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Protect Yourself From “Poison Pushers”

The AHA! Team — Fri, 07 Mar 2025 06:12:58 +0000

Al Sears, MD, CNS – Our modern food supply is turning healthy people into diabetics. And people already battling diabetes are now facing cancer, heart disease, and Alzheimer’s. While the connection that links these chronic diseases is often ignored by the media and medical journals, the carefully crafted narrative that tricks the public into eating these poison foods is rooted in junk science. Let me explain… The big, multinational companies that produce the majority of our food are puppet masters. And they’re pulling the strings of the research institutions and their “scientific studies” that frame the medical advice you receive from trusted national organizations. The companies who produce these fake foods have billions of dollars at their disposal. They’re using this money to literally take over our food supply. You’ll find evidence simply by looking for corporate sponsors. The Academy of Nutrition & Dietetics is sponsored by corporations like PepsiCo, Danone, and the Campbell Company.1 And the American Diabetes Association is backed by pharmaceutical behemoths Merck and AstraZeneca.2 Business Insider reported that only 10 companies control almost every large food and beverage brand in the entire world. This includes names you’ll be familiar with — Kellogg’s, Coca-Cola, Nestle, and General Mills.3 Lobbying to influence our food choices is one thing. But actively manipulating scientific studies is even worse. Often, these large corporations will fund nutritional research — leaving us with biased outcomes and cherry-picked results. Kellogg’s Australia funded one such study. They were looking at whether whole grain cereal could help people with type 2 diabetes manage their condition. Of course, they proudly concluded that whole grains were an “important” part of a diabetic’s diet.4 It wasn’t long before this study came under fire by a number of respected health experts. They accused Kellogg’s of practicing “junk science.”5,6 This assertion that “grains are important for diabetics” is one of the most reckless and dangerous claims I see today. Let’s take a closer look at how a high carbohydrate diet affects your type 2 diabetes. In the past 60 years, our modern diet has become more starch-loaded than at any other time in human history.7 Our Standard American Diet (SAD) is filled with processed foods containing an unnaturally high amount of grains. This is made even worse by cheap and unhealthy seed oils. Refined sugars are added at every opportunity. Even the red meat you buy at the grocery store is from animals that have been grain-fed. And milk, cheese, and butter come from grain-fed cows. A nationwide analysis of U.S. grocery stores revealed that more than 60% of the calories we buy come in the form of highly processed foods.8 Our levels of disease have kept pace with this increase in grain and processed food consumption. If you look back to 1957, you’d find that only about 1% of the U.S. population had high blood sugar.9 It was around this time the American Heart Association famously – and falsely – linked dietary fat to heart disease. The result? Millions of Americans began to remove fat from their diet and replace it with low fat/high-carbohydrate items. Fast forward to the decades between 1980 and 2016. The number of people suffering from high blood sugar rocketed from around 6 million to 111 million people. That’s a 1,750% increase in just 35 years! It gets worse. By the year 2030, the World Health Organization estimates that 40% of the U.S. population — 144 million people — will be diabetic or prediabetic.10 The American Diabetes