Just about everyone knows that trans fat is bad for you, but do you know why? And what is a trans fat?
A trans fat is created when an extra hydrogen molecule is added to a monounsaturated or polyunsaturated fat. This is done to make something that is liquid become solid and therefore more stable. This process (partial hydrogenation) is used in food products to prolong shelf life and maintain a desired consistency. The most readily recognizable example is partially hydrogenated peanut butter. Without the extra hydrogen molecules added, the oil will separate from the peanut butter and rise to the top of the jar.
Why is trans fat considered so dangerous that New York City and other areas have banned it from restaurant food? It delivers a a major punch to your cholesterol, lowering your HDL (the good cholesterol) and raising LDL (the bad cholesterol). Talk about being attacked from all sides! Stay away from this stuff.
Since 2006, food companies have been required to post trans fat information on food labels. Since this change, most manufacturers of processed foods have removed it from their products. Restaurants, however, are still using it. After New York City enacted their ban, Montgomery County in Maryland passed similar legislation. Hopefully this trend will spread across the country.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment