Trans fatty acids, a part of diet only since partially hydrogenated fats were commercially manufactured, were identified in recent years to be detrimental to our health. Trans fatty acids occur in very small amounts in nature and our metabolism can handle those amounts. When large amounts of trans fats are consumed, our digestive system cannot keep up and trans fats get incorporated into cell membranes and wreak havoc with our metabolism.

A small amount of trans fat occurs naturally in foods such as beef, veal, lamb, and foods containing milk fat, such as butter, whole milk, cream, cheese and ice cream. Foods with less than one-half percent of trans fats per serving will not have trans fats labeled, since that amount is considered negligible.

Trans fatty acids or trans fats are formed when liquid vegetable oils go through a chemical process called hydrogenation. Hydrogenated vegetable fat is used by food processors because it is solid at room temperature and has a longer shelf life. Recent research indicates that consumption of trans fats from partially hydrogenated vegetable fats and oils can play a role in the development of heart disease, cancer, diabetes and other health-related issues.

If for some reason your skin cannot withstand salicylic acid, here is a list of our products which do not contain this beta hydroxy acid: Regular CP Serum / CP Night Eyes / Protect and Restore Skin Renewal Creams and Body Lotions / TriReduction Protect and Restore Versions / BioHeal / Squalane Oil / Emu Oil-S Lipid Replenisher / Calypso's Oils / Gentle Clean Cleansers / and all Folligen Solution Therapy products

Trans-fatty acids are formed by converting (through hydrogenation) liquid vegetable oils into shortening or margarine which are solid or semi-solid at room temperature. The hydrogenation process employs 1) high heat, 2) a metal catalyst such as nickel, zinc, copper, or other reactive metal, and 3) hydrogen gas. The metals are used to react with the hydrogen gas, which is bubbled up through the mixture.

Cis and trans describe the typical configurations of hydrogen atoms or groups attached to the carbon atoms involved in a double bond. In the cis configuration they are located on the same side of the plane containing the carbon- to- carbon double bond. During the hydrogenation process, a hydrogen atom may move to the opposite side of the plane containing the double bond. This new configuration is referred to as trans.

Some trans fatty acids occur naturally and are found in certain meats and dairy products. However, the vast majority of trans fatty acids are produced industrially by a process called hydrogenation. This is a process used to increase the stability of certain liquid vegetable oils, allowing them to be used in a broader range of products. When a liquid vegetable oil is hydrogenated all unsaturated fatty acids are converted to saturated fatty acids.

Redwood Hill Farm cheeses also contain natural sea salt and imported cheese cultures from France. In addition, the chevre flavors contain peppercorn ground fresh for each batch or chives or organic garlic. The mold ripened cheeses contain imported cheese molds from France.

Fried food and bakery products in which hydrogenated vegetable oils are used as ingredients or in the cooking process are the main sources of trans fats in our diet. A low level of trans fats is found naturally in the milk and the fat of sheep and cattle (such as whole milk and butter). Examples of foods that may be produced with hydrogenated vegetable oil: margarines, shortening, crackers, chips, cookies, french fries, cakes, salad dressing, pastries, dried/powdered non-dairy creamers.

The fatty acids are reported as grams of fatty acid per 100 grams of food. They may not add up to the total lipid value provided in a database because the fat value may include some non-fatty acid material, such as, glycerol, phosphate, sugar or sterol. In the case of vegetable oils that are 100% triglyceride, 95.6% is fatty acid and the remaining 4.4% is glycerol. For other fats, the percent of fatty acid will be even lower.

Trans fat is made when manufacturers add hydrogen to vegetable oil – a process called hydrogenation. Hydrogenation increases the shelf life and flavour of foods containing these fats Trans fat, like saturated fat and dietary cholesterol, tend to raise the LDL (bad) cholesterol in your blood and this may increase your risk for cardiovascular disease.

Over the last decade or so, extensive research has shown that trans fatty acid consumption, especially the trans fatty acids resulting from partial hydrogenation, are positively linked to higher incidence from certain chronic diseases. There is fairly uniform agreement, that trans fatty acids increase LDL cholesterol levels ("bad" cholesterol) and decrease HDL cholesterol levels ("good" cholesterol).

Rennet is an enzyme used to coagulate milk in cheesemaking. Originally this enzyme was extracted from the stomachs of baby calves and preserved and used in cheesemaking. This enzyme can also be made from fermenting vegetable enzymes. One of the most popular rennets today is bioengineered rennet. Redwood Hill Farm cheeses use a vegetable enzyme which is sometimes described as "rennetless" and is kosher.

Fatty acids are carboxylic acids attached to alkyl chains. The common fatty acids in mammalian systems are unbranched, and may have one or more double bonds. These double bonds are cis. Branched chain fatty acids and fatty acids containing aliphatic ring systems are known. The most abundant fatty acids are generally called by their nonsystematic common names. Persons who will be working with these fatty acids will learn the common nomenclature whether they approve of it or not.

Although scientists don’t always agree on exactly why high-EPA fish oil is beneficial, they certainly concur when it comes to the signs of fatty acid deficiency: SOURCE: Smart Fats by Michael Schmidt and Food and Behavior Research, a charitable organization dedicated to advancing scientific research into the links between nutrition and human behavior. I found this information fascinating, as much (but certainly not all) described my own condition, as well as that of my oldest son.

Defects in fatty acid metabolism have been linked to several pathological states, including Type 2 diabetes and obesity which are reaching epidemic proportions. It is estimated that 20 million Americans have diabetes and 400 million are obese. Recognizing this trend, nearly all major pharmaceutical companies are involved in this area of research. Past attempts to modulate fat absorption by inhibiting lipases have resulted in undesirable side effects (e.g., anal leakage).