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Q: What are trans-fatty acids?
Fats break down into several categories. First, you have the unsaturated fats (monounsaturated and polyunsaturated), which are the "healthier fats." These fats are in the form of liquid, such as oils. Unsaturated fatty acids don't stick to your arteries, making them the safest fats to eat. Then you have the saturated fats (animal fat, cheese, butter, etc.), which do stick to your arteries and contribute to heart disease if eaten in excess. Both of these fats are found in nature, but trans-fats, or trans-fatty acids, are not.
Trans-fats are the result of hydrogenated oil, or any liquid fat that has been processed in order to make it firm, such as margarine. The problem with these fats is that, like saturated fats, they stick to the walls of your arteries, and raise your cholesterol, making them just as dangerous as saturated fats. The problem is that they are not included as saturated fats on nutritional labels, so this silent killer can hide in your food, unbeknownst to you.
Unfortunately, trans-fats are used in abundance in many processed foods, such as fried chicken or fish, French fries, baked goods, snack foods and more. Check the ingredients label, and beware of foods that have hydrogenated or partially hydrogenated oils, vegetable shortening, or margarine listed in the ingredients list.
Q: Why are Americans heavier than Europeans, who eat so many fattening foods like cheese, cream, and pastries?
True, European food is fattening and yet they are still much smaller then us. Strange isn't it? The answer lies in the portion size. Here in America where bigger is better, we eat a lot more. Our sandwiches are on average 1/3 bigger, and even our favorite McDonald's fries are bigger here than in Europe... No wonder Americans gain so much weight! Because at the end of the day, the least fattening sandwich is half a sandwich. If we keep that in mind, enjoy our meals slowly, and eat only until we are sated, then we can benefit from the Old World sensibility.
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