Food Colorings & Ingredients To Avoid In Processed Foods

Trans Fats

The production of trans fats involves converting natural oils into solid fats via a process known as hydrogenation. This process is attractive to manufacturers and consumers because of its ability to dramatically increase a food product's shelf life. Trans fats are the reasons that certain products, including fast food meats, can last an extremely long amount of time before going bad. They do occur in marginal amounts in some meats and are not thought to be dangerous in such cases. When they are manufactured, however, the results are different, and packaging is required by law to list the amounts. When it appears in processed meats or non-meat products, its effects can be exceedingly dangerous. Increasing bad cholesterol and decreasing good cholesterol, they can contribute to heart disorders and be a risk factor for heart attacks and stroke.