Association still encourage 25% of a diabetic’s food plate to be filled with grains and starches. And they list whole grains as a superfood on their website.11 The result of all this bad messaging is a widespread pandemic that was raging out of control long before our most recent pandemic hit the news cycle. People are dealing with uncontrollable weight gain, fatigue, high blood sugar, and organ malfunction. This has resulted in a constellation of chronic diseases that threaten every man, woman, and child on our planet. It’s insulin resistance on a global scale. At the Sears Institute, I help my patients beat diabetes and insulin resistance using intermittent fasting. It helps improve glucose regulation… increases stress resistance… and suppresses inflammation. It also helps cells to activate an important process called autophagy. This is where the body cleans house and disposes of old or damaged cells. One study of 16 healthy people found “alternate-day fasting” for 22 days helped them lose 2.5% of their initial weight and 4% of their fat mass. This came with a 57% decrease in insulin levels.12 To see the positive effects of this way of eating, we just need to look to the island inhabitants of Okinawa in Japan. This population traditionally eats on an intermittent fasting schedule and has low rates of obesity and type 2 diabetes. They also live extremely long lifespans — many more exceeding 100 years of age. Lower Insulin Resistance with Intermittent Fasting If you’d like to start using intermittent fasting to control your type 2 diabetes, start with a form known as time-restricted eating. It calls for an 8-hour eating window each day, followed by a 16-hour fast. Here’s how it works: Start your day with a 10 a.m. breakfast Lunch at your regular time Finish your dinner by 6 p.m. Your body gets no additional food from 6 p.m. until 10 a.m. the next day When your body gets used to the 16-hour fast, you can move up to the 24-hour mark. You can practice one-day fasts as often as every two weeks. To Your Good Health, Al Sears, MD, CNS References: Academy of Nutrition and Dietetics, “Meet Our Sponsors,” https://www.eatrightpro.org/about-us/advertising-and-sponsorship/meet-our-sponsors. Accessed on September 30, 2024. American Diabetes Association, “Corporate Support,” https://www.diabetes. org/about-us/corporate-support. Accessed on September 30, 2024. Business Insider, “These 10 companies control everything your buy.” www.businessinsider.com/10 companies-control-food-industry-2017-3. Accessed on September 30, 2024. Deloitte, “Analysis: Healthcare and productivity savings from increased intake of grain fiber.” www2.deloitte.com. Accessed on September 30, 2024. Harcombe, PhD, “Increasing Australia’s grain fiber intake could save the economy $3.3 billion a year.” www.zoeharcombe.com. Accessed on September 30, 2024. Demasi M. “Kellogg’s ‘junk science’ and Australia’s health policy.” www.michaelwest.com.au. Accessed on September 30, 2024. Pew Research Center. “Modern American Diet Has Gotten Bigger, Heavier on Grains and Fat.” Federation of American Societies for Experimental Biology (FASEB). “Highly processed foods dominate U. S. grocery purchases.” ScienceDaily. 29 March 2015. https://www.sciencedaily.com. Accessed on September 30, 2024. “Long-term Trends in Diabetes.” April 2017. Centers for Disease Control and Prevention. Global Report on Diabetes. World Health Organization. Fact sheet. American Diabetes Association, “Nutrition.” www.diabetes.org/ nutrition. Accessed on September 30, 2024. Heilbronn LK, et al. “Alternate day fasting in nonobese subjects: effects on body weight, body composition, and energy metabolism.” Am J Clin Nutr 2005;81:69-73. To read the original article click here.

