Saturday, October 30, 2010

Trans Fats Made Easy

Trans fat is the artery-clogging, highly damaged omega-6 polyunsaturated fat that is formed when vegetable oils are hardened into margarine or shortening.

• LNH warns against using margarine or shortening when cooking. Those who consume any kind of processed foods, whether it be potato chips, pre-made cookies, or microwave dinners, are most likely already getting far too much of this damaging fat.

• Do not use olive oil to cook, as it has low tolerance to heat. Rather, use it at room temperature on salads, etc.

• Trans fat is the most consumed type of fat in the US, despite the fact that there is no safe level of trans fat consumption, according to a report from the Institute of Medicine.

• Trans fat raises your LDL (bad cholesterol) levels while lowering your HDL (good cholesterol) levels, which of course is the complete opposite of what you want. In fact, trans fats -- as opposed to saturated fats -- have been repeatedly linked to heart disease.

• Trans fat can also cause major clogging of your arteries, type 2 diabetes and other serious health problems.

Use pure virgin coconut oil, as it is the most resistant to heating damage, and a great source of medium-chained triglycerides and lauric acid.

sources:, laguna natural health

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