If anyone was looking for proof that we expect too much of consumers, it would be the transfat. To protect themselves from big business, consumers would need to complete an organic chemistry course and understand stereoisomers. Given that most people use Netflix because they never learned to program their VCRs, this is a bit of a stretch.
A transfat is a cisfat that got fried. Cisfat includes pretty much every good food under the sun, including most oils unless you -guess what?- fry them.
What happens when you fry a fat and make it into a transfat? The same thing that happens when you fry bacon (mmm…bacon). The fat goes from being squishy and flexible to being crispy and inflexible. It literally forms a permanent bend in the fat and makes it really hard to stack that fat neatly on top of another fat.
Imagine trying to stack fried bacon back in the package. It wouldn’t fit right, right? Now imagine that EVERY CELL IN YOUR BODY uses cisfats, squishy unfried bacon, to form its cell walls. Ok, maybe not the dead cells on your nasty, unpedicured heels. But every LIVE cell needs flexible, squishy, tight-packed cisfats to keep what’s inside your cells from leaking out into, well, everywhere else.
So, you tell me, would eating a bunch of transfats be a good thing? Not so much.
Add to that the reality that your body doesn’t know how to break down tranfats well, and you have a recipe for crispy, leaking cells. When arteries start getting leaky, the body uses the nearest spackle on hand. That would be cholesterol, which the body uses to stuff the holes. All those artery plaques are really the result of your poor body trying to keep you from leaking.
But now the FDA has weighed in and banned all transfats for consumer protection. Bravo! Ummm…why did this take so long?
BTW, you will see a backlash from industry, and they will say something like this: “hey, there are some good transfats found in cow milk. There are even some good transfats found in human milk.” Guess what? If you look at the research, both the transfats found in human and in cow milk look like they come from…consumption of transfats. Oops.
I hope my crispy bacon (mmm…bacon) analogy helped you see transfats for what they are, the little body sharks (with their big, transfatty bent arm scraping along inside your arteries) that really don’t do anything good for us.
- FDA to trans fats: Get the h*ll outta here! (scienceblog.com)
- You: FDA action would effectively ban trans fats (latimes.com)
- FDA Targets Trans Fat in Processed Foods (foodconsumer.org)
- Beware the anti-foods! (voiceofrussia.com)
- My Thoughts On TransFat (futurecooks.wordpress.com)
- Conjugated Linoleic Acids: What’s the Difference Between cis-9,11 and trans-10,12 CLA and Should We Label Them as “Transfats”? Plus: What Makes CLA Potentially Harmful? (titaniumprox.wordpress.com)
- Fat: is it really so bad? (thislittlegreenpocket.com)
- Five food felons (wwltv.com)
- Fast Food: They Don’t Make it Like They Used To (thehealthyhomeeconomist.com)