Bella Adams
What are trans fats? Trans fats do not exist in nature. It is a completely synthetic product obtained artificially. In fact, it is liquid fats turned into solid fats. The technology of hydrogenation – saturation of fat with hydrogen – appeared about 50 years ago. At that time, this technology was not widely used. However, later it was remembered and began to be widely implemented in the industry. The most famous representative of this group is margarine.
Why are trans fats produced?
Everyone knows that vegetable oils are much cheaper than butter, by about 3-4 times. That’s why margarine production, even taking into account the costs of hydrogenation, is very profitable. In addition, by using margarine instead of butter, manufacturers of various baked goods and confectionery products were able to significantly reduce the cost of their products. Given the standard of living of the population of Ukraine and some other countries, the degree of nutritional literacy of people, and products with trans fats have become incredibly popular.
The truth about the benefits of margarine
We are convinced from all sides that margarine is an extremely healthy product because, unlike butter, it is made from high-quality vegetable oils containing Omega 3 and other healthy fatty acids. However, for some reason, all manufacturers “forgot” to add that hydrogenation destroys all the good stuff, turning polyunsaturated fatty acids – the main advantage of vegetable oils – into hydrogenated solid fat. In margarine, everything useful is completely destroyed and replaced by inferior “defective” molecules that are not able to participate in metabolism normally.
Why trans fats are dangerous
Like natural saturated fatty acids, hydrogenated vegetable oils cannot participate in metabolism. This means that they cannot be a building material for organs and tissues. In addition, they cannot decay, giving off energy, either – chemical bonds created artificially are not destroyed naturally.
Like any toxins (excess substances), they are deposited in various organs, posing a threat to health: the deposition of fatty plaques on the walls of blood vessels leads to atherosclerosis, vascular occlusion, and a persistent increase in blood pressure. Deposits in the liver lead to fatty liver (hepatosis) and chronic liver failure. Deposits in the walls of the heart lead to heart attacks and chronic heart failure.
If you are not afraid of diseases, think about your figure. Fat deposits and cellulite formed by trans fats are almost impossible to destroy. Deposited on the hips, trans fats will stay with you forever.
What does trans fat contain?
The most famous representative of trans fats is margarine. It is necessary to get rid of it in the first place. Palm oil is in second place in terms of use. It is also subjected to hydrogenation but is not reported on the label.
When buying butter or other products, pay attention to its composition: hydrogenated vegetable oils are trans fats. Today, not entirely honest manufacturers add it to butter, condensed milk, and other paste-like canned milk products.
Chocolate and other desserts – pastes, candies, sweet bars – usually contain trans fats. Instead, choose chocolate or sweets containing natural ingredients.
Various ready-made baked goods – cookies, muffins, waffles, and so on – are not produced without the use of trans fats at all. If you can’t give them up, try to minimize their consumption.
Eat right and be healthy!
