Trans Fatty Disaster, Years In The Making

A few weeks ago New York City’s health department introduced a proposal that would bar cooks at any of the city’s 24,600 food service establishments from using ingredients that contain the artery-clogging substance, commonly listed on food labels as partially hydrogenated oil. Like the tobacco industry, the food industry (and the government) has long known the toxic effects of trans fatty acids on the human body. However, until recently, very little has been done to educate and warn the public and change the cost-cutting practices of food manufacturers. Like smoking, ingesting trans fatty acids causes cumulative consequences that may take years or decades to surface.

This is, no doubt, one of the most pervasive health threats in the country today. According to Dr. Walter Willet of Harvard University, “Trans fatty acids are very toxic and almost surely cause tens of thousands of premature deaths each year.”

The US government, after negotiations with the food lobby has allowed food manufacturers to claim “0 Trans Fats” in the nutrition facts of their product even though the product actually does contain TFA’s. As long as the food product contains less than half a gram PER SERVING, it can be labeled as TRANS FAT free. To know for sure, the consumer must look under the ingredients section for words such as “hydrogenated or partially hydrogenated” or in some cases, “shortening.”

Research has indicated there is NO safe level of artificial trans fatty acids. Reminder!!! Unless a product states that it has no Trans Fats and No hydrogenated fats, it contains them even in small quantities. There is no safe level.

The good news is many responsible food manufacturers are changing. There are many, many alternatives to TFA’s. Fast food restaurants are scrambling. Conscientious parents are checking their cupboards and tossing the toxic products and finding great tasting replacements. Examine the ingredients in hamburger buns, whole wheat bread, frozen pizzas, pie crusts, salad dressings, barbeque sauces, Pop Corn, croutons, snack bars, muffins, granola bars, dips, waffles, Lunchables, most brands of non-dairy creamers.

What are your kids eating? How much TFA’s are they consuming at home? How much at school? Chances are their school cafeteria is loaded with trans fatty acids. It’s likely in the crackers, bread, peanut butter, margarine, deserts, buns, etc. Call your child’s school and find out. Ask your child to bring home a sample pack of crackers or packaged margarine or peanut butter and discover the truth for yourself. Start teaching your children how to read the labels and ask your school to supply a healthy alternative.

What are you going to do to eliminate Trans-fatty acids from your diet in the next week?

Coach