Altered Fats Hiding in Your Food

gabi-luke-xavier-lang.JPGI’m fried! That’s right, absolutely fried. Altered fats make me crazy. Today, food is genetically modified and irradiated. There are over 3,000 additives found in food! Yet, people are genetically designed to thrive on a naturally derived diet.

Fake foods are loaded with sugar, white flour, and altered fats. Today, we’ll focus on fats which have been altered.

Do you remember the commercial where Mother Nature is fooled into believing that margarine is really butter?

Phooey! Gabi & Luke-Xavier aren’t fooled by altered fat.

It turns out that the commercial was right, “It’s not nice to food Mother Nature,” today we’re paying the price in our health for trying.

Fat gives a feeling of fullness and is necessary for the health of every cell in your body. Engineered or altered fats taste good, but the production process converts them into indigestible trans fatty acids. Trans fat might as well be from another dimension, because trans fat can’t be metabolized in the human body.

Trans fatty acid is created when the molecular structure of a vegetable oil is altered to a hardened form found in margarine or shortening. Because trans fat increases the shelf life of foods, it’s most commonly found in restaurant foods, fast foods, snack food, packaged bakery products, potato chips, and salad dressings.

Trans fat is far worse than natural saturated fat ever could be. The production process of injecting liquid fats with hydrogen gas converts them into indigestible trans fatty acids. Trans fat has a half life of 51 days. That means, three months after ingesting trans fat, your body is dealing with it. Because of the problems with trans fat, there’s now mandatory labeling for trans fat.

If you eat any restaurant fried food, you’re probably ingesting trans fat. In the United States, typical French fries have about 40 percent trans fat. Many processed foods like cookies and crackers range from 30 to 50 percent trans fat. Doughnuts have approximately 35 percent trans fatty acids. Some of the worst offenders are found lurking in many kitchens-Whipped toppings like Cool Whip (which is comprised of sugar and trans fat), non-dairy coffee creamer, stick margarine, and Crisco®.

It only gets worse!

Wouldn’t you know it, just as we’re eliminating trans fats, up pops a new one. Believe it or not, this one is even more dangerous. In the place of trans fat, the government has approved another altered fat, that’s… WORSE!

Interesterifed fats are like trans fats raising the blood levels of the “bad” LDL cholesterol. At the same time, lowering the “good” HDL cholesterol levels. Interesterified fats not only negatively affect the cholesterol levels, but also negatively affect blood sugar levels! Yet, the Food and Drug Administration has given the go ahead to food companies and restaurants.

Frying food at high temperatures destroys most of what’s beneficial in food, regardless of what fat is used. Food services usually use the same oils for cooking fish, chicken, and other foods as they do fries. As a rule, it’s best to avoid all fried foods (especially chicken and French fries) when eating out, as these are most likely fried in a hydrogenated oil-a trans fat and now interesterified fat.

At home, use natural cold-pressed natural fats such as extra virgin olive oil, coconut oil, and butter instead. Check bakery items for trans fat especially cookies and cakes. When the front of the package claims, “NO trans fat” check for interesterified oils. It’s almost impossible to purchase crackers without interesterified oils. Throw out any altered fats that may be hiding in your kitchen, such as Crisco® and stick margarine.

There’s more horrible stuff hiding in your food. Hear today’s Podcast about Nitrates, Click Here.

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