Two types of trans fats are present in foods:
- natural: they are produced in the intestines of some animals, so foods produced from these animals (milk, dairy products, meat) may contain small amounts of trans fats.
- artificial (trans fatty acids): are created in industrial processes in which hydrogen is added to liquid vegetable oils to make them solid and have a longer shelf life. The same applies to refined edible oils, as different solutions (basic and acidic) are used in the refining of oils.
Residues from previous productions are often used for refining, i.e. waste oil produced from the remains of previous presses, which are already depleted of useful substances. This type of oil also contains various undesirable substances and unpleasant odors, so it is refined before sale.
During refining, the oil is repeatedly heated to 270 °C (trans fats are already formed when heated above 130 °C), with this process the oil loses the last remnants of useful substances. Synthetic additives are also added to extend the shelf life. Refining means the removal of waxes, aromas, color, smell and taste, among other things, it also takes place with hexane, which is extremely carcinogenic. It is also an interesting but at the same time sad fact that oil refining started in the varnish and paint industry, as this method was used to obtain repro material – waxes and resins. The rest – i.e. the ravaged and overheated oil – ended up on the shelves as cheap cooking oil due to additional earnings. Therefore, the use of refined oils in a large bow should be avoided.
Always use COLD-PRESSED UNREFINED OILS when preparing food and always use them only at the end, when the dishes are ready. This is the ONLY CORRECT USE of edible oils. In this way, with the oil, we consume all the useful components (waxes, resins, vitamins) that the oil contains, and we also feel the taste and aroma that the oil offers. Any overheating, frying of oil causes the formation of trans fats – a lot of carbon is created, which binds to all the free elements in the body.
HOW DANGEROUS ARE TRANS FATS?
Trans fats are extremely dangerous. Our organism DOES NOT NEED THEM AND DOESN’T HAVE ANY BENEFITS FROM THEM. By consuming trans fats, we significantly increase the chances of developing health problems.
Each year, approximately 540,000 deaths worldwide can be attributed to the consumption of industrially produced trans fats. High trans fat intake increases the risk of death from any cause by 34%, death from coronary heart disease by 28%, and the risk of developing coronary heart disease by 21%.
LDL (bad cholesterol) values increase, HDL (good cholesterol) values decrease. High LDL along with low HDL levels can cause cholesterol to build up in the arteries (blood vessels), increasing the risk of heart disease and stroke.
It has also been proven that the possibility of developing type 2 diabetes, increased body weight and all related health problems, including depression and the development of various cancers, is increased. The consumption of trans fats during pregnancy increases the possibility of improper development of the child – including greater possibilities for the occurrence of the above-mentioned problems and diseases.
WHICH FOODS CONTAIN TRANS FATS?
Fast food, fried food, pre-prepared frozen meals intended for reheating, sweets, waffles, cookies, wafers, hard margarines, various salty snacks, etc. Trans fats are also created at home by overheating fats during cooking.
If you have problems with any of the diseases mentioned above, we recommend that you make an appointment for a comprehensive body examination using the thermoregulation method in one of our branches. Together we will try to find the cause of your problems and begin to relieve them in a natural and painless way.
