Trans-fats: yeah or nay

Are trans-fats good or bad for you? Back in 1911, Procter and Gamble gave life to the hydrogenated nightmare named Crisco. Process food companies have ever since used artificial trans-fats to add years to food shelf life, bring oil stability during deep frying, and encourage flavor in bland foods. Trans-fats are very prominent for these reasons in most processed snack and deep-fried foods, baked goods, margarine, and especially crackers. Artificial trans-fats are mostly made of partially hydrogenated vegetable oils that have hydrogen blended into them. The fact is that trans-fats naturally exist in small amounts in meat and milk fat, but by far, most trans-fats in our foods are added by food manufacturers. Trans-fats are hard on the digestion, increase the risk of coronary heart disease, raise inflammatory factors and raise blood cholesterol. Other countries have banned trans-fats beginning in 2003 but our country is still mulling the idea over – even though a ban could prevent up to 20,000 coronary events and 7000 deaths a year.

Not so wonderful after all...

Not so wonderful after all…

About Craig Stellpflug NDC

Craig Stellpflug is a NeuroDevelopment Consultant and a Certified Nutritional Consultant. Craig is a cancer nutritionist and child brain disorder specialist at Healing Pathways Medical Clinic in Scottsdale Arizona.
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