Why Trans Fats Might Be Worse Than You Think

Trans fats lurk in junk food, frozen meals, margarine, chips, pastries, and many other processed foods.

Trans fats were created in the late 19th century by adding hydrogen to fats, changing their chemistry in a process called hydrogenation. Consuming hydrogenated fat can disrupt the body's natural processes, leading to numerous health issues.

Margarine is a major source of trans fat.

In Israel, manufacturers are working to reduce trans fats in margarine production. Today, no margarine contains more than 2% trans fat. Yet, even margarine with less than 1% trans fat should be approached with caution. The margarining process changes the chemistry of vegetable oil—from a liquid state to solid, resulting in fatty acids the body doesn’t recognize or know how to break down. These circulate in the bloodstream and deposit on blood vessel walls—essentially forming the plaque that disrupts blood flow.

Even 1% or less of trans fat accumulates and is unhealthy.

The food industry uses hardened or partially hardened fat to extend the shelf life of products. Margarine also serves as a preservative; the process of hardening liquid fat to solid makes it more durable during food preparation—benefiting manufacturers financially.

Trans fats lead to increased cholesterol, higher diabetes risk, contribute to inflammatory factors, affect brain function, potentially harm fetal development, and more.

Excess consumption in children - trans fats are found in cereals, snacks, cakes, and cookies.

To substitute margarine, use cold-pressed coconut oil. Typically, cheaper options are refined and not recommended.

Almost any recipe calling for margarine can be replaced with oil—canola or soybean oil is better than margarine. Even margarine claiming to be healthy is hardened fat and not recommended.

Fat is critical for all body functions. Emphasize the need to swap bad fats for good ones.

Consuming good fats in healthy amounts can aid weight loss, boost energy levels, strengthen the immune system, and enhance digestion.

Many people don’t bring margarine into their homes, yet they remain unaware that the industry uses it, hiding in many foods undeserving of being called food since they don’t nourish cells but instead burden the system with toxins.

Zohara Sharvit is a naturopath N.D and an iridologist with many years of experience in treatment, consultancy, and workshop facilitation. To book a free workshop, call 073-2221290