Participants: Don Mackintosh, George Guthrie
Series Code: HFAL
Program Code: HFAL000132
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00:46 Hello and welcome to "Health for a Lifetime"
00:48 I'm glad you've joined us today! 00:49 We're going to be talking about an interesting subject - 00:52 that being TRANS FATS... Now, don't turn the dial! 00:56 It's going to be interesting, I can assure you. 00:58 Helping us make it interesting 01:00 is going to be Dr. George Guthrie 01:02 He has a great way of making the complex simple, 01:05 and Dr. Guthrie is a physician 01:08 at the "Lifestyle Center of America" in Oklahoma 01:12 and he spends ALL DAY making the complex simple 01:15 for people that come from around the country 01:17 to deal with various lifestyle diseases. 01:20 And, Dr. Guthrie you've been a doctor now for many years, 01:23 about 14 years, you told me, in family practice. 01:25 You've also taught on the college and university level, 01:29 medical students and whatnot. 01:30 Now you're teaching again... 01:32 I understand that's what the word "doctor" means. 01:34 Yes! It's an enjoyable part of what I do. 01:37 And today we're going to talk about TRANS FATS! 01:41 And, why is it that we should be talking about this? 01:44 Well, it ends up that trans fats are a significant health risk 01:50 in our lives. 01:52 They're in our diet and they're presence actually 01:55 causes a significant amount of disease. 01:58 I think we have a graphic for people to look at... 02:01 It's a quote from a fellow by the name of 02:03 Walter Willett who wrote the textbook on, in essence, 02:07 evaluating the diet of people and looking for 02:11 the diet effect on disease. Notice this... 02:32 Now that's a pretty dramatic statement! 02:35 That's a POWERFUL statement. 02:37 So we want to know what trans fats are; 02:39 what is saturated fat; what is the whole issue with fat 02:41 You know, there was a couple of things in that quote. 02:43 SURE... let's talk a bit about it. Okay 02:46 And in order to do that, we really need to 02:48 understand how fats are put together. 02:51 Sugars are actually rings of carbons; 02:54 generally 5 or 6 in the ring. 02:57 FATS are LONG CHAINS of carbons. 03:01 God designed these things that way, 03:03 it's fascinating to chemists, and I suppose it's 03:05 interesting to us common folks. 03:08 Long chains of carbon have hydrogens 03:12 attached to each carbon. 03:14 Each carbon has 4 hands; 03:15 it hangs on this side to a carbon on each side, 03:18 and when it does it this way, it's hanging on to the hydrogen. 03:22 Now these long straight chains stack very nicely. 03:29 So like logs! 03:32 Like logs - if you're stacking firewood, 03:34 and they're long and straight, it makes a nice straight row 03:39 that doesn't fall over very well. 03:41 This is good when you're stacking logs, 03:43 but when you're worried about the cholesterol 03:46 and heart attack risk in your body, 03:48 these long straight fats TEND to 03:52 make your risk of heart attack go up. 03:54 They raise your cholesterol level and LDL, 03:57 the bad cholesterol, so these long straight fats 04:01 or SATURATED fats are bad. 04:03 Now trans fats are actually related to these saturated fats, 04:08 but before we understand them, 04:10 we need to understand something about UNSATURATED FATS. 04:14 Okay, so we've got saturated fats - those are the ones 04:17 that are real stackable... Those are stackable and straight 04:19 And they cause problems because they're big clumps. 04:20 We're going to talk ultimately about trans fats, 04:22 so you're going to explain that to us, 04:24 but before we get there, we have to understand 04:27 something about UNSATURATED fats. Right! 04:28 We've all heard that unsaturated fats are good for us, right? 04:31 Yes, so what are those? 04:32 Well, if you take a couple of carbons in that chain of 04:37 saturated fat, and they let go of the hydrogen... 04:41 You see, it was saturated because every hand was full... 04:43 If they let go of the hydrogen, it becomes an unsaturated fat... 04:49 A MONOUNSATURATED fat. 04:51 I think there's a graphic that could demonstrate that. 04:53 Yes, let's see if we can look at that. 04:54 Show us what we're looking at here. 04:56 You see there on the left, it's called stearic acid... 04:57 It has 18 carbons, every hand in the carbon 05:00 is full of the little gray hydrogen. 05:03 The one on the right, 2 hydrogen have been let go, 05:07 so it's no longer saturated, it is UNSATURATED, 05:11 and UNSATURATED fats are bent. 05:15 The bent makes them less stable and in their 05:21 physical state, they are actually more likely 05:23 to be liquid. 