Trans Fat Explained

Okay, so what is this eeeeeeeeeeeeevil item that makes our food so magically delicious? And why do we need to cut our intake?

Because I wanted to learn more I began to read. I read books. I read the newspaper. I read online.

I learned, basically, that partially hydrogenated oils are oils that have been hydrogenated. Partially. This process makes the oils solid at room temperature but melty and delicious when they hit your mouth. They also extend shelf life and add to the texture, taste, and appearance. The texture is similar to butter, but the price is cheaper so it’s more economical for the food industry.

Okay, but if they’re only partially hydrogenated than they’re really not that bad, right? Because it’s only like kind-of, sort-of and not really, right? Well, no. Not really. Research has shown that trans fat raises the “bad” cholesterol (LDL) and lowers the “good” cholesterol (HDL) which means that the arteries become clogged (remember Dr. Oz’s visual of squeezing the fat through his hands?) which ultimately increases he risk of heart disease and stroke. Additionally, the partial hydrogenation process also removes essential polyunsaturated fatty acids (the good fats), such as linolenic acid (omega 3) and linoleic acid (omega 6).

Okay, so let me get this straight. Partially hydrogenated oils not only clog our arteries they also lower the “good” fats? That can’t be good.