Bad Fats: Are Trans Fats Dangerous? – Thomas DeLauer

Bad Fats: Are Trans Fats Dangerous? – Thomas DeLauer

Bad Fats: Are Trans Fats Dangerous? – Thomas DeLauer

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everywhere you turn people are going to tell you that trans fats are bad but I want to explain to you in this video why they’re wrong now I’m not saying that industrial trans fats are good in fact they’re far from that those truly are bad there is a whole different world of trans fats that fall under the umbrella of the term trans fats that I feel like we need to understand and I’m gonna help you learn that process if you haven’t already please make sure you subscribe to my channel and if you haven’t already please make sure you turn on notifications so you can see whenever I go live you see whenever I’m doing live seminars you can also make sure that you never miss one of my videos ever alright so let’s get down to this trans fats are simple all trans fats are are fats that have ultimately been modified to become more hydrogenated what that means is a fat that is a liquid has gone through a process either natural or artificial to become more solid and in the world of shelf stability it’s very very common to take a fat and make it much more stable by hydrogenating it now what we have to understand is the stability of fats before we can ever understand a natural trans fat and an artificial trans fat because if you stick with me through the entirety of this video I’m gonna give you some research that breaks down that naturally occurring trans fats are actually very good it’s just the artificial trans fats that we have to be aware of and the science is pretty earth-shattering so first off the stability of fats when we look at a fat we have polyunsaturated we have monounsaturated and we have saturated fats all that means is that some fats are liquid and have more open bonds and some fats are saturated which means they’re solid at room temperature and they don’t have any open bonds that’s why they’re all close together compacted and saturated it’s that simple so the whole idea is one that is polyunsaturated weren’t more liquid is much less likely to be stable when put on a shelf whereas a saturated fat is a lot more stable when it’s on a shelf so the whole idea of making a food saturated or hydrogenating it was actually totally good intention it was totally coming from a good place it was designed to take an unstable fat and inject hydrogen into the process to ultimately make it more shelf stable we are trying to do a good thing but what people in scientists didn’t realize back then was that we lack the enzymes to break down those trans fats therefore leaving remnants of those fats floating around through our system for long periods of time so now that you know what the stability of fats really is let’s talk about the hydrogenation process from our official standpoint so here’s what happens they take a fat okay normally in oil like a vegetable oil a soybean oil or something like that if you look on the label of something you might see partially hydrogenated soybean oil okay what they do is they heat it to a very very high temperature and then they pass hydrogen through it and what happens is when it’s heated to a high temperature in the absence of oxygen the hydrogen comes in and it occupies the space where the oxygen normally would so basically what they’re doing is they’re taking what would normally potentially be ruined by oxygen and they’re plugging a hydrogen in oxygen in this case is bad hydrogen is good so what we’re trying to do is we’re trying to heat the fat and plug the hydrogen in since hydrogen is safe and make it so that the oxygen can’t get in instead if it were to happen slowly and not in a controlled environment the oxygen would come in and make the fat bad so take a doughnut for example like maybe a 7-eleven or to the it store doughnut the really tasty ones in a little pack okay if you look the label of them you’ll see some partially hydrogenated fats in there so they cook the donut they put it in oil but then they realize that chute we can’t put this on the shelf for very long because that oil is gonna go rancid so they partially hydrogenated they inject hydrogen into the process so that it doesn’t go bad it doesn’t go bad from good old-fashioned natural oxygen there we have the artificial hydrogenation process our body just can’t break it down very well that’s the biggest problem but there’s another side to the coin you see there is a natural hydrogenation process that occurs inside our bodies these natural trans fats are known as ruminant fats and although we don’t get a whole lot of them from the diet they’re actually very very powerful and research is showing that they’re more than just powerful they’re exceptionally beneficial to reducing the risk of heart disease and diabetes you see just like we artificially add hydrogen to fats to go through a hydrogenation process in a lab or in any kind of industrial setting it actually happens in the body too but only in specific creatures you see in cows they have multiple stomachs the first stomach known as the rumen is where this process occurs a fat comes in and something called bio hydrogenation occurs where bacteria reacts with the fat and creates heat and therefore hydrogen gets added into the fat so yeah believe it or not cow have the ability to create their own trans-fat through a natural process utilizing bacteria what’s wild is that these natural trans fats respond totally different in our bodies than artificial ones do and a lot of it has to do with enzymes it has to do with bacteria but the two most common natural trans fats are known as BEC scénic acid and you’ve probably heard of this one conjugated linoleic acid which is making a huge impact in the supplement world right now simply because of all its anti-inflammatory and even its potential anti-cancer properties so the biological process of hydrogenation is actually quite healthy and here’s a study that really backs up what is going on and why it makes such a big difference this study was published by the Department of Agriculture Food and Nutrition Sciences out of the University of Alberta in Canada and what it did is it took a look at Beck’s scénic acid one of the most prevalent natural trans fats and it took a look at subjects that were gonna consume back scénic acid for three weeks versus Beck’s Sinek acid for 16 weeks and then they give them an enriched diet that had a little bit more of a specific acid than would normally be present and what they found is after an extended period of time of consuming these natural trans fats the risk of heart disease and diabetes and other metabolic disorders dramatically was reduced why well scientists found that had something to do with what are known as chylomicrons and chylomicrons are starting to make a bigger impact in the world a fad research right now anyway but chylomicrons are small particles of fat that never get digested they’re small enough to get into the bloodstream but not small enough to be broken down into the fatty acids that we need to actually utilize to create good solid energy through what’s called beta oxidation so in short we’re left with these partially digested chunks of fat that truly can contribute to plaque you see it’s less about the LDL the HDL and all that nonsense and more about the chylomicrons the particles of fat combined with inflammation through an unhealthy lifestyle that truly leads to coronary artery disease and some of these other issues that we’re facing so it’s not just about the cholesterol and what you hear and all the saturated fat it’s about how we actually process things and natural trans fats that our bio hydrogenated have some of the bacterial component to help break down those chylomicrons or at least reduce the impact of them so now you have an understand of trans-fats you have an understanding that the partially hydrogenated fats that you see on the labels are completely different and some of the trans fats you might get from a healthier organic grass-fed meat source so I hoping this clear some things up and that you’re now armed with the knowledge to make the right decisions for your healthy lifestyle as always make sure you’re keeping up lock-in here on my channel I’ll see you in the next video

