Hello and welcome to "Health for a Lifetime" 00:00:46.67\00:00:48.39 I'm glad you've joined us today! 00:00:48.42\00:00:49.92 We're going to be talking about an interesting subject - 00:00:49.95\00:00:52.47 that being TRANS FATS... Now, don't turn the dial! 00:00:52.50\00:00:56.38 It's going to be interesting, I can assure you. 00:00:56.41\00:00:58.22 Helping us make it interesting 00:00:58.25\00:01:00.63 is going to be Dr. George Guthrie 00:01:00.66\00:01:02.43 He has a great way of making the complex simple, 00:01:02.46\00:01:05.90 and Dr. Guthrie is a physician 00:01:05.93\00:01:08.02 at the "Lifestyle Center of America" in Oklahoma 00:01:08.05\00:01:12.12 and he spends ALL DAY making the complex simple 00:01:12.15\00:01:15.38 for people that come from around the country 00:01:15.41\00:01:16.98 to deal with various lifestyle diseases. 00:01:17.01\00:01:20.07 And, Dr. Guthrie you've been a doctor now for many years, 00:01:20.10\00:01:23.47 about 14 years, you told me, in family practice. 00:01:23.50\00:01:25.66 You've also taught on the college and university level, 00:01:25.69\00:01:29.30 medical students and whatnot. 00:01:29.33\00:01:30.72 Now you're teaching again... 00:01:30.75\00:01:32.12 I understand that's what the word "doctor" means. 00:01:32.15\00:01:34.30 Yes! It's an enjoyable part of what I do. 00:01:34.33\00:01:37.75 And today we're going to talk about TRANS FATS! 00:01:37.78\00:01:41.79 And, why is it that we should be talking about this? 00:01:41.82\00:01:44.10 Well, it ends up that trans fats are a significant health risk 00:01:44.13\00:01:50.20 in our lives. 00:01:50.23\00:01:52.59 They're in our diet and they're presence actually 00:01:52.62\00:01:55.86 causes a significant amount of disease. 00:01:55.89\00:01:58.35 I think we have a graphic for people to look at... 00:01:58.38\00:02:01.85 It's a quote from a fellow by the name of 00:02:01.88\00:02:03.84 Walter Willett who wrote the textbook on, in essence, 00:02:03.87\00:02:07.69 evaluating the diet of people and looking for 00:02:07.72\00:02:11.21 the diet effect on disease. Notice this... 00:02:11.24\00:02:14.35 Now that's a pretty dramatic statement! 00:02:32.60\00:02:35.68 That's a POWERFUL statement. 00:02:35.71\00:02:37.08 So we want to know what trans fats are; 00:02:37.11\00:02:39.02 what is saturated fat; what is the whole issue with fat 00:02:39.05\00:02:41.91 You know, there was a couple of things in that quote. 00:02:41.94\00:02:43.61 SURE... let's talk a bit about it. Okay 00:02:43.64\00:02:46.23 And in order to do that, we really need to 00:02:46.26\00:02:48.50 understand how fats are put together. 00:02:48.53\00:02:51.16 Sugars are actually rings of carbons; 00:02:51.19\00:02:54.78 generally 5 or 6 in the ring. 00:02:54.81\00:02:57.40 FATS are LONG CHAINS of carbons. 00:02:57.43\00:03:01.35 God designed these things that way, 00:03:01.38\00:03:03.01 it's fascinating to chemists, and I suppose it's 00:03:03.04\00:03:05.51 interesting to us common folks. 00:03:05.54\00:03:08.61 Long chains of carbon have hydrogens 00:03:08.64\00:03:12.27 attached to each carbon. 00:03:12.30\00:03:14.04 Each carbon has 4 hands; 00:03:14.07\00:03:15.72 it hangs on this side to a carbon on each side, 00:03:15.75\00:03:18.22 and when it does it this way, it's hanging on to the hydrogen. 00:03:18.25\00:03:22.17 Now these long straight chains stack very nicely. 00:03:22.20\00:03:29.53 So like logs! 00:03:29.56\00:03:32.29 Like logs - if you're stacking firewood, 00:03:32.32\00:03:34.45 and they're long and straight, it makes a nice straight row 00:03:34.48\00:03:39.02 that doesn't fall over very well. 00:03:39.05\00:03:41.14 This is good when you're stacking logs, 00:03:41.17\00:03:43.05 but when you're worried about the cholesterol 00:03:43.08\00:03:46.36 and heart attack risk in your body, 00:03:46.39\00:03:47.98 these long straight fats TEND to 00:03:48.01\00:03:52.02 make your risk of heart attack go up. 00:03:52.05\00:03:54.47 They raise your cholesterol level and LDL, 00:03:54.51\00:03:57.93 the bad cholesterol, so these long straight fats 00:03:57.96\00:04:01.76 or SATURATED fats are bad. 00:04:01.79\00:04:03.54 Now trans fats are actually related to these saturated fats, 00:04:03.57\00:04:08.50 but before we understand them, 00:04:08.53\00:04:10.04 we need to understand something about UNSATURATED FATS. 00:04:10.07\00:04:14.33 Okay, so we've got saturated fats - those are the ones 00:04:14.36\00:04:17.11 that are real stackable... Those are stackable and straight 00:04:17.14\00:04:19.02 And they cause problems because they're big clumps. 00:04:19.09\00:04:20.94 We're going to talk ultimately about trans fats, 00:04:20.97\00:04:22.80 so you're going to explain that to us, 00:04:22.83\00:04:24.20 but before we get there, we have to understand 00:04:24.23\00:04:26.98 something about UNSATURATED fats. Right! 