Trans fat is an ugly, mean little molecule that we have no room for in our diets. While trans fat does occur naturally in very minute quantities in some meats and dairy products, it is not a a dietary essential fat. Trans fat is also referred to as unsaturated fat. This is because trans fat molecules have fewer hydrogen molecules than saturated fat, thusly, creating an unsaturated state. Adding hydrogen atoms to trans fat molecules makes them more saturated which gives them a higher melting point. This is an attractive quality for baking and also extends the shelf-life. However, during the hydrogenation process, the trans fat is does not always bond completely with the hydrogen, leaving it unsaturated and unhealthy. Trans fat increases the risk of coronary disease by raising levels of bad cholesterol and has been liked to type two diabetes. Many restaurants and fast food chains use trans fat to bake and fry with because it is inexpensive and tends to last much longer. Trans fat is not necessary and should be avoided whenever possible. The American Heart Association recommends limiting your daily intake of trans fat to less than 2 grams a day, based on a 2,000 calorie a day diet. When looking at nutrition labels on food packages, look for trans fat and unsaturated fat on the dietary information as well as “partially hydrogenated oils” in the ingredients, as it is another term that trans fat might masquerade as. If you can’t forgo trans fat and just plan to limit your intake, just remember that the small amounts found in some animal products probably have already accounted for almost 2 grams that you didn’t know about. Just because something claims to be a healthy snack, doesn’t mean it is. Even Lunchables contain trans fat. If you happen to find foods containing trans fats, the best course of action you can take is to beat it with a stick.

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