ruth

Chips! Chips! Chips! everyone loves chips but every chip kills you slowly because Fried  food is laced with TRANS-FATS they are deadly and in all fried foods and the tolerance from the body should be zero. Chips, fried rice, battered fish the list goes on.

 

If you're a fan of a well-seared steak or a crisp fried samosa, you may need to  pace yourself. "This is not to do with frying. ... it's more to do with the cooking process, with the temperature."

 

When foods are cooked at high temperatures, they release chemicals known as neo-formed contaminants, or NFCs. This group includes trans-fatty acids -- or trans fats -- that are known to dramatically increase the risk of heart disease for example. ”When the temperature is high, trans fats are produced at a very high rate.”

For more than 20 years, the science has shown these fake FrankenFats to be hazardous to our health. 

Trans fat was invented for use in margarine and shortening.  But do you know why they call it shortening?  Because it shortens your life!  It was supposed to be a better butter, but in fact, it’s worse.  Did you know that if you put butter and margarine side by side, flies will land on the butter but they won’t land on the margarine?  It’s just too toxic for them.  The trans fat it’s made from is an oddly shaped fat that: 

 

 - Slows your metabolism, Causes weight gain, Increases inflammation, Lowers your good cholesterol, Raises your bad cholesterol, Causes diabetes, obesity, heart attacks, strokes, dementia, cancer, and inflammation.

Trans fats, or trans-unsaturated fatty acids, trans fatty acids, are a type of unsaturated fats that are uncommon in nature but became commonly produced industrially from vegetable fats for use in margarine, snack food, packaged baked goods and frying fast food starting in the 1950s. Trans fat has been shown to consistently be associated, in an intake-dependent way, with risk of coronary heart disease, the worldwide leading cause of death.