00:04:27.01\00:04:28.79 We've all heard that unsaturated fats are good for us, right? 00:04:28.82\00:04:31.55 Yes, so what are those? 00:04:31.58\00:04:32.95 Well, if you take a couple of carbons in that chain of 00:04:32.98\00:04:37.16 saturated fat, and they let go of the hydrogen... 00:04:37.19\00:04:41.45 You see, it was saturated because every hand was full... 00:04:41.48\00:04:43.77 If they let go of the hydrogen, it becomes an unsaturated fat... 00:04:43.80\00:04:48.99 A MONOUNSATURATED fat. 00:04:49.02\00:04:51.17 I think there's a graphic that could demonstrate that. 00:04:51.20\00:04:53.42 Yes, let's see if we can look at that. 00:04:53.45\00:04:54.82 Show us what we're looking at here. 00:04:54.85\00:04:56.22 You see there on the left, it's called stearic acid... 00:04:56.25\00:04:57.89 It has 18 carbons, every hand in the carbon 00:04:57.92\00:05:00.43 is full of the little gray hydrogen. 00:05:00.46\00:05:03.28 The one on the right, 2 hydrogen have been let go, 00:05:03.31\00:05:07.01 so it's no longer saturated, it is UNSATURATED, 00:05:07.04\00:05:11.34 and UNSATURATED fats are bent. 00:05:11.37\00:05:15.63 The bent makes them less stable and in their 00:05:15.66\00:05:21.40 physical state, they are actually more likely 00:05:21.43\00:05:23.59 to be liquid. 00:05:23.62\00:05:25.64 Okay, so the saturated then are stackable, 00:05:25.67\00:05:28.44 and they get all together and 00:05:28.47\00:05:29.84 and they cause problems. That's correct 00:05:29.87\00:05:31.24 The UNSATURATED, they kind of bend and so they don't 00:05:31.27\00:05:34.51 stack easily and they can just kind of float away. That's right 00:05:34.54\00:05:37.80 Now you and I, when we deal with these fats in a physical state 00:05:38.37\00:05:42.29 on the table, prefer, for example, 00:05:42.32\00:05:44.93 the one that was straight that we saw on the graphic, 00:05:44.96\00:05:48.88 was actually what you'd see in butter, 00:05:48.91\00:05:51.05 and that's something you could spread. 00:05:51.08\00:05:52.83 The one that's bent doesn't stack nearly as well, 00:05:52.86\00:05:55.69 and it comes out like an oil and that's hard to spread. 00:05:55.72\00:05:58.82 So we prefer the long straight ones in some of the ways 00:05:58.85\00:06:03.24 that we eat fats. 00:06:03.27\00:06:04.81 Can you get anything that spreads, 00:06:04.84\00:06:06.49 because I REALLY like spreading. 00:06:06.52\00:06:09.83 Yes, we like spreads... Unfortunately, 00:06:09.86\00:06:12.87 as we look at our fats, we find out that the more 00:06:12.90\00:06:15.88 solid they are at room temperature, 00:06:15.91\00:06:17.82 the worse they are for us, 00:06:17.85\00:06:19.22 but we're getting a little off track there. 00:06:19.25\00:06:21.11 Okay, well you know - just forgive me. 00:06:21.14\00:06:24.92 Well then, what's the next thing we need to know 00:06:24.95\00:06:26.94 about these trans fats? 00:06:26.97\00:06:28.34 You've made the complex simple and helping us understand 00:06:28.37\00:06:31.15 the stackable versus unstackable, 00:06:31.18\00:06:33.11 and I'm sure we want to have the unstackable, 00:06:33.14\00:06:35.77 the liquid forms, but what do we need to know next? 00:06:35.80\00:06:38.86 Okay we know that the trans fats are straight, they act that way; 00:06:38.89\00:06:42.99 we know that trans fats are not good for us, 00:06:43.02\00:06:46.38 so we, as the American public, having been told this 00:06:46.41\00:06:49.16 by the scientists, are asking industry to please give us 00:06:49.19\00:06:55.52 fats that are UNSATURATED. 00:06:55.55\00:06:58.53 So industry wanting to give us unsaturated fats have 00:06:58.56\00:07:02.12 had a dilemma because we still want to be able to spread IT 00:07:02.15\00:07:06.24 ...you see, but if it's unsaturated, it is actually 00:07:06.27\00:07:11.43 not spreadable - it's more like an oil. 00:07:11.46\00:07:14.32 They came up with a solution! 00:07:14.35\00:07:16.52 A solution that probably helps them but maybe doesn't help us? 00:07:16.55\00:07:19.78 Well, it helps us because it gives us what WE want 00:07:19.81\00:07:22.79 on both accounts... 00:07:22.82\00:07:24.19 We want unsaturated AND we want to be able to spread it. 00:07:24.22\00:07:27.82 So this is what they did... you ready? 00:07:27.85\00:07:29.34 Okay, what did they do? 00:07:29.37\00:07:31.22 They took unsaturated fats; 00:07:31.25\00:07:33.07 they put them under high heat... Okay 00:07:33.10\00:07:37.10 And they put them under pressure... 00:07:37.13\00:07:38.73 Turned up the heat, put them in a pressure cooker. 