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| polyunsaturated fatty acids, trade sanctions, animals, eating fat, carbohydrate, bethesda press, weight loss., feminist, pictures of fat women, nutrition myths, hydrogen, steve jobs, body fat percentage, non fat diet, fat girls , cardiovascular disease, plump and busty , fattys, saturated fats, blunt trauma complication, plus size girls, peanut, | For example, a typical candy bar might have a shelf life of 30 days without use of hydrogenated oils, while the same product with hydrogenated oils can last up to 18 months. Trans juicing fat behaves like saturated fat by raising the level of low-density lipoprotein in the blood (LDL juicing or "bad cholesterol") which juicing increases the risk of coronary heart disease (CHD). It has the additional effect of decreasing levels of HDL, the "good" lipoprotein which helps remove cholesterol from arteries. The majority of clinical research reports have suggested that trans fats may be worse for the body than saturated fats; in fact, the 2002 summary statement by the Institute of Medicine on trans fatty acids concluded that there was no safe level of trans fatty acids in the human diet. Trans fats are metabolized differently by the liver and interfere with delta 6 desaturase. |
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| Little is known about how trans fatty acids are incorporated into the developing fetal pictures of fat women brain tissue, cell membranes, and arterial plaque. Some clinical studies suggest a possible association of trans fatty pictures of fat women acids with obesity, metabolic syndrome and diabetes. It is unclear whether the naturally present trans fatty acids in beef, mutton and dairy products (created through fermentation processes in the pictures of fat women stomach of ruminant animals) pose the same risks. Human metabolism requires some essential fatty acids which are destroyed by the hydrogenation process. This may be a particular concern with omega-3 fatty acids, which are thought to be in short supply in the typical Western diet. The destruction of some of the essential fatty acids is one of the intended goals of hydrogenation, since reducing the proportion of unsaturated fatty acids which are at risk of oxidation creates shortening that is less likely to turn rancid. |
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