{"id":2481,"date":"2019-02-20T09:29:26","date_gmt":"2019-02-20T08:29:26","guid":{"rendered":"https:\/\/www.bartmaes.eu\/uncategorized\/trans-fat-margarine\/"},"modified":"2019-02-20T09:29:27","modified_gmt":"2019-02-20T08:29:27","slug":"trans-fat-margarine","status":"publish","type":"post","link":"https:\/\/www.bartmaes.eu\/en\/healthy-fats\/trans-fat-margarine\/","title":{"rendered":"Trans fats: what are they?"},"content":{"rendered":"

Transfats\u00a0are monstrosities or how a small change can
\nhave such a big impact<\/h1>\n

French and German food technologists around 1900 developed a method to extend the shelf life of polyunsaturated fatty acids (PUFs) as found in\u00a0soya,\u00a0fish,\u00a0sunflower\u00a0and corn oil from a number of months (refrigerated) to a number of years (unrefrigerated) so that they could be used in the manufacture of cookies, etc. They wanted to make vegetable oil resemble butter, which was much more expensive. They wanted to turn a liquid vegetable oil into a\u00a0firmer\u00a0fat, which could be used as a spread. At the time an opponent already referred to margarine as \u2018plastic butter\u2019 (Crisco fat by Procter & Gamble). They wanted to increase the melting temperature\u00a0of vegetable oils so that they could be used more in the processing industry of cookies and ice-cream. So how did they achieve this?
\nThe starting point is usually a\u00a0refined\u00a0oil, which has already been stripped of its essential nutrients. This\u00a0refined\u00a0oil is then overheated (between 150\u00b0 to 200\u00b0) and nickel (platinum,\u00a0aluminium\u00a0or copper) is added as a catalyst. It is then partially or wholly hydrogenated (hardened). The latter process means that the missing hydrogen atoms are added under pressure and bound with the oil\u2019s carbons. During this process stable \u2018transfatty\u00a0acids\u2019 are created, with a structure that is found nowhere in nature, and which does not belong in our body. In nature double alloys occur, especially in the\u00a0cis-structure, whereby the hydrogen atoms are positioned on both sides of a double alloy (like a V). Unfortunately these\u00a0cis- structures turn into trans-structures under pressure and due to the partial hardening\u00a0of the\u00a0PUFs. The hydrogen atoms are now on the opposite side.<\/p>\n

If we start using these\u00a0margarines\u00a0and other partially hardened fats, these\u00a0monstrosities\u00a0will start to become part of our cells and they will also radically influence\u00a0our cellular functions.\u00a0(52) They undermine the integrity of our cellular membranes in our body. They take the place of healthy fats in cellular membranes. They are not \u2018recognized\u2019 by our body and disturb the absorption of nutrients as well as the release of waste, due to a dysfunctional cellular membrane. Moreover they also distort the natural\u00a0conversion\u00a0processes of essential fatty acids such as\u00a0linoleic\u00a0acid and alpha-linoleicacid and have an impact on blood viscosity, cholesterol levels and the blood vessel walls. In 1958\u00a0Ancel\u00a0Keys already stated that the partial hardening of fats could cause cardiovascular disease due to the\u00a0transfats\u00a0in these products.
\nJ. Aron of the University of San Francisco compared the\u00a0transfats\u00a0in our body with sand in a Swiss mechanical watch. The watch starts to slow down until the excess sand will make it stop. (65) In other words:\u00a0transfats\u00a0will slowly but surely make us ill.\u00a0Udo\u00a0Erasmus is very clear:\u00a0\u2018eating 60 mg of margarine or baking fats is twice as toxic as all the other food that we eat on a daily basis\u2019 (181).<\/p>\n

Attention:\u00a0Transfats!
\nOmnipresent and dangerous<\/h4>\n

\"KiesAlmost all cookies, baking products such as cheap croissants,\u00a0waffles, ice-cream, crackers, dressings, vegetarian burgers, frankfurters, crisps, French fries,\u00a0muffins, donuts, chocolate chip cookies, popcorn, candy and margarine contain\u00a0transfats.\u00a0Transfats\u00a0are omnipresent in catering and\u00a0restaurant food (company, school, hospital and airline catering). For example 1 portion of chicken nuggets contains between 8 to 18 g of\u00a0transfats\u00a0and 1 portion of French fries between 5 to 12 g. The fats in French and Belgian fries can contain up to 46%\u00a0transfats.
\nSchoolchildren will consume incredible amounts of\u00a0transfats\u00a0in their snacks (such as cookies, bars, crisps).\u00a0These will undermine their sexual and fertility performance in the long run, and also their chance of having healthy babies in the future.\u00a0Next to this 80% of children\u2019s foods contain refined fats (chocolate paste), refined carbohydrates (white bread) and refined sugars (cookies).\u00a0Transfats\u00a0are always an ingredient when the packaging mentions the following: \u2018wholly or partially hardened\/hydrogenated fats\u2019. At present\u00a0transfats\u00a0don\u2019t even have to be mentioned on the packaging in most countries. But change is abreast. The Canadian authorities consider them to be extremely harmful; since the 90s the\u00a0Netherlandshas been imposing strict limits about the percentage of\u00a0transfats\u00a0in margarine and since 2004 there are restrictions regarding their use in Denmark. Only after\u00a0a scientific committee stated that there simply was no safe level of\u00a0transfats\u00a0the US\u00a0took limited measures with regard to the obligatory mention of\u00a0transfats\u00a0on labels from 1.1.2006.\u00a0Isra\u00ebl\u00a0will probably be imposing obligatory mentions on labels from 2007. Europe is currently reviewing the matter.<\/p>\n