00:07:38.76\00:07:40.59 That's right - over a period of 00:07:40.62\00:07:41.99 time, 6 or 8 hours something like that, 00:07:42.02\00:07:44.03 and instead of having a fat that is BENT - like this, 00:07:44.06\00:07:47.44 it actually does this to them. 00:07:47.47\00:07:50.50 So they are still unsaturated but now they have a little jog 00:07:50.53\00:07:55.14 in them and they are straight. 00:07:55.17\00:07:56.97 They can call them unsaturated and we smile because we 00:07:57.00\00:08:00.40 look at the label and we say it's unsaturated 00:08:00.43\00:08:02.80 BUT it acts like a saturated, it can be spread. 00:08:02.83\00:08:07.08 Okay, let me see if I understand this... 00:08:07.11\00:08:08.48 So you have this kind of... this is a saturated one that's 00:08:08.51\00:08:11.86 all just straight? Um hm 00:08:11.89\00:08:13.46 But then they put a little crook in it, so it's like that. 00:08:13.49\00:08:16.68 Ahhh - you're kind of close. 00:08:16.71\00:08:18.32 Here, let's try it like this. All right 00:08:18.35\00:08:19.76 You've got a saturated fat; 00:08:19.79\00:08:22.42 now you have an UNsaturated fat - looking like that, 00:08:22.45\00:08:26.84 and then when you turn into a trans fat, you do this with it. 00:08:26.87\00:08:30.97 So it's very similar to a saturated fat. 00:08:31.00\00:08:33.85 It's just kind of jogged over a little bit, 00:08:33.88\00:08:35.75 but it's lost the bend. 00:08:35.78\00:08:37.57 When it does this, it will stack like good firewood, 00:08:37.60\00:08:40.19 but we can call it unsaturated and so we're happy. 00:08:40.22\00:08:44.94 Okay and this is really dangerous like you said. 00:08:44.97\00:08:47.29 I mean, our first graphic was this causes a significant amount 00:08:47.32\00:08:50.27 of actual deaths because that's really just like the 00:08:50.30\00:08:55.13 saturated fat in terms of what happens in our body. 00:08:55.16\00:08:58.28 It makes the cholesterol go up 00:08:58.31\00:08:59.68 and does all those bad things. Exactly! 00:08:59.71\00:09:01.97 So, what do we do? 00:09:02.00\00:09:04.42 So what do we do - how do we avoid it? 00:09:04.45\00:09:07.00 Yeah - or are there are kinds of fats that we need 00:09:07.03\00:09:09.62 to know about before we talk about that? 00:09:09.65\00:09:11.81 Well, there's another fat that might be interesting 00:09:11.84\00:09:14.70 before we delve further into it, 00:09:14.73\00:09:16.50 and that's the polyunsaturated fats. 00:09:16.53\00:09:19.59 We've helped you understand that when it's unsaturated, 00:09:19.62\00:09:23.50 it's got a band in it - that would be a monounsaturated fat. 00:09:23.53\00:09:26.71 If we actually have several of these, 00:09:26.74\00:09:29.65 we end up having a polyunsaturated fat... 00:09:29.68\00:09:32.71 I think they need a wide angle if you look at this. 00:09:32.74\00:09:34.72 Okay, do this again... do that again - how does it go? 00:09:34.75\00:09:37.94 Okay, you've got a saturated, 00:09:37.97\00:09:40.19 then you've got a monounsaturated, 00:09:40.22\00:09:42.52 and then you start going polyunsaturated, 00:09:42.55\00:09:44.35 and you get these things that are ALL bent up 00:09:44.38\00:09:46.25 in odd sorts of ways. 00:09:46.28\00:09:48.91 These are sometimes called, some of them, 00:09:48.94\00:09:53.16 "essential fatty acids" 00:09:53.19\00:09:55.14 They are more complex fats that have 00:09:55.17\00:09:57.58 important functions to do in our body. 00:09:57.61\00:10:00.38 So the more they curl up and everything... 00:10:00.41\00:10:02.85 I mean, we could turn this program into 00:10:02.88\00:10:04.25 an exercise video at home... 00:10:04.28\00:10:05.65 "Let's do the saturated... Let's do the polys" 00:10:05.68\00:10:08.67 Right but when they go from saturated 00:10:08.70\00:10:12.08 to the unsaturated, to polyunsaturated, 00:10:12.11\00:10:17.66 they are less and less dangerous? Yes or no? 00:10:17.69\00:10:20.24 Well, the polyunsaturated fats 00:10:20.27\00:10:22.51 have a lot of benefits to provide. 00:10:22.54\00:10:23.91 They tend to help insulin resistance. 00:10:23.94\00:10:25.78 They tend to help the cholesterol come down. 00:10:25.81\00:10:27.65 They improve lots of things. 00:10:27.68\00:10:29.85 Generally, these fats, they don't get changed from 00:10:29.88\00:10:32.81 trans fats into polyunsaturates 00:10:32.84\00:10:34.95 they actually come in foods. 00:10:34.98\00:10:36.35 For example, soybean oil will tend to be polyunsaturated 00:10:36.38\00:10:40.70 Now it will have a little bit of saturated fat, 00:10:40.73\00:10:47.02 and a little bit of monounsaturated fat, 00:10:47.05\00:10:48.42 but it has some more of the polyunsaturated fats. 00:10:48.45\00:10:51.04 And you have a graphic that shows 00:10:51.07\00:10:53.15 kind of all of these together, right? 