05:25 Okay, so the saturated then are stackable, 05:28 and they get all together and 05:29 and they cause problems. That's correct 05:31 The UNSATURATED, they kind of bend and so they don't 05:34 stack easily and they can just kind of float away. That's right 05:38 Now you and I, when we deal with these fats in a physical state 05:42 on the table, prefer, for example, 05:44 the one that was straight that we saw on the graphic, 05:48 was actually what you'd see in butter, 05:51 and that's something you could spread. 05:52 The one that's bent doesn't stack nearly as well, 05:55 and it comes out like an oil and that's hard to spread. 05:58 So we prefer the long straight ones in some of the ways 06:03 that we eat fats. 06:04 Can you get anything that spreads, 06:06 because I REALLY like spreading. 06:09 Yes, we like spreads... Unfortunately, 06:12 as we look at our fats, we find out that the more 06:15 solid they are at room temperature, 06:17 the worse they are for us, 06:19 but we're getting a little off track there. 06:21 Okay, well you know - just forgive me. 06:24 Well then, what's the next thing we need to know 06:26 about these trans fats? 06:28 You've made the complex simple and helping us understand 06:31 the stackable versus unstackable, 06:33 and I'm sure we want to have the unstackable, 06:35 the liquid forms, but what do we need to know next? 06:38 Okay we know that the trans fats are straight, they act that way; 06:43 we know that trans fats are not good for us, 06:46 so we, as the American public, having been told this 06:49 by the scientists, are asking industry to please give us 06:55 fats that are UNSATURATED. 06:58 So industry wanting to give us unsaturated fats have 07:02 had a dilemma because we still want to be able to spread IT 07:06 ...you see, but if it's unsaturated, it is actually 07:11 not spreadable - it's more like an oil. 07:14 They came up with a solution! 07:16 A solution that probably helps them but maybe doesn't help us? 07:19 Well, it helps us because it gives us what WE want 07:22 on both accounts... 07:24 We want unsaturated AND we want to be able to spread it. 07:27 So this is what they did... you ready? 07:29 Okay, what did they do? 07:31 They took unsaturated fats; 07:33 they put them under high heat... Okay 07:37 And they put them under pressure... 07:38 Turned up the heat, put them in a pressure cooker. 07:40 That's right - over a period of 07:42 time, 6 or 8 hours something like that, 07:44 and instead of having a fat that is BENT - like this, 07:47 it actually does this to them. 07:50 So they are still unsaturated but now they have a little jog 07:55 in them and they are straight. 07:57 They can call them unsaturated and we smile because we 08:00 look at the label and we say it's unsaturated 08:02 BUT it acts like a saturated, it can be spread. 08:07 Okay, let me see if I understand this... 08:08 So you have this kind of... this is a saturated one that's 08:11 all just straight? Um hm 08:13 But then they put a little crook in it, so it's like that. 08:16 Ahhh - you're kind of close. 08:18 Here, let's try it like this. All right 08:19 You've got a saturated fat; 08:22 now you have an UNsaturated fat - looking like that, 08:26 and then when you turn into a trans fat, you do this with it. 08:31 So it's very similar to a saturated fat. 08:33 It's just kind of jogged over a little bit, 08:35 but it's lost the bend. 08:37 When it does this, it will stack like good firewood, 08:40 but we can call it unsaturated and so we're happy. 08:44 Okay and this is really dangerous like you said. 08:47 I mean, our first graphic was this causes a significant amount 08:50 of actual deaths because that's really just like the 08:55 saturated fat in terms of what happens in our body. 08:58 It makes the cholesterol go up 08:59 and does all those bad things. Exactly! 09:02 So, what do we do? 09:04 So what do we do - how do we avoid it? 09:07 Yeah - or are there are kinds of fats that we need 09:09 to know about before we talk about that? 09:11 Well, there's another fat that might be interesting 09:14 before we delve further into it, 09:16 and that's the polyunsaturated fats. 09:19 We've helped you understand that when it's unsaturated, 09:23 it's got a band in it - that would be a monounsaturated fat. 09:26 If we actually have several of these, 09:29 we end up having a polyunsaturated fat... 09:32 I think they need a wide angle if you look at this. 09:34 Okay, do this again... do that again - how does it go? 09:37 Okay, you've got a saturated, 09:40 then you've got a monounsaturated, 09:42 and then you start going polyunsaturated, 09:44 and you get these things that are ALL bent up 09:46 in odd sorts of ways. 09:48 These are sometimes called, some of them, 09:53 "essential fatty acids" 09:55 They are more complex fats that have 09:57 important functions to do in our body. 10:00 So the more they curl up and everything... 