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Buyer Beware: Frozen Food Health Dangers Exposed

The AHA! Team — Fri, 15 Nov 2024 06:06:31 +0000

Patrick Tims via NaturalHealth365 – NEW research: Every 10% increase in calories from junk food triggers a ‘CRAZY’ effect on cancer risk We’ve all been tempted by the siren call of the frozen food aisle. Those colorful boxes promise delicious, “home-style” meals in minutes – it’s hard to resist. And when you’re short on time, brands like Stouffer’s may seem like a gift from heaven. But, behind the mouthwatering images and claims of so-called “wholesome” ingredients lurks a less appetizing reality. These frozen favorites contain excess denatured salt, unwanted preservatives, plus other unhealthy additives. While these foods may be easier on our schedules, they’re not doing our health any favors. In this article, we’ll take a closer look at what’s really inside these frozen meals. We’ll explore how companies like Stouffer’s have built empires on convenience and whether that convenience is worth the potential cost to your health. EWG food scores show frozen food companies are no longer trustworthy brands focused on consumer well-being There was a time when Hungry Man dinners and Boston Market frozen meals were staples in many American households. These quick and easy options seemed the perfect solution for busy families and individuals. However, our understanding of nutrition has evolved, and so has our perspective on these freezer aisle options. In recent years, organizations like the Environmental Working Group (EWG) have shed light on the true contents of many frozen foods, including popular brands like Stouffer’s. Their findings have given consumers pause, prompting a closer look at what we’re really eating when we opt for convenience. The EWG’s food scoring system evaluates products based on nutrition, ingredients, and processing methods. This comprehensive approach considers factors such as pesticide residues, contaminants, food additives, and antibiotic use in meat production. When applied to frozen meals, the results are often concerning. Many frozen food brands, Stouffer’s included, fall short in several areas. Most are not certified organic, which raises questions about the quality and origin of their ingredients. More troubling are the additives commonly found in these products. The meat used in frozen entrees presents another area of concern. Much of the meat ingredients come from animals treated with synthetic antibiotics and hormones – practices that are increasingly scrutinized for their potential impact on human health and the environment. It’s important to note that these findings don’t necessarily mean all frozen foods are harmful. However, they do highlight the need for consumers to be more discerning about their choices. As we dive deeper into specific ingredients and their potential effects, it becomes clear that the convenience of frozen meals often comes at a hidden health cost. Don’t believe Stouffer’s misleading frozen food claims When you flip over a Stouffer’s package, you might notice something curious – the vague term “flavor” listed as an ingredient. This ambiguity is just the tip of the iceberg. These frozen meals often contain high levels of toxic fats, excess sodium, and artificial flavors – a far cry from the wholesome, home-cooked meals they aim to replicate. While Stouffer’s maintains that their products are safe and high-quality, recent scrutiny has raised some red flags. For instance, many of their products contain genetically modified organisms (GMOs), including modified food starch and soy protein isolate. While big food companies turn a blind eye to the dangers of consuming GMOs, their presence alone contradicts the “natural” image many associate with the brand. Perhaps more concerning are the chemical additives and other questionable ingredients. Are those mysterious “flavors” listed on the package? They could hide a cocktail of artificial chemicals that manufacturers aren’t required to disclose individually. The EWG report we mentioned earlier also highlights the high levels of denatured salt in these meals. While salt enhances flavor, excessive amounts can pose cardiovascular risks. Moreover, heavily processed ingredients contradict the wholesome, home-style image the Stouffer’s brand tries to project. Let’s look at a specific example: Stouffer’s Cheesy Chicken Bacon Ranch frozen bowl. This product received the worst possible health score of 10 from the EWG, indicating it’s packed with potentially harmful chemicals and unhealthy ingredients. One particularly troubling component is sodium nitrite, which is used to preserve meat color and prevent spoilage. This additive has been linked to an increased risk of cancer. The disconnect between Stouffer’s marketing claims of healthful, non-toxic meals and the reality of their ingredients is stark. While these frozen dinners offer undeniable convenience, consumers should be aware that this convenience may cost their health. As we continue to unpack the world of frozen foods, it’s becoming clear that what we see on the front of the package doesn’t always match what’s listed in the ingredients. Be careful when adding items to your shopping cart When grocery shopping, consider bypassing the frozen food aisle altogether. Instead, opt for healthier, organic, all-natural options. Focus on foods without the aforementioned sodium nitrite. Opt for selections that are organic and contain sea salt. If you pick an item off the shelf with a lengthy list of chemicals and/or additives, don’t put it in your cart. In general, the fewer ingredients listed on the packaging, the healthier it is. Be aware that most frozen food is chock-full of denatured salt, which can contribute to high blood pressure. When choosing between sources of protein, favor antibiotic-free, 100% grass-fed, and organic foods. Sources for this article include: Healthy-holistic-living.com Goodness.com To read the original article click here.