00:10:53.18\00:10:54.85 Okay, before we get to that one... 00:10:54.88\00:10:56.52 In essence, what that graphic is trying to demonstrate 00:10:56.55\00:10:59.25 is that when those fats are put through the 00:10:59.28\00:11:02.29 "trans" process, they are actually changed in 00:11:02.32\00:11:05.51 some really weird ways because not every one of 00:11:05.54\00:11:09.11 those bends will be affected in the same way. 00:11:09.14\00:11:12.39 So, one might - you know, 00:11:12.42\00:11:13.92 see it kind of off in some funny angles. 00:11:13.95\00:11:16.44 Let's see that graphic to demonstrate that. 00:11:16.47\00:11:18.93 On the left there, you see a trans fat, 00:11:19.50\00:11:22.17 and you see the little bit of notch - the little crook 00:11:22.20\00:11:25.95 just after it says "fat" 00:11:25.98\00:11:27.68 The next one over is a polyunsaturated fat, 00:11:27.71\00:11:31.01 and that would, of course, be good. 00:11:31.04\00:11:32.41 It has several bends in it. 00:11:32.44\00:11:34.12 Now, next to that is a partially hydrogenated fat, 00:11:34.15\00:11:37.27 and you see some of the bends are straightened out, 00:11:37.30\00:11:40.28 but others are not. 00:11:40.31\00:11:41.92 Then there's a fully hydrogenated fat 00:11:41.95\00:11:44.61 where all hydrogen has been put back and it has changed from a 00:11:44.64\00:11:49.04 It's completely straightened out just like a saturated fat, 00:11:49.07\00:11:52.04 and that last one is kind of a mixture. 00:11:52.12\00:11:53.90 You see that it's partially hydrogenated, 00:11:53.93\00:11:55.68 and it's a trans fat. 00:11:55.71\00:11:57.08 There is a little nick in it which makes it straight. 00:11:57.11\00:11:59.94 The dilemma from these particular fats is actually 00:11:59.97\00:12:05.16 that they tend to clog up some 00:12:05.19\00:12:07.43 of the enzyme systems in the body. 00:12:07.46\00:12:11.22 All of them do? 00:12:11.25\00:12:12.71 No, I think there are probably formed somewhat randomly 00:12:12.74\00:12:16.44 during the process of this hydrogenation 00:12:16.47\00:12:20.04 or partial hydrogenation. 00:12:20.07\00:12:23.19 So when you kind of heat them up and do all that stuff, 00:12:23.22\00:12:25.13 you never know what they're going to do, 00:12:25.16\00:12:26.53 and in essence, it could clog something up 00:12:26.56\00:12:29.14 differently than you expected. Right 00:12:29.17\00:12:32.12 One of the questions that people ask me as I talk about this 00:12:32.15\00:12:35.24 to them is - "When I use a polyunsaturated fat to cook, 00:12:35.27\00:12:41.90 am I making trans fats?" 00:12:41.93\00:12:45.55 When you heat it up? I mean if I take my canola oil, 00:12:45.58\00:12:49.67 and put it in the pan and I heat my food up, 00:12:49.70\00:12:52.43 am I going to make it into a trans fat?" 00:12:52.46\00:12:55.49 And what do you say? The answer is generally - no 00:12:55.53\00:12:59.25 because the temperatures and pressures need to be so high 00:12:59.28\00:13:03.04 to actually do this and it often takes hours, 00:13:03.07\00:13:06.90 and they use like a nickel-type of helper chemical inside it. 00:13:06.93\00:13:15.32 So you can't do that at home unless you're a really BAD cook! 00:13:15.35\00:13:18.36 Unless you're a real bad cook, not something to worry about... 00:13:18.39\00:13:21.55 BUT, the polyunsaturated fats can be hurt by cooking, 00:13:21.58\00:13:26.23 but generally, you don't turn them into trans fats. 00:13:26.26\00:13:29.10 We've been talking with Dr. George Guthrie 00:13:29.13\00:13:31.76 from the Lifestyle Center of America. 00:13:31.79\00:13:33.16 He spends all day talking to people about how to 00:13:33.19\00:13:35.60 improve their life through lifestyle changes, 00:13:35.63\00:13:39.08 and through understanding things like we're talking about 00:13:39.11\00:13:41.62 today - fats and trans fats and it's been fascinating to 00:13:41.65\00:13:45.17 look at the complex and make it 00:13:45.20\00:13:46.71 more simple to help us understand. 00:13:46.74\00:13:48.65 When we come back, we're going to look even closer 00:13:48.68\00:13:51.29 at this subject of trans fats and how they affect us. 00:13:51.32\00:13:55.22 We hope that you join us when we come back. 00:13:55.25\00:13:57.53 Have you found yourself wishing 00:13:58.85\00:14:00.22 that you could shed a few pounds? 00:14:00.25\00:14:01.62 Have you been on a diet for most of your life, 00:14:01.65\00:14:04.01 but not found anything that will really keep the weight off? 00:14:04.04\00:14:06.95 If you've answered "yes" to any of these questions, 00:14:06.98\00:14:09.96 then we have a solution for you that works! 00:14:09.99\00:14:12.81 Dr. Hans Diehl and Dr. Aileen Ludington 00:14:12.84\00:14:15.72 have written a marvelous booklet called... 00:14:15.75\00:14:17.78 "Reversing Obesity Naturally" 00:14:17.81\00:14:19.90 and we'd like to send it to you FREE of charge. 