“In 1957, the nutrition researcher Fred Kummerow was one of the first to point out the malice of TRANSFATS and relate them to cardiovascular diseases. “Folha de São Paulo, 06/20/2015
It was necessary to start this post with this quote. First, because of course, I was not me who said it and also because it was not published for the first time by me. However, I lost the count of the number of times that I have spoken evil of TRANS fat in class and always generated controversy.Before I continue I have a few simple questions. First, what would happen to a bag of potato chips, you even fried potatos, if left (closed) in the closet of their home for two weeks?
Or that cake you home made with real butter of the highest quality? So why is it that in the supermarket these do not spoil? Yap you guessed it, food made at home have no preservatives and stabilizers and so will spoil faster. Much faster. But the reason is not only due to chemical preservatives and stabilizers that are placed. There are some types of fats including saturated and unsaturated fats, to make it simple we say that saturated fats are in the form of paste at room temperature and the unsaturated form oil at the same temperature. Another important thing to comment on is that the tastiest foods are rich in fat.
Among the components of processed food fats are very cheap. So putting 2 and 2 together is not difficult to understand that most of processed foods are high in fat, because it is a cheap way to preserve food.But they are not high in any fat, they are rich in trans fats, which are saturated. One reason for this is that this fat also serves as a preservative. Thus, processed foods tend to be high in trans fats because they are tasty, has the proper consistency to put in food, they are cheap and still contribute to the food does not spoil. So of course it is widely used in the industry.But what is the problem then?
As previously mentioned since 1957 is known of TRANS fat harm to the body, specifically to the blood vessels. The Trans -fat is a human invention. It is produced from vegetable oils that are saturated to take the form of paste and can be used in industry and at home too, is the famous margarine or vegetable paste.In the US producers are already banning this type of fat food.
In Brazil, the law requires that the manufacturer indicates the amount of trans fat in the food. But unfortunately there is a certain trick of it all.Since 2003 the products with up to 0.2 grams of trans fat per serving can be labeled – TRANS FAT FREE in the package. The trick is not to stipulate the portion size.The manufacturer can manipulate the portion size and always with a low amount per serving …So, suppose you will make a biscuit and its recipe calls for TRANS fat.
If each serving has 10 grams and the amount of trans fat per serving is 2 grams, you could write NO TRANS FAT FREE in the package and possibly sell less. But if you change the size of your portion and put his portion is 1 gram, you would have only 0.2 grams of trans fat per serving and could write TRANS FAT FREE in the package, using the same recipe.This is extremely damaging because most consumers will never figure it out alone and disclaimers are very tiny letters.
Now why is Trans- fat being so bad? Because it induces the increased production of LDL and decreased HDL and still acts on the inflammatory processes in the body.
ABOUT THE AUTHOR
Dr. Ivani Manzzo is PhD in Science from the School of Medicine UNIFESP – EPM in São Paulo, Brazil, with emphasis on obesity, pregnancy and exercise. In 2010 she began hers studies as Life Coach and has since worked helping people achieve their nutritional and heath goals. These articles are published with Dra Ivani Manzzo’s permission.