“Did you know that food chemists are adding all sorts of nasty chemicals to your foods that can make you fatter and sicker?
What’s more, their “chemical tinkering” has also created dangerous, “Frankenstein” fats…
… you see, food chemists got the bright idea to take a healthy vegetable oil, put it in a laboratory, and bomb it with hydrogen atoms.
This process is called hydrogenation, and what results is a mutated oil that becomes solid at room temperature. This in turn allows the food manufacturers to put this frightful fat into processed foods to prevent them from going rancid as quickly. Sounds like a great invention, right?
What they didn’t realize at the time (or maybe they did and didn’t care) is that once they chemically altered this once-natural and healthy fat, it became TOXIC to the human body.
In a nutshell, these hydrogenated or trans fats change your cell membranes by making them harder and more brittle. Soon they can even become dysfunctional and your body attacks these cells, causing inflammation that can increase your risk of diabetes, heart disease, weight gain, and certain cancers.
For example, a 2008 University of Paris-South study linked a high trans fat intake to a higher risk of breast cancer…
… and a 2008 University of North Carolina study found that a higher intake of trans fats was associated with a higher incidence of precancerous growths in the colon.
Trans fats were also shown to increase LDL (bad cholesterol) and decrease HDL (good cholesterol) in a study published in The Journal of Nutrition.
Furthermore, trans fats are directly linked to premature aging and obesity!
In 2006, a study conducted at Wake Forest University showed that trans fats actually redistributed body fat from other parts of the body to the belly…
… and belly fat is the most dangerous kind of body fat because it’s linked to heart disease, diabetes, and certain cancers.
Because of these findings, trans fats have been banned throughout much of Europe and, more recently, New York City banned restaurants from cooking with trans fats.
So why in the world are these bad fats still being widely used in millions of American restaurants and grocery store foods today?
And why isn’t our government doing more to protect us?
One thing we do know is that high-priced food lobbyists in Washington are paid big bucks to protect the financial interests of their clients, the giant food manufacturers.
In many ways what goes on in Washington is basically directed by lobbyists, special interest groups, and big business…
… sometimes we’re just pawns in their game.
But we can fight back!
First, by not buying foods with these man-made chemicals like trans fats/hydrogenated oils in them.
What to look for: If a food says “hydrogenated” on the label, put it back!
Even if the label says “No Trans Fats.” LOOK CLOSER…
… “No Trans Fats” just means that each serving of the food has less than .5 grams of trans fats.
However, most of us eat more than one serving and even a little trans fat can hurt you over time.