LEDobsession
Enlightened
I would like to know what you people think of trans fat and if you still eat foods with it or if, like me, you have completely eliminated it from your diet.
The overall concept here is actually pretty simple. How solid is the fat at room temperature?
The more solid a fat, the better it tastes and longer fried foods stay crispy (liquid fat makes the base food soggy). But, if its solid before its heated up, it will turn back to a solid after it cools down. And even at 98 degrees, is prone to forming blobs that like to grow and collect until they clog up the works.
Natural solid fats (butter) were linked with disease, so they started marketing artificial solid fats (margarine) to take their place. Trouble is, the artificial stuff is even more solid and better at growing and collecting after its eaten then the natural stuff.
Point here, is its not the source thats key anymore. Hydrogenated olive oil (if they made such a thing), would be just as harmful because it would become just as capable of being solid at cooler temperatures.
Liquid good - Solid bad
Liquid good - Solid bad
So it's basically a plumbing issue. :laughing:
Not quite as simple as liquid good - solid bad. Trans fats are in another category again.Great explanation, ElectronGuru. So it's basically a plumbing issue. :laughing:
I have avoided all trans fats for over 10 years.
Not quite as simple as liquid good - solid bad. Trans fats are in another category again.
What can be a major cause of poor cholesterol levels is the bad timing of high GI meals and high carbs in general when taking little exercise. Some peoples blood lipids are NOT changed greatly by eating foods high in fat but go to hell with high GI meals at inappropriate times.