Today I want to share with you a video blog on what are Hydrogenated Oils (Transfats) & why they are dangerous.

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What Are Transfats?

Transfats and partially hydrogenated oils (which are one and the same thing) are regular vegetable oils like soybean oil that undergoes a process called hydrogenation, which is the addition of hydrogen atoms to the molecular structure of fats.

Why Hydrogenate Fats?
In order to extend the shelf life of foods like pastries or pizza crust. While this is a great idea for the shelf life of foods this is not a great idea for our health.

Why Are Transfats Dangerous?
These fats have a higher melting temperature, which is well over 100 degrees Farenheit. However, your body operates at around 98 degrees Farenheit. Thus, by ingesting these fats, they will deposit themselves in the arteries and raise your bad cholesterol as well as lowering your insulin sensitivity. If insulin sensitivity is lowered, then your body’s cells lose the ability to accept insulin. Remember that insulin is a very necessary hormone as it carries all of the raw materials that your cells need (carbs, proteins and fats) to live. So if your cells cannot accept this hormone, then your health will deteriorate (and needless to say, your fat loss and muscle building ability will be compromised).

These transfats should not be confused by anybody. Fast foods are completely riddled with transfats. Again, remember that you will find these in foods like fries, pizza, pastries, etc.

Beware of the Label Scam
Legally, a food can say that it contains 0 transfats if it contains less than 1 gram. So for example, you can have a food item that has 0.90 grams of a transfat and it will be listed as 0 transfats, Thus, buyer BEWARE! If you see in the ingredient list partially hydrogenated oil then you know that the food item in question has transfats.

Conclusion
Whether you are into bodybuilding and fitness or not, simply for health reasons you should stay away from partially hydrogenated oils as they are poison and garbage for your body.

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