10:02 I mean, we could turn this program into 10:04 an exercise video at home... 10:05 "Let's do the saturated... Let's do the polys" 10:08 Right but when they go from saturated 10:12 to the unsaturated, to polyunsaturated, 10:17 they are less and less dangerous? Yes or no? 10:20 Well, the polyunsaturated fats 10:22 have a lot of benefits to provide. 10:23 They tend to help insulin resistance. 10:25 They tend to help the cholesterol come down. 10:27 They improve lots of things. 10:29 Generally, these fats, they don't get changed from 10:32 trans fats into polyunsaturates 10:34 they actually come in foods. 10:36 For example, soybean oil will tend to be polyunsaturated 10:40 Now it will have a little bit of saturated fat, 10:47 and a little bit of monounsaturated fat, 10:48 but it has some more of the polyunsaturated fats. 10:51 And you have a graphic that shows 10:53 kind of all of these together, right? 10:54 Okay, before we get to that one... 10:56 In essence, what that graphic is trying to demonstrate 10:59 is that when those fats are put through the 11:02 "trans" process, they are actually changed in 11:05 some really weird ways because not every one of 11:09 those bends will be affected in the same way. 11:12 So, one might - you know, 11:13 see it kind of off in some funny angles. 11:16 Let's see that graphic to demonstrate that. 11:19 On the left there, you see a trans fat, 11:22 and you see the little bit of notch - the little crook 11:25 just after it says "fat" 11:27 The next one over is a polyunsaturated fat, 11:31 and that would, of course, be good. 11:32 It has several bends in it. 11:34 Now, next to that is a partially hydrogenated fat, 11:37 and you see some of the bends are straightened out, 11:40 but others are not. 11:41 Then there's a fully hydrogenated fat 11:44 where all hydrogen has been put back and it has changed from a 11:49 It's completely straightened out just like a saturated fat, 11:52 and that last one is kind of a mixture. 11:53 You see that it's partially hydrogenated, 11:55 and it's a trans fat. 11:57 There is a little nick in it which makes it straight. 11:59 The dilemma from these particular fats is actually 12:05 that they tend to clog up some 12:07 of the enzyme systems in the body. 12:11 All of them do? 12:12 No, I think there are probably formed somewhat randomly 12:16 during the process of this hydrogenation 12:20 or partial hydrogenation. 12:23 So when you kind of heat them up and do all that stuff, 12:25 you never know what they're going to do, 12:26 and in essence, it could clog something up 12:29 differently than you expected. Right 12:32 One of the questions that people ask me as I talk about this 12:35 to them is - "When I use a polyunsaturated fat to cook, 12:41 am I making trans fats?" 12:45 When you heat it up? I mean if I take my canola oil, 12:49 and put it in the pan and I heat my food up, 12:52 am I going to make it into a trans fat?" 12:55 And what do you say? The answer is generally - no 12:59 because the temperatures and pressures need to be so high 13:03 to actually do this and it often takes hours, 13:06 and they use like a nickel-type of helper chemical inside it. 13:15 So you can't do that at home unless you're a really BAD cook! 13:18 Unless you're a real bad cook, not something to worry about... 13:21 BUT, the polyunsaturated fats can be hurt by cooking, 13:26 but generally, you don't turn them into trans fats. 13:29 We've been talking with Dr. George Guthrie 13:31 from the Lifestyle Center of America. 13:33 He spends all day talking to people about how to 13:35 improve their life through lifestyle changes, 13:39 and through understanding things like we're talking about 13:41 today - fats and trans fats and it's been fascinating to 13:45 look at the complex and make it 13:46 more simple to help us understand. 13:48 When we come back, we're going to look even closer 13:51 at this subject of trans fats and how they affect us. 13:55 We hope that you join us when we come back. 13:58 Have you found yourself wishing 14:00 that you could shed a few pounds? 14:01 Have you been on a diet for most of your life, 14:04 but not found anything that will really keep the weight off? 14:06 If you've answered "yes" to any of these questions, 14:09 then we have a solution for you that works! 14:12 Dr. Hans Diehl and Dr. Aileen Ludington 14:15 have written a marvelous booklet called... 14:17 "Reversing Obesity Naturally" 14:19 and we'd like to send it to you FREE of charge. 