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11 Food Additives and Preservatives to Avoid

4. Trans-fats

The commercial use of trans-fats in packaged foods is to extend the shelf life of food items. When these trans-fats find their way into the human digestive system, they can wreak havoc by not only increasing LDL cholesterol levels but also depleting HDL cholesterol supplies. This activity significantly increases the risk of various heart related conditions as well as stroke.

Consuming too many trans-fats is also a primary cause of inflammation as well as diabetes and other health issues.

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