Today I wanna share something that someone I know has shared with me. It was rather unsettling for me.

Its all about TRANSFAT. Let me give you some background from Wikipedia.

Trans fatty acids (commonly termed trans fats) are a type of unsaturated fat (and may be monounsaturated or polyunsaturated).

Trans fats occur naturally, in small quantities, in meat and dairy products from ruminants. Most trans fats consumed today, however, are industrially created through partial hydrogenation of plant oils and animal fats — a chemical process developed in the early 1900s and first commercialized as Crisco in 1911.

Unlike other fats, trans fats are neither required nor beneficial for health. Eating trans fat increases the risk of coronary heart disease. For these reasons, health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are generally considered to be worse than those occurring naturally. http://en.wikipedia.org/wiki/Trans_fat

Now to rather unsettling , perhaps sensationalised but read it anyway email that I received.

Margarine was originally manufactured to fatten turkeys.

When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back. It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter.

How do you like it?

They have come out with some clever new flavourings.

DO YOU KNOW ... the difference between margarine and butter?

Butter is made from the milk of LIVE cows.

Margarine is made from the fat of DEAD hogs.(ok i don't know how true this is alrite, but i know for a fact magarine is NOT from milk)

Read on to the end ... gets very interesting!

Both have the same amount of calories.

Butter is slightly higher in saturated fats at 8 grams compared to 5 grams.

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.

Eating butter increases the absorption of many other nutrients in other foods.Butter has many nutritional benefits where margarine has a few only because they are added!

Butter tastes much better than margarine and it can enhance the flavours of other foods.

Butter has been around for centuries where margarine has been around for less than 100 years.

And now, for Margarine..Very high in trans fatty acids.

Triple risk of coronary heart disease.Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol (t he good cholesterol).

Increases the risk of cancers up to five fold.

Lowers quality of breast milk.

Decreases immune response.

Decreases insulin response.

And here's the most disturbing fact....HERE IS THE PART THAT IS VERY INTERESTING!Margarine is but ONE MOLECULE away from being PLASTIC. (can anyone verify this? the woman who's majoring in chemistry??)

This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added,changing the molecular structure of the substance).

You can try this yourself: Purchase a tub of margarine and leave it in your garage or shaded area.Within a couple of days you will note a couple of things:No flies, not even those pesky fruit flies will go near it (that should tell you something) It does not rot or smell differently because it has no nutritional value, nothing will grow on it.Even those teeny weeny microorganisms will not a find a home to grow.

Why?Because it is nearly plastic.

Would you melt your Tupperware and spread that on your toast?

Trans fats occur naturally in the milk and body fat of ruminants (such as cows and sheep) at a level of 2-5% of total fat.Animal-based fats were once the only trans fats consumed, but by far the largest amount of trans fat consumed today is created by the processed food industry by partially hydrogenating unsaturated plant fats (generally vegetable oils). These have displaced natural solid fats and liquid oils in many areas, notably in the fast food, snack food, fried food and baked good industries. Vegetable shortenings are primarily trans fats packaged for home use, and some margarines contain a large proportion of them. Foods containing artificial trans fats formed by partially hydrogenating plant fats may contain up to 45% trans fat compared to their total fat. -- Source Wikipedia

Transfat is in 3-in-1 coffees, teas, milos, chocolates, those small packets of what u think is milk to pour in ur coffee or tea is actually PURE TRANSFAT. hydrogenated vegetable oil as well.

now i don't know about you but its freaky. simply coz transfat is not natural you can't really burn it off. it coats ur arteries eventually choking them and no matter how much exercise u do it ain't going nowhere.

u could be as skinny as a bamboo but u could be miliseconds away from a heart attack.

food for thought aye?