Fats: The good, the bad, and the really bad
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Trans Fat
Trans fat is found in margarine, and in vegetable shortenings. If you see the words "hydrogenated" or "partially hydrogenated oil" on the label, the product contains trans fat. Partially hydrogenated oil is in about 40 percent of the food at the grocery store, including some products most consumers regard as healthy. Almost every packaged, convenience food contains one or more sources of hydrogenated oils, including: most cereals, bread, cookies, crackers, chips, pies, french fries, pizzas, pop corn, peanut butter, cake frosting, candy, and ice cream. Food labeled "low in saturated fat," "cholesterol-free" or "made with 100 percent vegetable oil" can have so much trans fat that consumers who are focused on heart-healthy choices should avoid these like the plague. One study, by the Center for Science in the Public Interest, showed that foods with partially hydrogenated oils in the ingredient list contained 1 gram of hidden trans fat for each gram of saturated fat. That means some "Name Brand" chocolate chip cookies, for example, with 2 grams of saturated fat per serving also contain 2 additional grams of trans fat. Trans fat amounts are just beginning to be regulated on supplement facts labels, so at this point, the wording may still be a little confusing, and misleading. We suggest reading the ingredient list and looking for "partially hydrogenated oil”. Once you start reading labels, you’ll notice that it’s everywhere! Why? Because for a manufacturer, it’s much cheaper than butter, it makes many products easily spreadable, and it doesn’t spoil or become rancid like regular oil, which results in a longer shelf life. That may be good news for the manufacturer, but trans fat is bad news for consumers. What is trans fat? Why are trans fats so harmful? Trans fats are restricted in many food products in Europe, with some countries allowing no more than 0.1% trans fatty acid content. Compare this to some margarines in the U.S. which may contain between 30 and 50%. Have you tried to lose weight and noticed that your When your diet is inadequate in them you will be hungry until you get them! You will probably crave all the wrong things and won’t be able to figure out why you still have that “I want something more” feeling after finishing a meal. A touch of real butter instead of margarine, and cooking with a little cream now and then may be the magic bullet you’ve been looking for. Of course moderation is a good rule of thumb because they have a lot of calories. One of the many theories behind why the French stay so slim is that they cook with real butter and their many sauces usually contain cream. They are taking advantage of the chemical reaction that occurs when adequate EFAs are present in a meal, signaling the body to feel satisfied and stop eating...and they do. Of course, you have to listen to your body, and put down your fork for this technique to work! Eliminating hydrogenated oil and increasing EFAs are an important key. Deficiencies in EFAs, cause a range of problems, from impairing the brain’s ability to learn and recall information, to decreasing immune function. Since trans fat lowers EFA levels, and heat makes them ineffective, if you’re eating foods containing hydrogenated oils it may be difficult to get enough EFA’s in your diet. Supplementing with Vital-Earth’s organic, patented cold-vacuum processed Neptune Krill is one way to make sure you’re getting adequate levels of Omega 3, Essential Fatty Acids. Plus, Neptune Krill also contains phospholipids, and the antioxidant astaxanthin. In food sources they’re found in deepwater fish, raw nuts, seeds, and legumes. Studies show that EFAs are extremely beneficial and can provide many health benefits, including:
So don’t sabotage your weight loss plan, as well as your health, by depleting Essential Fatty Acids with Hydrogenated Oil. EFAs are the “good” oil—and they’re essential! How can you avoid bad fats (trans fats)? Don’t buy any products containing hydrogenated, or partially hydrogenated oil. It’s as simple as that. Use butter instead of margarine, and olive oil instead of vegetable oil. Do we even need to mention fried food? The absolute worst is fast-food chains who use cheap, partially hydrogenated oils in their deep frying. Just think about it...first the oil is hydrogenated, then it is subjected to the deep frying process. A double whammy! In conclusion...know your fats! There are only 4 kinds of fats: monounsaturated, polyunsaturated, saturated, and trans. Mono and polyunsaturated fats are considered the “good” fats. They do not clog arteries, and, in moderation, can contribute to a healthy diet; olive, peanut and walnut oils. Saturated fat, mainly animal fat, is also a “good” fat if used in moderation; lard, butter, whole milk, cream, and other products that come from animals. These fats can raise cholesterol so moderation is the key here. Trans fat, (partially hydrogenated oil) as you know, is the "bad" fat and should be completely eliminated from everyone's diet - no exceptions. Better choices, means better health http://www.fda.gov/oc/initiatives/transfat/ PRODUCT LINE: click for complete product line |
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