Hydrogenated fats are the bugbear of those who are attentive to the quality of food. Hydrogenation is a process that tends to make more “solid” and less perishable vegetable fats, but introduced a significant proportion of Tran’s fatty acids in the form. Few know that in most baked goods and savory snacks we buy, under the heading “vegetable oil” is hiding lots of saturated fats, harmful to our health. This type of fat, in fact, raises the level of “bad” cholesterol (LDL) in blood and contributes, along with a too sedentary lifestyle and other factors, which increase the risk of cardiovascular disease. Recent research in the field of nutrition and health are all agree in fatty acids, which can be formed during the hydrogenation process, a significant negative impact on our health, especially in the cardiovascular system. The food industry knows the problem, our concerns; so on the packaging advertises the absence of hydrogenated fats. Indeed, in many cases, we pass off their products as healthy, but are not. In fact, the same products hide poor quality vegetable oils such as palm and coconut, which increase saturated fats, which are equally harmful.
- Coconut oil is a concentrate of 92% saturated fat
- Palm oil is used both in its natural state or after a process of hydrogenation to make it more solid, saturated fat is 48%
- Palm kernel oil is like oil palm, but is extracted from the nut of the fruit and not the flesh and reach even 84% saturated fat
Tags: Saturated fat, unsaturated fat, vegetable fats
