Note for margarines and transizomers!

Unhealthy food fats

A Doctor – biochemist, world-renowned authority in the field of fats – in the early 1950s she tried to announce to the world how dangerous it is to eat processed food fats. Unfortunately, the influential financier effectively blocked the spread of her discoveries, despite the fact that the doctor filled her mission officially as a representative of the German government for research on the impact of mass-produced food and medicines on human health. 

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Here you can find healthy fats – CLICK

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Fortunately, a doctor efforts were soon taken over by other world scientists who, inspired by her research work, began to conduct their own research. And so, today, all experts on fats and their impact on human health and life are beating the alarm, and their message is TO STAY AWAY FROM THERMALLY CARDED FATS! This group of food fats mainly includes margarines and products such as food mayonnaises (not all, you need to check the labels of products!), Salad dressings, popularly known as dressings. The essence of all evil are transizomers (note: producers of fats and processed foods do not show the actual amount of those subjected to the process of hydrogenation of fats on the labels!) 

How and why transizomers are produced 

Hardened cooking fats are produced in the hydrogenation process. 

Hydrogenation – consists in subjecting substances (in this case polyunsaturated healthy and desirable fatty acids in our diet) to the action of hydrogen in gaseous form under pressure and high temperature (120-210 ° C, ie 248-410 ° F). In order for a chemical reaction to occur, it is necessary to introduce a catalyst such as nickel. 

As a result of the reactions taking place, the unsaturated bonds between the carbon atoms are wholly or only partly exchanged for saturated ones. This is because the carbon atoms join the hydrogen atoms at the site of the double or triple bonds. 

As a result, the polyunsaturated fatty acid becomes either less polyunsaturated or completely saturated fatty acid. And the more saturated the acid, the more hardened it takes on the form and the less susceptible it is to oxidation, which eventually leads to complete rancidity of fat. And that’s the business of food companies 

First of all, they want to meet the demands of consumers accustomed to eating a hard, lubricating fat, which is butter (a large anticholesterol campaign supported by otherwise excellent authorities, which in recent years has been led by the medical community has effectively ousted margarine butter from many homes, meanwhile the latest research scientific rehabilitate butter and cholesterol) 

secondly, to reduce transport and storage costs must maximize product durability as much as possible, and this can only be achieved by chemical conversion of fats. Only what the consumer is no longer talking about, from the original ingredients, touted in terms of great nutritional values, hardly remains. 

Threat from the transizomers 

In the case of continuous Omega-3 deficiencies, the body tries to replace them with available fats. And here there is a serious threat from commonly used food fats, advertised as healthy and valuable. In fact, they are made on the basis of vegetable oils rich in unsaturated fatty acids, but … About this “but do not say food manufacturers or any other authorities that usually express themselves in the topic of a healthy diet. 

Well, hydrogenation processes, which these initially healthy fats are subjected to in order to meet the market requirements (adequate lubricity, extended shelf life of the product) result in the conversion of unsaturated fats to partially hydrogenated, which we call trans or trans-fats or completely hydrogenated, i.e. saturated fats. 

The chemical form of transizomers differs from the original components at first glance very little (only the amount and possibly the place of the occurrence of double bonds changes). Meanwhile, their chemical properties are different, the transizomers are harder and do not fall into oxidation reactions so easily, so they are suitable for frying and lying on store shelves for a very long time. Their electrical properties and spatial structure are also changing. 

From the biochemical point of view, they are very dangerous to health – they do not occur in nature, our body does not have any information about them, and therefore misuses them. 

For example, in a child who is learning, for the proper development of neurons, it is necessary to provide a large amount of Omega-3 so that DHA produced from them can be used to build neuronal synapses. DHA is characterized by a spatially simple carbon chain. When it is missing, the body uses transizomers. But their spatial form is twisted. Synapses emerging from them – first, they form longer, and secondly – they do not function properly. As a result, the child has not only problems with learning and memory, but also with behavior (ADHD syndrome). 

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You can read also: The role and qualities of fat in the diet

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