fat was developed to enhance flavor and extend shelf life. However, the trade off was grave, at least for consumers. In addition to clogging arteries, trans fat was later found to increase LDL cholesterol (bad cholesterol) and decrease HDL cholesterol (good cholesterol), which put the unsuspecting consumers at greater risk of contracting heart disease and strokes. Food manufacturers, on the other hand, greatly benefited from adding trans fat to food because increasing calories, enhancing flavor and extending shelf life allowed them to realize increased profits.
Nonetheless, despite the intentions of the food manufacturers and all the negative press concerning this fat there is, as always, a silver lining. Today, there are safer alternatives, which don’t put your health at risk. More than that, there are ways to avoid and drastically reduce your intake of this unwanted food ingredient, which starts with you in the kitchen. Trans fat can easily be avoided by your cooking more and buying less processed foods. You can also choose to use non-hydrogenated butter instead of margarine. Lastly, you can eat more whole foods such as raw nuts and seeds, legumes, grains, fresh fruits and vegetables. Though most importantly, you can continue to arm yourself with information so that you always leave open the option of avoiding and negating the ill effects of trans fat and other such deadly ingredients.
About the Author
Amirah Bellamy is a Vegan Transitional Coach, Vegan Fitness Meal Planning Expert, and Author. To learn more about her fabulous Vegetarian Meal Plans and Healthy Eating eBook or to INSTANTLY grab her FREE Vegetarian Starter Kit go to www.AmirahBFit.com
The Dangers of Trans Fats, (partially) Hydrogenated Oils, Trans Fatty Acids