Tragic Trans Fats

Trans fats (hydrogenated fats) became popular in the middle of the 20th century as a way to prolong the shelf life of packaged foods. When this chemical process transforms liquid vegetable oil into a solid substance, they preserve them for months without refrigeration. Almost all packaged goods have been processed this way. Trans fats are linked to arterial plaque formation, cancer, diabetes, obesity, Alzheimer’s disease, liver dysfunction and infertility in women.[1]

Read the label of packaged foods and look for “hydrogenated oil” or “partially hydrogenated oil”. Avoid these trans fats at all costs for optimal health.

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Dr. Kim

Photo by Marshall Astor on Flickr

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