Face the Fats-Everything about Trans Fats in one place. ... What are trans fats? ... Companies like using trans fats in their foods because they’re easy to use, inexpensive to produce and last a long time. Trans fats give foods a desirable taste and texture. Many restaurants and fast-food outlets use trans fats to deep...
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www.americanheart.org/presenter.jhtml?identifier=304579...
www.americanheart.org/presenter.jhtml?identifier=3045792
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The page you are looking for is currently unavailable. ... Please try the following: ... If you typed the URL into the address bar, please make sure it was filled out correctly.
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www.americanheart.org/presenter.jhtml?identifier=4776
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Trans fat - Wikipedia, the free encyclopedia
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Trans fat is the common name for unsaturated fat with trans -isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated but never saturated. Unsaturated fat is a fat molecule, conta...
en.wikipedia.org/wiki/Trans_fat
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Trans fat comes from adding hydrogen to vegetable oil through a process called hydrogenation. Trans fats are more solid than oil is, making them less likely to spoil. Using trans fats in the manufacturing of foods helps foods stay fresh lon...
http://www.mayoclinic.com/health/trans-fat/CL00032
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UMMS feature story about Trans Fats. Increase your understanding of trans fatty acids and harmful artificial fats. ... Trans fats can be natural or artificial. Small amounts of trans fat occur naturally in beef and dairy foods. Artificial trans fats are made when hydrogen gas reacts with oil. They can be found in...
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www.umm.edu/features/transfats.htm
www.umm.edu/features/transfats.htm
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While unsaturated fats (monounsaturated and polyunsaturated) are beneficial when consumed in moderation, saturated and trans fats are not. Saturated fat and trans fat raise LDL cholesterol levels in the blood.
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www.fda.gov/fdac/features/2003/503_fats.html
www.fda.gov/fdac/features/2003/503_fats.html
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Food Labeling and Nutrition main menu page ... Specific Topics and Categories: includes allergens, biotechnology, botanicals and novel ingredients, BSE (Mad Cow Disease), eggs, "fresh", juice, labeling of foods needing refrigeration, and trans fatty acids.
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www.cfsan.fda.gov/~dms/qatrans2.html
www.cfsan.fda.gov/~dms/qatrans2.html
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Saturated and trans fats raise LDL (or "bad") cholesterol levels in the blood, thereby increasing the risk of heart disease. Dietary cholesterol also contributes to heart disease. Unsaturated fats, such as monounsaturated and polyunsaturated, do not raise LDL cholesterol and are beneficial when consumed in moderation.
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www.cfsan.fda.gov/~dms/transfat.html
www.cfsan.fda.gov/~dms/transfat.html
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