00:14:19.93\00:14:22.39 Here's a medically sound approach successfully used 00:14:22.42\00:14:25.50 by thousands who were able to eat more and lose weight 00:14:25.53\00:14:28.65 permanently without feeling guilty or hungry 00:14:28.68\00:14:31.56 through lifestyle medicine. 00:14:31.59\00:14:33.13 Dr. Diehl and Dr. Ludington have been featured on 3ABN 00:14:33.16\00:14:36.89 and in this booklet, they present a sensible approach 00:14:36.92\00:14:39.74 to eating, nutrition and lifestyle changes 00:14:39.77\00:14:42.31 that can help you prevent heart disease, diabetes 00:14:42.34\00:14:44.72 and EVEN cancer. 00:14:44.75\00:14:46.12 Call or write today for your free copy of... 00:14:46.15\00:14:48.32 "Reversing Obesity Naturally" 00:14:48.35\00:14:50.10 and you could be on your way to a healthier, happier YOU! 00:14:50.13\00:14:53.43 It's ABSOLUTELY free of charge, so call or write today. 00:14:53.46\00:14:58.19 Welcome back, we've been talking with 00:14:58.46\00:15:00.74 Dr. George Guthrie from the Lifestyle Center of America 00:15:00.77\00:15:03.65 We've been talking about trans fats, 00:15:03.68\00:15:05.65 and we've learned several interesting 00:15:05.68\00:15:07.47 things about trans fats. 00:15:07.50\00:15:08.87 We've learned, first of all, they are very harmful to us... 00:15:08.90\00:15:11.11 And, Dr. Guthrie, again let's just summarize here... 00:15:11.14\00:15:15.04 I mean, we should be having a wide shot of you 00:15:15.07\00:15:18.49 when you're making these motions here... 00:15:18.52\00:15:21.09 But the trans fats versus the saturated fats, I guess... 00:15:21.12\00:15:25.68 Let me see if I'm right... 00:15:25.71\00:15:27.31 The saturated fats when you look at them 00:15:27.34\00:15:29.16 in the body, they're just completely 00:15:29.19\00:15:30.56 straight across. That's right! 00:15:30.59\00:15:31.96 But once they get... No - that's saturated fats... 00:15:31.99\00:15:36.60 That's saturated fats, but then once they get 00:15:36.63\00:15:39.53 heated up and all kinds of things done to them... 00:15:39.56\00:15:41.74 You're almost there. 00:15:41.77\00:15:43.31 We actually get the trans fats from the unsaturated fats. 00:15:43.34\00:15:47.43 So they are bent. They're bent. 00:15:47.46\00:15:49.77 They're bent and then they try and straighten them out. 00:15:49.80\00:15:52.38 They straighten them out kind of funny-like 00:15:52.41\00:15:54.70 so they got a little bit of notch in them. 00:15:54.73\00:15:56.22 Okay! And we like that because they act like saturated fats 00:15:56.25\00:16:02.50 which we like so much because we can 00:16:02.53\00:16:04.38 spread them on things and eat them and everything... 00:16:04.41\00:16:07.10 But they really are pretty harmful to us - 00:16:07.14\00:16:08.59 We looked at those quotes by 00:16:08.62\00:16:11.94 Walter Willett about heart disease. 00:16:11.97\00:16:14.37 Well, let's come back now and talk more about the PROBLEMS! 00:16:14.40\00:16:19.36 I mean, some people out there listening and saying... 00:16:19.39\00:16:20.98 You guys are making all these motions, 00:16:21.01\00:16:23.02 looks like an exercise video and you're talking about fats... 00:16:23.05\00:16:25.06 But those that have hung with us, they are saying... 00:16:25.09\00:16:28.16 Wait a minute - so what's the big DEAL about this trans fats? 00:16:28.19\00:16:31.27 What's the problem with it? 00:16:31.30\00:16:32.67 I made a little list here - let me kind of go down through it... 00:16:32.70\00:16:35.14 Trans fats tend to RAISE the total cholesterol. 00:16:35.17\00:16:38.71 And that's bad because every elevation in cholesterol 00:16:38.74\00:16:42.30 increases your risk of... Heart attack! 00:16:42.33\00:16:44.69 Okay - That's right All right! 00:16:44.72\00:16:46.09 AND it increases the bad cholesterol, the LDLs 00:16:46.12\00:16:49.61 It also DECREASES the GOOD cholesterol, the HDLs 00:16:49.64\00:16:54.47 Those are the ones that pickup all the trash. 00:16:54.50\00:16:56.04 They pickup all the trash. The LDLs are the ones that 00:16:56.07\00:16:57.71 trashed all over the place. Yes - that's right 00:16:57.74\00:16:59.78 It increases something called "Lp - little a" 00:16:59.81\00:17:03.01 And this is one of those things that is associated with 00:17:03.04\00:17:05.25 increased clotting in the blood; makes it more likely to clot. 00:17:05.28\00:17:08.48 So you could have a clot or a 00:17:08.51\00:17:09.88 stroke or a thrombus or something. 00:17:09.91\00:17:11.28 That's right - it increases the triglycerides; 00:17:11.31\00:17:13.79 it increases, as we mentioned, the platelet stickiness, 00:17:13.82\00:17:16.60 and there's even some evidence that it worsens 00:17:16.63\00:17:19.50 insulin resistance, increases the risk of diabetes 00:17:19.53\00:17:22.45 and possibly even Alzheimer disease. 