Public Awareness of Trans Fat

What Is Trans Fat?

There are good trans fats and bad trans fats?  What in the world does that mean?


“Good” Trans Fat are fats that are natural.  These fats have their derivative from cattle, sheep and goats.  The milk fat from these animals provide the body with natural, healthy trans fat.  The body then converts these good agents into muscle and fat loss.  The absolute best of the best good trans fats comes from grass-fed, organic animals.  (Yahoo Health Diet Fitness).

“Bad” Trans Fat are “unsaturated fat that might be monounsaturated or polyunsaturated”.  In other words, this type of fat that is used predominately in process foods that you purchase (or ready-made, quick meals) that is industrially created as a byproduct essentially of partial hydrogenation of plant oils.  These fats contain hexane, which is an ingredient in gasoline. Imagine, enjoying your favorite packaged sandwich cookie and then think of filling up your gas tank with it.  This is incomprehensible!

Here are some of our favorite bad trans fat foods:

  • Margarine
  • Shortening
  • Deep Fried Foods

These are the biggest culprits.  In other words, these are made up of partially hydrogenated oils.  They are manufactured using high heat.  They are metal catalysts.  They are deodorized before put on the shelves of grocery stores.  Last, but not least, they are bleached.  This sounds more like an industrial plant where fuel is manufactured rather than foods that we used to make toll house cookies.

The Body’s Reaction to Bad Trans Fat

It should be obvious to recognize that these bad trans fats really aren’t anything our bodies require to function.  Let’s face it:  our bodies are not made of metal and run on gasoline.  To consume large quantities of bad trans fat is like drinking automobile oil.

These types of fats produce inflammation of body joints and organs.  Then all of of the deposits begin to settle on our artery walls, increasing the body’s inability to have proper blood flow, hence, coronary diseases develop.

Refined polyunsaturated oils, such as soybean oil, cottonseed oil and corn oil are also part of the bad trans fat family.

In other words, our bodies do not need any type of bad trans fat to function.  Our bodies suffer when we feed them bad trans fats.  (Taken from “The Truth About Six Pack Abs” by Mike Geary, Trainer).

Fast food, processed food and the ready-made (will last for a long time in your cupboard) food are loaded with these bad trans fat fillers.  So many additives and preservatives are used in the manufacturing of bad trans fat, it is a wonder that the FDA could possibly still allow these items to be in the grocery store.

Read Labels, or Be Aware of Labels….

It is interesting that the FDA allows food manufacturers to label products as “trans fat free” if “one serving size contains less than 0.5 grams of trans fat” (Mike Geary article).

Read.  Read.  Understand what you are reading.  Labels are deceiving at times.  Bad trans fat is bad trans fat.  The body doesn’t need the bad trans fat to function.  In fact, just the opposite occurs when the body consumes an overabundance of these artery-clogging substances.

Some Statistics…

  • Out of 4340 packaged foods, 97% had bad trans fats (New York City Health Department Study);
  • 84% of these foods made the claim on their labels that they had 0 grams of bad trans fats.

Good Choices

To avoid the risk of deceiving labeling and the risk of consumption of bad trans fats, it would be advisable to:

  1. Choose only lean cuts of meat;
  2. Avoid eating fast food or processed foods;
  3. Purchase only low-fat or non-fat dairy products (these labels are accurate);
  4. Use butter, olive oil and coconut oil instead of shortening, corn oil or margarine.

The final choice is up to us.  We can read labels until we are blue in the face, but we must be knowledgeable of what we are reading and have clear understandings of the misgivings of the labels.

To lessen the risk of high blood pressure, high chlorestorol, diabetes, coronary diseases, vascular diseases and other major illnesses, we must monitor our “good” and “bad” trans fats.  In the end, it really does boil down to our awareness and our understanding of trans fat.

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