[coach hale]

Excerpt from Knowledge and Nonsense: the science of nutrition and exercise

" Trans-fatty acids and hydrogenation: Trans-fatty acids occur in small amounts in meat and dairy products and are chemically classified as unsaturated fatty acids. They can be further defined as fatty acids in which the hydrogen atom on the carbon atom involved in a double bond are situated on opposite sides of the fatty chain. Trans-fatty acids are more stable than cis-fatty acids. The molecule straightens out, which alters the molecule’s biological functions. Even though unsaturated, they function like saturated fatty acids because their shape has been unkinked.

Commercial hydrogenation involves bubbling liquid hydrogen into oils to change their composition from unsaturated to saturated. Once this is done, the molecular structure is completely changed. This process increases the shelf life and gives the product increased spreadability (e.g. peanut butter, chocolate candies). This can result in trans-fatty acids.

Trans-fatty acids have been linked to numerous diseases. I wonder if trans-fatty acids are really that bad if consumed under hypocaloric conditions in moderate amounts? Numerous authors seem to think that there has been an overexaggeration regarding the negatives of trans-fatty acid consumption. Another question that needs to be addressed is, if trans-fatty acids are consumed from natural sources versus commercialized sources in similar quantities, will there be a difference in health outcome?.......

thanks,
Coach Hale
www.maxcondition.com