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Trans Fatty Acids By Sarah Tewhey Many vegetable oils are known as mono or unsaturated fats meaning simply that in the chemical make-up there are at least two hydrogen atoms missing from the molecule. Where missing hydrogen atoms exist the carbon atoms that should hold them create double bonds between one another to fill their energy needs. (Noss Whitney 126) When vegetable oils are extracted through heat or when they are exposed to prolonged periods of light, the areas around the double carbon bonds change slightly. This creates a structural and apparently also functional difference in the fat. These altered fat molecules are knows as trans fatty acids and their presence poses a risk to human health. Our diets are full of mishandled oils. Due to poor extraction and storage methods and deep-frying these unsaturated fats turn into trans fats. One of the most abundant sources of dietary trans fats are partially hydrogenated oils. The process of hydrogenation heats oil to a very high temperature with hydrogen gas for several hours. Hydrogenation carried out to completion provides the missing hydrogen atoms, thus turning the unsaturated fats into saturated fats. However, hydrogenation is usually stopped before completion leaving a variety of different fat compounds, among them trans fatty acids. Hydrogenation hardens oils that are generally liquid at room temperature and extends their shelf life. This is the process that turns vegetable oil into margarine and is found in nearly every chip, cookie and cracker on the shelves of the supermarket. Partially hydrogenated oils are what give these products their rich buttery taste. (Weil 92) The indulgence in products containing trans fats comes at a high price. Trans fats have been found to increase LDL or bad cholesterol and decrease the HDL or "good cholesterol we need to help keep the bad cholesterol under control. There are also links between trans fats and heart disease. At the forefront of integrative medicine Dr. Andrew Weil believes that in the future trans fatty acids will be found to promote the development of cancer, and degenerative disease, increase inflammation, accelerate aging and obstruct immunity and healing. (Weil 93). Trans fats have been a part of the American diet for decades and research against trans fats has been piling up for years. Recently the Food and Drug Administration has decided to include trans fat content on nutrition labels. This move will provide consumers with valuable information that in the long term will probably save lives. Noss-Whitney, Eleanor, and Rady Rolfes, Sharon. Understanding Nutrition. 8th ed. Blemont, California, Wadsworth Publishing Company, 1999. Weil, Andrew. Eating Well forf Optimuml Health. New York: Quill, 2001. copyright 2003 ------------------------------------------------------------ Sarah Tewhey is a student and teacher of Yoga, Ayurveda and the healing arts. She completed two years of study with Dr. Vasant Lad at The Ayurvedic Institute and a B.S. at Lesley University in Mind/Body Studies with a specialization in the female healing process and its relationship to modern medicine. Sarah is currently a student in the Masters program at Southwest Acupuncture College in Albuquerque. Sarah can be contacted at: sarah@ayurlight.com |
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