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Consumer Warning: The Troubling Rise of “Techno-Foods”

The AHA! Team — Wed, 28 Aug 2024 08:58:12 +0000

Patrick Tims via NaturalHealth365 – In recent years, we’ve witnessed an alarming trend: the invasion of our dinner plates by so-called “techno-foods.” These artificial creations, masquerading as healthier or more sustainable options, are rapidly filling grocery store shelves. But are they really the solution to our food challenges, or just another way for big corporations to pad their bottom lines while making people sick? The dubious origins of fake food Let’s rewind to two decades ago when agri-giant Monsanto (now Bayer) introduced genetically modified crops resistant to their herbicide, glyphosate. They touted it as a way to reduce pesticide use. Fast-forward to today, and we’re grappling with glyphosate residues in our food supply and mounting concerns about its potential health impacts, including links to non-Hodgkin’s lymphoma. This herbicide once praised as a farming revolution, is now found at alarming levels throughout our food chain, from cereals to wine. Moreover, nature has fought back with “superweeds,” forcing farmers to use even more potent chemical cocktails. This pattern of prioritizing profit over health continues with the latest wave of techno-foods. Frankenfood on your plate Take the much-hyped plant-based meat alternatives. Companies like Impossible Foods are pushing products that are essentially processed concoctions of isolates, concentrates, and a laundry list of unwanted additives. Peek at the label of an Impossible Burger, and you’ll find a dizzying array of ingredients – many of which you’d be hard-pressed to pronounce, let alone recognize as food. Then there’s the emerging “lab-grown” meat industry. It cultivates animal cells in a soup of growth factors and synthetic nutrients. While it claims this will solve the environmental issues of traditional animal agriculture, we’re left to wonder about the long-term effects of consuming meat grown in a petri dish. Even your glass of milk isn’t safe The techno-food invasion doesn’t stop at solid foods. Now, we’re seeing “synthetic biology” or “synbio” milk hitting the market. These products are created by genetically modifying yeast, bacteria, or fungi to produce milk proteins. The companies behind these franken-milks insist they’re identical to cow’s milk proteins, but studies have shown significant differences in amino acid composition. Moreover, synthetic milk often lacks the full spectrum of nutrients found in traditional milk. It introduces dozens of novel molecules into our diets without a clear understanding of the long-term consequences. Protecting yourself from the techno-food takeover So, what can conscientious consumers do in the face of this onslaught? Read labels always: If you can’t pronounce it, don’t eat it. Choose whole, unprocessed foods: Nature knows best when it comes to nutrition. Support local, organic farmers: This helps ensure a supply of real, unadulterated food. Grow your own: Even a small garden can provide you with fresh, natural produce. Stay informed: Keep up with independent research on these new food technologies. What’s the bottom line? While techno-foods may promise convenience, sustainability, or cost savings, they come with significant unknowns. Are we really willing to be guinea pigs for the food industry’s latest profit-driven experiments? Instead of embracing these artificial alternatives, we should be focusing on improving our current food system – promoting sustainable farming practices, reducing food waste, and ensuring access to real, organic, wholesome food. Remember, just because something is on the grocery store shelf doesn’t mean it belongs in your body. Stay vigilant, choose wisely, and prioritize your health over food industry profits. Sources for this article include: GMWatch.org Childrenshealthdefense.org To read the original article click here.

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10 Dangerous Ingredients in Supplements. Buyer Beware

