Effects Of Health

When the contact of businesses however is not based on commitment to the common good and especially when affects the health of a nation it becomes destructive and dangerous.
North Americans, Europeans and other industrialized nations consume 40% of their daily calories, average 2500 calories, in the form of fats and oils.

America only for the consumption of fats and oils is more than 12 million tons annually.
As far back as in 2000 producers expected to sell more than 85 million tones, bringing in more than 90 billion dollars.
With large quantities and profits at stake fat and edible oil industry has a strong political and economic lobbies in order to develop to protect their profits, although the health benefits of some of these products is questionable and even dangerous.


However, everyone should be aware of the risk posed by consuming foods with too much saturated fat, Trans fat, and cholesterol.
But what is trans fat, and how to best eliminate or reduce this fat in your diet? Oil breakdown emit an unpleasant odor and taste reduce the double bonds of fatty acids.
Natural oils exposed to ultraviolet light, oxygen and or heat become with time rancid.
The use of a common process called hydrogenation comes to their rescue in drastically changing natural oils to an unspoiled substance that could last forever; trans fatty acids.
It is however; very important to understand and be well-informed how hydrogenated oil molecules can affect human health.
Fatty acids are common part of most lipids both those in the body and in foods.
Fat is a lipid that is solid at room temperature.
Oil is one that is liquid at room temperature.
Both are lipids.
Fatty acids are grouped by the type of double bonds between carbon atoms.
Saturated fatty acids have no double bonds, monounsaturated fatty acids have one double bond and polyunsaturated fatty acids have two or more double bonds.
Saturated fats are very stable and have a high degree of resilience    oxidation.
They are mostly solid at room temperature.
Polyunsaturated fats, which are missing several pairs of hydrogen atoms, are very unstable and highly reactive to oxidation even at room temperature.
Certain polyunsaturated fatty acids are essential parts of our diet because our bodies need them but don't produce them.
They are used by the body to make structural components of cell membranes and take part in many biochemical reactions and biological functions.
However, the desire to solidify these types of oils for commercial-financial purposes has lead to hydrogenation.
This process changes their shape from cis to trans with important effects on the physical properties and functions of the molecules.
This produces a more solid fat, approaching that for saturated fatty acids.
These hydrogenated vegetable oils and shortenings are used extensively in processed foods and fast foods as they provide greater resilience to oxidation and therefore longer shelf-lives.


Trans fats are an increasing health concern for some time since the amounts in a typical North American diet have increased markedly.
Hydrogenation produces dozens of other non-natural chemicals many of which have never been studied to determine their effects on human health.
Margarine contribute almost 20% of the total TFA intake in the North American diet, with the remaining coming from a number of other foods often contain up to 50% of the total fat as FTA.
The hydrogenation plants of our modern food industry may turn out to have contributed to the causation of a major disease.
 The problem with trans fats is that while the chemically active part is altered due to hydrogenation the part that gets attached to the cell wall remained unchanged.
Repeating the process over long periods of time it will affect human health.


Partial hydrogenation has been used commercially since 1930 supplying unnatural fat products to our food.
When hydrogenation takes place we end up with a product that has almost all of its essential nutrients removed or destroyed.

Hydrogenated vegetable oils are used extensively in foods such as chips, cookies, fries, and pastry.
It is astonishing how many products you will find that contain partially hydrogenated oils when you start reading food labels in your local supermarket.
Media frequently covers the subject and information is beginning to penetrate the public consciousness.
The human body needs moderate amounts of dietary fats to function properly.
Using them correctly to meet our body's needs offer many health benefits.
The National Academy of Sciences-Institute of Medicine, has said there is no safe amount of trans fat in our diet.
Researchers found that women who received 2% of their daily calories from trans fats were 70% to 100% more likely to suffer infertility due to lack of ovulation.
Jorge Chavarro said.
They retain more of the beneficial nutrients and health promoting qualities.
They do not keep forever and will go rancid.
For starters, read food labels and avoid anything that contains the words "hydrogenated".
Some of the foods labeled as trans-fat free are not.
When it says No trans fat, by law it may contain half a gram or more per serving.
A few servings a day and you could find yourself in dangerous ground.
Whenever possible substitute one of the natural unsaturated vegetable oils, in recipes calling for margarine or other products that are known to contain trans fats.
Knowing that unsaturated fatty acids become rancid relatively quickly, to combat instability, manufacturers began to hydrogenate them.
Subjected to hydrogenation the new type of fatty acid formed, trans fatty acid, is cheaper and longer lasting but unnatural.
With time larger and larger amounts of trans fats have been added to the typical diet to the point they have become a real health concern.


The best oils are unrefined cold pressed or mechanically expelled without solvents, natural oils.
They must be stored in containers that can protect them from light, oxygen and heat and they must be consumed fresh.
Scientific evidence has shown that small amount of trans fats over long periods of time having a significant effect on human health.
In July 2003.
FDA issued a final rule requiring manufacturers to list Trans fats on a separate line, following the listing of saturated fats on nutrition labels.