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Now, even though both of these molecules are made up of exactly the same building blocks, they are two completely different substances, and they behave completely differently inside of us.
盡管這兩種分子由一模一樣的東西組成，但它們是完全不同的物質(zhì)，在我們體內(nèi)的表現(xiàn)也完全不同。
The configuration on the left is called CIS, which you've probably never heard of.
左邊的這個結(jié)構(gòu)稱為順式異構(gòu)體 (CIS)，你可能從來也沒聽過。
The one of the right is called TRANS, and you probably have heard of trans fats before.
右邊的這個稱為反式異構(gòu)體 (TRANS)，你以前可能有聽過反式脂肪。
They don't go rancid, they're more stable during deep frying, and they can change the texture of foods in ways that other fats just can't.
它們不容易變質(zhì)，在油炸時比較穩(wěn)定，而且可以改變食物的口感，這是其它種類的脂肪無法做到的。
They're also terrible for your health, by far worse than saturated fat, even though technically they're a type of unsaturated fat.
但是它們非常不健康，比飽和脂肪還要糟糕，雖然嚴格來說，它們是不飽和脂肪的一種。
Now, I know that seems crazy, but your body doesn't care what a molecule looks like on paper.
我知道，這聽上去很不可思議，但是你的身體可不管某個分子在紙上的樣子。
All that matters is the 3-D shape where the molecule fits, where it doesn't, and what pathways it interferes with.
它只在乎它們的立體形狀，在哪里結(jié)合，哪里不結(jié)合，還有它所經(jīng)之處造成的影響。
So, how do you know if a food has trans fat in it?
那么，你怎么知道食物是否含有反式脂肪呢？
Well, the only sure way to know is if you see the words, "partially hydrogenated" in the ingredients list.
唯一能夠確定的方法是看食品成分里面有沒有“部分氫化”的字眼。
Don't let nutrition labels or advertising fool you.
別讓營養(yǎng)標簽或廣告騙了你。
The FDA allows manufacturers to claim that their products contain "0" grams of trans fat even if they actually have up to half a gram per serving.
美國食品藥物管理局(FDA)允許制造商宣稱他們的產(chǎn)品包含0克反式脂肪，即使“每份”反式脂肪含量多達0.5克（低于0.5克）。
But there are no hard and fast rules about how small a serving can be, and, that means, you'll have to rely on seeing those key words, partially hydrogenated, because that's how trans fats are made, by partially hydrogenating unsaturated fats.
但是沒有嚴格的規(guī)定限制“每份”最少應(yīng)該是多少，這就意味著，你得依賴關(guān)鍵字“ 部分氫化”，因為那是制造反式脂肪的方式，即通過部分氫化不飽和脂肪生成。
So, let's go back to our olive oil and pancake mix from before.
那我們再回到之前提到的橄欖油和煎餅。
Olive oil is 100% fat.
橄欖油是100%的脂肪。
Pancake mix is only 11% fat.
煎餅只含約11%的脂肪。
But olive oil is mostly unsaturated fat, and it has no trans fat at all.
但是橄欖油大部分是不飽和脂肪，完全不含反式脂肪。
On the other hand, more than half the fat in pancake mix is either saturated or trans fat.
而煎餅里超過一半的脂肪是飽和脂肪或反式脂肪。
And, so, even though olive oil has 10 times as much fat as pancake mix, it's healthy for you, whereas pancake mix is not.
所以，雖然橄欖油含的脂肪是煎餅的10倍，但它對你有益，而煎餅則不然。
Now, I'm not trying to pick on pancake mix.
當然我并不是要故意針對煎餅。
There are lots of foods with this type of fat profile.
很多的食品含有這種類型的脂肪。
The point is this: It's not how much fat you eat, it's what kind of fat.
重點是：吃多少脂肪不重要，而是你吃了什么樣的脂肪。
And what makes a particular fat healthy or unhealthy is its shape.
決定脂肪是否健康的關(guān)鍵是它的形狀。
