Decoding Trans Fats: Where They Hide and How to Avoid Them

Fats are essential for numerous body functions. Consuming healthy fats in moderation can aid in weight loss, boost energy levels, strengthen the immune system, and improve digestion.

Trans fats have been around since the late 19th century, created by combining hydrogen with fats in a process called hydrogenation. Consuming hydrogenated fat can disrupt natural bodily processes and lead to various health issues.

Trans fats are found in junk food, frozen foods, margarine, chips, pastries, and many other processed products. On ingredient labels, "hardened vegetable fat" and "vegetable cream" are margarine.

Margarine is a primary source of trans fats. In some places, manufacturers actively reduce trans fat content in margarine production. For example, margarine now contains no more than 2% trans fat. However, even margarine with less than 1% trans fat needs to be approached with caution. The process of making margarine alters the chemistry of vegetable oil from liquid to solid, creating fatty acids that the body does not recognize or know how to break down. These circulate in the bloodstream and accumulate on blood vessel walls as plaque, affecting blood flow.

The food industry uses hydrogenated fats to extend product shelf life. Margarine also acts as a preservative: the process of solidifying liquid fat makes it more durable, which is more profitable for manufacturers when preparing food.

Trans fats lead to increased cholesterol, heightened risk of diabetes, contribution to inflammatory factors, impacts on the brain, potential harm to fetal development, and more.

Trans fats are present in breakfast cereals, snacks, cakes, and cookies, leading to overconsumption among children.

To replace margarine, use cold-pressed coconut oil. Generally, cheaper oils are refined and not recommended. Almost every recipe that calls for margarine can switch to oil – even canola or soybean oil is better than margarine. Even margarine advertised as healthy, like coconut oil-based, is hydrogenated fat and not recommended.

Zohara Shavit is an N.D. naturopath and iris diagnostic specialist with many years of experience in treatment, consultation, and workshop leadership. To book a free workshop, call 073-2221290