Re: Distingusihing among various types of FATS
Trans-fats are formed when an unsaturated fat is hydrogenated to break apart double and triple bonds (the more single bonds, the more stable and hard the product.)
On doing so the molecule often "kinks" into a differenent shape that is EXTREMELY uncommon in nature.
This molecule is though to act like the worst of the saturated oils and causes both a rise in the blood's LDL levels and a drop in the HDL's...just the opposite of what we want for health.
There's a push for listing them on Nutrition Labels but it will be a while coming because a LOT of foods use it and big manufacturers carry a BIG stick in Washington.
Best we can do is to scour the ingredients and avoid anything that says "hydrogenated" or "partially hydrogenated."
Last edited by zip2play; 05-06-2004 at 04:23 AM.