00:17:22.49\00:17:25.11 Boy, for just a tiny, little thing, it really makes a lot 00:17:25.15\00:17:27.63 of problems! It SURE does 00:17:27.66\00:17:29.68 That's like maybe someone's little brother! 00:17:29.71\00:17:34.08 It's certainly something that I'm trying to avoid in MY diet - 00:17:34.11\00:17:36.84 as I have learned how important it can be in causing disease. 00:17:36.87\00:17:42.17 Well, we talked a little bit about the problems 00:17:42.20\00:17:45.23 and the dangers... You were talking with me 00:17:45.26\00:17:49.15 about a study that kind of elucidates this even further. 00:17:49.18\00:17:53.58 Why don't we put that up as a graphic, 00:17:53.61\00:17:55.27 and I think we'll be able to look at this study 00:17:55.30\00:17:58.85 actually from the Nurses' Health Study, 00:17:58.88\00:18:02.76 noticed that elevation in trans fats, 3% of total calories 00:18:02.79\00:18:10.83 increases the heart attack risk in essence 53% 00:18:10.86\00:18:15.65 compared with those with the lowest trans fat. 00:18:15.68\00:18:19.77 That, in essence, works out to be about 4.5 grams of trans fats 00:18:19.80\00:18:27.40 per day, actually making about a 00:18:27.43\00:18:30.59 50% difference in heart attack rate. 00:18:30.62\00:18:33.55 WOW! So just having this little, tiny bit of trans fats 00:18:33.59\00:18:37.78 can just increase your risk of heart problems 00:18:37.81\00:18:42.17 from trans fats 53% 00:18:42.20\00:18:45.04 Yeah, 4.5 grams of trans fats, 00:18:45.07\00:18:47.72 there may be that much in a DONUT! 00:18:47.75\00:18:50.01 Hmmm... boy, you're now, oh man, I bet you there's a GASP 00:18:50.04\00:18:54.98 People in their homes are going ... A DONUT! 00:18:55.01\00:18:58.96 They are called "do-nots" for a reason, Don! 00:18:58.99\00:19:02.45 So that can REALLY put you at high risk. 00:19:02.48\00:19:05.70 Is it a sudden thing? 00:19:05.73\00:19:07.59 No, generally it's a slow sort of a thing, 00:19:07.62\00:19:10.33 but the risk builds and the scientists are telling us 00:19:10.36\00:19:13.93 this is an extremely important item as far as our 00:19:13.96\00:19:18.08 cardiovascular health is concerned. 00:19:18.11\00:19:21.31 So where do we find trans fats in our diets? 00:19:21.34\00:19:25.50 I mean, we've already said "donuts" 00:19:25.53\00:19:27.75 might be one of the things, but else do we find them? 00:19:27.78\00:19:30.18 I mean, donuts are a pretty obvious thing. 00:19:30.21\00:19:31.61 I think maybe everybody that has a donut, they kind of go - 00:19:31.64\00:19:34.13 "Well you know, I can maybe have 1 of those, 00:19:34.16\00:19:35.82 or 2 of those, or maybe 5 of those, but no more. 00:19:35.85\00:19:38.89 You know, they KNOW it's probably not the best thing. 00:19:38.92\00:19:41.42 Where else do we find them? 00:19:41.46\00:19:42.83 You know, it's really hard to identify 00:19:42.86\00:19:45.01 ALL the trans fats in our diets. 00:19:45.04\00:19:46.59 We're not exactly sure how MUCH we're actually getting 00:19:46.63\00:19:49.84 because it's used in so many places, for example... 00:19:49.87\00:19:53.61 Things like custards and puddings, baked goods - 00:19:53.64\00:19:59.01 wherever those long straight fats actually bring out the best 00:19:59.04\00:20:03.74 consistency - pie crust for that matter. 00:20:03.77\00:20:06.63 So, it's really ALL through our 00:20:06.66\00:20:09.30 processed food chain, if we put it that way. 00:20:09.33\00:20:13.99 There are no trans fats "yes or no" in plant products. 00:20:14.02\00:20:18.06 It is my understanding that that's the case. 00:20:18.09\00:20:21.01 There are not even very many trans fats in animal products 00:20:21.04\00:20:27.79 if they're taken - for example, if you had meat 00:20:27.82\00:20:30.11 there might be a little bit because the bacteria 00:20:30.14\00:20:32.45 in the stomach of a cow may make a few trans fats, 00:20:32.48\00:20:35.24 but, generally, it's an oil-processing problem that 00:20:35.27\00:20:41.27 leads to this trans fat. 00:20:41.30\00:20:43.53 So - things like french fries? 00:20:43.56\00:20:45.65 Okay - maybe, especially if they're done with 00:20:45.68\00:20:50.10 unsaturated vegetable oils. 00:20:50.13\00:20:53.20 So give me a list like what kind of things? 00:20:53.23\00:20:56.15 Like baked products when you're talking about pie crusts... 00:20:56.18\00:21:00.02 Sure, that would be a good one, breads. 00:21:00.05\00:21:04.30 You know, it's so ubiquitous... 00:21:04.33\00:21:08.20 You may have to start looking at labels to find it. 00:21:08.23\00:21:11.99 Ooo - looking at labels but the simplest thing 00:21:12.02\00:21:14.84 if you don't want to look at labels 00:21:14.88\00:21:16.79 is just eat foods as grown. 