Transfats\u00a0are\u00a0monstrosities:<\/h4>\n

1. They break down\u00a0the delta-6-desaturase\u00a0enzyme, which complicates the necessary conversion of our omega-3 and omega-6 fatty acids (alpha-linoleicacid and\u00a0linoleic\u00a0acid) into\u00a0prostaglandins\u00a0(important hormone- like substances) (73) (74).
\n2. They prevent the functioning of omega-3 and omega-6 fatty acids which might lead to hormonal, circulatory, immunity-related, concentration and memory problems (71).
\n3. They raise cholesterol levels (57) (they only increase \u2018bad\u2019\u00a0LDL\u00a0and lower \u2018good\u2019\u00a0HDL), increase the adhesiveness of blood platelets (71) and increase the\u00a0Lp(a) risk factor, which increases the general process of atherosclerosis (\u2018hardened arteries) (73) and thus the risk of contracting cardiovascular disease (70).
\n4. They reduce the immunity (reduction of B-cells and increase of T-cells) (73).
\n5. They increase the incidence of allergies, such as the development of asthma.
\n6. They increase the amount of insulin in blood, which indicates that the cell\u2019s insulin\u00a0receptors become less sensitive (73). As a result blood sugar levels will increase, the pancreas is overburdened and the risk of age-related diabetes increases (66). The red blood cells also seem to react less well to insulin. (71)\u00a0Transfats\u00a0also contribute to the incidence of age-related diabetes.
\n7. They prevent absorption of vitamin K, essential for developing strong bones.(66)
\n8. They prevent the build-up of muscular tissue and may bring about protein shortages. (182)
\n9. They disturb the normal metabolism of sexual hormones and contribute to prostate\u00a0and breast cancer (70), to\u00a0pre-menstrual syndrome and menopausal complaints.
\n10. They reduce the testosterone levels in men and contribute to producing deviant sperm cells (71).
\n11. They threaten the normal function of the reproductive organs and human fertility. (53) 12. They contribute to a decrease in vision (67) (71).
\n13. They reduce the production of breast milk (54) and the quality of this milk. (73)
\n14. They cause lower birth weights (55) and are transmitted to the\u00a0foetus\u00a0through the placenta and breast milk. Normally the percentage of\u00a0transfatsin breast milk should only amount to 1%, but if the mother consumes more\u00a0transfats, this can rise to 17% (71).
\n15. They impede children\u2019s\u2019 growth (56).
\n16. They reduce the transfer of stimuli between nerve cells, the distribution of\u00a0neuro-\u00a0transmitters and the global functioning of the nervous system, which in turn results in\u00a0a higher risk of\u00a0ADHD, depression, Alzheimer\u2019s disease, etc.
\n17. Moreover\u00a0transfats\u00a0are encapsulated in our cellular membranes and they tend to impede the membrane\u2019s normal function, due to their divergent structure. As a result they contribute even more to the aforementioned pathologies.<\/p>\n

Natural\u00a0transfats\u00a0are not chemically
\nformed\u00a0transfats<\/h4>\n

In ruminating animals such as cows, sheep and goats, naturally\u00a0transfatty\u00a0acids are present in a very limited measure (2 to 5%). If animals ingest\u00a0transfats\u00a0in their food then their fat may contain more chemically formed\u00a0transfats. The natural\u00a0transfats\u00a0often deviate from\u00a0chemically\u00a0formed\u00a0transfatty\u00a0acids due to their\u00a0behaviour\u00a0and the place that double trans\u00a0alloys hold in the fatty acid chain. In ruminants this is often in 11th\u00a0position. In partially hardened fats usually in 9th, 10th\u00a0or 12th\u00a0position.
\nTransfat\u00a0specialist Mary\u00a0Enig\u00a0is justified in calling the latter\u00a0\u2018molecular monstrosities\u2019. As is the case with vegetables, fruit, cereals, herbs and nuts it is recommended to alternate healthy fats and extra virgin olive oil.<\/p>\n<\/div>

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