July 28, 2008
Gov. Arnold Schwarzenegger Friday signed legislation making California the first state to ban restaurants from preparing food with trans fats.
The Trans Fat Bill (AB 97, Mendoza), which will be phased in starting in 2010 across the state, follows a bill Schwarzenegger signed that banned artificial trans fats in food served at public schools.
The California Restaurant Association, which opposed the legislation because it believes such laws should be made by agencies such as the FDA, said its members will comply with the new law, and that many already are.
Read more at Progressive Grocer
Showing posts with label TransFats. Show all posts
Showing posts with label TransFats. Show all posts
Monday, July 28, 2008
Sunday, December 2, 2007
Beyond Trans Fat To Total Nutrition
Trans fat is the common name for a type of unsaturated fat with trans isomer fatty acid(s). A particular class of trans fats occurs, in small quantities, in meat and dairy products. Most trans fats consumed today, however, are industrially created as a side effect of hydrogenation of plant oils. The end effect of hydrogenation is to add hydrogen atoms to unsaturated fats, making them more saturated. These more saturated fats have a higher melting point and a reduced tendency for oxidation, resulting in a longer shelf-life.
Wilhelm Normann was a German chemist who introduced the hydrogenation of fats in 1901, which had a profound influence on the production of margarine. He patented the process in 1902.
In 1909, Procter & Gamble acquired the US rights to the Normann patent then, in 1911, they began marketing the first hydrogenated shortening, Crisco (composed
largely of partially hydrogenated cottonseed oil). Further success came from the marketing technique of giving away free cookbooks in which every recipe called for Crisco.
Production of hydrogenated fats increased steadily until the 1960s as processed vegetable fats replaced animal fats in the US and other western countries. At first, the argument was a financial one due to lower costs; however, advocates also said that the unsaturated trans fats of margarine were healthier than the saturated fats of butter.
Trans fats in hydrogenated vegetable oil causes an increase in blood levels of low-density lipoprotein, or LDL, which is commonly known as “bad cholesterol.” LDL’s job is to transport cholesterol to the tissues of the body, and it can wreak havoc on its way.
“As LDL travels through the blood [carrying cholesterol to the tissues], it can deposit some of the cholesterol in the arteries, leading to plaques and atherosclerosis,” explains James Ntambi, a professor of biochemistry and nutritional sciences.
Ntambi notes that, on the other hand, HDL, or “good cholesterol,” transports cholesterol to the liver, where it is destroyed and excreted from the body. The polyunsaturated fat known as omega-3 fatty acid increases HDL levels and is considered heart-healthy. It is found in the oil of many types of fish.
More generally, all unsaturated fats — both polyunsaturated and monounsaturated — are considered healthful, in the sense that they do not increase risk for heart disease. Unsaturated fats are found in vegetable oils and nuts, in addition to fish.
Although Crisco has already developed a trans fat-free product and others are doing the same, “Nabisco and Kraft can’t buy as much [trans fat-free oils] as they need at this point,” says Barbara Ingham, an associate professor of food science.
To replace trans fats, many food producers are reaching for saturated fats such as palm oil, coconut oil and cocoa butter. Unfortunately, saturated fats don’t offer much of a health benefit over trans fats, if any. The USDA lumps trans fats and saturated fats together; both types raise LDL and are considered unhealthful.
Trans fat-free french fries are not significantly healthier, says UW–Madison nutritionist Sherry Tanumihardjo, because “even though restaurants in New York will be taking out the bad guy [trans fats], they are adding back saturated fats.
“Watching total fat consumption is important,” she emphasizes. “You’ve got to consider the total diet and exercise.”
Wilhelm Normann was a German chemist who introduced the hydrogenation of fats in 1901, which had a profound influence on the production of margarine. He patented the process in 1902.
In 1909, Procter & Gamble acquired the US rights to the Normann patent then, in 1911, they began marketing the first hydrogenated shortening, Crisco (composed
largely of partially hydrogenated cottonseed oil). Further success came from the marketing technique of giving away free cookbooks in which every recipe called for Crisco. Production of hydrogenated fats increased steadily until the 1960s as processed vegetable fats replaced animal fats in the US and other western countries. At first, the argument was a financial one due to lower costs; however, advocates also said that the unsaturated trans fats of margarine were healthier than the saturated fats of butter.