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Bad Fats: Are Trans Fats Dangerous? - Thomas DeLauer

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Bad Fats – Are Trans Fats Really That Dangerous? – Thomas DeLauer… Everywhere you turn people are going to tell you that trans fats are bad, but I want to explain to you in this video why they’re wrong. Now I’m not that saying industrial trans fats are good, in fact, they’re far from that. Those truly are bad. There is a whole different world of trans fats that fall under the umbrella of the term trans fats that I feel like we need to understand, and I’m going to help you learn that process.

If you haven’t already, please make sure you subscribe to my channel, and if you haven’t already, please make sure you turn on notifications so you can see whenever I go live, you can see whenever I’m doing live seminars, but you can also make sure that you never miss one of my videos ever.

Alright. So let’s get down to this. Trans fats are simple. All trans fats are, are fats that have ultimately been modified to become more hydrogenated. What that means is a fat that is a liquid has gone through a process, either natural or artificial, to become more solid. And in the world of shelf stability it’s very, very common to take a fat and make it much more stable by hydrogenating it. Now what we have to understand is the stability of fats before we can ever understand a natural trans fat and an artificial trans fat, because if you stick with me through the entirety of this video I’m going to give you some research that breaks down that naturally occurring trans fats are actually very good. It’s just the artificial trans fats that we have to be aware of, and the science is pretty earth shattering.

So first off, the stability of fats. When we look at a fat we have polyunsaturated, we have monounsaturated, and we have saturated fats. All that means is that some fats are liquid and have more open bonds, and some fats are saturated, which means that they’re solid at room temperature and they don’t have any open bonds. That’s why they’re all close together, compacted, and saturated. It’s that simple. So the whole idea is, one that is polyunsaturated, more and more liquid, is much less likely to be stable when put on a shelf, whereas a saturated fat is a lot more stable when it’s on a shelf.

So the whole idea of making a food saturated, or hydrogenating it, was actually totally good intentioned. It was totally coming from a good place. It was designed to take an unstable fat and inject hydrogen into the process to ultimately make it more self-stable. We were trying to do a good thing, but what people and scientists didn’t realize back then was that we lack the enzymes to break down those trans fats, therefore leaving remnants of those fats floating around through our system for long periods of time. So now that you know what the stability of fats really is, let’s talk about the hydrogenation process from an artificial standpoint.

So here’s what happens. They take a fat, okay normally an oil, like a vegetable oil, a soybean oil, something like that. If you look on a label of something you might see partially hydrogenated soybean oil, okay. What they do is they heat it to a very, very high temperature and then they pass hydrogen through it. And what happens, is when it’s heated to a high temperature, in the absence of oxygen, the hydrogen comes in and it occupies the space where the oxygen normally would. So basically what they’re doing, is they’re taking what would normally potentially be ruined by oxygen and they’re plugging a hydrogen in. Oxygen, in this case, is bad, hydrogen is good.

So what we’re trying to do, is we’re trying to heat the fat and the plug the hydrogen in since hydrogen is safe, and make it so that the oxygen can’t get in instead. If it were to happen slowly and not in a controlled environment, the oxygen would come in and make the fat bad. So take a donut for example, like maybe a 7-Eleven or convenience store donut, the really tasty ones in the little pack, okay. If you look at the label of them you’ll see some partially hydrogenated fats in there.

References:
1) Harvard Health Publishing. (2015, May 20). ‘Natural? trans fat less harmful than artificial version – Harvard Health. Retrieved from

2) Natural trans fats have health benefits, University of Alberta study shows. (2008, April 2). Retrieved from

3) The Truth About Trans Fats. (2016, April 22). Retrieved from

4) Not All Trans Fats Are Equally Risky. (n.d.). Retrieved from

5) Natural Trans Fats Have Health Benefits, New Study Shows. (2018, May 23). Retrieved from m

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