Trans fat is the plague of the 21st century!

1. The history of margarine

2. It's the buildup of fats

3. Is it even trans fat that you're eating it with?

4. How to Use Fats Properly

1. The history of margarine

When studies were published in the last century showing that saturated animal fats are the cause of asthma and heart attacks, the food industry, in addition to recommending reducing them in the diet, found a way to replace them with vegetable fats. Because vegetable fat is one of the unsaturated fats, it is unstable at high temperatures. Instead of butter or starch, it began to use a hard, flavorful and suspiciously long-lasting fat that is used to completely reduce the condition of margarine. Dietary recommendations were unambiguous.

2. It's the buildup of fats

Individual types of fats differ in the length of the carbon chain, the number and location of the double bonds between the coals. Each coal is connected to another coal and to two hydrogen atoms. In this case, all bonds are single. If hydrogen is missing, then a double bond is produced between the carbons. Saturated fats are those that lack the double bond between coals and all the carbon atoms are connected to hydrogen. This gives the organisms a high thermal stability and a high degree of trans-glacial flavor, but they are not designed to give the body a high temperature.

3. Is it even trans fat that you're eating it with?

It should be noted that a certain amount of trans fats is found in the diet. Naturally, these fats are found in milk and chewing meat. They are produced in chewing gum by the action of bacterial enzymes in the hydrogenation reaction of alpha-linolenic and linoleic acids. They cover about 1% of the fat requirement, so not much, so they are not harmful in this amount. The biggest problem is artificial trans isomers that occur in technological processes. Unfortunately, giving up margarine does not solve the problem.

4. How to Use Fats Properly

Fats in the diet are used in many ways. Fats are best used for frying, for cold or for deep-frying. What are the guidelines when choosing fats for deep frying? Certainly to have a low content of polyunsaturated fatty acids (especially omega-3s), a low cholesterol level and a high antioxidant potential.