I was out shopping recently, and I thought I might stop in at good ole B’Dubs for some boneless wings, afterall its mainly meat right? Well when I looked up the nutritional content of these boneless wing products I noticed a key phrase, “TRANS FATS” I knew that that was bad, but why? Well here is what my research indicated.
Trans fats, also known as partially hydrogenated oils, are a type of unsaturated fat that have been linked to an increased risk of heart disease and other health issues. They are created when liquid vegetable oils are partially hydrogenated, a process that solidifies the oil and increases its shelf life.
The process of creating trans fats begins with liquid vegetable oils, such as soybean, corn, or cottonseed oil. These oils are then treated with hydrogen gas in the presence of a metal catalyst, typically nickel. This process causes the oil molecules to rearrange and form new bonds, creating a semi-solid or solid fat. The more hydrogenation that occurs, the more solid the fat becomes.
Trans fats are commonly used in the food industry as an ingredient in various processed foods such as baked goods, fried foods, and snack foods. They are also used in the restaurant industry for deep-frying and in the production of margarine and shortening. Trans fats can also be found in many packaged foods, including crackers, cookies, and frozen pizza.
Trans fats have been linked to an increased risk of heart disease and other health issues. They can raise LDL (bad) cholesterol levels, which can lead to an increased risk of heart disease. Trans fats can also lower HDL (good) cholesterol levels, which can further increase the risk of heart disease. In addition, trans fats have been linked to an increased risk of diabetes and other health issues such as weight gain, inflammation, and insulin resistance.
The negative effects of trans fats on the body occur at the cellular level. Trans fats can cause inflammation in the body by disrupting the balance of omega-3 to omega-6 fatty acids. Inflammation is a natural response to injury or infection, but when it becomes chronic, it can lead to the development of various diseases. Trans fats can also promote the formation of fatty plaques in the blood vessels, which can lead to the development of cardiovascular disease.
Trans fats can also affect the cell membrane, which is the thin layer that surrounds every cell in the body. The cell membrane is made up of a double layer of lipids (fats) and proteins, and it plays a crucial role in maintaining the integrity and function of the cell. Trans fats can disrupt the structure of the cell membrane by altering the balance of fatty acids, which can lead to the development of various diseases such as cancer, diabetes, and heart disease.
Trans fats can also affect the functioning of the cell by altering the activity of enzymes. Enzymes are proteins that catalyze chemical reactions in the cell, and they play a crucial role in maintaining the integrity and function of the cell. Trans fats can alter the activity of enzymes by binding to them and changing their shape, which can lead to the development of various diseases such as cancer, diabetes, and heart disease.
In conclusion, trans fats are a type of unsaturated fat that are created when liquid vegetable oils are partially hydrogenated. They are commonly used in the food industry as an ingredient in various processed foods and have been linked to an increased risk of heart disease and other health issues. Trans fats can raise LDL (bad) cholesterol levels, lower HDL (good) cholesterol levels and promote inflammation, which can lead to the development of various diseases such as cancer, diabetes, and heart disease. It is important to limit the consumption of trans fats and to read the ingredient labels of packaged foods to avoid consuming them. Trans fats are often found in processed foods, fried foods (BONELESS WINGS!), snack foods, and baked goods, but also in some margarines and shortening. Choosing whole foods and home-cooking are a great way to avoid consuming trans fats.
