by Jerry Kramer | Jun 14, 2020
Trans fats are unsaturated fats (i.e., fats with 1 or more double bonds) in which at least 1 of the double bonds is in the trans (instead of the more natural cis) configuration (see diagram below). Trans fats can occur naturally at fairly low levels in some meat and...
by Jerry Kramer | Jun 14, 2020
Food industry began to produce margarines (which include trans fats) as a replacement for butter because the latter had been declared a health hazard due to its high saturated fat content. Industry needed an alternative for their frying and baking needs. Adding...
by Jerry Kramer | Jun 14, 2020
Processed foods, such stick margarine, baked goods, deep-fried fast foods, crackers and other pre-packaged snack foods, are our primary sources of industrially-produced trans fats. However, many of these types of foods are constantly being reformulated to reduce trans...
by Jerry Kramer | Jun 14, 2020
Trans fats increase the risk for heart disease through negative effects on cardiovascular risk factors which leads to an increased risk for heart attacks. Trans fats cause an increase in the “bad” (LDL) cholesterol, a reduction in the “good”...
by Jerry Kramer | Jun 14, 2020
Trans fats are an excellent product for baking and frying, but they are being removed from the food supply due to the discovery of their effect on heart disease risk. Indeed, the Food and Drug Administration removed the GRAS (Generally Recognized As Safe) status from...