The AHA! Team — Fri, 07 Jun 2024 08:44:16 +0000

Dr. Don Colbert – For many people, supplements are a necessary addition to a healthy diet. They can deliver key nutrients, even in therapeutic amounts, to support whole-body and system-specific health. For example, most people have a very difficult time getting enough omega-3 fats for a healthy omega-6 to omega-3 ratio without supplements. But, this doesn’t mean you should blindly buy any supplement. Buyer beware: There are often dangerous ingredients in supplements. Sometimes, the dangerous ingredients are easy to spot. Other times, they are listed within words or other ingredients that make them difficult to identify. Or, they are hidden additives you’d never suspect. Luckily, you’ve got a trusted source of supplements in Divine Health. Divine Health supplements never contain these dangerous ingredients, are safe and effective, and are formulated to contain the most beneficial nutrients in highly absorbable forms without extra additives you don’t need. No matter what you’re buying, it’s vital to buy from a source you can trust, and always check the ingredient list. Here’s our guide, and a list of 10 dangerous ingredients in supplements you should avoid. Supplement Claims, Confusion, and Data Like most food packaging, supplements often have confusing labels. On the front, you’ll find marketing. Unless it’s a strict health claim, it’s not well regulated. As the consumer, it’s up to you to investigate beyond these claims. To start, follow the #1 rule for food packaging: Ignore everything you read on the front side of the packaging. It’s marketing. Some marketing is truthful. Some isn’t. Then, go to the ingredients list. Although there is still some ambiguity here, it’s your best place for finding dangerous ingredients in supplements since they are typically additives and thickening agents rather than nutrients. This is very important data. Next, look at the nutrition label. Nutrition labels on supplements can be a bit different than those on foods. On food labels, the nutrition label shows you the macro- and micro-nutrients in the foods, but not the ingredients themselves. However, on supplement nutrition labels, the nutrients are the ingredients. Therefore, you will often find both ingredients (listed as micronutrients) and their amounts, on the nutrition label. This is also important data. How Can Dangerous Ingredients in Supplements Cause Harm? There are a few ways dangerous ingredients can cause harm. These include: Ingredients that cause direct harm or inflammation to the digestive system. Here’s one example of a common over-the-counter medication that causes this type of harm. Ingredients that are suspected carcinogens. Some ingredients in supplements, medications, and manufactured foods are suspected to cause cellular changes, overgrowth, and potentially carcinogenic activity. Ingredients that are not listed, but can be contained within other ingredients, and potentially cause harm. For example, some natural substances contain very high levels of lead or mercury. It’s vital to buy your supplements from a trustworthy source that has been tested for toxins. Ingredients that do not contain as much of a nutrient as they claim, or more of a nutrient than they claim. While this doesn’t seem like a direct harm, if you believe you’re getting 2000 IU of Vitamin D, but are actually only getting 200 IU, or are getting 20,000 IU unknowingly, there is potential for harm. Furthermore, if the nutrient is in a form that’s not absorbable to the human body, you may think you’re getting a healthy supplement, but in reality you’re throwing money away. As you consider this, here are 10 dangerous ingredients in supplements to avoid. 