Harmful trans fats
Confectionery and pastry often added is called. confectionery fat. It really trans fats, or trans fatty acids, which are formed in the curing process of vegetable oils by hydrogenation (addition of hydrogen under pressure). It is also necessary presence of a substance that accelerates the reaction, and that is a nickel catalyst.
Note! These fats are cheap, easy to store, have a nice appearance and color, and therefore willingly are used in the food industry. Trans fats are also found in hard margarines, which we use for cooking at home.
Trans fats also occur naturally. Are the result of conversion of unsaturated fatty acids by bacteria in the digestive tract of ruminant animals (eg. cows or sheep). They get into the fatty tissue, milk and meat, so you can find them in food products based on these ingredients.
Trans fat harms the heart
Note! Doctors advise to avoid trans fats because of evidence of their harmful effects on health. Existing relationship between the consumption of a significant increase in the risk of heart disease.
More trans fats than saturated fats (including their sources are beef, lamb, pork, lard, butter, cream, whole milk, cheeses that are high in fat, coconut oil and palm oil, cocoa butter) affect the increase in the concentration of so-called. bad cholesterol (LDL) and lower levels of good cholesterol (HDL) in the blood.
Note! For this reason, the European Food Safety Authority (EFSA) and the Institute of Food and Nutrition recommend that consumption of trans-fatty acids in adults was "as low as possible." Therefore, read and analyze food labels and choose the ones that do not contain trans fats.
What are healthy fats?
It is recommended that most of the fat in the diet come from fish, nuts, vegetable oils, such as. Gee canola oil, olive oil or soft margarine, prepared on the basis of vegetable oils.
Note! Limit your intake of saturated fat, but ne eliminate it completely, because the supply of energy, helps in the absorption of some vitamins, as well as participate in the construction of cell membranes.