14:22 Here's a medically sound approach successfully used 14:25 by thousands who were able to eat more and lose weight 14:28 permanently without feeling guilty or hungry 14:31 through lifestyle medicine. 14:33 Dr. Diehl and Dr. Ludington have been featured on 3ABN 14:36 and in this booklet, they present a sensible approach 14:39 to eating, nutrition and lifestyle changes 14:42 that can help you prevent heart disease, diabetes 14:44 and EVEN cancer. 14:46 Call or write today for your free copy of... 14:48 "Reversing Obesity Naturally" 14:50 and you could be on your way to a healthier, happier YOU! 14:53 It's ABSOLUTELY free of charge, so call or write today. 14:58 Welcome back, we've been talking with 15:00 Dr. George Guthrie from the Lifestyle Center of America 15:03 We've been talking about trans fats, 15:05 and we've learned several interesting 15:07 things about trans fats. 15:08 We've learned, first of all, they are very harmful to us... 15:11 And, Dr. Guthrie, again let's just summarize here... 15:15 I mean, we should be having a wide shot of you 15:18 when you're making these motions here... 15:21 But the trans fats versus the saturated fats, I guess... 15:25 Let me see if I'm right... 15:27 The saturated fats when you look at them 15:29 in the body, they're just completely 15:30 straight across. That's right! 15:31 But once they get... No - that's saturated fats... 15:36 That's saturated fats, but then once they get 15:39 heated up and all kinds of things done to them... 15:41 You're almost there. 15:43 We actually get the trans fats from the unsaturated fats. 15:47 So they are bent. They're bent. 15:49 They're bent and then they try and straighten them out. 15:52 They straighten them out kind of funny-like 15:54 so they got a little bit of notch in them. 15:56 Okay! And we like that because they act like saturated fats 16:02 which we like so much because we can 16:04 spread them on things and eat them and everything... 16:07 But they really are pretty harmful to us - 16:08 We looked at those quotes by 16:11 Walter Willett about heart disease. 16:14 Well, let's come back now and talk more about the PROBLEMS! 16:19 I mean, some people out there listening and saying... 16:21 You guys are making all these motions, 16:23 looks like an exercise video and you're talking about fats... 16:25 But those that have hung with us, they are saying... 16:28 Wait a minute - so what's the big DEAL about this trans fats? 16:31 What's the problem with it? 16:32 I made a little list here - let me kind of go down through it... 16:35 Trans fats tend to RAISE the total cholesterol. 16:38 And that's bad because every elevation in cholesterol 16:42 increases your risk of... Heart attack! 16:44 Okay - That's right All right! 16:46 AND it increases the bad cholesterol, the LDLs 16:49 It also DECREASES the GOOD cholesterol, the HDLs 16:54 Those are the ones that pickup all the trash. 16:56 They pickup all the trash. The LDLs are the ones that 16:57 trashed all over the place. Yes - that's right 16:59 It increases something called "Lp - little a" 17:03 And this is one of those things that is associated with 17:05 increased clotting in the blood; makes it more likely to clot. 17:08 So you could have a clot or a 17:09 stroke or a thrombus or something. 17:11 That's right - it increases the triglycerides; 17:13 it increases, as we mentioned, the platelet stickiness, 17:16 and there's even some evidence that it worsens 17:19 insulin resistance, increases the risk of diabetes 17:22 and possibly even Alzheimer disease. 17:25 Boy, for just a tiny, little thing, it really makes a lot 17:27 of problems! It SURE does 17:29 That's like maybe someone's little brother! 17:34 It's certainly something that I'm trying to avoid in MY diet - 17:36 as I have learned how important it can be in causing disease. 17:42 Well, we talked a little bit about the problems 17:45 and the dangers... You were talking with me 17:49 about a study that kind of elucidates this even further. 17:53 Why don't we put that up as a graphic, 17:55 and I think we'll be able to look at this study 17:58 actually from the Nurses' Health Study, 18:02 noticed that elevation in trans fats, 3% of total calories 18:10 increases the heart attack risk in essence 53% 18:15 compared with those with the lowest trans fat. 18:19 That, in essence, works out to be about 4.5 grams of trans fats 18:27 per day, actually making about a 18:30 50% difference in heart attack rate. 18:33 WOW! So just having this little, tiny bit of trans fats 18:37 can just increase your risk of heart problems 18:42 from trans fats 53% 18:45 Yeah, 4.5 grams of trans fats, 18:47 there may be that much in a DONUT! 