Daily Dish the Nugget Markets blog
Transitioning Away from Trans Fats
Health Notes from Dr. Liz
August 30, 2008
No doubt you’ve heard the evils of trans fats. These fats are formed when food manufactures partially hydrogenate liquid oils such as corn oil into a soft, solid fat great for taste and texture in the baking of cookies, cakes, chips, crackers and the like. While trans fats may make a great cookie, these fats spell trouble for your heart health.
- Studies show that diets rich in trans fats from foods such as margarine and baked goods correlates with a greater risk for heart disease.
- When people use margarine instead of olive oil or other vegetable oils in cooking, circulating cholesterol levels rise boosting risk for vascular disease.
- Trans fat rich diets also lowers the good cholesterol HDL, more bad news for heart health.
- New scientific studies also show that trans fats are linked to obesity.
Avoiding trans fats:
- The American Heart Association recommends less than 2 grams of trans fats daily. Check Nutrition Facts on food labels for trans fat content per serving of food and aim for zero (trans fat free means < 0.5 grams per serving.)
- Look at the ingredient list on food labels and avoid foods made with partially hydrogenated or hydrogenated vegetable oils.
- When purchasing baked goods, select those made with trans fat free oils.
Nugget's bakery items are trans fat free!