Where did the trans fats come from?
Trans fats are synthetically derived fat. It is made from vegetable oil (and the cheapest), by saturating its molecules with hydrogen. Double bonds in the molecule are lost and vegetable oil from the state of liquid fat passes into a solid state – into margarine. Such fat does not occur in nature.
The final product (margarine) is a cheap analogue of animal fat based on vegetable, margarine is on average 5 times cheaper than butter). In the process of its preparation, the transition of fat from the liquid to the solid phase with the loss of double bonds does not pose a danger to our body. During these chemical reactions, the fat molecule is twisted, acquiring a transconfiguration.
Note that after a double bond (marked with an arrow), the molecule is twisted, forming a transform. In normal (cis-form) this does not happen.
Consuming healthy fats
It is important to understand that the appearance of trans fats is a side effect in the production of margarine. It is the twisted spiral of the fat molecule that is harmful to our body, being an alien structure.
Our body is not able to perceive such fats. The enzymatic system is adapted to break down and assimilate fats of only natural origin. Without having a mechanism for distinguishing artificial hydrogenated trans fats from ordinary saturated ones, our body uses synthetic (low-fat) fat to perform all biochemical functions:
- Energy function
- The construction of new tissues (including brain tissue)
- Respiratory function
- The production of hormones, etc.
“Foreign” trans fats for us penetrate all processes inside our body. A priori, being defective and unable to perform their work as natural material, such bricks can malfunction in the operation of a multitude of functions.
You are what you eat. Depending on what type of fat you eat, from such fat your tissues will be built.
To my great regret, cancer and all sorts of problems with the immune system are typical satellites of consumers of trans fats.
Where do they contain trans fats?
Despite the fact that Western technologies already allow the production of margarine without twisting the helix of the fat molecule, thereby reducing the content of trans fats to a minimum, the domestic food industry is far from this. It is important to know where these trans fats are shoved.
They do not push anywhere! No one does special trans fats. As mentioned above, trans fats are a by-product of margarine production. So, any liquid vegetable fat will not contain trans fats: vegetable oil road (the thesis about the content of liquid oils to 25% of trans fats – a myth). Even frying them will not spoil (the process of hydrogenation is very different from the standard frying in a frying pan or fryer).
Our legislation does not require the manufacturer to write on the package the contents of trans fats, while in the West this practice is ubiquitous.
Carefully study the composition of products
You should carefully study the composition. Taking the hand of any dairy product well keep its shape and does not spread in the hand (cheese, cottage cheese, ice cream, dairy bar) are looking for references on the packaging of margarine or vegetable fat or hydrogenated fat . If such a mention is found in the composition, this product definitely has trans fats.
Any product of a solid or dense form – it is an occasion to look at its composition. Adding mayonnaise vegetable fat (margarine), the manufacturer not only adds extra density product, but also makes part of the trans fats.
All that is done on margarine contains trans fats – it’s all your favorite pastries:
- Crackers and puff pastries
- And cakes
Here are a few more types of products:
- Fast food (bun and burgers)
- ice cream
- Sauces and ketchups
And here are a few products that are undeservedly ranked as trans fats:
- French fries
Ask why? Yes, they cook them on ordinary vegetable (liquid) oil. At a price, it is almost identical or cheaper than margarine. Most retail chains prepare potatoes not in margarine, but in oil. In spite of the fact that there are no transgries in them, because these are far from useful products, they are not worth it (well, often that’s for sure).
Trans fats are a by-product in the production of margarine. The twisted structure of the fat molecule obtaines by the transition of vegetable oil from the liquid state to the solid under the action of hydrogen, creates synthetic fat.
So our body arranges that does not distinguish between good and bad fats, uses everything for their functions. However, synthetic fat is a defective unit and leads to bad consequences in the form of diseases and malfunctions in the work of various body systems.