What is Transfat?
6 Trans fat qualifications include increasing LDL (poor) cholesterol, reducing HDL (good) cholesterol, increasing plaque production and general digestive disorders. There are also suggestions that Trans fat reduces the rate of absorption of essential vitamins and minerals. From a health point of view, trans-tuk is often described as a heart attack. Generally speaking, saturated fats are found in meat and other animal foods. Saturated fats are not particularly healthy, but the body can tolerate a modest amount. Unsaturated fats naturally occur in oils based on vegetables and some seafood. Most unsaturated fats are considered very healthy, because the non -shorts in the bloodstream help to reduce LDL (poor) cholesterol found in saturated fats. The final category, Trans Tuk, has become very controversial in recent years. However, the basis of many trans -uks products is the vegetable oils that usually provideA healthy unsaturated fat. Trans fat is the result of an artificial process that converts vegetable oil into a more stable form of shortening. Instead of using saturated fat product, such as butter, food companies, they often use trans -trial products such as Crisco or Margarin.
Trans fat is formed by a process called hydrogenation. Conventional vegetable oils are placed in reactive metal tanks such as cobalt. The hydrogen gas is either oil until the entire content is partially solidified. The resulting product is called partially hydrogenated vegetable oil, because the hydrogenation process is stopped before the oil is completely saturated with hydrogen. There are several commercial examples of fully hydrogenated vegetable oils, such as a form of shortening Crisco, which is to replace a less healthy partially hydrogenated variety.
The process of creating a trans -tuk was created at the turn of the 20th century and since then has been a source of KOntroversion. The introduction of consumer products such as margarine and shortening were first accepted by the public because they replaced fats that have often become rancid and unusable. The warning of prolonged use of margarine and other trans -uku products was largely ignored or downplayed by the food industry. From a business point of view, fat shortening allowed food to produce cheaply and with increased life.
Recent studies on long -term effects of Trans fat led medical groups to perform against continuing use of partially or fully hydrogenated oils and shortening. Starting in 2006, commercial food manufacturers must provide information about trans -uku about their nutritional labels along with saturated and unsaturated fat content.