18:50 Hmmm... boy, you're now, oh man, I bet you there's a GASP 18:55 People in their homes are going ... A DONUT! 18:58 They are called "do-nots" for a reason, Don! 19:02 So that can REALLY put you at high risk. 19:05 Is it a sudden thing? 19:07 No, generally it's a slow sort of a thing, 19:10 but the risk builds and the scientists are telling us 19:13 this is an extremely important item as far as our 19:18 cardiovascular health is concerned. 19:21 So where do we find trans fats in our diets? 19:25 I mean, we've already said "donuts" 19:27 might be one of the things, but else do we find them? 19:30 I mean, donuts are a pretty obvious thing. 19:31 I think maybe everybody that has a donut, they kind of go - 19:34 "Well you know, I can maybe have 1 of those, 19:35 or 2 of those, or maybe 5 of those, but no more. 19:38 You know, they KNOW it's probably not the best thing. 19:41 Where else do we find them? 19:42 You know, it's really hard to identify 19:45 ALL the trans fats in our diets. 19:46 We're not exactly sure how MUCH we're actually getting 19:49 because it's used in so many places, for example... 19:53 Things like custards and puddings, baked goods - 19:59 wherever those long straight fats actually bring out the best 20:03 consistency - pie crust for that matter. 20:06 So, it's really ALL through our 20:09 processed food chain, if we put it that way. 20:14 There are no trans fats "yes or no" in plant products. 20:18 It is my understanding that that's the case. 20:21 There are not even very many trans fats in animal products 20:27 if they're taken - for example, if you had meat 20:30 there might be a little bit because the bacteria 20:32 in the stomach of a cow may make a few trans fats, 20:35 but, generally, it's an oil-processing problem that 20:41 leads to this trans fat. 20:43 So - things like french fries? 20:45 Okay - maybe, especially if they're done with 20:50 unsaturated vegetable oils. 20:53 So give me a list like what kind of things? 20:56 Like baked products when you're talking about pie crusts... 21:00 Sure, that would be a good one, breads. 21:04 You know, it's so ubiquitous... 21:08 You may have to start looking at labels to find it. 21:12 Ooo - looking at labels but the simplest thing 21:14 if you don't want to look at labels 21:16 is just eat foods as grown. 21:18 That's right... if you get it out of ground, in essence, 21:22 the vegetables, the fruits, the whole grains, 21:25 you're not going to have any trouble with trans fats. 21:28 It's a processing issue... 21:29 As we try to take unsaturated fats, 21:31 and make them act like saturated fats in our prepared foods. 21:36 So none of the birds or the cows out there, 21:38 or the goats or whatever, they're not going to 21:40 drop over dead from the trans fats. 21:41 I don't think that will be a problem. 21:43 Okay, so then you said - but if we really want to know 21:46 if we get into processed-type foods like your breads, 21:49 your pastries, your cakes, your whatever, 21:50 whatever you like... or whatever maybe you 21:54 need to move away from, you can tell by looking at labels 22:00 In January 2006, the government had said they are going to start 22:04 putting or REQUIRING that people who label food, 22:08 actually put on there how much of the trans fat is in the food. 22:13 So, I mean, that's a ways to wait, especially if you think 22:17 it is really important. 22:18 Notice the label that we have up on the screen... 22:23 One of the ways you can actually find out is to look at 22:27 the fats on the label. 22:28 If you look at the total fat, 22:30 subtract out the monounsaturated fat, the saturated fat, 22:36 and the polyunsaturated fat... 22:37 Just take those completely out; 22:40 the number that you have left 22:41 is actually the trans fat that is left over. 22:44 So if you have a label and it says on it, 22:46 Okay, I've got 100 grams of fat - say. 22:52 Oh boy, that's a big one! 22:54 That's a BIG one, let's put a simple number, all right. Okay 22:57 And it lists poly and it has 25 23:00 and it lists mono and it's got 25 and what 23:03 would be another one I'd put in there? 23:05 POLYunsaturated. All right polyunsaturated is 25. 23:08 If I got mono, it's 25... You have mono, the saturated, 23:14 the polyunsaturated, you add those together 23:16 And they'll say I have 75... 23:17 because whatever is not listed there - that's the trans. 23:20 And subtract it away from the total and what's left 23:22 is the trans fat. 23:24 Now at this point, do they have to put all those 23:25 numbers on there we suggested? No, they don't have to 23:27 What do they have to put on right now. 23:29 Well, they need to put on the total fat, 23:31 and many food manufacturers are putting on the 23:35 saturated fat or the UNsaturated fat because 23:38 they want us to know. 23:40 So, there's another way that you can tell though. 