Food #4 – Trans Fats
Trans fatty acids or trans fats are formed when food manufacturers turn liquid oils into solid fats. Foods like shortenings and margarine are good examples. This process is called hydrogenation and is exactly what it sounds like; the manufacturer simply adds hydrogen to the molecule increasing its shelf life and flavor.
However, as the trans fats are increasing the shelf life of the foods you eat, they are decreasing your shelf life. Trans fats cause an increase in the bad LDL cholesterol and can lead to an increased risk of heart disease and stroke. Compromised blood vessels are less able to pump oxygen rich blood to the peripheral tissues and that means that the nerves in the hands and feet have become compromised.
LDL cholesterol also leads to irritation and inflammation to the arterial lining which triggers systemic inflammation leading to accelerated damage to delicate structures like the nerves.