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.

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.

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.

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).

Omega-3 fatty acids are important components of cellular and membrane lipids (the chief structural constituents of living cells) that are essential for life and health. Omega-3 and Omega-6 fatty acids are two groups of essential fatty acids (EFAs) that cannot be synthesized by the human body and therefore must be ingested in the foods we eat.

Products made by The Smith's Snackfood Company do not contain hydrogenated fats and hence contain negligible levels of trans fatty acids (ranging from zero to less than 0.4g/100g).

Esterified fatty acids are thought to reduce pain-like symptoms and rapidly promote joint health, improving flexibility and mobility. Esterification is the general name for a chemical reaction in which two chemicals (typically an alcohol and an acid) form an ester as the reaction product.

None. Coconut oil is not a source of Omega 3 fatty acids. These need to be supplemented in the diet from elsewhere (such as our Cod Liver Oil). The primary benefits of coconut oil are the nutritive value of medium chain fatty acids.

All fats, good and bad, are equally fattening and calorie-dense and should be limited in the diet. Fortunately, the essential fatty acids which include omega-3s and omega-6s are only needed in small amounts (2 to 3 percent of total calories per day) and can be naturally obtained from a varied plant-based diet. Fish and shellfish can contain unsafe levels of contaminants and are often high in mercury and other environmental toxins that have no place in a healthy diet.

We've all heard that fish is considered "brain food". In fact, the most polyunsaturated of the Omega-3 fatty acids, DHA, makes up the majority constituent of the gray matter of the brain. The fat in your brain, as well as your retinas, makes up the type of fat that forms cell membranes. Neurons in the brain, the cells that transmit chemical messages, are also rich in Omega-3 fatty acids. Actually, there is more DHA in our neurons than in our red blood cells.

Both omega 3 and omega 6 are essential fatty acids (EFAs) and are considered crucial for normal growth and development (the "good" fats). They cannot be manufactured naturally in the body. You obtain your omega 3’s and omega 6’s from what you eat.

Fatty acids are fat molecules (or lipids) which make up the phospholipid layer of cell membranes. Long-chain fatty acids are essential for the proper functioning of every living cell in the body. The notion that all fats are bad and the trend towards 'low fat' diets in fact pose a threat to health ? certain fats, particularly polyunsaturates and monounsaturates are an important part of a balanced diet and actually contribute to improved health.