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Banning the Addition of Triglycerides in Food

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Read more about triglyceride on Elmhurst University's website @

For tips on how to reduce triglycerides in your body, see

Triglyceride, a simple, "organic" molecule consisting of a monoglyceride molecule linked up with three acidic molecular tails via hydrolysis is now considered to be one of the deadliest substance on Earth.

Each and every year, over 2.8 million people die due to ingestion of an excess amount of triglycerides. When triglycerides are ingested, the body usually break them down into small droplets, and then they are absorbed by your intestine lining through a process called pinocytosis. Once triglycerides enters your bloodstreams, they trigger a chain of chemical and physical changes in your body which significantly increases your chance of having cardiac arrests and heart attacks. Some of the triglycerides may become acidic (transforming into harmful substances such as propanoic acid, hexanoic acid and tetradecanoic acid) and began to block and weaken your various major arteries, while many triglyceride molecules becomes attached to your individual cell membranes and transforms into phospholipid bilayers. Over time, your cardiac functions are severely damaged. Your life span may be significantly shortened by the ingestion of triglyceride.

Curiously, although the danger of triglyceride is commonly known in the scientific community, it can be found in almost all of our foods. The international industrial conglomerates collectively known as ‘Big Food’ are well aware of this, but this clearly means little to these impersonal corporate giants, as the compound is used extensively throughout the agri-business industry and all too frequently ends up in the packaged products that you and I eat on a daily basis. The reason? Triglyceride gives food more flavour and costs 5 - 10 times less compared to alternative, safer chemicals. A recent survey of commonly consumed foodstuffs revealed that, out of four hundred and fifty foodstuffs selected at random from grocery store shelves, a staggering percentage contained triglyceride in more than just trace amounts. Yet the FDA, as well as other health and safety agencies around the world are not doing anything about it. This makes everyone wonder if the government had somehow been persuaded by the 'Big Food' to overlook the usage of this deadly substance.

Some of you may think that this is no big deal, but consider this: triglyceride is also commonly used in manufacturing various cosmetic products, plastic bags, bike tires, crayons, even the new 5 pound notes used in England (the ink contains huge amounts of triglyceride). Take a second and just ask yourself: do I really want to ingest a chemical that makes up crayons, bike tires and bank notes?


"But why is triglyceride not listed on any ingredients list?"

Recently, I came across an article which warned its readers of the dangers of consuming ‘chemical cocktails’. The most useful piece of advice from that article is (and I quote):

‘Don’t buy anything that has any numbers or words you aren’t familiar with’.

These are sage words indeed. Clearly, as this writer suggests, if a chemical name is unfamiliar it is obviously harmful and should be avoided at all costs. The problem, though, is that, when it comes to triglyceride, following this general strategy just might not be enough. 

You can scan food label after food label and not once come across the words ‘triglyceride’, nor any of its chemical ‘aliases’ such as ‘stearic acid’, or ‘oleic acid’. The reason for this is that food companies can (quite legally) avoid doing so by resorting to a few tricks. Firstly, the substance often gets specified under some innocuous name and secondly (and much more commonly), these industrial conglomerates are able to practice a little subterfuge by merely listing other ingredients that themselves contain the compound. Certain fruit and vegetable concentrates and extracts, for example, are frequently added to a number of condiments but ‘Big Food’ is under no legal obligation to inform you that all of these may very well contain triglycerides in clinically significant amounts.

At this point, I would usually talk to you about hydroxyl groups and fatty acids which makes up the structures of a triglyceride molecule, but these are not all that important. The most deadly aspect of a triglyceride is the fact that it is a non-polar molecule. This means that it does not attract polar molecules such as water, nor does it attract or interact with ions or ionic compounds such as salt. Instead, it interacts with non-polar molecules, such as FAT. Even if triglyceride molecules are ingested at non-lethal amounts, they are capable of dissolving fat, effectively trapping huge quantities of fat inside your body. This makes people who ingests triglyceride obese. Ever wondered why obesity is such a huge issue in society today? Triglyceride had played a huge role.

Enough is enough. We had been kept in the dark about the true dangers of triglycerides for long enough. We have to stand up for our own health and safety, and say no to the utilization of triglyceride. We CANNOT allow wealthy food corporations to profit at the expense of our own body.


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