Trans fatty acid (TFA) are formed when liquid vegetable oils goes through "hydrogenation", a chemical process to make an oil more solid so that it has a longer shelf life in baked products, longer fry life for cooking oils, and can provide a certain kind of texture to processed foods.
These fats can easily be found in hundreds of processed products of which the ingredients contain "partially hydrogenated vegetable oil" or "hydrogenated vegetable oil". Producers of trans fats are:
- Most margarines
- deep-fried chips
- many fast foods and
- most commercial baked goods.
They raise not only LDL (bad) and but also lower HDL (good). In reality, they are the most harmful materials that we are taking without any notice.
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