Trans fats in hydrogenated vegetable oil causes an increase in blood levels of low-density lipoprotein, or LDL, which is commonly known as “bad cholesterol.” LDL’s job is to transport cholesterol to the tissues of the body, and it can wreak havoc on its way.
“As LDL travels through the blood [carrying cholesterol to the tissues], it can deposit some of the cholesterol in the arteries, leading to plaques and atherosclerosis,” explains James Ntambi, a professor of biochemistry and nutritional sciences.
Ntambi notes that, on the other hand, HDL, or “good cholesterol,” transports cholesterol to the liver, where it is destroyed and excreted from the body. The polyunsaturated fat known as omega-3 fatty acid increases HDL levels and is considered heart-healthy. It is found in the oil of many types of fish.
More generally, all unsaturated fats — both polyunsaturated and monounsaturated — are considered healthful, in the sense that they do not increase risk for heart disease. Unsaturated fats are found in vegetable oils and nuts, in addition to fish.
Although Crisco has already developed a trans fat-free product and others are doing the same, “Nabisco and Kraft can’t buy as much [trans fat-free oils] as they need at this point,” says Barbara Ingham, an associate professor of food science.
To replace trans fats, many food producers are reaching for saturated fats such as palm oil, coconut oil and cocoa butter. Unfortunately, saturated fats don’t offer much of a health benefit over trans fats, if any. The USDA lumps trans fats and saturated fats together; both types raise LDL and are considered unhealthful.
Trans fat-free french fries are not significantly healthier, says UW–Madison nutritionist Sherry Tanumihardjo, because “even though restaurants in New York will be taking out the bad guy [trans fats], they are adding back saturated fats.
“Watching total fat consumption is important,” she emphasizes. “You’ve got to consider the total diet and exercise.”
Monday, September 17, 2007
California lawmakers reject trans fat ban
By Lindsey Klingele on 9/17/2007 for Meatingplace.com
The California state legislature last week rejected a proposal that would phase out the use of partly hydrogenated artificial fats in restaurant kitchens, according to documents posted on its Web site.
The bill was proposed by Assemblyman Tony Mendoza (D-Artesia) and was passed by the Assembly in June. It failed in the Senate after restaurateurs raised objections, claiming they should not be held responsible for the nation's health concerns.
Mendoza has requested the proposal be reconsidered when lawmakers reconvene in January.
The California state legislature last week rejected a proposal that would phase out the use of partly hydrogenated artificial fats in restaurant kitchens, according to documents posted on its Web site.
The bill was proposed by Assemblyman Tony Mendoza (D-Artesia) and was passed by the Assembly in June. It failed in the Senate after restaurateurs raised objections, claiming they should not be held responsible for the nation's health concerns.
Mendoza has requested the proposal be reconsidered when lawmakers reconvene in January.
Tuesday, July 10, 2007
New York Foodservice Operators Report Higher Costs From Trans Fat Restrictions
New York commercial and institutional foodservice operations have reported higher costs and difficulty maintaining the crispness of some products as a result of the recently enacted trans fat ban, according to The Wall Street Journal. Foodservice operators are required to use oils for frying and fast for spreading that contain less than a half gram of trans fat per servicing. Next year, they will be required to remove trans fats from baked goods and frozen foods.
Burger King to Use Trans-Fat-Free Oil
Jul 6, 11:18 AM (ET)
By ADRIAN SAINZ
MIAMI (AP) - Burger King said Friday it will use trans-fat-free cooking oil at all its U.S. restaurants by the end of next year, following in the footsteps of other leading fast-food restaurants.
The world's second largest hamburger chain said it was already using zero trans-fat oil in hundreds of its more than 7,100 U.S. restaurants nationwide.
Burger King is known for its flame-broiled burgers, but uses cooking oil for its french fries and most of its chicken products.
In tests, consumers determined that more than a dozen items cooked in the new oil, such as french fries and hash browns, tasted the same or better than products cooked in the trans-fat oil, the company said.
Miami-based Burger King Corp. said two trans-fat-free oil blends passed tests. If adequate supply becomes available, the U.S. rollout of the oils could be completed sooner than 2008, the company said.
Trans fats are listed on food labels as partially hydrogenated vegetable oil. They can raise bad cholesterol and lower healthy cholesterol, increasing the risk of heart disease, doctors say.
