Trans-Fatty Acids Alert!

EcoViva, Because Health Matters!

Are You Still Eating Trans-Fatty Acids?

Trans-fatty acids are molecules that have changed their shape after being heated or hydrogenated. They contribute to heart disease by increasing the “bad” LDL’s, and damage the immune system and liver function. They also have been linked to cancer.

Trans-fatty acids are still found in many products because hydrogenated oils prolong shelf life and make food smoother, softer or crisper. Trans-fatty acids are found in margarine, deep-fried foods such as donuts and French fries. They are in most processed foods – packaged cookies, cakes and salad dressings, as well as many frozen dinners. They are also found in most processed oils, like soybean and canola oil. Unfortunately, they are often found in olive oil as well, since many olive oils are not 100% olive oil. The oils added to olive oil must be highly processed in order to make them undetectable, and that means trans-fatty acids!

It’s better to make your own foods and to use and cook with small amounts of virgin or expeller-pressed coconut oil, real organic olive oil like Bariani, and organic butter from pasture-fed cows.

Remember not to heat the butter or oil over high temperatures.

This article was provided by EcoViva
Organic Coconut Oil