TRANS FATTY ACIDS (TFAs):
TFAs are produced when the hydrogenation process is not complete, and some double bonds are left unsaturated. Long-chain TFAs do not naturally occur and are harmful by-products of the hydrogenation process. Approximately one third of all edible oils produced are hydrogenated or partially hydrogenated. High levels of TFAs have been associated with an increased risk of:
Modification can mean either fractionation of the oil to isolate a fraction with a higher composition of saturated fatty acids or a chemical modification process called interesterification. Interesterification is relatively new and has been adopted by the food industry to phase out hydrogenation. This chemical process forces into oil either a saturated fatty acid (i.e. steric acid) or a fat with a high composition of a fatty acid that is solid at room temperature, (e.g. tung oil, which is over 80% alpha-eleostearic acid - a fatty acid with two trans double bonds), displacing some of the polyunsaturated fatty acids, turning the oil into a solid. The resulting fat is labeled 'modified'.
The chemically modified oils have been shown to increase an individual's risk for developing diabetes as well as cardiovascular disease.
Check the ingredient list on the label and DON'T BUY PRODUCTS that contain HYDROGENATED/PARTIALLY HYDROGENATED OR MODIFIED OILS! They only exist to make money for the food industry and adversely affect your health!
I am a registered holistic nutritionist, open-minded vegan and cooking enthusiast.