hydrogenated trans fats / lipids
"Plant . Fats are good "-.. So the general opinion that dominated the fat intake in recent decades that this statement as not true, the previous comments have already shown
Some could perhaps on the statement:" Unsaturated fats are healthier as saturated. " Looking more closely, which makes the food industry on this trend, so even this statement is not true in every case.
Vegetable oils are liquid in nature, they will be spread on bread, it should be fixed according to the conventional notion of spread.
In the industrial production of plant oils, margarine, the liquid artificial cured and thus obtain not only a different texture, but also a long shelf life. In these processes, formed as unwanted by-products known as trans fats, which are themselves at body temperature and yet to avoid greater damage could occur as saturated animal fats.
The sticky solid fat molecules clog blood vessels and cell walls. If you exchange for only 2% of these degenerate unsaturated fats from vegetable oils, the risk of cardiovascular disease decreases by a staggering 56%.
Because of increasing consumer criticism, saw the industry forced the level of trans fats in margarine in recent years to an average of about 20 to decrease 5%.
But still use cheap industrial fats in finished products, nut-nougat-cream, chips and mass baked goods, without the consumer can understand how many of the harmful fats killer in it. If you look at the ingredients list, it is found or declared cured often partially hydrogenated fats. Even if margarine promises commercial appeal "without hydrogenated fats", the solidification process completely changed by transesterification of the original composition of the oils, and previously unrecognized consequences Only Health Food margarines maintain their firm texture with a natural consolidation process using palm oil fat, causing the oils. replaced in its original composition.
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