Yoga, Avoid Trans Fats

Bob Crowther shares information about changing perceptions of trans fats and why this is important to our national health.  

In an earlier post about cholesterol (November 2, 2013), i briefly mentioned trans fats were currently designated as a bad fat - a major change from their initial perception.

Trans fats were thought at one time as an way to avoid the risks attributed to saturated fats - criticized and thought to contribute to heart disease.

For years, trans fats (think Crisco, margarine) were considered as healthy alternatives that improved food shelf life and cooking.  

However, from the 1970's to 1990's, compelling clinical research evidence led medical professionals and nutritionists to issue warnings about the negative impact of trans fats including clogged arteries.

New rules about trans fats likely to be adopted

Among the organizations sounding alarms over trans fats were The Center for Science in the Public Interest and the Harvard School of Public Health.

Read  2001 Book

 Eat, Drink, and be Healthy

Walter C. Willett

Foods containing trans fats have been linked to increased levels of low density lipoproteins (LDL) - the bad cholesterol -  which increases the risks of cardiovascular disease while reducing the good cholesterol (HDL) and adversely impacting triglycerides and increasing inflammation.

Recently the Food and Drug Administration (FDA) announcement proposed new rules to limit trans fats from foods: good news to the American Medical Association and the Centers for Disease Control. 

The FDA would have trans fats designated as a food additive that is not "generally regarded as safe".

Comments will be sought for a 60 day duration before a final decision is made during early 2014. 

Trans fats are created from partially hydrogenated vegetable oils - a manufacturing process that changes the consistency of oils from a liquid to a solid using hydrogen gas. 

Foods affected include baked goods, vegetable shortening, margarine, crackers, cereals, cookies, chips, fats, fried foods and snack foods.

 (see WebMD Website) 

Foods that contain small amounts of natural trans fats include milk, butter, cheese, beef, pork, and lamb will not be affected by the new proposals. 

Under existing legislation, the food industry has not been required to label the presence of trans fats if there is less than 0.5 grams. 

This practice would change with adaption of the new rules. 

We all should be monitoring our food sources and make more informed and healthy nutrition choices.

*Readers are encouraged to examine Corby Kummer articles (during 2005, 2007) about selective cases of restrictions imposed on trans fats in some U.S. cities and the response of the food industry.

#Yoga And Nutrition # FDA  #Trans Fats