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frozen pizza, cookies, crackers, and margarines. The problem with trans fats
is that they are believed to increase the risk of heart disease, stroke, and type
2 diabetes; in fact, scien sts are now in agreement that trans fat is harmful
to health. It raises your bad (LDL) cholesterol levels and lowers your good
(HDL) cholesterol levels. Labels are required to list the amount of trans fats.
But it is important to note that products can be listed as 0 grams of trans fats
if they contain less than 0.5 grams per serving. You are likely to see them on
a label listed as par ally hydrogenated oils. Alterna ve names: par ally hy-
drogenated co onseed oil, par ally hydrogenated palm oil, par ally hydro-
genated soybean oil, par ally hydrogenated vegetable oil, trans fats, trans
fa y acids, par ally hydrogenated canola oil.
Extracts
19. Rosemary Extract. Actual addi ve numbers 300-321, found in some cere-
als, salami, fresh pasta or margarine or cooking oils.
20. Yeast Extract. Hidden form of MSG found in some spreads, soups, dips,
chips, microwave dinners.
21. Rice Extract. A chemical stabilizer and emulsifier used in ice cream, pizzas,
savory snacks.
22. Roasted Barley Malt Extract. Flavoring and color enhancer that makes
cereals taste toasted.
Altered Food molecules for shelve-stability
Trans fats are a form of unsaturated fat associated with a number of nega ve
health effects. Ar ficial trans fat is created during hydrogena on, which con-
verts liquid vegetable oils into semi-solid par ally hydrogenated oil. Trans
fat can also be found naturally in meat and dairy.
Ea ng trans fats increases levels of low-density lipoprotein (LDL, or “bad”
cholesterol), especially the small, dense LDL par cles that may be more dam-
aging to arteries. It lowers levels of high-density lipoprotein (HDL, or “good”
cholesterol) par cles, which scour blood vessels for bad cholesterol and truck
it to the liver for disposal. It also promotes inflamma on, an over ac vity of
the immune system that has been implicated in heart disease, stroke, diabe-
tes, and other chronic condi ons.
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