Ronni Julien, The Trans Fat Free Kitchen

THE 'NOT SO SKINNY' ON TRANS FATS -

WHAT ARE THEY?
Trans Fats occur naturally, in small quantities, in most red meats and dairy products. Most Trans Fats consumed today, however, are industrially created as a side effect of partial hydrogenation of plant oils - a process developed in the early 1900s and first commercialized as Crisco in 1911. Partial hydrogenation changes a fat's molecular structure (raising its melting point) and results in the changed fat becoming Trans Fat.

WHERE THEY ARE FOUND?
I give Trans Fats two thumbs WAY down! But, just because Trans Fats are bad, doesn't mean that all fats are bad.

WHY ARE THEY BAD FOR US?
Unlike other fats, Trans Fats are neither required nor beneficial for health. Eating Trans Fat increases the risk of coronary heart disease. For these reasons, health authorities worldwide recommend that consumption of Trans Fat be reduced to trace amounts. Trans Fats from partially hydrogenated oils are generally considered to be more of a health risk than those occurring naturally.

Trans Fats are increasingly being linked to chronic health conditions, are tightly regulated in a few countries, are mandatory on
product labels in many others, and are the central issue in several ongoing lawsuits (particularly against fast food outlets). Many
companies are voluntarily removing Trans Fats from their products, or establishing trans-free product lines. Many cities, such as
Chicago and New York have begun implementing city-wide bans on all but tiny amounts of Trans Fats in restaurant cooking.

Quite simply, the only benefit of hydrogenating plant-based fats falls in the laps of the food manufacturers, where it increases product shelf life and decreases refrigeration requirements. In a word, we don't need Trans Fats.

Visit www.bantransfatinmiami.com
and make your vote heard!

THE TRANS FAT FREE KITCHEN
(Health Communications, Feb 2006).

It is imperative that we remove the trans fats, or partially hydrogenated vegetable oils, from our world. This is an easy handbook, featuring: what are trans fats and why are they deadly, easy delicious recipes using mostly canola and olive oils, and a chapter, touring the grocery store with an extensive list of truly trans fat free foods.

Fats and Where They are Found
	GOOD FATS lower the risk of heart disease		BAD FATS increase the risk of heart disease
Type of Fat	Monounsaturated	Polyunsaturated	Saturated	Trans

Main Source	· Olives · Olive, canola, peanut oil · Cashews, almonds, peanuts and most other nuts · Avocados	· Corn, soybean, safflower, sunflower, cottonseed oils · Fish and Seafood	· Whole milk, butter, cheese, and Ice cream · Lard and suet · Meat (beef, pork, bacon, sausage, and deli meats have the most · Chicken and turkey have less, especially with skin removed · Chocolate and cocoa butter. Palm oil · Coconut products including milk, and oil	· Partially hydrogenated vegetable oil · Many margarines* and shortenings* · Many deep-fried food* · Many fast foods* · Most store-bought baked goods* (*Items you can also find without trans fats)

GETTING RID OF TRANS FAT FROM YOUR DIET

It is very easy to remove Trans Fats from your diet, by simply changing some of the purchases you make at the supermarket. Switch to regular vegetable oils or trans-fat free oils and insist on only buying food products that are clearly marked "Trans Fat Free"