What are the danger of partially hydrogenated oil?

Partially hydrogenated oil is now often known under the more common name Trans fat. The oil is subject to the process in which hydrogen is added to it, creating a solidification for a certain amount. As a result, it is desirable as a replacement for things like butter that are more expensive and tend to become packaged foods. For a long time it was common to find food full of trans -uks because consumers seemed to prefer them. This is rapidly changing because of the health risks they represent, and many large food manufacturers are rushing to replace trans fats with other ingredients. It has been shown that for some forms of cardiovascular diseases it significantly increases risks. Trans fats from partially hydrogenated oil increase "bad" cholesterol or low density lipoproteins. That would be bad enough, but there is also proof that trans fats lower "good" cholesterol or high lipoprotein density. Increasing this nature can cause plaque accumulation (atherosclerosis) in the arteries, which in turn canincrease the risk of stroke.

Another danger of partially hydrogenated oil is that it corresponds to a greater chance of developing diabetes 2. This condition can damage the kidneys, eyes and heart. There are some treatment that can delay damage, but it is necessary to ask why people would risk it when they know what to avoid, even if there are other things that also increase the risk of the disease.

It is necessary to understand that there is a huge difference between good and bad fats. Although partially hydrogenated oil is now considered one of the most dangerous products that can be consumed, it does not mean that all fats are bad. Indeed, good polyunsaturated or monounsaturated fats can provide health when used in adequate quantities. Sometimes, however, people are attentive about reading labels and be sure that no oil has the word "hydrogenated" associated with it.

Interesting is,that there is also a difference in trance fats. For example, butter contains some trans fats, but it has not been shown to create the same risks as partially hydrogenated oil. It is assumed that the hydrogenation process is particularly harmful and that most people would be better to eat simple saturated fat, such as butter than they would be if they consume things like margarine made of hydrogenated oil. Of course, it is more wise to adhere to the consumption of monontedaturated fats.