00:21:16.82\00:21:18.19 That's right... if you get it out of ground, in essence, 00:21:18.22\00:21:22.57 the vegetables, the fruits, the whole grains, 00:21:22.60\00:21:25.12 you're not going to have any trouble with trans fats. 00:21:25.15\00:21:28.18 It's a processing issue... 00:21:28.21\00:21:29.74 As we try to take unsaturated fats, 00:21:29.77\00:21:31.57 and make them act like saturated fats in our prepared foods. 00:21:31.61\00:21:36.58 So none of the birds or the cows out there, 00:21:36.61\00:21:38.61 or the goats or whatever, they're not going to 00:21:38.64\00:21:40.17 drop over dead from the trans fats. 00:21:40.20\00:21:41.83 I don't think that will be a problem. 00:21:41.86\00:21:43.81 Okay, so then you said - but if we really want to know 00:21:43.84\00:21:46.74 if we get into processed-type foods like your breads, 00:21:46.77\00:21:49.32 your pastries, your cakes, your whatever, 00:21:49.35\00:21:50.90 whatever you like... or whatever maybe you 00:21:50.93\00:21:54.27 need to move away from, you can tell by looking at labels 00:21:54.30\00:22:00.14 In January 2006, the government had said they are going to start 00:22:00.17\00:22:04.75 putting or REQUIRING that people who label food, 00:22:04.78\00:22:08.56 actually put on there how much of the trans fat is in the food. 00:22:08.59\00:22:13.33 So, I mean, that's a ways to wait, especially if you think 00:22:13.36\00:22:17.08 it is really important. 00:22:17.11\00:22:18.58 Notice the label that we have up on the screen... 00:22:18.61\00:22:23.43 One of the ways you can actually find out is to look at 00:22:23.46\00:22:27.39 the fats on the label. 00:22:27.42\00:22:28.91 If you look at the total fat, 00:22:28.94\00:22:30.95 subtract out the monounsaturated fat, the saturated fat, 00:22:30.98\00:22:36.02 and the polyunsaturated fat... 00:22:36.05\00:22:37.92 Just take those completely out; 00:22:37.95\00:22:39.97 the number that you have left 00:22:40.00\00:22:41.37 is actually the trans fat that is left over. 00:22:41.40\00:22:44.05 So if you have a label and it says on it, 00:22:44.08\00:22:46.82 Okay, I've got 100 grams of fat - say. 00:22:46.85\00:22:52.70 Oh boy, that's a big one! 00:22:52.73\00:22:54.10 That's a BIG one, let's put a simple number, all right. Okay 00:22:54.13\00:22:57.32 And it lists poly and it has 25 00:22:57.35\00:23:00.88 and it lists mono and it's got 25 and what 00:23:00.91\00:23:03.48 would be another one I'd put in there? 00:23:03.51\00:23:05.04 POLYunsaturated. All right polyunsaturated is 25. 00:23:05.08\00:23:08.11 If I got mono, it's 25... You have mono, the saturated, 00:23:08.14\00:23:14.21 the polyunsaturated, you add those together 00:23:14.24\00:23:16.06 And they'll say I have 75... 00:23:16.09\00:23:17.46 because whatever is not listed there - that's the trans. 00:23:17.49\00:23:20.35 And subtract it away from the total and what's left 00:23:20.38\00:23:22.50 is the trans fat. 00:23:22.53\00:23:23.97 Now at this point, do they have to put all those 00:23:24.00\00:23:25.83 numbers on there we suggested? No, they don't have to 00:23:25.86\00:23:27.23 What do they have to put on right now. 00:23:27.94\00:23:29.57 Well, they need to put on the total fat, 00:23:29.60\00:23:31.53 and many food manufacturers are putting on the 00:23:31.56\00:23:35.54 saturated fat or the UNsaturated fat because 00:23:35.57\00:23:38.40 they want us to know. 00:23:38.43\00:23:40.35 So, there's another way that you can tell though. 00:23:40.38\00:23:43.45 How can you tell? 00:23:43.48\00:23:44.85 If you'll go over on the label to the list of ingredients, 00:23:44.88\00:23:49.63 and the list of ingredients on the label has first those 00:23:49.66\00:23:54.70 ingredients that are most and then it goes down by, in essence 00:23:54.73\00:23:58.99 if I remember correctly, weight. 00:23:59.02\00:24:00.91 If it says in the list of ingredients, something like 00:24:00.94\00:24:05.36 partially hydrogenated soybean oil... 00:24:05.39\00:24:12.36 If it EVER says partially hydrogenated - you know that 00:24:12.39\00:24:15.97 THAT has trans fat in it. 00:24:16.00\00:24:18.65 Oh, yes, one of my favorites is popcorn... 00:24:18.68\00:24:21.97 that microwave popcorn and so far the ones I've seen 00:24:22.00\00:24:26.58 all have trans fat in them, so I've had to switch 00:24:26.61\00:24:29.90 just for my health. 00:24:29.93\00:24:31.66 So do you eat popcorn? 00:24:31.69\00:24:33.63 OH YES! But I'm popping it myself, 00:24:33.66\00:24:36.87 not having the microwave do it now. 00:24:36.90\00:24:38.94 I see and that gets rid of the trans fats. 00:24:38.97\00:24:40.53 Well, look on the label. 00:24:40.56\00:24:41.93 Maybe they'll come out with one that doesn't have 00:24:41.96\00:24:44.84 the trans fats in there, or the partially hydrogenated... 