23:43 How can you tell? 23:44 If you'll go over on the label to the list of ingredients, 23:49 and the list of ingredients on the label has first those 23:54 ingredients that are most and then it goes down by, in essence 23:59 if I remember correctly, weight. 24:00 If it says in the list of ingredients, something like 24:05 partially hydrogenated soybean oil... 24:12 If it EVER says partially hydrogenated - you know that 24:16 THAT has trans fat in it. 24:18 Oh, yes, one of my favorites is popcorn... 24:22 that microwave popcorn and so far the ones I've seen 24:26 all have trans fat in them, so I've had to switch 24:29 just for my health. 24:31 So do you eat popcorn? 24:33 OH YES! But I'm popping it myself, 24:36 not having the microwave do it now. 24:38 I see and that gets rid of the trans fats. 24:40 Well, look on the label. 24:41 Maybe they'll come out with one that doesn't have 24:44 the trans fats in there, or the partially hydrogenated... 24:46 So even if it says on there like the microwave popcorn 24:49 that I get - it says X amount of percentage less fat, 24:53 it doesn't mean that it's getting rid of 24:56 all the trans fats. 24:58 It may be low fat and the fat still may be trans. 25:00 As-a-matter-of-fact, they'll probably say, 25:02 "I'll be Don wants unsaturated fat in this, 25:05 but you know, we don't want it to be oil floating around 25:09 in the bag, so let's partially hydrogenate it so it will 25:12 stay still in the bottom of the bag until it heats up. 25:17 You deal with people every day throughout the year at the 25:21 Lifestyle Center of America in Oklahoma 25:23 where you practice as a physician, 25:25 and you're creating training programs also for people to do 25:29 in their communities as well to use... 25:33 A lot of people out there, they love certain things 25:36 that I'm sure are trans fats. 25:38 We mentioned some of them... donuts, the list went on, 25:43 POPCORN - I mean, you almost are not a person 25:47 if you don't eat those things. 25:49 How do you help people change? 25:50 Boy, that is a challenge! 25:52 Fortunately, our palate is educable and we can actually 25:58 learn to like things. 26:00 One of the things that has been most helpful for ME 26:03 AND for those that I'm teaching, is simply understanding, 26:06 and when you DON'T know, the taste seems more important 26:10 than anything else. 26:11 When you understand that there are problems from it, 26:13 remembering that helps one steer away 26:15 from those things that are bad for you. 26:18 So that's how you help people avoid it, 26:19 just by education. By education! 26:21 Education, education, education. 26:23 I can't follow them home and say, "You can't have that" 26:27 It has to be their choice, they need to be 26:29 convinced in their own minds. 26:30 In your own life, was there a time you really enjoyed 26:33 the trans fats and then you had to make a decision to change? 26:36 Yes sir! I just kind of made this discovery about a year ago, 26:39 and there is a lot of things changing in my household 26:42 as I've discovered the problem here. 26:44 And the Lord is giving you the strength to do that. 26:47 Exactly and what's more, knowing this helps me make maybe even 26:51 better choices because there is a principle behind it all 26:54 that he shouldn't forget and that is... 26:57 God made food that was good for us. 27:01 It seems that the more man kind of manipulates it 27:04 and changes it, the more problems they cause. 27:06 So what that has done is pulled me back from some 27:09 of the crackers, for example, and baked products 27:12 that may not have been so good for me, 27:13 and moved me towards whole grain-type cereals, 27:16 fruits and vegetables. 27:18 Food as grown, we like to say. 27:20 So the people out there, if I was listening to this 27:23 for the first time and hearing these things, I'd say, 27:25 "Boy, I need help here; I can see that I've got all 27:30 kinds of trans fats; it's causing problems for me" 27:33 What kind of hope can you give 27:35 them in the last few seconds here? 27:37 Well, I think, yes, changing is a bit of a challenge. 27:41 One of the things you can do is actually make sure 27:43 trans fats are WAY down on the label. Okay 27:46 So move them to the side of the plate, 27:48 instead of the middle of the plate first off, 27:49 and just keep trying! 27:52 We're glad you've joined us on "Health for a Lifetime" 27:53 and we hope that you have 27:55 HEALTH that LASTS for a LIFETIME! |
Revised 2014-12-17