Dangers in Fake Fats

In terms of chemicals, these second generation of fake-fats is close as possible to actual real fat. Thus giving the fake fats a similar taste and characteristics of cooking. And since there are small modifications and alterations made in the fat molecule structure, it becomes difficult to be digested. Furthermore, there is a dramatic decrease in calorie and fat content of some food (News, 2011). Fat substitutes may interfere with the ability of the body to regulate food substances eaten. Thus, the eating habit interfered with the natural ability of the rats to regulate the quantity of the food required. This applicable to humans as rats have similar biological food responses as humans (DiSalvo, 2011). Moreover, "When we get cues that something is fatty, but no calories arrive like with fat substitutes our body gets confused.