We often hear about foods with partially hydrogenated fats and their consequences in our body but do we really know what they are?
Partially hydrogenated fats
Partially hydrogenated fats are a type of fat altered physico-chemically to make food last longer.
In its natural state, fats can be saturated or unsaturated. Saturated fats, their physical structure are solid foods in their natural state. Examples of foods with saturated fats are butter, tallow or bacon.
Meanwhile, unsaturated fats are liquid natural state and some examples are vegetable oils such as sunflower oil or olive.
To achieve partially hydrogenated fats what is done is altered in the laboratory type unsaturated fats (vegetable oils) in order to make products last longer on the shelves.
Hazards of Partially Hydrogenated Fats
As we have said, partially hydrogenated fats are altered unsaturated fats to get foods such as salty snacks (popcorn, chips ...), pre-cooked products (dumplings, croquettes, cannelloni, pizza ...), pastries, cookies ... last much longer The fact is that this type of fat acts in our body as if it were saturated fat, that is, "bad fat" causing our blood cholesterol levels to rise and causing clogged arteries.
"Bad" fat-free foods
At the time of our purchases in stores and supermarkets it is important that we read the labels of the products to avoid abusing foods that do not favor our body.
But if you want to be sure that you are not going to eat "bad fats" come to Duffin Dagels Dénia At Duffin Dagels Dénia you guarantee that your products are FREE OF PARTIALLY HYDROGENATED GREASES. At Duffin Dagels they take care of your products and of you so that each bite is a pleasure.
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