What is an interesting fat?

When scientific studies have revealed inherent risk of public health in trans fats, many processed food manufacturers tried to find a suitable replacement. They needed to find a form of fat that would still provide prolonged durability of partially hydrogenated oils, but did not contain trans fatty acids. One solution arrived in the form of interesting fat fat, a fully hydrogenated product with many of the same characteristics as trans -tuk, but closer to saturated fat chemically. Interesting fat is produced by a process called interests that regrops the molecular structure of greasy vegetable oils. Chemistry that produces interesting fat is a bit complicated, but essentially, natural vegetable oil such as rapeseed, combined with Aro's steps and various alkylin catalysts. The oil fat components are chemically changed to become more saturated, similar to the artificial transformation of margarine (partially hydrogenated fat) into beef lard, saturated fats. Fat adjustments provideE The best of both worlds for manufacturers of processed food- prolonged life and better feeling of mouth.

The problem with an interesting fat for consumers is that treatment is in many ways worse than the disease. Reducing or removing harmful trans -uku should lead to a safer fat product for general consumption. Instead, the fat may be even worse than the partially hydrogenated products that have replaced. Recent studies on the effects of interesting fat on humans have revealed that surface fat has roughly the same negative effects on cholesterol HDL/LDL as Trans fat. Participates in fat is believers at a lower level of good HDL cholesterol while increasing the levels of poor LDL cholesterol.

In addition, interest fat also showed signs of increasing glucose levels of up to 20%, which could lead to the development of pre-diabetic conditions or diabetes itself. Scientists who conducted these studies about interesting fat, indicateThey say that a diet containing previously malignant saturated fat in moderation would be safer than a diet with a high amount of fat. Although the interest fat is not the same as partially hydrogenated oils, the unnatural regrouping of lipid molecules creates many same health problems for consumers. Chemically speaking, interesting fat is an alternative to saturated fat that trans -uku developers hoped to create, but could not. Time will show whether interest in fat will face the same fate as the trans -tk that replaces.