Aimzster
Dianna G10 bad trans fat snacks to avoid
May 27th 2008 02:32
Despite body awareness at an all-time high, many people are still less inclined to lose weight and take the steps to improve their overall health. As a result, 60% of Australian adults are either obese or overweight, dramatically increasing their risks of coronary heart disease, stroke, congestive heart failure and type 2 diabetes.
We all know that regular physical exercise is a must for weight loss and maintenance and that we should limit our daily intake of saturated fats, but have you heard of ‘trans fats’ which, like saturated fats, are prevalent in a lot of our favourite snacks?
Trans fats, according to nutrition expert Kathleen M Zelman, are vegetable fats that make healthy fat such as corn oil and make it solid through the process of hydrogenation. They are commonly used in food manufacturing to make the food have a longer shelf life. The problem is that the body treats hydrogenated fat like saturated fat, a culprit for causing heart disease and contributes to obesity.
Zelman has listed the top 10 list of foods where you get the most trans fats from :
Margarine
During the manufacturing process, some of the unsaturated fats are converted into trans fat to make margarine more solid. The good news is that margarine production in Australia is different from American as manufacturers here make an effort to reduce trans fat levels so it is still a healthier alternative for your bread spread than butter.
Packaged foods
We all know they’re convenient and yummy but not only do these packaged foods contain trans fat, but they are also laden with additives – sweeteners, salts, artificial flavours, colourings, chemicals and preservatives. Packaged foods are also stripped of nutrients such as soluble fibre, antioxidants and ‘good fats’ designed to protect your heart. So think carefully before you pick up those choc-chip muffins, microwave popcorn and hot dogs on your next grocery shopping trip.
Soups
Instant soup cups and ramen noodles contain very high levels of trans fats. If you can, try making your own or buy ‘home-made soups’ from take-away shops.
Fast Foods
Even though some fast food chains may advertise they use only liquid oil or very limited hydrogenated oil, sometimes trans fats are sprayed on the products during the food manufacturing. Skip the fries and order grilled chicken instead.
Baked Goods
Cakes, frostings and doughnuts all have plenty of trans fats. Make them at home, eat them less often or in smaller quantities.
Lollies & Cookies
If it contains chocolate or coconut or other high-fat items, satisfy your sweet tooth with hard lollies or jellybeans which don’t contain any fat.
Potato Chips
When people tell you you’re better off eating hot chips instead of cold chips, you know these cold chips are definitely bad for you. If you must have them, opt for baked chips instead or think of other alternatives that have no or little fat, like pretzels.
Cereals & Breakfast bars
Choose cereals that have no fat and less sugar and granola bars that are low in fat.
Toppings, dips & condiments
Salad dressings, mayonnaise, cream, gravy, whipped toppings…wherever you can, try to substitute a lower-fat alternative like oil & vinegar for a salad dressing.
We all know that regular physical exercise is a must for weight loss and maintenance and that we should limit our daily intake of saturated fats, but have you heard of ‘trans fats’ which, like saturated fats, are prevalent in a lot of our favourite snacks?
Trans fats, according to nutrition expert Kathleen M Zelman, are vegetable fats that make healthy fat such as corn oil and make it solid through the process of hydrogenation. They are commonly used in food manufacturing to make the food have a longer shelf life. The problem is that the body treats hydrogenated fat like saturated fat, a culprit for causing heart disease and contributes to obesity.
Zelman has listed the top 10 list of foods where you get the most trans fats from :
Margarine
During the manufacturing process, some of the unsaturated fats are converted into trans fat to make margarine more solid. The good news is that margarine production in Australia is different from American as manufacturers here make an effort to reduce trans fat levels so it is still a healthier alternative for your bread spread than butter.
Packaged foods
We all know they’re convenient and yummy but not only do these packaged foods contain trans fat, but they are also laden with additives – sweeteners, salts, artificial flavours, colourings, chemicals and preservatives. Packaged foods are also stripped of nutrients such as soluble fibre, antioxidants and ‘good fats’ designed to protect your heart. So think carefully before you pick up those choc-chip muffins, microwave popcorn and hot dogs on your next grocery shopping trip.
Soups
Instant soup cups and ramen noodles contain very high levels of trans fats. If you can, try making your own or buy ‘home-made soups’ from take-away shops.
Fast Foods
Even though some fast food chains may advertise they use only liquid oil or very limited hydrogenated oil, sometimes trans fats are sprayed on the products during the food manufacturing. Skip the fries and order grilled chicken instead.
Baked Goods
Cakes, frostings and doughnuts all have plenty of trans fats. Make them at home, eat them less often or in smaller quantities.
Lollies & Cookies
If it contains chocolate or coconut or other high-fat items, satisfy your sweet tooth with hard lollies or jellybeans which don’t contain any fat.
Potato Chips
When people tell you you’re better off eating hot chips instead of cold chips, you know these cold chips are definitely bad for you. If you must have them, opt for baked chips instead or think of other alternatives that have no or little fat, like pretzels.
Cereals & Breakfast bars
Choose cereals that have no fat and less sugar and granola bars that are low in fat.
Toppings, dips & condiments
Salad dressings, mayonnaise, cream, gravy, whipped toppings…wherever you can, try to substitute a lower-fat alternative like oil & vinegar for a salad dressing.
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