Trans fatty acids are created when manufacturers partially hydrogenate vegetable oils, whipping the fats with hydrogen to make them solid at room temperature. These fats were invented in a lab a century ago to provide a cheap alternative to butter. At the time, it may have seemed like a good idea, but maybe the joke is on us. The consumption of hydrogenated trans fat from vegetable oils (found in margarine, baked goods, fried foods, and most processed foods) jumped 400 percent during the 1900s. Trans fat carries a number of health risks, including infertility and ovulation problems, heart disease, cancer, diabetes and obesity.
No comments:
Post a Comment