Trans fats are a completely an artificial invention that studies have linked to an increased risk of heart disease and diabetes. Trans fats turn the dietary fat in foods into especially hard to move body fat on your belly, in your heart and everywhere else that matters. They are created by combining of vegetable oil (a liquid) with hydrogen to create “hydrogenated” or “partially hydrogenated” oil are known as trans fatty acids. Once infused with hydrogen, the liquid vegetable oil turns into a solid at room temperature.
Historically, the food industry has loved trans fats
because they are cheap and help food stick around until cockroaches inherit the earth. Once they’re inside your body, however, the enzymes that break down fat in your body can’t effectively handle artificial trans fats. Trans fats are the equivalent of the hairballs women leave behind in the shower drains: They clog your pipes. So check ingredients lists for trans fats or in other words “hydrogenated” or “partially hydrogenated.” Processed baked goods such as shortenings an margarine are the two of the most common ways in which trans fats find their ways into our bodies.