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Transitioning Away from Trans Fats
Health Notes from Dr. Liz
Saturday, August 30th, 2008 @ 6:57 PM
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.
Trans trouble:
- 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!
