No Need for Man-made Trans Fat!

Trans fats turn up naturally in milk and meat - in tiny amounts. But it's the man-made version that's causing all the trouble. When vegetable oil and hydrogen are put together under tremendous pressure, the resulting fat provides a taste and consistency that drives consumers wild. Manufacturers now use it in nearly everything, from margarine and shortening to cookies, granola bars, bean dip, and frozen french fries. Chain restaurants love the oil because it keeps their partially fried foods from spoiling while they're being shipped all over the country.

Research shows the fat can drive 'bad' LDL cholesterol levels up and hart-protective HDLl cholesterol levels down. For women, a diet rife with trans fats doubles the risk of heart disease. Part of the danger stems from the fat's structure, which is quire stiff. This characteristic makes trans fats tough for the body to break down and clear from the blood - giving them time to lodge in a artery walls.

The heart evidence is so dramatic that the US Institute of Medicine ( IOM), a group of scientists that advises the nation on health issues, recommended in 2002 that we keep our intake of trans fats as low as possible. 'As it is not a nutrient there is no reason for anyone to consume added trans fat,' says Alice Lichtenstein, a professor of nutrition at the Friedman School of Nutrition at Tufts University. 'These fats are just not necessary.'

Mannatech products, including glyconutrients, are at the cutting-edge of Nutritional science and are required for optimal health.