Trans fats/Hydrogenated Oil

Trans fats are created artificially through a procedure called hydrogenation. This method begins by heating vegetable oils under a high pressure process while hydrogen gas is added. This continues until the oil becomes a stiffer product known as a partially-hydrogenated oil or trans fat. It was this development in the early 20th century, that gave us margarine and shortening. The use of partially-hydrogenated oil has allowed food manufacturers to provide products (at much less the cost) that are more palatable and have a longer shelf life.

Although used in the modern diet for a hundred years, today, many experts believe that trans fats have one of the worst impacts on our health. This un-natural fat can not be broken down by the body because it is not recognized as food. Trans fats have a major impact on heart health by raising bad cholesterol, lowering good cholesterol, clogging the arteries, and accelerating coronary heart disease.

The World Health Organization recognized the dangers of trans fats decades ago, issuing a warning against its use. Recently, due to consumer outcries, the FDA has taken notice. Beginning in 2006 it is now mandatory that all food labels show the amount of trans fats on all products. To date only Denmark has banned processed trans fats from production.

Cookies, candies, cakes, pastries, doughnuts, fried foods, French fries, crackers, chip snacks, corn snacks, margarine, dips, dressings, frozen food products, microwave popcorn, etc. all contain trans fats. Some food manufactures are beginning to change to healthier fats, but until man-made trans fats have been completely eliminated from the food supply, it’s advisable to read labels to avoid them.