Trans fats do not occur in nature and so our bodies have never adapted to them. They clog us up. They are prevalent in processed foods, in food cooked in vegetable oils at high temperature, and in rancid oils. The safe intake of trans fats is zero.
The lipid [fat] composition of diets based upon cereal grains, legumes, vegetable oils and other plant products is vastly at odds with that found in wild game meat and organs, the primary, evolutionary source of lipids to which the human genetic constitution is optimally adapted
- Avoid all processed foods
- Avoid margarine
- When frying, use saturated fats as they can withstand high temperatures: coconut oil, lard, butter
- Olive oil (virgin, cold pressed) and butter (organic), or a mix, are good for lower temperature sautéing
- Avoid all vegetable oils (other than olive). They would be OK if cold pressed and not used for cooking, but as they are typically stored in transparent plastic containers on unrefrigerated shelves and used for cooking, they are lethal. But cheap and insipid.
- Avoid anything deep fried - unless you do it yourself with good oils, as restaurants and takeaways use and re-use cheap veritable oil until it's rancid and hydrogenated. Kentucky Fried Chicken is advertising 'no trans fats': maybe, but that is before the endless frying.
- Treat oils carefully. Buy the best you can afford. Keep them in the cool, out of light, and throw away at the first hint of rancidity.
- Coconut oil is great - I try to eat a fresh coconut weekly