What in the world is trans fat?

Question

0 trans fat is on everything and that makes you think that it's a healthy food but the calories are always through the roof. What in the world is trans fat anyway?

Answer 1

Trans fats occur in manufactured foods during the process of partial hydrogenation, when hydrogen gas is bubbled through vegetable oil to increase shelf life and stabilize the original polyunsatured oil. The resulting fat is similar to saturated fat, which raises "bad" LDL cholesterol and can lead to clogged arteries and heart disease.

Answer 2

a type of unsaturated fat (and may be monounsaturated or polyunsaturated).

Trans fats occur naturally, in small quantities, in meat and dairy products from ruminants. Most trans fats consumed today, however, are industrially created as a side effect of partial hydrogenation of plant oils
Unlike other fats, trans fats are neither required nor beneficial for health. Eating trans fat increases the risk of coronary heart disease. For these reasons, health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are generally considered to be more of a health risk than those occurring naturally.

Answer 3

In recent years, trans-fats have risen to the top of the food-and-health agenda. A number of studies have linked trans-fats to coronary heart disease and eyesight degeneration

They are now banned in many parts of Europe.

Trans fats are artificial fats made when hydrogen gas reacts with oil.

Answer 4

Anytime you see something that says partially hydrogentated--that means it has transfats. It is a fat that occurs when you make a naturally unsolid fat--solid by adding hyrdrogen into it. This is a highly unhealthy fat and should be avoided and is no means considered a good fat

Answer 5

it is a fat that is trnasferring from one fat to another fat. if the word fat is in the equation that is just what it is. fat.

Answer 6

Bad, bad fat.

Answer 7

This tells the real story of trans fats--

Dr. Johanna Budwig is known and highly respected around the world as Germany's premier biochemist. In addition, Dr. Budwig holds a Ph.D. in Natural Science, has undergone medical training, and was schooled in pharmaceutical science, physics, botany and biology. In all courses, this brilliant scientist excelled.

She is best known for her extensive research on the properties and benefits of flaxseed oil combined with sulphurated proteins in the diet, and over the years has published a number of books on the subject, including "Cancer - A Fat Problem," "The Death of the Tumor," and "True Health Against Arteriosclerosis, Heart Infarction & Cancer."

Dr. Budwig has assisted many seriously ill individuals, even those given up as terminal by orthodox medical practitioners, to regain their health through a simple regimen of nutrition. The basis of Dr. Budwig's program is the use of flaxseed oil blended with low-fat cottage cheese. In the mid 1950's, Dr. Budwig began her long and meticulous research oil the importance of essential fatty acids (linoleic and linolenic) in the diet. Her subsequent discoveries and announcements sparked mixed reactions. While the general public was eager for this astounding information, German manufacturers of commercial dietary fats (margarine, hard shortening, vegetable oils) went to extremes to prevent her from
publishing her findings. Fortunately, while Dr. Budwig's vital announcements was initially met with resistance backed by those with financial stakes in die commercial fats industry, her persistence paid off. Today, Dr. Johanna Budwig is world renowned for her important discoveries on the benefits of flaxseed oil. Her fame precedes her as she lectures all over Europe.

FATS - GOOD AND BAD

Dr. Johanna preaches against the use of what she calls "pseudo" fats. In order to extend the shelf life of their products, manufacturers use chemical processes that render their food products harmful to the body. These harmful fats go by a number of names, including "hydrogenated," "partially hydrogenated" and even "polyunsaturated."

The chemical processing of fats destroys the vital electron cloud within the fat. Once the electrons have been removed, these~~ ~ fats can no longer bind with oxygen, and they actually become a harmful substance deposited within the body. The heart, for '' instance, rejects these fats and they end up as inorganic fatty deposits on the heart muscle itself.

Chemically processed fats are not water-soluble when bound to protein. They end up blocking circulation, damage heart action, inhibit cell renewal and impede the free flow of blood and lymph fluids. The bio-electrical action in these areas slows down and may become completely paralyzed. The entire organism shows a measurable loss of electrical energy which is replenished only by adding active lipids to the diet. These nutrition~ fats are truly vital for man and beast alike.
Science has proven that fats play an important role in the functioning of the entire body. Fats (lipids) are vital for all growth processing, renewal of cells, brain and nerve functions, even for the sensory (eyes and tars), and for the body's adjustment to heat, cold, and quick temperature changes. Our energy resources are based on lipid metabolism To function efficiently, cells require hue polyunsaturated, live electron-rich lipids, present in abundance in raw flaxseed oil. True polyunsaturated fats greedily absorb proteins and oxygen and pump them through the system.

Lipids are only water-soluble and free-flowing when bound to protein; thus the importance of protein-rich cottage cheese. When high quality, electron-rich fats are combined with proteins, the electrons are protected until the body requires energy. This energy source is then fully and immediately available to the body on demand, as nature intended.

PROVEN BENEFITS STILL POURING IN

Since Dr. Johanna Budwig's findings on the benefits of flaxseed oil have been widely publicized, scientists around the world have eagerly jumped on the bandwagon. Studies conducted using flaxseed oil on numerous disorders have been pouring in from all over the world, showing impressive results, including anti-tumor activity, increased metabolism, greatly boosted immune system, reduced cholesterol levels, normalized blood pressure levels and inhibition of cancer cell growth. Books, research reports, articles and testimonials abound, all touting the healthy benefits achieved by supplementing the diet with organic, raw, cold-pressed flaxseed oil with low-fat cottage cheese. Dr. Budwig's research was based on using the ratio of 2 tablespoons flaxseed oil mixed with one-quarter cup of low fat cottage cheese.

Backed with all this extensive research, the indisputable fact is:
Supplementing your diet daily with flaxseed oil combined with sulphurated proteins could very well be the most important thing you do for yourself every day.

Best of luck.