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Thursday, April 03, 2008,6:28 PM
TRANS FATS

The major kinds of fats in the foods we eat are saturated, polyunsaturated, monounsaturated and trans fatty acids. Saturated fats and trans fats raise blood cholesterol.

A high level of cholesterol in the blood is a major risk factor for coronary heart disease, which leads to heart attack, and also increases the risk of stroke.

Recap:

LDL (bad) cholesterol: The main source of cholesterol buildup and blockage in the arteries.

HDL (good) cholesterol: Carries cholesterol from the blood back to the liver, which processes the cholesterol for elimination from the body. HDL makes it less likely that excess cholesterol in the blood will be deposited in the coronary arteries.


One of the reasons that partially hydrogenated oils are used is to increase the product's shelf life, but they decrease your shelf life.

Trans fats cause significant and serious lowering of HDL (good) cholesterol and a significant and serious increase in LDL (bad) cholesterol; make the arteries more rigid; cause major clogging of arteries; cause insulin resistance; cause or contribute to type 2 diabetes; and cause or contribute to other serious health problems.

Avoid all foods that list hydrogenated or partially hydrogenated fats or shortenings on their labels. When cooking at home use liquid vegetable oil for frying and only margarines and shortenings that are labelled trans-fat free.

Normally magarine are hydrogenated being the reason that vegetable oil chain like molecules are less flwxible, thus have to be artificially hardened.

Disclaimer...info is from various sources in internet.




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