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Edited on Sun Jul-22-07 10:45 AM by Akoto
A few months back, there was a heart attack in my household. This really scared me into better examining the things I consume. I've become a label reader, and though it occasionally irritates the hell out of the family, it has led to a drastic improvement in our diet.
I've posted before about my arch-nemesis, trans-fatty acids. That particular post ended up on a 'big news' day, though, so it didn't get much notice. With all the recent concern about the safety of commercial foods, I thought I'd give it another shot. This crap (for lack of a better word) is widespread in many foods, and is extremely dangerous.
This was written by myself, using information from various sources, so I can't offer a link. Sorry!
What are trans-fatty acids?
There are four types of fat in the human diet, trans fat being one of them. With very few exceptions, trans fat is artificially created via a process called partial hydrogenation. Partial hydrogenation takes a normal oil - canola, soybean, palm, etc - and makes it more solid. This improves shelf-life, is useful in frying, and gives a distinct taste and texture that is very appealing to many people.
Why are trans-fatty acids bad? I heard they were good!
Trans-fatty acids were originally created during the craze against cholesterol and saturated fat. Products like Crisco and margarine were touted as the healthy alternatives. While it's true that you should moderate your intake of such things, we have since come to understand that trans fats are far worse. Hugely, immensely worse. Even saturated fat has some nutritional value, but trans fats have none at all.
There are two types of cholesterol: HDL (good) and LDL (bad). Trans fats cause a serious lowering of HDL, and a serious increase in LDL. This increase causes rigidity and clogging of the arteries, and is also suspected of contributing to diabetes. It's estimated that 30,000 premature coronary deaths per year are caused by trans fats, and that's conservative. Some believe it's closer to 100,000.
You suggested there are exceptions. What are they?
There are some instances of naturally occurring trans-fatty acids. These trace amounts are found mostly in dairy and meat. Most importantly, they do not seem to have the detrimental effects that articial trans fats do.
Okay, so where are the artificial trans fats?
They are everywhere! Just browse around at the grocery store and you'll be shocked at how many products contain them. The frozen food aisle is a nightmare. Baked goods are a really big culprit; cheap cakes, cookies and crackers are laden with the stuff. They're even snuck into foods of a supposedly healthy persuasion, like cereal and granola bars.
Other major sources of trans fat tend to be fast food and 'casual dining' restaurants, particularly among their desserts and fried selections. To their credit, many chains are completely phasing out trans fats. We all enjoy eating out from time to time, and when I do, I choose to patronize only these businesses.
My box of cookies says it has 0g trans fats. See? It's right on the front!
Maybe they don't contain trans fats, but I'd bet money that they do.
There is a law within the US that essentially permits manufacturers to sneak trans fats into food, while still claiming that they're trans fat-free. How do they do this? Well, all they need is 0.5g or less per serving of partially hydrogenated oil to make this claim.
That's no big deal, you say? Think again! Trans fats are so unhealthy, the FDA won't even provide a suggested daily amount for consumption, except to say 'eat as little as is possible.' There was a time when the FDA considered an official recommendation of 1g per day, which means two servings of the supposedly 0g trans fat foods would hit your daily allowance. Many people are scarfing down more than that, yet still with the belief that they've made a healthier choice.
When in doubt, check the ingredients. If it says 'partially hydrogenated' anything, you've got trans fat, even if the nutrition facts state 0g. Check for brands that say both '0g trans fats' AND 'non-hydrogenated.' Voortiman Cookies is one such brand, and their products taste every bit as good.
How is this stuff allowed to remain in our food?
Like most things in our corporate society, it comes down to money. Trans fat is cheaper than the old alternatives of butter and lard. It costs less to manufacture, and products made with trans-fatty acids last longer on the shelves. These mild savings allow them to create more food, and to sell it to lower income sections of the population. Countless brands and restaurants now use this fat.
The worst part? The advantage is very slight. For literally a few pennies more, they could provide a better alternative without the immensely detrimental health issues. Even real butter is better than this stuff.
Can you give me some examples of trans fat content in foods?
Minding that the official recommendation is "as little as possible," here are a few examples. This is just the small tip of the iceberg.
McDonald's Large French Fries: 8g
Kellogg's Special K Bar: 0.1-0.5g (billed as a 'healthy' food)
Burger King French Toast Sticks: 4.5g
Burger King Large Hash Browns: 14g
Quaker Chewy Dips Granola Bars: 0.1-0.5g (not so much "Wholesome Goodness")
So what's being done about it?
As far as I can tell, not much, at least by the FDA. If someone were killed over a long period of time by small doses of rat poison in food, you can bet that brand would be off the shelves. Trans fat is no different, yet it remains legal.
People are waking up to trans fats, though, as well as the quality of food in general. New York City has banned trans fat entirely, and other cities are following suit. Restaurant chains across the nation are phasing the fat out of their dishes. This wouldn't be happening if they didn't realize that the consumer is becoming better aware of the threat.
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