Trans fatty acids, a part of diet only since partially hydrogenated fats
were commercially manufactured, were identified in recent years to be detrimental
to our health. Trans fatty acids occur in very small amounts in nature and
our metabolism can handle those amounts. When large amounts of trans fats
are consumed, our digestive system cannot keep up and trans fats get incorporated
into cell membranes and wreak havoc with our metabolism.
Scientific evidence shows, that trans fats are worse than saturated fats which only increase the levels of LDL "bad" cholesterol. Trans fats are known
to cause significant and serious lowering of HDL "good" cholesterol and a
significant and serious increase in LDLs, causing arteries to become more
rigid and clogged (increasing risk of coronary heart disease - the number
one killer in the United States) and contributing to type 2 diabetes.
Avoid foods containing trans fatty acids - all food labels will carry
tran fat content as of January 2006.
Ensure that the cookies, crackers and sweet baked goods labels clearly
say "no trans fats."
Watch your portions and serving sizes. Keep in mind that federal regulations
allow products with less 0.5 grams of trans fats per serving to make 'trans
fat free' claims and that consumption of more than a serving can add
the trans fat consumption very quickly.
