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Spreads. Margarine, for example, contains both trans fats and saturated fats, both of which can lead to heart disease. Packaged Foods. Favorites such as cake mixes and Bisquick generally have several grams of trans fat per serving.
Fast Food. Those beloved French fries and other crunchy foods are deep-fried in partially hydrogenated oil.
Frozen Food. From frozen pies to pot pies to breaded fish sticks, frozen foods generally contain trans fat.
Toppings and Dips. Flavored coffees, nondairy creamers, whipped toppings, gravy mixes and salad dressings typically contain trans fat. One study showed how roasting added the presence of trans fats in sesame seeds, peanuts and various other kinds. Did you know that artificial trans fat is an artery-clogging synthetic blamed for 20,000 heart attacks and 7,000 deaths yearly? Importantly, the FDA should close the loophole that allows food processors to round off less than half a gram per serving of trans fat to zero. Taped on my refrigerator in my home, is an old, tattered verse that I cut out of a magazine nearly a dozen years ago that so aptly sets the tone for this topic about saturated fats.
The western world's knowledge and beliefs around the subject of saturated fats, were sadly shunned to this road too often travelled when in the 1920's, American agribusiness embarked on one of the most successful ad campaigns of all times ~ to steer the public away from the traditional saturated fats consumed by our ancestors (such as butter, coconut and palm oils, and animal fats like lard, tallow and suet), and instead, to embrace domestically produced unsaturated fats (such as soy, corn, canola, safflower and sunflower seed oils) which were cleverly touted to be safer, low cholesterol, heart-healthy alternatives. It is now understood that saturated fats do not create high cholesterol, do not contribute to heart disease, are not cancer-causing, do not draw from the body's reserves of antioxidants, and do not clog arteries. On the contrary, it's now known that saturated fats play many vital roles in the body to help strengthen the immune system, promote healthy bones, provide energy and structural integrity to the cells, protect the liver, and assist the body's metabolism of essential fatty acids.
Below are commonly held misconceptions regarding the health benefits of saturated fats in the body.
In a three-year study conducted at the University of Washington, researchers examined the diets and coronary artery conditions of 235 women in the United States with an average age of 66.
Another interesting study is the ongoing Framingham Heart Study, in which researchers found that, "The more saturated fat one ate, the more cholesterol one ate, the more calories one ate, the lower the person's serum cholesterol.
A revealing medical evaluation performed at the Wynn Institute for Metabolic Research in London regarding the kind of fat found in clogged arteries, showed that only about 26 percent is saturated fat.
It is now believed that cholesterol is not the cause of heart disease but rather a potent antioxidant weapon against free radicals in the blood, and a repair substance that helps heal arterial damage.
The cause of heart disease is no longer attributed to saturated fats and cholesterol, but rather a number of factors inherent in modern diets, including an excess consumption of vegetable oils and hydrogenated fats.
In a study published over a decade ago on cooking oils in the Journal of the Indian Medical Association, a New Delhi hospital compared modern day polyunsaturated oils (such as sunflower, safflower, soy and corn oils) to coconut oil in relation to heart disease and Type II diabetes. Numerous population studies have shown that people living in countries where large quantities of coconut oil and other saturated fats are consumed, have remarkably good cardiovascular health. At first this observation confused many researchers, because they did not recognize the difference between medium chain fatty acids (MCFA) and other fats. Before the discovery of insulin, the only treatment for diabetes was a very high-fat, zero-carb diet.
Consuming saturated fats (coconut oil, butter, lard, and meat fat) helps to protect against the damaging effects of polyunsaturated vegetable oils and trans-fats, which are relatively new to the human diet. Saturated fats are stable and do not oxidize even at high heat cooking temperatures including deep frying.

