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Trans fat is the plague of the 21st century!
Table of Contents
1. It's the buildup of fats
In this case, all fats are single. Saturated fats include those that do not have double chemical bonds between coal and all carbon atoms are combined with hydrogen atoms. Animal fats butter and salt are suitable for frying, and vegetable fats coconut oil. Plant fats belong to single and multi-saturated fatty acids, which means that in the absence of hydrogen, a double bond is produced between the carbon atom. This is what causes the greatest damage. The organism is not used to working with these fats for too long after a high amount of isomeric acid in the diet. Each product is designed to be mixed in a single and multiple saturated fatty acid. However, due to the fact that they do not change the structure of the water and the water, they are subjected to changes in temperature and temperature due to their high temperature.2. Is it even trans fat that you're eating it with?
They are produced in chewing gum by the involvement of bacterial enzymes in the hydrogenation reaction of alpha-linolenic and linoleic acids. The biggest problem is the artificial trans isomers produced in technological processes. These fats are also added to sweets, bread, cakes, raspberries, ready meals. What's worse, if someone prepares food improperly, they are also harmed by being fried in unsatisfactory fats, using the same fat repeatedly, baking at too high a temperature, and even storing fat for too long and in a closed container.3. How to Use Fats Properly
Animal products used for frying, i.e. cream or clarified butter, although they have a high smoke point, are also characterized by high levels of cholesterol, which is already oxidized at 135°C and becomes harmful to the body, e.g. by increasing the LDL cholesterol fraction. Naturally, according to a healthy diet, flavoring as a heat treatment should be chosen as the rarest. Avoid sweets, fast food, because the acid content and acid content of the food is often reduced.
