Bad Fats: Are Trans Fats Dangerous? - Thomas DeLauer скачать в хорошем качестве

Bad Fats: Are Trans Fats Dangerous? - Thomas DeLauer

Click Here to Subscribe: http://Bit.ly/ThomasVid Website: http://ThomasDeLauer.com 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 https://www.health.harvard.edu/press_... 2) Natural trans fats have health benefits, University of Alberta study shows. (2008, April 2). Retrieved from https://www.eurekalert.org/pub_releas... 3) The Truth About Trans Fats. (2016, April 22). Retrieved from https://www.rodalewellness.com/food/t... 4) Not All Trans Fats Are Equally Risky. (n.d.). Retrieved from https://www.webmd.com/cholesterol-man... 5) Natural Trans Fats Have Health Benefits, New Study Shows. (2018, May 23). Retrieved from https://www.sciencedaily.com/releases...