What Are Trans Fats?
Trans Fats are formed when liquid vegetable oils are pumped with hydrogen gas to make ‘partially hydrogenated oils’ and it is these oils that contain Trans Fats.
Partially hydrogenated oils are used as a frying oil for chips, chicken, nuggets and doughnuts, and in processed foods ranging from cakes, cookies, pasties, doner kebabs and pies.
They are much cheaper than using natural fats such as: olive oil, rapeseed oil, coconut oil, and butter, and they last much longer – you can fry in these oils for months before having to change the oil.
Why Are They So Bad For Us?
Industrial Trans Fats found in partially hydrogenated oils are man-made, and humans were not designed to eat man-made foods (one reason is we do not have the enzymes to metabolise them).
Trans Fats cause inflammation in the blood vessels and is known to increase blood levels of ‘bad’ cholesterol (LDL), while lowering levels of ‘good’ cholesterol (HDL).
Why’s This So Bad?
LDL cholesterol thickens and damages our arteries, narrowing the gap for blood to flow through.
This damage is invisible, and will not develop into heart disease for 10, 20 or 30 years.
The sign that arteries are damaged can be serious and fatal – a heart attack.
Where Are Trans Fats Found?
Deep fried fast food like fried chicken and French fries contain Trans Fat.
Doughnuts, cookies and pastries contain Trans Fat. Icing on cakes is mostly partially hydrogenated vegetable oil.
Some portions of chips have been found to contain over 10g of Trans Fat.
Trans Fats In Other Countries
Partially hydrogenated vegetable oils containing Trans fat have been banned or restricted in numerous countries including Denmark, Austria, Switzerland, Iceland, Norway, Hungary, Thailand, Brazil, Canada and the USA.
Yet they remain in our food in the UK! Inflaming our arteries when we unknowingly eat them. And storing up damage that will manifest in heart disease years from now.