Critics have said Burger King was taking too long to move toward the healthier oils. The Washington-based Center for Science in the Public Interest sued Burger King in May, saying the company was moving too slowly and had failed to set a definite timetable for removal of trans fats.
In response to the lawsuit, Burger King said in May it expected to begin the national rollout its new zero trans-fat oil by the end of this year.
Among Burger King's main competitors, McDonald's Corp. (MCD) said earlier this year it had selected a new trans-fat-free oil. Wendy's International Inc. (WEN) started using cooking oil with zero grams of trans fat in August 2006.
Starbucks Corp. (SBUX) announced in May that it will cut artificial trans fats out of food and drinks in its stores in the continental United States, Alaska and Canada by the end of the year.
Yum Brands Inc. (YUM) said in April that all of its KFC restaurants are now serving fried chicken with zero grams of trans fats. Yum Brands also said its Taco Bell restaurants switched to a trans fat-free frying oil.
Burger King is owned by Burger King Holdings Inc. (BKC) and operates more than 11,200 restaurants worldwide. About 90 percent its restaurants are owned and operated by franchisees
By ADRIAN SAINZ
MIAMI (AP) - Burger King said Friday it will use trans-fat-free cooking oil at all its U.S. restaurants by the end of next year, following in the footsteps of other leading fast-food restaurants.
The world's second largest hamburger chain said it was already using zero trans-fat oil in hundreds of its more than 7,100 U.S. restaurants nationwide.
Burger King is known for its flame-broiled burgers, but uses cooking oil for its french fries and most of its chicken products.
In tests, consumers determined that more than a dozen items cooked in the new oil, such as french fries and hash browns, tasted the same or better than products cooked in the trans-fat oil, the company said.
Miami-based Burger King Corp. said two trans-fat-free oil blends passed tests. If adequate supply becomes available, the U.S. rollout of the oils could be completed sooner than 2008, the company said.
Trans fats are listed on food labels as partially hydrogenated vegetable oil. They can raise bad cholesterol and lower healthy cholesterol, increasing the risk of heart disease, doctors say.
Critics have said Burger King was taking too long to move toward the healthier oils. The Washington-based Center for Science in the Public Interest sued Burger King in May, saying the company was moving too slowly and had failed to set a definite timetable for removal of trans fats.
In response to the lawsuit, Burger King said in May it expected to begin the national rollout its new zero trans-fat oil by the end of this year.
Among Burger King's main competitors, McDonald's Corp. (MCD) said earlier this year it had selected a new trans-fat-free oil. Wendy's International Inc. (WEN) started using cooking oil with zero grams of trans fat in August 2006.
Starbucks Corp. (SBUX) announced in May that it will cut artificial trans fats out of food and drinks in its stores in the continental United States, Alaska and Canada by the end of the year.
Yum Brands Inc. (YUM) said in April that all of its KFC restaurants are now serving fried chicken with zero grams of trans fats. Yum Brands also said its Taco Bell restaurants switched to a trans fat-free frying oil.
Burger King is owned by Burger King Holdings Inc. (BKC) and operates more than 11,200 restaurants worldwide. About 90 percent its restaurants are owned and operated by franchisees
Friday, May 18, 2007
Eating trans-fat-free in the neighborhood: Applebee's changes frying oil
By Ann Bagel Storck on 5/18/2007 for Meatingplace.com
Joining a growing list of restaurants, Applebee's International on Thursday announced it is no longer using trans-fat-free frying oil at its more than 1,800 domestic locations.
Applebee's says the new oil does not compromise the taste, texture or quality of its food. In fact, CEO Dave Goebel expressed in a statement that "in some cases, the oil even enhances the flavor of the menu item."
Applebee's plans to replace its pan and grill oil with a trans-fat-free substitute over the next few weeks and is working with suppliers to remove trans fat from processed foods, such as appetizers.
Joining a growing list of restaurants, Applebee's International on Thursday announced it is no longer using trans-fat-free frying oil at its more than 1,800 domestic locations.
Applebee's says the new oil does not compromise the taste, texture or quality of its food. In fact, CEO Dave Goebel expressed in a statement that "in some cases, the oil even enhances the flavor of the menu item."
Applebee's plans to replace its pan and grill oil with a trans-fat-free substitute over the next few weeks and is working with suppliers to remove trans fat from processed foods, such as appetizers.
