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Trans fat?
From what I understand, foods with "hydrogenated oil" in the list of ingredients should be avoided because it means that they contain trans fat.
What if it says "PARTIALLY hydrogenated (rapeseed) oil" ?
Hydrogenated means that they took oil (whatever kind) and pumped hydrogen into it to change the chemical properties nad thicken the oil artificially. they do this, because it is cheaper than butter and at onepoint considered healthier because it has no cholesteral. Recently, science has figured out that most hydrogenated oils turn into cholesteral when digested and are extremely unhealthy. The type of oil, in this case, rapeseed oil is irrevelant. It should be avoided. seed oil by the way is what is known as canola oil. (CANadian Oil Less Acid)
Trans Fat?
I just got back from a run and accidentally grabbed a piece of cornbread, which turned out to have one gram of trans fat in it. I know i'm being paranoid, but I try to stay away from eating it, and that was probably the first time in months that I did.

Will anything happen to me now that I had a bit? Is my cardiovascular system just as healthy as it was before (distance runner, vegetarian...)?…

By ingesting any of the numerous fake food products containing trans fats, you are actually incorporating damaged molecules into the cellular structure of your body! It’s hardly surprising, then, that many chronic health conditions have been linked to diets rich in trans fats.
Can anyone give me examples of common foods that have trans-fat?

For example: Chex Mix

has trans-fat
well, whatever you do DO NOT EAT TRANS FATS, it is hydrogenated oil! which means that they literally added hydrogen atoms to the food to make it taste better. they are NOT good fats for example(ploly- and mono-saturated) which are natural and actually clean out the arteries. but Trans fats CLOG your arteries and increase the risk of cancer and heart disease. they are absolutely BAD FOR YOU. never eat these!!!!!! There is even a new law passing stating that every food label has to state the amount of trans fat.
Trans fat?
hi...what exactly is trans fat? is it good, bad? etc.
-Alix :)
thnx lots!
Trans fat (also known as trans fatty acids) is a specific type of fat formed when liquid oils are made into solid fats like shortening and hard margarine. However, a small amount of trans fat is found naturally, primarily in some animal-based foods.

Trans fats are found in vegetable shortenings, some margarines, crackers cookies, snack foods, and other foods made with or fried in partially hydrogenated oils. Trans fat behaves like saturated fat by raising low-density lipoprotein (LDL or "bad") cholesterol that increases your risk of coronary heart disease (CHD). Trans fat can be found in some of the same foods as saturated fat, such as vegetable shortenings, some margarines, crackers, candies, cookies, snack foods, fried foods, baked goods, and other processed foods made with partially hydrogenated vegetable oils.

Trans fat is made when hydrogen is added to vegetable oil -- a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats. Usually the hydrogen atoms at a double bond are positioned on the same side of the carbon chain. However, partial hydrogenation reconfigures some double bonds and the hydrogen atoms end up on different sides of the chain. This type of configuration is called "trans" (means "across" in Latin).

Trans fats are BAD!
What is the difference between trans fat and unsaturated fat?
Wikipedia says that trans fat IS unsaturated fat, but trans fat causes cardiovascular diseases and unsaturated fat is not as bad, isn't it?? So can someone please explain about fats to me? Like saturated, unsaturated, trans fat...?
If you read it you will see that trans fat is a naturally occurring polyunsaturated or monounsaturated fat in meats and dairy. All fats are made of saturated and unsaturated fats. Then later on in chemistry of the trans fat you will read that trans fat can have hydrogen atoms added to it, turning it into a saturated fat. It is not called trans fat until it has been hydrogenated with hydrogen atoms. That is what you avoid on ingredients labels -- hydrogenated and partially hydrogenated. These hydrogen atoms are added to it to increase the shelf life and make it more solid at room temperature. An example given is margarine. Margarine has a melting point of 45 degrees C. The human body has an operating temperature of @ 36 - 37 degrees C. So, that means that margarine remains solid inside your body. That is not good.

Saturated fats tend to be solid at room temperature -- butter, lard, meat fats, bacon grease turns solid after it cools. Coconut and kernel oil are not solid

Partially hydrogenated or hydrogenated fats are semi-soft at room temperature. These are your trans fats -- margarine, crisco are the main ones that I know about.

Polyunsaturated and monounsaturated are the good fats. They tend to be in a liquid state at room temperature. These contain the omega-3's and 6's you hear about. -- olive oil, vegetable oil, sunflower oil, safflower oil, corn oil, fish.

In short, trans fat is a natural unsaturated fat that has had hydrogen atoms added (chemically processed) to it to turn it into a saturated fat. This is the fat that is used in most processed foods.

FYI: In infancy (first 12 months of life) you require more saturated fat (45 - 50% of the daily caloric intake) because it is critical for cell development and over all growth. As you get older (2 - 5 years old) your saturated levels should decrease to recommended 20 - 35%. You should take in more poly and monounsaturated fats than saturated fats. Your daily caloric intake should consist of 20-35% fats, with no more than 10% of your fats coming from saturated fats. The rest should be unsaturated fats. This is what is recommended by the USDA. Usually, pleasantly aged individuals are in the 20% range, which means that they are more than likely getting an equal amount. You cannot avoid fats altogether because your body needs fat for many reasons. Besides development during infancy, two more important ones are cell membrane structure and transport of fat soluble vitamins A, D, E, and K.

Hope this helps.
What's the difference between Trans fat and partially hydrongenated oil's?
I thought they were the same thing, but Country crock margerine says it has no trans fat, but it contains partially hydrongenated oil. I know that foods can contain a little trans fat and still can list zero trans fat. It is very confusing to me... Thanks!
Partially hydrogenated oil IS transfat.
What is the health difference between trans fat and partially hydrogenated oil?
My store brand Wheat Thins contain partially hydrogenated oil and brags on the box that it contains zero grams trans fat. I know that I should not be eating trans fats, but what are the effects of partially hydrogenated oil? Is it safe?
I thought trans fat and partially hydrogenated oil were synonymous. Partially hydrogenated means the oils have been chemically altered to retain shape, (like margarine and Crisco). Our bodies cannot handle the chemical change and therefore the health problems related to partially hydrogenated oils. I'd stay away from the wheat thins, and complain about false advertising.
Is there a margarine available without trans fat?
Does anyone know if there is any margarine that is completely trans fat free? I've seen some that say "0g trans fat per serving" but all this really means is its less than .5g per serving. Since most of us realistically use more than that one tablespoon serving suggestion, you're getting more than that. I've heard that if you check the ingredients for partially hydrogenated oils, than you're definitely getting at least some trans fat. Is that small amount so inconsequential that I shouldn't worry about it?
I always use Smart Balance. It's like a margarine but tastes more like butter, has Omega 3 fatty acid and 0 trans fat.

That's their site. You can look through the products they offer to make an informed decision. Since the Smart Balance has Omega 3 fatty acids, it cancels out any possible traces of trans fat.

Smart Balance is the best spread I've found for putting on my toast in the morning and in any recipes calling for butter or margarine. Smart Balance also has a cooking oil and other products. I hope you find one you like.
How does saturated fat and trans fat contribute to obesity?
I'm writing a paper on obesity, and I need to explain why sat fat and trans fat contribute to obesity. If someone can explain why, and provide appropriate resources, I will really appreciate it.…
How much trans fat is in a serving of French's French Fried Onions?
The very first ingredient is partially hydrogenated (something) oil, so I know this can't be good.

And, conveniently enough, the label doesn't have a trans fat label, unlike almost every other product.

My can of those exact French Fried onions from French's says a serving is 2 Tbsp and there are NO transfats. 0%.

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