Eliminating Trans Fats

According to the Food and Drug Administraion trans fat is made when manufacturers add hydrogen to vegetable oil--a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats.

Trans fat can be found in vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods made with or fried in partially hydrogenated oils. Unlike other fats, the majority of trans fat is formed when food manufacturers turn liquid oils into solid fats like shortening and hard margarine.

According to FDA data the major sources of trans fat by percentage consumed by adult Americans are:
40% - cakes, cookies, crackers, pies, bread, etc.
21% - animal products
17% - margarine
08% - fried potatoes
05% - potato chips, corn chips, popcorn
04% - household shortening
03% - salad dressing
01% - breakfast cereal
01% - candy
Guess I'll need to cut out the ... uhhh ... get back to you later on that :)


  1. I gave up trans fat years ago. I think you'll find it rather easy most things are without now.

  2. Trans fats taste like shortening. Real fat tastes like butter, beef, or bacon.

    Believe me. You will be SOOOOO much happier on real fat!

  3. yup. real fat rocks! I should know! :-D
    I'm really at just lean meats, veggies, fruit, rice, and the occasional butter; gluten-free girl here. I miss bread. . .

  4. Well I don't do margarine so we're cool!!


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