Trans-Fats

Trans-fats or hydrogenated oils are changed from unsaturated fats to saturated fats by a chemical process known as hydrogenation.  This process adds hydrogen in place of the double bonded carbon resulting in more saturation in the fat to decreased spoiling.

Trans Fats Has been linked to:

  • Altering cholesterol levels including: lowering HDL (good) cholesterol, raising LDL (bad) cholesterol, and a general increase of cholesterol in the body
  • Low birth weight in babies
  • Decreased immune response
  • Increased blood insulin levels
  • Decreased hormone levels
  • Issues with cell membranes including size and functions

As more research has come out linking Trans-fats with these issues, the FDA standards for allowing Trans-fats into food have changed. Foods with trans-fats must state that they have them.  Below is a list of labels that will aid in your understanding of trans-fats within foods.

“Low Saturated Fat” Less than 0.5g of trans fats and 1 gram of less of saturated fats
“Reduced Saturated Fat” At least 25% less saturated fat and trans fat combined that current   allowance
Cholesterol Claims Food containing 2 grams or less of saturated fat and trans fats   combined
Lean 4.5 grams of less of saturated fat and trans fats total
Extra Lean 2 grams or less of saturated fats and trans fats total
Trans Fat Free Contains less than 0.5 grams of saturated fat per serving

  •   These foods can still have trans fats listed   as ingredients

 

Decreasing the amount of Trans-fats and processed foods in your diet will increase success with bio-identicle hormones, increase thyroid production, and aid in overall health.

References:

Enig, Mary. Ph.D. “Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol” 2012. Maryland. Bethesda Press.

Fife, Bruce, N.D. “Stop Alzheimer’s Now!” 2011. Colorado. Piccadilly Books. Ltd.

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