00:24:44.87\00:24:46.45 So even if it says on there like the microwave popcorn 00:24:46.48\00:24:49.13 that I get - it says X amount of percentage less fat, 00:24:49.16\00:24:53.08 it doesn't mean that it's getting rid of 00:24:53.11\00:24:56.70 all the trans fats. 00:24:56.74\00:24:58.11 It may be low fat and the fat still may be trans. 00:24:58.14\00:25:00.70 As-a-matter-of-fact, they'll probably say, 00:25:00.73\00:25:02.60 "I'll be Don wants unsaturated fat in this, 00:25:02.63\00:25:05.20 but you know, we don't want it to be oil floating around 00:25:05.23\00:25:09.70 in the bag, so let's partially hydrogenate it so it will 00:25:09.73\00:25:12.93 stay still in the bottom of the bag until it heats up. 00:25:12.96\00:25:17.13 You deal with people every day throughout the year at the 00:25:17.16\00:25:21.27 Lifestyle Center of America in Oklahoma 00:25:21.30\00:25:23.07 where you practice as a physician, 00:25:23.10\00:25:25.14 and you're creating training programs also for people to do 00:25:25.17\00:25:29.29 in their communities as well to use... 00:25:29.32\00:25:33.29 A lot of people out there, they love certain things 00:25:33.32\00:25:36.79 that I'm sure are trans fats. 00:25:36.82\00:25:38.74 We mentioned some of them... donuts, the list went on, 00:25:38.77\00:25:43.64 POPCORN - I mean, you almost are not a person 00:25:43.67\00:25:47.77 if you don't eat those things. 00:25:47.80\00:25:49.17 How do you help people change? 00:25:49.20\00:25:50.72 Boy, that is a challenge! 00:25:50.75\00:25:52.36 Fortunately, our palate is educable and we can actually 00:25:52.39\00:25:58.55 learn to like things. 00:25:58.58\00:26:00.44 One of the things that has been most helpful for ME 00:26:00.47\00:26:03.08 AND for those that I'm teaching, is simply understanding, 00:26:03.11\00:26:06.78 and when you DON'T know, the taste seems more important 00:26:06.81\00:26:09.99 than anything else. 00:26:10.02\00:26:11.39 When you understand that there are problems from it, 00:26:11.42\00:26:13.37 remembering that helps one steer away 00:26:13.40\00:26:15.89 from those things that are bad for you. 00:26:15.92\00:26:18.16 So that's how you help people avoid it, 00:26:18.19\00:26:19.76 just by education. By education! 00:26:19.80\00:26:21.59 Education, education, education. 00:26:21.62\00:26:23.38 I can't follow them home and say, "You can't have that" 00:26:23.41\00:26:27.38 It has to be their choice, they need to be 00:26:27.41\00:26:29.01 convinced in their own minds. 00:26:29.05\00:26:30.42 In your own life, was there a time you really enjoyed 00:26:30.45\00:26:33.36 the trans fats and then you had to make a decision to change? 00:26:33.39\00:26:36.00 Yes sir! I just kind of made this discovery about a year ago, 00:26:36.03\00:26:39.50 and there is a lot of things changing in my household 00:26:39.53\00:26:42.45 as I've discovered the problem here. 00:26:42.48\00:26:44.47 And the Lord is giving you the strength to do that. 00:26:44.50\00:26:47.43 Exactly and what's more, knowing this helps me make maybe even 00:26:47.46\00:26:51.70 better choices because there is a principle behind it all 00:26:51.73\00:26:54.94 that he shouldn't forget and that is... 00:26:54.97\00:26:57.92 God made food that was good for us. 00:26:57.95\00:27:01.54 It seems that the more man kind of manipulates it 00:27:01.57\00:27:04.03 and changes it, the more problems they cause. 00:27:04.06\00:27:06.16 So what that has done is pulled me back from some 00:27:06.19\00:27:09.18 of the crackers, for example, and baked products 00:27:09.21\00:27:12.01 that may not have been so good for me, 00:27:12.04\00:27:13.49 and moved me towards whole grain-type cereals, 00:27:13.52\00:27:16.87 fruits and vegetables. 00:27:16.90\00:27:18.27 Food as grown, we like to say. 00:27:18.30\00:27:20.30 So the people out there, if I was listening to this 00:27:20.33\00:27:23.01 for the first time and hearing these things, I'd say, 00:27:23.04\00:27:25.80 "Boy, I need help here; I can see that I've got all 00:27:25.83\00:27:30.28 kinds of trans fats; it's causing problems for me" 00:27:30.31\00:27:33.37 What kind of hope can you give 00:27:33.40\00:27:35.60 them in the last few seconds here? 00:27:35.63\00:27:37.64 Well, I think, yes, changing is a bit of a challenge. 00:27:37.67\00:27:41.23 One of the things you can do is actually make sure 00:27:41.26\00:27:43.62 trans fats are WAY down on the label. Okay 00:27:43.65\00:27:46.21 So move them to the side of the plate, 00:27:46.24\00:27:48.13 instead of the middle of the plate first off, 00:27:48.16\00:27:49.94 and just keep trying! 00:27:49.97\00:27:52.04 We're glad you've joined us on "Health for a Lifetime" 00:27:52.07\00:27:53.88 and we hope that you have 00:27:53.92\00:27:55.29 HEALTH that LASTS for a LIFETIME! 00:27:55.32\00:27:56.69