Aug 17 2016
Fats are often referred to as ‘good fats’ and ‘bad fats’, but what actually are the bad kind….and why are they so bad? When it comes to naturally occurring fats, all are good for you within reason. They become harmful when only when twinned with poor lifestyle habits such as…
Fats are often referred to as ‘good fats’ and ‘bad fats’, but what actually are the bad kind….and why are they so bad?
When it comes to naturally occurring fats, all are good for you within reason. They become harmful when only when twinned with poor lifestyle habits such as a sedentary lifestyle. We recommend that a healthy fat consumption is 25-30% of your total calorie consumption.
However trans fats are harmful to the body no matter how much you consume. Indeed the consumption of 1g per day (there’s a 5g in a teaspoon), can negatively effect your blood work. This is because trans fats promote an inflammatory response in the body, simply put – inflammation = disease. Not as obvious as when you twist your ankle and see a balloon. Inflammation at the cellular level ignites a long list of disorders: arthritis, asthma, atherosclerosis, blindness, cancer, diabetes and – quite possibly, autism and mental illness.
Trans fats are tasteless and add no nutritional value, in-fact the body has no use for them so they’re simply added to your adipose tissue (fat stores), whereas other types of fats are more readily metabolised (burned) or used for other chemical processes. These trans fats are found in junk foods that contain fat, especially those that are fried. Ever seen that gunky stuff that collects on a deep fat fryer? That’s trans fat – Yuk!
Companies create trans fats by pumping hydrogen into fat, changing it’s chemical structure. This creates a cheap, tacky, goop with a long shelf life that is great for sticking things together such as biscuit crumbs.
Scarily it is very easy to unknowingly create these in your own kitchen, undermining your efforts to stay trim and healthy. Follow these steps to avoid creating this toxic material at home:
1. Burning your oils. When you leave the pan on for too long and it begins to smoke, this only happens when cooking with liquid fats, not saturated. So we recommend you use butter, coconut oil even lard (sparingly), to cook with.
2. Exposing your fats to oxidation. Leaving the lip off your oils allows oxygen to get in and change the oils chemical structure, the same way when leaving a bitten apple out it goes brown.
3. Exposure to sunlight. Rays from the sun effect oils, that’s they the cheapest are in clear plastic bottles and the expensive are in darkened ones.
Recently trans fats are deemed to be so toxic that US Food & Drug Administration (FDA), has now banned their inclusion in allUS foods. If Americans cutting them out of their diets for health reasons, you know they must be bad! ;P
When You’re Read To Get Serious