In a Canadian study of human breast milk, trans fatty acids (TFAs) averaged 7.2% of the total fatty acids. Partially hydrogenated vegetable oils were determined to be the major source of these unnatural fats. Also, levels of LA (linoleic) and ALA were inversely related to the total TFAs, indicating that the elevation of TFAs in Canadian human milk is at the expense of essential omega-3 and omega-6 fatty acids.3

By modifying natural fats, we have altered the basic building blocks of the human brain – weakening the brain’s architecture.

Studies show that the trans fatty acids we eat do get incorporated into brain cell membranes, including the myelin sheath that insulates neurons. They replace the natural DHA in the membrane, which affects the electrical activity of the neuron.
        
Trans fatty acid molecules disrupt communication, setting the stage for cellular degeneration and diminished mental performance.15

A trans fat diet was compared to a saturated fat diet – each with 9% of calories from fat. The trans fats came mostly from margarine made with partially hydrogenated soybean oil, while the saturated fat came from palm kernel oil margarine. Twenty-nine healthy men and women were randomly assigned one of the diets for a month, then they switched to the other diet for the next month.

Researchers found that trans fats are more detrimental to the ability of blood vessels to dilate, a marker for heart disease risk. Trans fats reduced this blood vessel function by a third – and lowered (good) HDL-cholesterol by a fifth – compared to saturated fats.