What Happens to Your Body When You Eat Trans Fat?

Recent research has linked heart disease to an increased probability of developing Alzheimer's disease. According to the researchers, vascular damage may predispose your brain to increased amyloid plaque buildup, which is a hallmark of Alzheimer's.

Plaque buildup worsens with stiffer arteries, so preventing arterial plaque formation may be a critical factor in the prevention of Alzheimer's disease.

Decades ago, saturated fats were wrongly demonized. The result was that the food industry reduced healthy saturated fats and increased unhealthy trans fats. They thought that they were doing this to help the health of the public, but the opposite occurred. Since the good fats were being cut out, the food industry had to do something to make the processed food taste better, so they increased the salt and the sugar content of their processed foods

The result was the decline of the health of America, the expansion of the American waistline and the increase in diabetes and heart disease that goes along with this pattern.

On top of that, cheap genetically engineered soybean oil was added in abundance to processed food. Soybean oil can oxidize inside your body and cause damage to your heart and to your brain.

Trans Fat Clogs Your Arteries, Not Saturated Fat:

Saturated fat was never the cause of heart disease. That assumption was based on flawed research, the conclusions of which were entirely incorrect.

Dr. Fred Kummerow turned 100 years old in 2014. He is the author of Cholesterol Is Not the Culprit Dr. Kummerow has researched fats and heart disease for eight decades. He was the first researcher to identify which fats actually cause clogged arteries.

The New York Times featured Dr. Kummerow's research on fats, which shows that trans fats, found in partially hydrogenated vegetable oils, are to blame for rising heart disease rates. Dr. Kummerow was the first to publish a scientific article on this relationship in 1957.

Preliminary study findings presented at the American Heart Association's Scientific Sessions in 2014, revealed that trans fat is linked to a higher risk of memory impairment.

Oxidized cholesterol forms when polyunsaturated vegetable oils are heated at high temperatures. This oxidized cholesterol, not dietary cholesterol, increases thromboxane, a factor that clots your blood. Corn, and soy oil also degrade into highly toxic oxidation products called cyclic aldehydes when heated at high temperatures. These byproducts may actually do more harm than trans fat.

Our ancestral diet was very high in saturated fats, which we need for brain function and a healthy nervous system. Our ancestors consumed virtually no sugar and very little non-vegetable carbohydrates.

Acrylamide is another highly toxic and carcinogenic byproduct produced when starchy or carbohydrate-rich foods, such as potatoes and grains, are fried or cooked at high temperatures. French fries and tend to have some of the highest levels of acrylamide.

Avoiding processed foods and eating real food is one of the best ways to improve your health.

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