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How One Food Causes Sweeping Damage and Cell Death

The history of trans fats dates to 1903 when Wilhelm Normann applied for and was awarded a patent after he discovered how to make liquid oil thicker and firmer through hydrogenation. These fats had a longer shelf life and were cheaper to produce. In 1911 Procter & Gamble introduced Crisco, a vegetable shortening advertised as “an economical alternative to animal fats and butter.” During World War II, when the government rationed butter, that led to a gain in popularity for margarine, a trans fatty acid product. The process of partial hydrogenation producing trans fats involves the addition of a single hydrogen molecule on the opposite side of the carbon bond in the fat molecule. This one small change is responsible for the difference in how the fat is metabolized and thus the increase in danger to your health.  Read more....



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