Trans-fats are on their way out. They’ve been banned and are no longer recognized as “generally safe.”
But we’re not safe from them yet. Manufacturers have until 2018 to get rid of them.
And researchers at the Centers for Disease Control and Prevention (CDC) have found that many foods already labeled “zero trans fat” still have enough to affect your health.
The study shows that almost 1 of every 10 processed foods sold in supermarkets that claim to have zero trans fat still include significant amounts of these harmful oils.
Trans fat can increase your LDL (bad) cholesterol, boosting your risk for heart disease and blocked arteries. It can also increase your chances of cancer.
The scientists performed lab tests on more than 4,300 popular processed foods. The foods they tested included frozen entrees, salad dressing, cookies, frozen pizza, canned soup and margarine.
A loophole in labeling restrictions allows food manufacturers to claim a food contains “zero trans fat” if the food has less than 0.6 grams of trans fat per serving. So if a food company manipulates the listed serving size to fit this definition, it may look like a food has no trans fat when it actually may convey a significant amount of that substance (when you eat a helping larger than the listed serving size).
The good news is that even though there’s still trans-fat in our food, we can offset it.
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I a study published in the Annals of Internal Medicine, they reviewed dozens of other studies published during the past 60 years on how different kinds of fats (saturated, monounsaturated, polyunsaturated, and trans fats)were related to heart disease and heart attacks.
They found that dietary fat doesn’t cause coronary events … but there were two exceptions.
Trans-fats were linked to an increased risk of heart attack. And omega-3 fats from fish reduced risk.
So in order to offset the risk from hidden trans-fats and other trans-fats that are still going to be in your food, it’s best to get as much omega-3 into your diet as you can.
Chia seeds and radish seeds have omega-3s in them, as do spices like basil, cloves and tarragon. So it’s a good idea to add these to your meals.
Wild, ocean-caught fish will have much more omega-3 than farm-raised fish, which is too high in omega-6. The best source of ocean-based omega-3s to offset trans fats is going to be krill oil.
Laboratory tests show that krill oil contains a heavy-duty combination of antioxidants such as vitamins A, E, D and B-complex choline, plus minerals such as potassium, sodium and zinc — all of which fight the inflammatory effects of trans-fats, but also sustain the shelf life of the oil.
However, the most potent antioxidant from krill that offsets trans-fats is astaxanthin. It’s a carotenoid that gives krill and salmon their rich, pink color. This nutrient is one of the most powerful antioxidants known to mankind — shown to be 100 times more potent than vitamin E.
Experts recommend at least a gram of omega-3 per day for health maintenance, but for specific uses, like fighting inflammation, 3 grams is best.
