When I learned about Trans Fats in my Nutritional Coaching Foundations studies, I had an ah-ha moment. Suddenly I started seeing food in parts, rather than the whole. When you do that, fun foods tend to lose their fun!
All in moderation can be said, but I also think there are some foods that will do more damage internally than they are worth. Trans fats work to raise your bad cholesterol (LDL) and lower your good cholesterol (HDL), a combo that will increase likelihood of heart disease. It’s a personal call on what is eaten, really, but you know me, I just gotta share the deets!
Trans fats or hydrogenated fats, were liquid at one point by way of a vegetable oil start, but then a hydrogen atom was attached to make it solid at room temperature. This promotes a longer shelf life and makes the food less likely to spoil.
HERE is the catch. In the US, if there is less than .5 grams of trans fats in a serving, the label does NOT have to show it. So in theory, trans fats can be present under .5 grams and accumulate in time and show a big ole’ 0 on the label. You follow me here?
Strategy: check the food ingredients for “partially hydrogenated vegetable oil”, which means there is presence of trans fats, whether the label says so or not!
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Source: Mayo Clinic