10 Dangerous Ingredients in Supplements Soybean Oil: As we’ve discussed at length, soybean oil is a potent source of processed omega-6 fats. Omega-6 oils actually work against omega-3 oils, and are associated with declines in metabolic health, cardiovascular health, and increased inflammation (1, 2, 3). Aspartame and Saccharin: Man-made artificial sweeteners have been widely used in “diet foods” and “health foods.” Unfortunately, they can have negative effects on gut bacteria. In fact, animal and human studies have shown that aspartame, saccharin, sucralose, and other artificial sweeteners can impair gut bacteria (4). In fact, there is documentation of (5): Saccharin reducing healthy bacteria growth by 40% Sucralose decreasing bacteria by more than 2-fold Aspartame increasing the number of harmful bacteria by 10% Other sugar substitutes, such as the sugar alcohol xylitol, does not seem to affect gut bacteria (6). A good supplement should promote health in your body, including your gut. Fake Flavorings and Colorings: Food dyes are not benign and have no place in a healthy supplement. Several studies have found that food dyes exacerbate hyperactivity in sensitive children (7). While you may be an adult, this finding confirms that food dyes make their way into our systems and can affect our bodies. What’s more, Red 3 is a dye that was banned in the 1990s, and then had the ban retracted. Lab studies have shown tumor concerns with Red 3, and many people anecdotal report intolerances for it (8,9). Titanium Dioxide: Titanium Dioxide is a toxic additive is a colorant used to make tablets and capsules bright white and is typically used in paint, cosmetics, paper, and sunscreen. This filler has no nutritional value and can actually cause inflammation in the respiratory, digestive, and immune systems (10). Sodium Benzoate: Sodium Benzoate is used to prolong the life of supplements. This preservative may become a carcinogen substance known as benzene when mixed with vitamin C (11). Ingesting foods or beverages containing that lead to high levels of systemic benzene can cause issues such as stomach irritation, tiredness, dizziness, and even vomiting and convulsions (12). Moreover, sodium benzoate itself has been linked with migraines (13), and it can increase oxidative stress in the body (14). Sodium Ascorbate, Ascorbyl Palmitate, Cornstarch: Unless it says differently on the label, these ingredients are typically made from genetically modified (GMO) corn. GMO corn is heavily exposed to harmful pesticides which are linked tonegative impacts on human health (15,16,17). Potassium Sorbate: Potassium Sorbate is another additive used to preserve food and supplements. It may lead to migraines and allergic reactions in sensitive people. Sulfites: Sulfites can be especially harmful for those who suffer from asthma, causing an increase in symptoms. They may also cause migraines when consumed (18). Carrageenan: Carrageenan is a natural thickening agent found in many foods and supplements. Unfortunately, it has been linked to blood glucose issues (19), and harmful gastrointestinal effects (20). Added and Hidden Sugars: Supplements that are in a liquid, powdered, chewable, or gummy form often have added or hidden sugars. These sugars can cause blood glucose issues in some people, and if you’re in the Keto Zone, they can kick you right out. What’s more, many of these sugars will be in liquid or gel form, such as high fructose corn syrup, rice syrup, or cane sugar syrup, and travel through the digestive system and into the bloodstream quickly. High sugar intake is linked to poor health, inflammation, cardiovascular disease, and more. It’s associated with brain aging, and may even be linked to degenerative diseases (21). Let’s keep sugar out of healthy supplements! Bottom Line It’s important to find supplements you can trust. If you haven’t already, take a look at Divine Health’s amazing line-up of supplements including Brain Zone, Nano-Particle Hemp Oil, Carb Assist, and more. And we invite you: Take a hard look at the ingredients. You won’t find harmful colorings, chemicals, additives, or fillers. You’ll only find what’s necessary and industry-best ingredients. You can always trust Divine Health supplements. Buyer beware: Always check for dangerous ingredients in your supplements! To read the original article click here.

