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 Transfat: A ‘silent poison’ that slowly damages the heart Transfat not only damages cholesterol, it is also associated with high blood pressure, diabetes and obesity. All these factors together greatly increase the risk of ‘ cardiovascular disease ’, i.e. heart and blood vessel diseases. From our kitchen to the market packets, dishes filled with fat are increasing day by day. Biscuits, cookies, samosas, chips, cakes, pizza, momos, all of these are consumed daily. But a dangerous element, transfat, is hidden inside these dishes. The fat hidden inside it gradually damages the heart and blood vessels. Which acts like a ‘silent poison’. What is transfat? Transfat is mainly ‘ partially hydrogenated fat ’. In simple terms, when vegetable oil is repeatedly heated, processed, or chemically processed to preserve it for a long time, its content increases. Earlier, its content was high in products used as ‘ dalda ’ or vegetable ghee. Heating oil repeatedly, keeping fried dishes for a long t...

 ‘Transfat should not exceed two percent, up to 15 percent’ Transfat increases the amount of bad cholesterol in the blood and causes blood to clot inside the blood vessels. Due to which, the risk of chronic diseases increases. Transfat is a very bad and very harmful fat for health. Transfat is also found naturally. On the other hand, it is produced through industrial processes. Industrial transfat is mainly produced when vegetable oil is converted into ghee through hydrogenation . In this process, it is produced by heating vegetable oil at high temperatures and adding hydrogen molecules. In such a process, the liquid oil is converted into a solid state, i.e. vegetable ghee . Vegetable ghee produced by this process is used to make bakery products, biscuits, and various processed foods. Vegetable ghee has been widely used for the last three decades and has emerged as a cheap alternative to ghee. When vegetable oil is heated many times, the amount of transfat in it increases. Foods...