Do Trans Fatty Acids increase fat gains compared to regular Saturated Fats?
Just had a snack that has 10g of Trans Fats.
[nothing was listed in the ingredients so i thought it had 0 grams, then later read "10g" wtf]
other than the obvious, do trans fat cause Higher Fat gains?
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01-24-2009, 05:45 PM #1
Trans Fat increase Fat Gains?
Last edited by Nutridense; 01-24-2009 at 09:37 PM.
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01-24-2009, 05:49 PM #2
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01-24-2009, 05:57 PM #3
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01-24-2009, 05:57 PM #4
it increases risk of heart disease
Founder of MMDELAD
"Micros Matter Dont Eat Like A Dumba**" (hydrogenated oils, shortening, mono and di-glycerides don't fit in my macros)
Does Not Count Macros Crew
"Think in terms of limits and the result is limitation
Think in terms of progress and the result is progression"
my day:http://forum.bodybuilding.com/showthread.php?t=156294333
Training Philosophy to be strong: 1. Pick Weights up off the ground 2. Squat them 3. Push them over your head
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01-24-2009, 06:13 PM #5Monkeys fed a diet rich in trans-fats - commonly found in fast foods - grew bigger bellies than those fed a diet rich in unsaturated fats, but containing the same overall number of calories. They also developed signs of insulin resistance, which is an early indicator of diabetes.
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01-24-2009, 06:14 PM #6
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01-24-2009, 06:22 PM #7
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01-24-2009, 07:49 PM #8
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01-24-2009, 08:50 PM #9
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01-24-2009, 09:32 PM #10
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01-24-2009, 09:49 PM #11
10 destructive effects of trans fats:
Trans fat decreases insulin sensitivity
Trans fat increases insulin response to glucose
Trans fat hampers immune system function
Trans fat raises the ?bad? LDL cholesterol in your bloodstream
Trans fat lowers HDL (good) cholesterol
Trans fat increases blood triglycerides
Trans fat interferes with your liver?s detoxification processes
Trans fat may cause cancer
Trans fat interferes with EFA functions
Trans fat makes your platelets stickierFounder of MMDELAD
"Micros Matter Dont Eat Like A Dumba**" (hydrogenated oils, shortening, mono and di-glycerides don't fit in my macros)
Does Not Count Macros Crew
"Think in terms of limits and the result is limitation
Think in terms of progress and the result is progression"
my day:http://forum.bodybuilding.com/showthread.php?t=156294333
Training Philosophy to be strong: 1. Pick Weights up off the ground 2. Squat them 3. Push them over your head
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01-24-2009, 10:50 PM #12
That's odd. There is naturally occuring trans fat in a lot of foods, but nothing near 10g. Can you link to the product anywhere? It sounds crazy that there would be 10g of trans fat and you didn't see it anywhere on the label. Unless they've discovered some new way to hide it like they did with MSG...
I want to touch the butt.
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01-25-2009, 12:36 AM #13
thats the snack.
BUT the nutrition facts online are different from the actual box.
[real box]
Per Serving
Calories 80
Total Fat 4.0g
Saturated Fat 2.0
Trans Fat. 4.0g
Ingredients [questionable ones]: margarine, dextrin, butter, sucrose fatty acid esters, glyceryl monostearate, DL-Malic Acid, Trisodium Phosphate,
I had 3 Servings/Packs
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01-25-2009, 01:08 AM #14
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01-25-2009, 08:20 AM #15
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01-25-2009, 08:24 AM #16
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01-25-2009, 08:53 AM #17
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01-25-2009, 08:58 AM #18
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01-25-2009, 09:11 AM #19
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01-25-2009, 09:22 AM #20
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01-25-2009, 09:28 AM #21
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01-25-2009, 09:50 AM #22
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01-25-2009, 09:51 AM #23
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01-25-2009, 10:00 AM #24
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01-25-2009, 05:37 PM #25
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01-25-2009, 05:55 PM #26
Perhaps some of the more watered-down "margarine" spreads, but actual margarine (i.e. stick) has significantly more. It has to in order to be more solid. A good reason to go for the softer/spreadable margarines if you must. I only eat real butter. But not because of trans fat or lack thereof.
No sir, I don't like it.
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01-25-2009, 06:54 PM #27
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01-25-2009, 07:35 PM #28
I don?t know the current situation in USA, but here in Brazil all margarines and spreads are trans-free.
The consistency, viscosity and other reological parameters are almost the same from a interesterified margarine (trans-free) to a partially hidrogenated margarine.
Remember, what creates the trans-fat is the UNCOMPLETE hydrogenation of polyunsaturated fatty acids, specially linoleic acid (w-6); The interesterification is a process catalyzed by sodium methoxid, where TOTALLY saturated linoleic acid (aka STEARIC acid) is mixed with unsaturated linoleic acid, thus, creating the trans-fat-free margarine.Be positive, always.
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01-25-2009, 08:43 PM #29
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