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Trans fats are artificially manufactured by hydrogenating the natural fats. Liquid vegetable oil is one of the natural fats to which hydrogen is added under pressure which will stiffen and increases the bond to near saturation. These fats will be hard at room temperature which understandably increases cholesterol content in blood when consumed. The Trans fats bring down useful lipids in blood and it also reduces useful cholesterol in blood doing double damage. 




Food processing companies use the trans fats predominantly in place of natural fats as they last longer and easy to use. As the trans fats are long lasting, it is reused for frying and other cooking purposes. They are very much inexpensive and can give any taste and texture to food items. Junk foods, breads, biscuits, fried food items and fast foods contain large amounts of trans fats which are undesirable for health. 

Health Risks 

Researches about health have become very intense in the past two decades. This has revealed the truth of such disastrous effects created by these trans fats. With this Trans fats, the bonds are stronger and stiffer and require higher body metabolism to break. Due to this, there is only partial digestion and they will settle as sediments in important parts of the intestines and other vital organs like liver. In the long run, it will result in kidney problems accompanied with stone formation. Stroke is also an outcome of increased consumption of trans fats. The risk of heart disease is two times higher for women. It reduces cognitive function of the brain and will cause blockage of blood vessels in children. 

Trans fats in Foods 

Baked foods like biscuits, pizza, breads, cookies and stick margarines contain trans fats which are added while they are creamed up in the ovens. Fried foods like doughnuts, French fries, namkeens use trans fats repeatedly for frying purposes. The amount of trans content can be seen in the ingredients table of packaged foods or referring the nutritional facts table. 

Daily consumption 

The Trans fats contents in food must be less than 1 percent of total calories of food we intake each day. For example, if we consume 1000 calories a day, only 10 calories can be these trans fats which approximately come around 1 gram. The trans fats should be replaced with polyunsaturated and monounsaturated fats which are very much weaker in bonding facilitating easy breakdown inside the body. Awareness about the cooking materials used and amounts consumed will definitely pave way in keeping the harmful effects of trans fats away. 

5 Facts You MUST Understand if You Are Ever Going to Lose Your Belly Fat - Read this important article by Mike Geary - Certified Nutrition Specialist, Certified Personal Trainer   


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