Trans Fatty Issue
Trans
Fat. Partially
hydrogenated oil, or trans fat, gives texture to fat. It prolongs
shelf life, it gives extra crunch to crispiness, extra smoothness
to cream fillings, and adds the illusion of freshness to packaged
baked goods. It's invisible flavor has allowed it to seep into
the American diet undetected.
However,
health professionals have identified trans fatty acids as the
culprit in a health crisis more damaging than clogged arteries.
According to author Kim Severson in her recently released book
"The Trans Fat Solution", this is referred to as Syndrome
X. Endriconologist Gerald Reaven named this syndrome in 1988
after he observed a series of health problems that seemed to
be linked to cells inability to process insulin. Upon tracing
this medical condition further, it appeared that trans fatty
acids were the culprit. A syndrome that appears to be linked
to the consumption of processed foods made with trans fats,
health professionals throughout the world have increased their
studies to address our huge increase in heart disease, diabetes,
obesity and cancer.
In
general, researchers believe that trans fat is the reason that
these cells malfunction. You can understand this process more
thoroughly by reading Severson's "The Trans Fat Solution".
In it, she breaks down the basic scientific information every
consumer should know about the foods they eat. But we know from
experience that many people in general do not want to change
these eating habits. So exactly what is happening that would
influence the consumer to change their eating behavior?
University
of Maryland's lipid researcher Mary Enig explains it like this:
We have known for years that saturated fat clogs arteries. Additionally,
it raises the level of bad cholesterol (LDL). Trans fat, however,
takes away the good cholesterol in addition to the bad properties
of saturated fat. It also raises other bad blood lipids that
cause heart disease. But the real problem is even worse - they
believe it reprograms how cells work, causing life long damage
that leads to the major diseases that are defining our culture.
What
Can We Do?
Many
companies will begin putting trans fat content on their labels
immediately, but they will not be required to do until 2006.
So here are a few things you can do:
Decrease
your intake of packaged foods: Food processors have come to
depend on the low cost, and long shelf life stability that trans
fat provide. It is impossible to tell what percentage of trans
fat the food item(s) are comprised of. There are four kinds
of fatty acids: saturated, trans, polyunsaturated, and monounsaturated.
The current law states that labels on food must show total fat
content, and then break out how much of that fat is saturated
fat. If the manufacturer makes a claim that there is "no"
or "low" cholesterol, then the manufacturer can list
the poly, or mono levels, too. However, there is no law that
compels the manufacturer to list the trans fat. Request trans
fat free ingredients at your favorite restaurants and bakers,
and if you are a food service operator, explore converting some
of your recipes to healthier alternatives.
Avoid
Fast Food Restaurants
Fast food restaurants use these low cost oils to give that fast
food the taste you have come to love, so until they find a replacement
frying oil, don't feed this to yourself or to your children.
Even small amounts are not considered acceptable levels.
Become
a Label Reader
Avoid foods that have "partially" or "fully hydrogenated
oils". Many companies are not only coming out with consumer
baking products that are trans fat tree, but manufacturers are
also looking to find ingredients they can use for frying and
baking that promote health, rather than destroy it. Become familiar
with companies who make trans fat free products. The responsibility
for healthy choices are yours.