Trans-fats
What are trans-fats?
Unsaturated fats have one or more hydrogen gaps in their carbon chains. Products with hydrogen gaps (mainly oils) do not have a long shelf life and spoil quickly, especially when exposed to oxygen. In response manufactures instituted a process called hydrogenation; where they hydrogenate or partially hydrogenate (fill in) these gaps, which changes these liquids into a semi-fat. As a result, the process not only increased their shelf life, but also made their products taste better by making them crispier and flakier. Trans-fats are in processed foods such as cookies, shortening, margarines, crackers, chips, salad dressing and oils.
So why are they bad for us? Well, trans-fats raise “bad” cholesterol (LDL) and lower “good” cholesterol, which increases the chance of heart disease. Trans-fats should be avoided at all cost and the Recommended Daily Allowance is 0%!