English to Spanish Medical Food & Drink

Another form of Red Light fats are trans-fats. Trans-fats are used for cooking in most restaurants, including fast food chains. These fats start out as liquid fat, but a process is used to change their chemical structure, so they are solid at room temperature. Trans-fats are cheap to make. They don’t spoil or turn rancid, so the foods that are made with these fats can last a long time on the shelf at the supermarket. These fats are not good for your body. The chemical process turns healthy liquid fat (unsaturated fat) into saturated fat which can clog your arteries and put you at risk for high blood pressure, stroke, and heart disease.