- Lid geworden
- 8 jan 2005
- Berichten
- 12.252
- Waardering
- 559
- Lengte
- 2m30
- Massa
- 40kg
- Vetpercentage
- > 50%
Iedereen weet al wel dat ze slecht zijn, maar constant word het duidelijker hoeveel schade ze echt aan je lichaam veroorzaken, ik vermijd ze persoonlijk als de dood
Manufactured hydrogenated oils, which your body cannot digest, are a serious risk to heart health. Many Americans are still unaware that the most grossly harmful heart-health trend of the last century was the gradual replacement of healthy natural fats with foods such as margarine.
Some margarine is formed by hydrogenating or partially hydrogenating oil, forming fats never found in nature. Called trans fats, they are made by heating vegetable oils at a high temperature and bombarding them with hydrogen gas to form more stable oils.
The process creates trans fats constructed of twisted, unnatural molecules that the body cannot process. The food industry sticks these hydrogenated and partially hydrogenated oils into virtually all baked goods and other junk food.
The reasons are economic ones. Unlike butter, olive oil or other natural fats, trans fats have shelf life from now till doomsday. Walter Willett, M.D., chairman of the department of nutrition at the Harvard School of Public Health, was coauthor of a 1993 report on the 75,521 women who were tracked in the Harvard Nurses Study. Women with a high intake of trans fats were 1½ times more likely to develop coronary heart disease than women with a low intake of these so-called "foods." Clearly this was not only due to the deleterious effects of eating junk food. For many people, the real shocker in this study was the statistic that women who ate the equivalent of four or more teaspoons of margarine per day had a 66 percent greater risk of heart disease than women who ate little or no margarine. But when it comes to butter, this vast study found no association between its consumption (in any amount) and the probability of contracting heart disease. Willett's report is shocking only if you have not had an eye on the research. Other scientists have demonstrated that while saturated fat (fats that are solid at room temperature, such as butter or the fat marbling a steak) has both good and bad effects on cholesterol levels, the effects of trans fatty acids are purely negative. Research also has shown that lipoprotein, one of the more damaging forms of chemical substances in cholesterol, consistently increases as a result of eating trans fatty acids.
The Food and Drug Administration has mandated trans fats be listed on the Nutrition Facts panel of all food labels by January 2006. Then, although foods may still contain these dangerous fats, you could choose to not purchase them. If enough consumers reject these foods, manufacturers will have to change their formulations. ---
In addition to boycotting junk foods, you should avoid cooking with most margarine (there are a few trans fat free-formulas) or vegetable shortening (that white, creamy stuff that comes in a can). Butter, olive oil and lard worked very well for our heart-healthy ancestors. Or if you find it difficult to resume eating saturated fat, use olive, canola or grape seed oil.
Manufactured hydrogenated oils, which your body cannot digest, are a serious risk to heart health. Many Americans are still unaware that the most grossly harmful heart-health trend of the last century was the gradual replacement of healthy natural fats with foods such as margarine.
Some margarine is formed by hydrogenating or partially hydrogenating oil, forming fats never found in nature. Called trans fats, they are made by heating vegetable oils at a high temperature and bombarding them with hydrogen gas to form more stable oils.
The process creates trans fats constructed of twisted, unnatural molecules that the body cannot process. The food industry sticks these hydrogenated and partially hydrogenated oils into virtually all baked goods and other junk food.
The reasons are economic ones. Unlike butter, olive oil or other natural fats, trans fats have shelf life from now till doomsday. Walter Willett, M.D., chairman of the department of nutrition at the Harvard School of Public Health, was coauthor of a 1993 report on the 75,521 women who were tracked in the Harvard Nurses Study. Women with a high intake of trans fats were 1½ times more likely to develop coronary heart disease than women with a low intake of these so-called "foods." Clearly this was not only due to the deleterious effects of eating junk food. For many people, the real shocker in this study was the statistic that women who ate the equivalent of four or more teaspoons of margarine per day had a 66 percent greater risk of heart disease than women who ate little or no margarine. But when it comes to butter, this vast study found no association between its consumption (in any amount) and the probability of contracting heart disease. Willett's report is shocking only if you have not had an eye on the research. Other scientists have demonstrated that while saturated fat (fats that are solid at room temperature, such as butter or the fat marbling a steak) has both good and bad effects on cholesterol levels, the effects of trans fatty acids are purely negative. Research also has shown that lipoprotein, one of the more damaging forms of chemical substances in cholesterol, consistently increases as a result of eating trans fatty acids.
The Food and Drug Administration has mandated trans fats be listed on the Nutrition Facts panel of all food labels by January 2006. Then, although foods may still contain these dangerous fats, you could choose to not purchase them. If enough consumers reject these foods, manufacturers will have to change their formulations. ---
In addition to boycotting junk foods, you should avoid cooking with most margarine (there are a few trans fat free-formulas) or vegetable shortening (that white, creamy stuff that comes in a can). Butter, olive oil and lard worked very well for our heart-healthy ancestors. Or if you find it difficult to resume eating saturated fat, use olive, canola or grape seed oil.
