In a study released at the American Heart Association conference in Reston, Virginia, results showed that removing tans fatty acids from all margarines would prevent 6,300 heart attacks and 2,100 deaths year. Removing trans fats from 3% of breads and cakes and 15% of cookies and crackers would prevent an additional 17,000 heart attacks and 5,600 deaths each year. In November of 1999, the Food and Drug Administration (FDA) proposed that all Nutritional Facts panels list the amount of trans fats in food products.
What exactly are Trans Fats? There are four kinds of fats: monounsaturated fat, polyunsaturated fat, saturated fat, and trans fat. Monounsaturated fat and polyunsaturated fat are the "good" fats. It is generally accepted that consumption of saturated fat should be kept low, especially for adults. Trans fat (which means trans fatty acids) is the worst kind of fat, far worse than saturated fat. Partial hydrogenation is an industrial process used to make a perfectly good oil, such as soybean oil, into a perfectly bad oil. The process is used to make an oil more solid; provide longer shelf-life in baked products; provide longer fry-life for cooking oils, and provide a certain kind of texture or "mouthfeel." The big problem is that partially hydrogenated oil is laden with lethal trans fat.
Where do I look for trans fats in food products: Partially hydrogenated oils are commonly found in processed foods like commercial baked products such as cookies, cakes and crackers, and even in bread. They are also used as cooking oils (called "liquid shortening") for frying in restaurants.
In the last six months, all food manufactures must list any trans fats in their products. There is only one problem, the FDA considers a product trans fat free, even though the product could still have .5 trans fats. Also, restaurants and fast-food places are now eliminating trans fats from their menus. Just to name a few who have recently elimated trans fats are Yum Brands, Wendy's and McDonald's.
What exactly are Trans Fats? There are four kinds of fats: monounsaturated fat, polyunsaturated fat, saturated fat, and trans fat. Monounsaturated fat and polyunsaturated fat are the "good" fats. It is generally accepted that consumption of saturated fat should be kept low, especially for adults. Trans fat (which means trans fatty acids) is the worst kind of fat, far worse than saturated fat. Partial hydrogenation is an industrial process used to make a perfectly good oil, such as soybean oil, into a perfectly bad oil. The process is used to make an oil more solid; provide longer shelf-life in baked products; provide longer fry-life for cooking oils, and provide a certain kind of texture or "mouthfeel." The big problem is that partially hydrogenated oil is laden with lethal trans fat.
Where do I look for trans fats in food products: Partially hydrogenated oils are commonly found in processed foods like commercial baked products such as cookies, cakes and crackers, and even in bread. They are also used as cooking oils (called "liquid shortening") for frying in restaurants.
In the last six months, all food manufactures must list any trans fats in their products. There is only one problem, the FDA considers a product trans fat free, even though the product could still have .5 trans fats. Also, restaurants and fast-food places are now eliminating trans fats from their menus. Just to name a few who have recently elimated trans fats are Yum Brands, Wendy's and McDonald's.
Please feel free to check out http://www.bantransfats.com/
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