Cut The Trans Fats

2009 August 6

Recently I asked the question “Are You Cooking With The Right Oils?” in which we shed a brief light on the idea that we should not be using certain oils when we eat and especially when we cook.

Now let’s set a few definitions on fats and oils. Like what saturated, monounsaturated and polyunsaturated mean.

3 types of fats/oils

  • Saturated fat – one that has a small degree of unsaturation or double bonds and tends to be more solid at room temperatures lower than 76 degrees F. Example: butter, coconut oil.
  • Monounsaturated oil – Contains some saturated fat but is largely oleic acid, a mono-unsaturated oil, which contains only one double bond. Example: Olive oil.
  • Polyunsaturated oils – poly means many, so this means that the fat has more than one double bond. Example: linoleic (omega-6) acid has two double bonds; alpha-linolenic (omega-3) acid has three double bonds; arachidonic acid has four double bonds.

What’s interesting to note is that if we were to walk into the average grocery store and visit the cooking oil section, we would not find too many saturated fats. Instead, we would find liquid vegetable oils, also known as polyunsaturated oils.

Therefore, most of us are unknowingly choosing the best of the current selection, yet we are not being given all the options…

Upon doing some more research… I found this important information on Polyunsaturated oils.

“Unfortunately, polyunsaturated oils are not stable and they are prone to oxidation. These commercial vegetable oils are a recent addition to our diet since World War II, when manufacturers developed a process to make them shelf stable by using hydrogenation. Hydrogenating, or partially hydrogenating these oils, also makes them more solid (mimicking saturated fats) and useful for baking and deep frying.

Research now shows that the processing of these polyunsaturated oils creates a whole new subclass of fats called trans fatty acids. These trans fatty acids are not found in nature, and are very toxic. Studies are now showing that trans fatty acids are linked to cardiovascular disease, diabetes, and cancer, among others. In January 2004 Denmark became the first country in the world to ban the manufacture of trans fatty acids in its foods.

What are the polyunsaturated oils commercially processed in the US containing trans fatty acids? Soy, corn, cottonseed, and safflower are the most common. 90% of all margarine’s in the US today are made from soy oil, and loaded with trans fatty acids.”

Do you understand what this means?

It means we really need to be paying attention to what oils we are using and knowingly putting into our bodies.

We now know that we do not want to be consuming any of these partially or fully hydrogenated oils, aka trans fatty acids.

They are toxic and poisonous when ingested. So cut it out!

That’s all for today… Coming up soon we will explore more on what oils to use and why.

To your health and well-being,

Shawn King

Wellness Coach

3 Comments leave one →
2009 August 7

Very nice post. I appreciated all of the great information. Your website is coming along nicely.

2009 August 7

Thanks Eric…

2009 August 8

You know it’s about the money from the masses…now they need all the insurance and drugs to help with the poisons that they are being fed.

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