Introduction To Trans Fat & Hydrogenated Oil
Hydrogenated oil and partially hydrogenated oil, or trans fat, pose one of the most significant threats to good health and well-being in history.
The process of hydrogenation changes the molecular structure of formerly good oils and fats into something similar to plastic. Our bodies cannot properly utilize this cellophane-fat to rebuild its cells, so we get fat and sick.
The National Academy of Science shows a direct correlation between bad trans fat and coronary heart disease (CHD), with implications to a host of other modern health challenges, many of which we have been influenced to consider as “normal” symptoms of aging.
Are you or your loved ones are suffering from obesity, diabetes, fibromyalgia, depression, hypothyroidism, adrenal fatigue, irritability, aggression, Alzheimer’s and so on?
You’ll want to look at every package in your pantry to see how much hydrogenated or partially hydrogenated oil is hiding in the food on your shelves. In addition, if you eat out very often, you are probably consuming trans fats and hydrogenated oils in food prepared in restaurants. And not just fast food either – many higher-end restuarants cook with hydrogenated oil, claiming their patrons prefer the mouthfeel and texture.
We researched and wrote this series of articles to help you better understand how and why hydrogenated oils were created, and why the food manufacturers continue their agenda to market these dangerous plasticized substitutes for food onto the public. Please read these articles and share them with everyone you love in order to take back control over your food and health: