FDA outlawed dangerous trans fats, but not until 2018 - Here's how to avoid these poisons now

(NaturalNews) In 2013, the U.S. Food and Drug Administration (FDA) declared that trans fats weren't fit for human consumption, but they refused to prohibit their use. Two years later, the agency finally got around to banning them, but that ban won't come into effect for another three years, and even when it does, food manufacturers will still be able to petition the FDA to use trans fats for "specific uses."

Despite its repeated confessions that trans fats are a leading cause of cardiovascular disease and other chronic health problems, the FDA clearly doesn't see this as an urgent public health matter that needs to be dealt with immediately. What are some practical steps that you and your family can take in the meantime to avoid these synthetic poisons?

The answer to this question is simple: don't consume any processed food products that have curiously long shelf lives or ingredients with the word "hydrogenated" in their name. Food products bearing the words "zero grams of trans fat per serving" (emphasis added) should also be avoided because virtually all of them still contain trans fats.

Here are some of the most popular food products that contain trans fats:

• Microwaveable popcorn
• Cake and cupcake frosting
• French fries from fast food restaurants
• Margarine
• Tubes of biscuit and cookie dough
• Packaged cookies
• Packaged crackers
• Doughnuts

Most of these items are obvious offenders for other reasons, including their high sugar and preservative content, as well as the high probability that they contain genetically-modified (GM) ingredients. Nearly every processed food item that contains shelf-stable fat -- that is, fat that stays solid or mostly solid at room temperature -- contains trans fats.

Why you should be eating more butter, lard and coconut oil

Long before trans fats were cooked up in the lab, food manufacturers used naturally shelf-stable fats and oils like lard, which is derived from natural animal fat. Butter, palm oil and coconut oil are also naturally shelf-stable fats that are excellent in baking and provide healthy saturated fat content to support proper hormone maintenance and brain function.

Trans fats, it turns out, are nothing more than a cheap replacement for saturated fats. Although they might have made food corporations very rich, trans fats have destroyed the health of the American public. While the rest of the world has continued to rely on safe ingredients like palm oil and butter to make their foods flaky, tasty and full of flavor, American food conglomerates have been peddling hydrogenated and partially-hydrogenated poisons in their place.

This is finally changing, but it's a bit late: heart disease is now the leading cause of death in the "free world" and trans fats are largely to blame for this. However, you can avoid them by sticking with food products that contain only healthy saturated fats like butter, palm oil, coconut oil and lard. Avoiding conventional restaurants and fast food chains is also prudent because these establishments are major trans fat offenders.

Saturated fats, which have been vilified for decades, are finally reemerging in the mainstream as the healthful fats that they actually are. Known benefits include improved cardiovascular risk factors, stronger bones, improved liver function, healthy lungs, a healthy brain, proper nerve signaling and boosted immunity.

Don't believe the lies now emerging in the corporate media that saturated fats like palm oil are "destroying the planet." Sustainable palm production is prolific and growing every day; chemical-intensive cultivation of genetically-modified organisms (GMOs), on the other hand, is destroying soil, rain forests and people's health with not so much as a peep from the propaganda peddlers.

Sources:

http://www.wsj.com

http://www.naturalnews.com

http://www.fda.gov

http://fourhourworkweek.com