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What Is Trans Fat? Plus How to Remove It from Your Diet for Good

AHA Publisher — Fri, 25 Jun 2021 07:00:32 +0000

Christine Ruggeri, CHHC via Dr. Axe – We know the body needs healthy fats to run at an optimal level. The problem is the standard American diet contains far too many trans fat foods and artificial ingredients. Americans consume far more trans fats than what’s recommended or considered healthy, with about 19 percent of their calorie consumption coming from saturated and trans fats. The recommended intake is less than 10 percent of total calories for saturated fats and as little as possible from trans fats. Now, the truth about saturated fat is that it can be healthy when eaten in moderation and when consuming the proper types of saturated fat, such as MCT oil. Trans fats, however, are downright dangerous. What Is Trans Fat? Trans fats, or trans fatty acids, are naturally present in meat and dairy products of ruminant animals. Some animals naturally produce trans fats in their guts, and food from these animals can contain small quantities of these fats. There are also industrial or artificial trans fats that make up most of this fatty acid’s consumption. These are created by adding hydrogen to liquid vegetable oils to make them more solid. They are known as the unhealthiest fats you can eat, but manufacturers often use them in fried and processed foods. These cooking oils are often genetically modified and downright unhealthy, linked to the development of cardiovascular disease and metabolic syndrome. They can even become rancid, causing more health concerns. Dangers of Trans Fats Trans fats are consumed at way too high of quantities in the U.S., and the health effects are staggering. Here’s a breakdown of the key dangers of eating foods containing trans fat. 1. Impact Cholesterol Levels Trans fats raise bad (LDL) cholesterol levels and lower good (HDL) cholesterol levels. Research published in the American Journal of Clinical Nutrition indicates that there’s unequivocal evidence that trans fatty acids increase plasma concentrations of LDL cholesterol and reduce concentrations of HDL cholesterol. Researchers estimate that, conservatively, 30,000 premature deaths in the United States are attributable to consumption of trans fatty acids. 2. Increase Risk of Heart Disease Consuming too many trans fats foods may increase the risk of heart disease and stroke. Research from Harvard Medical School that included controlled trials and observational studies found that trans fatty acid consumption from partially hydrogenated oils (PHOs) “adversely affects multiple cardiovascular risk factors and contributes significantly to increased risk of coronary heart disease events.” Those findings are corroborated in research published in the Pakistan Journal of Medical Sciences, which suggests that high consumption of trans fats in Pakistan may be one of the factors for the increased burden of cardiovascular disease. Researchers suggest that consumption of dietary fats low in trans fatty acids would be helpful in reducing the risk of heart disease in South Asia. Another study published in Molecular Nutrition & Food Research indicates that trans fat intake is associated with a variety of cardiovascular complications, including atherosclerosis and other deleterious cardiovascular effects. 3. Increase Risk of Diabetes Trans fats have also been proven to contribute to obesity and diabetes. One study published in the New England Journal of Medicine includes over 84,000 women who were free of heart disease, diabetes and cancer when the study began. During 16 years of follow-up, researchers documented 3,300 new cases of type 2 diabetes, with overweight and obesity the most important predictors. They highlighted that those who consumed the most trans fatty acids had a 40 percent higher risk of having diabetes compared to those with lower risk diets and lifestyle patterns. Research from the Wake Forest University School of Medicine found that a trans fats diet induces abdominal obesity and changes in insulin sensitivity in monkeys, and it’s believed to do the same in humans. Trans Fat Foods It’s no wonder the U.S. has a health crisis on its hands, particularly in regard to obesity and heart disease, given how many trans fats we consume. Trans fatty acids are present naturally in some meat and dairy products, but research suggests that overconsumption of industrial trans fat foods is the most dangerous to your health. Trans fats are present in PHOs that are commonly used in fried foods. You’ll find trans fats in these foods: Frozen pizza Mozzarella sticks Packaged baked goods Packaged chips and snacks Packaged and refrigerated dough Fried meats and fast foods Margarine Vegetable shortening Nondairy coffee creamers How to Avoid Them The best way to avoid eating trans fats is by eating a diet rich in fresh, whole foods that includes vegetables, fruits, organic meats and legumes. Stick to healthy fats, like those found in olive oil, avocado, nuts and wild-caught salmon. If you eat a packaged food product, read the label carefully, and avoid foods that contain partially hydrogenated oils or other items. Even some “trans fat free” foods can contain 0.5 grams per serving, so read the ingredient list to be sure the food is actually free of these damaging fats. It’s possible for trans fats to be present in processed foods but not listed on the ingredient label, even as PHO. That’s why reducing your consumption of processed foods as much as possible is so important for your health. Removing Them from Products The good news is the American public is becoming more and more aware about the dangers of trans fats, and increasingly, Americans are concerned about and aware of what they’re putting in their bodies. In 2015, the Food and Drug Administration ruled that artificial trans fats were unsafe to eat, and it gave food makers three years to eliminate them from their food supplies. The official ban began in 2018, and it applies to foods that contain industrially produced PHOs. Manufacturers are now tasked with replacing unhealthy fats with healthier options. Small amounts of trans fats are still present naturally in dairy and meat products, and these products are still permitted. In 2018, the World Health Organization announced a plan to urge governments around the globe to eliminate the use of trans fats in food products. WHO put out a set of guidelines that eradicates trans fats from global food supplies by 2023. Conclusion Trans fats are a form of unsaturated fats that occur naturally in dairy and meat products but are also made industrially to be used in processed, packaged foods. There are many health dangers related to these fats, including increased LDL cholesterol levels, reduced HDL cholesterol, greater risk of heart disease, greater risk of obesity and increased risk of diabetes. In 2015, the FDA announced that industrial trans fats will be banned from food products beginning in 2018. WHO set guidelines for eliminating them globally by 2023 in an effort to save millions of lives. To read the original article click here. For more articles from Dr. Axe click here.

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