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.