trans fat

Hydrogenated vegetable oils (HVO), or trans fats, are created by heating vegetable oil to a very high temperature. This causes the oil to turn from liquid into a solid, such as margarine, pastry, pies, ice cream and other convenience foods. Trans fat is popular because it is cheap to produce, has no flavor, and increases the shelf life of products.

The real problem is the ratio of omega-6 to omega-3 fatty acids these oils provide. A healthy ratio should be 1 to 1, but trans fats have ratios as high as 46:1 (omega-6:omega-3). Omega-6 fatty acids focus on building cells, while omega-3 fatty acids focus on fixing damaged cells. Trans fat allows for quick growth of cells which can lead to tumors and cancer.

Trans fat are used to fry food and in many processed foods. Best way to avoid trans fats altogether is stick to a plant-based, unprocessed diet. A great sources of fat include olive oil, avocados, nuts, seeds and flax seed oil.

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Posted in food for thought, Uncategorized, what harms health

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