Unsaturated fats exposed to high heat and oxygen during cooking or commercial food processing, undergo a chemical change known as auto-oxidation, whereby free radicals are produced that cause rancidity. Stearidonic acid (SDA) soybean oil may offer a trans-fat-free base for margarine, while simultaneously boosting omega-3 intakes, suggests new data. Study detailsGarima Pande, Casimir Akoh, and Robert Shewfelt from The University of Georgia formulated margarine using SDA soybean oil and high-stearate soybean oil catalyzed by the enzyme Lipozyme TLIM lipase (Novozymes North America), and compared with a commercial margarine.Both margarines had similar saturated and unsaturated fatty acids levels, they said, and the sensory properties were also similar. Get FREE access to authoritative breaking news, videos, podcasts, webinars and white papers. As more of us realize that trans fats should never be eaten, food manufacturers are labeling foods as “trans fat free” or “0g trans fat.” One would think this means there are no trans fats in the products, right? Many products that claim to be "trans fat free" on the label actually have trans fats in their ingredients. Products like Land O' Lakes Fresh Buttery Taste Spread, Triscuit Thin Crisps Crackers, and Flintstones Multi Vitamins state "0 trans fat" on their nutrition facts panel, but if you take a closer look at their ingredients, you can see how they all contain trans fats.
So why are food manufacturers allowed to state zero grams of trans fats when trans fats are listed in the ingredients? To truly keep deadly trans fats out of your diet, always read the ingredients FIRST and THEN the nutrition facts panel.
Note: Please do not confuse partially hydrogenated coconut oil with organic, unrefined, virgin coconut oil.
Five Major Food Companies will now Label their GMO Ingredients: Campbell’s, Kellogg’s, General Mills, ConAgra and Mars!
JavaScript appears to be disabled - most features on Can Stock Photo will not function correctly.Not a member yet? Search Can Stock Photo for royalty free illustration, royalty free clipart, digital artwork, EPS vector clip art, stock illustrations, stock images, logo icon graphics, and cheap EPS format line art drawings. It’s important to understand the difference between good fats and bad fats in order to maintain a healthy diet. There are two main types of fat that are good for you – monounsaturated fat and polyunsaturated fat. When consumed in moderate amounts, these fats provide many health benefits like lowering cholesterol and decreasing the risk of heart disease. Bad fats can cause many health problems such as raising cholesterol and increasing risk for heart disease. Probably you are trying to lose your weight through bad procedures, or even you just struggle and you dont take action. People who have an inactive or sedentary lifestyle, increased risk of hypercholesterolemia or cardiovascular disease.
Other non-butter spreads and shortening also contain large amounts of trans fat and saturated fat.
The downside to these beneficial fats is that once exposed to high temperatures, they can easily oxidize.
Food and Drug Administration (FDA) has just taken a major step forward by ordering food processors to stop using partially hydrogenated oils because they’re responsible for most artificial trans fat in processed food.
By phasing out partially hydrogenated oils, the FDA has tackled a major source of the trans fat problem, but it hasn’t barred other ingredients that contribute traces of trans fat, including refined oils, fully hydrogenated oils and some emulsifiers, flavors and colors. The researchers found that while heart disease and diabetes had increased with consumption of polyunsaturated vegetable and seed oils, it decreased with traditional oils like coconut oil.

In a lab experiment, animals were fed either a low-fat diet with unsaturated oils, or a high-fat diet with coconut oil. Solae and Monsanto teamed up in 2007 to commercialize the latter's soybean variety developed specially to be rich in SDA. It's because of a label loophole that allows companies to write "0 trans fat" on the nutrition facts panel if there is less than 0.5 grams per serving.
If you ate one box a month, that would equal 60 grams of trans fats per year (Note: there are 10 servings in each box).
We circled all of the trans fats ingredients in red, but please keep in mind, many of the products also contain other harmful chemicals that appear on both our Scary Seven and Also Beware Of infographics (including GMOs). Can Stock Photo has the royalty free illustration, line art drawing, EPS vector graphic, or stock clipart icon that you need.
Your body actually needs fat for energy and cell growth, and many fats have positive effects on your health.
However, all fats are high in calories, so too much of any kind of fat can lead to weight gain and other health risks.
You should limit the total amount of fat in your diet, and especially aim to decrease saturated fat and trans fat. You should keep your overall fat intake low, and have most of it come from monounsaturated and polyunsaturated fats.
Annual medical consultation is very important and the practitioner must be properly informed about the patient’s risk of cardiovascular disease and his hypercholesterolemia. The researchers found that while even small amounts of unsaturated fat caused weight gain, the animals that consumed coconut oil remained lean.
They raise bad cholestreol (LDL), lower good cholesterol (HDL), increase the risk of heart disease and stroke, and have been linked to type 2 diabetes, and even some forms of cancer.
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There are 9 calories in one gram of fat, so you can also measure this as 44-78 grams of fat per day.
Obesity can raise triglyceride levels, change in the body that favors reducing good cholesterol (HDL). They don’t only reduce the nutritional advantage; they can also add harmful components – trans fatty acids.
When a person quits smoking, in a few weeks – months (depends for each person) reaches the normal level of HDL reducing the risk of hypercholesterolemia. Besides, FDA rules allow manufacturers to label foods “zero trans fat” if they contain less than half a gram per serving.
However, some genetic abnormalities may promote increased cholesterol levels, regardless of diet or lifestyle adopted by the patient – familial hypercholesterolemia is a condition with genetic transmission, which increases the level of abnormal blood cholesterol.

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