Margarine was invented as a healthy alternative to cholesterol-laden butter. However, the early forms of margarine were high in the trans fats that contribute to heart disease and high cholesterol. According to the Mayo Clinic, the more solid the margarine, the higher the likelihood that it contains trans fats. Therefore, if you do choose to use margarine, seek out easily spreadable tub margarines and check the labels to be sure they are free from trans fats and low in saturated fats.
The term shortening refers to a fat, from either plant or animal sources, that is in a solid state at room temperature. Since shortening is made of fat, you will want to limit the amount you introduce into your body. When purchasing shortening to use in your baking, be sure to check the label and avoid products that contain trans fats such as hydrogenated or partially hydrogenated oils.
6. Microwave Popcorn
Popcorn is a healthy, fiber-rich snack when consumed without excess butter or salt. However, microwave popcorn introduces not only fatty oils to your popcorn, but it also can cause you to absorb toxic chemicals. Chemicals called polyfluoro alkyl substances (PFAs) may coat microwave popcorn bags in order to seal in the grease that pops the corn. When you heat up the bag, these chemicals can be transferred to your snack. To enjoy a wholesome treat of popcorn, try air popping your kernels and giving them a light spritz of olive oil and a dash of your favorite spices.