Trans Fats
We have eliminated food with trans fats since there is substantial evidence that trans fats are unhealthy. Research from the Institute of Medicine has shown that trans fats are associated directly with heart disease. Trans fats are linked to increased levels of “bad” cholesterol (LDL) and reduced “good” cholesterol (HDL), as well as increased coronary heart disease, Type 2 diabetes and insulin resistance, and gall stones. The Institute finds that there is no safe amount of trans fats in the diet.

Trans fats are the result of the addition of hydrogen to vegetable oil, an industrial process used to make a perfectly good liquid vegetable oil into an unhealthy solid oil. Manufacturers use hydrogenation to provide longer shelf-life, longer fry-life for cooking oils and flavor stability, as well as provide a certain kind of texture or “mouth feel.” The problem with hydrogenation is that it creates lethal trans fats.

[It is only the trans fats created by the partial hydrogenation of vegetable oils that are of concern, not the very small amount of naturally-occurring trans fats found in pomegranates, cabbage, peas, meat, and milk.]

Weaver Street Market’s Head Merchandiser, Claudia Tolan, says artificial trans fats offer no nutritional value to the diet. “They’re a bad substitute for good quality fats that the body needs to be healthy. Delicious, natural alternatives to foods that contain trans fats are readily available.”