We often hear or read the word trans fats. But how much do we really know about it? So for the benefits of other, I consulted Mr. Wikipedia regarding trans fat and according to this web-based encyclopedia, it is the common name for unsaturated fat with trans-isomer fatty acids. In short, they are the type of fatty acids that offer no health benefits to the body. And when the often indulge in trans-fat-heavy food, it only increases the possibility to develop serious health problems and heart disease is one of them. This is exactly the reason why healthcare professionals who often appear in a nice scrubs uniform along with a good blood pressure device keep on telling everyone to avoid diets that are high in trans fat in order to preserve a good quality of life.
What are these foods that doctors in scrubs uniform often classified as rich in trans fat?
Deep-Fried Meals from Fast Foods 
An average portion of French fries (170g) has 30 grams of fat while a regular hamburger with condiments, veggies, and no mayonnaise has more than 13 grams of fat
Quick to Cook Foods
The whole Marie Callender’s (33 oz) chicken pot pie contains 22 grams of fat
Packaged Foods 
Baked Goods 
Cakes, cookies, and other baked goods are the major food sources of trans fat for American adults
Corn chips, potato chips, and tortilla contain great amount of trans fat and shortenings to preserve crisp texture
In one serving of Kraft thousand island dressing has 12 grams of fat
And what is the best way to avoid trans fat rich food? Well, healthcare professionals who regularly wear scrubs uniform suggest that you should cook as much food as possible from raw materials. But for instances when you cannot control yourself craving of the foods mentioned above, the best thing you can do to at least lessen your trans fat consumption is to look for products that have low trans fat or partially hydrogenated vegetable oil. And don’t forget to always read the label of every goods or product when buying so that you will always be aware of their trans fat content.