Wednesday, May 9, 2007
Trans-Fat in Fast Food Restaurant Menu Items
Burger King
1 large French Fries = 8.0gm
1 large Onion Rings Lg = 7.0gm
1 9 piece Chicken Fries = 4.5gm
1 Tendercrisp Chicken Salad = 3.5gm
1 8 piece Chicken Tenders =3.0gm
KFC
1 piece Chicken Breast Extra Crispy = 1.5gm
1 piece Chicken Thigh Extra Crispy =1.5gm
1 piece Chicken Breast Original = 1.0gm
1 piece Chicken Thigh Original = 1.0gm
Long John Silvers
1 piece Battered Fish = 4.5gm
Popcorn Shrimp= 4.5gm
Cinnabon
Classic Cinnamon Roll 7.8 Oz = 5.0gm
Shortenings impart flavor, color, and…!
Chicken 15-47%
French Fries 20-33%
Fish 15-28%
Onion Rings 20-30%
Tortilla Chips 28-44%
Donuts 25-35%
U.S. Foodservice Trans Fat Free Premium Oils Segment
Players in this segment:
Company..... Product ..... Type of Oil
Monarch Foods..... Optimax ..... Canola (hi-stability)
Wesson (ConAgra)..... Crystal Smart Choice .....Cottonseed/Canola
Please notice that trans fat free oils are not created equal. The Wesson, Cottonseed/Canola blend is 22% saturated fat,and only 32% Oleic acid. The level of saturated fat is very high. The Oleic acid % determines how well an oil will last and perform-higher is better. Optimax is 6% saturated fat and 74% Oleic acid
For a complete list of oils and fats please email Brian at Brian.Isaeff@gmail.com
Burger King
1 large French Fries = 8.0gm
1 large Onion Rings Lg = 7.0gm
1 9 piece Chicken Fries = 4.5gm
1 Tendercrisp Chicken Salad = 3.5gm
1 8 piece Chicken Tenders =3.0gm
KFC
1 piece Chicken Breast Extra Crispy = 1.5gm
1 piece Chicken Thigh Extra Crispy =1.5gm
1 piece Chicken Breast Original = 1.0gm
1 piece Chicken Thigh Original = 1.0gm
Long John Silvers
1 piece Battered Fish = 4.5gm
Popcorn Shrimp= 4.5gm
Cinnabon
Classic Cinnamon Roll 7.8 Oz = 5.0gm
Shortenings impart flavor, color, and…!
Chicken 15-47%
French Fries 20-33%
Fish 15-28%
Onion Rings 20-30%
Tortilla Chips 28-44%
Donuts 25-35%
U.S. Foodservice Trans Fat Free Premium Oils Segment
Players in this segment:
Company..... Product ..... Type of Oil
Monarch Foods..... Optimax ..... Canola (hi-stability)
Wesson (ConAgra)..... Crystal Smart Choice .....Cottonseed/Canola
Please notice that trans fat free oils are not created equal. The Wesson, Cottonseed/Canola blend is 22% saturated fat,and only 32% Oleic acid. The level of saturated fat is very high. The Oleic acid % determines how well an oil will last and perform-higher is better. Optimax is 6% saturated fat and 74% Oleic acid
For a complete list of oils and fats please email Brian at Brian.Isaeff@gmail.com
Tuesday, May 1, 2007
Optimax® 0% Transfat Shortening
Trans Fat in our food is of great concern, but Saturated Fat should not be forgotten. Please consider the following:
Trans Fat and Saturated Fat increase our risk of Coronary Heart Disease...12.5 million Americans have it, 500,000 will die from it. This makes CHD one of the leading causes of death in the USA.
Optimax at 6% is much lower in saturated fat than Rice Oil at 20% and Corn/Canola and Cottonseed/Canola Blends.
Key Customer Benefits
Delivers the longest fry life without the need for hydrogenation…up to 20% more than other “premium” shortenings
50% lower in saturated fat than soybean, cottonseed or peanut oil products…40% lower than corn…60% lower than cottonseed/canola
Limited flavor transfer
Product can be cold filtered
Allergen Free
Meets Consumer needs and Market Demand
OFFERS 0% TRANS FATTY ACIDS PER SERVING
Competes with:
Hunt Wesson Smart Choice (canola)
Hunt Wesson Smart Choice (cottonseed/canola)
ACH Frymax ZT (sunflower)
Ventura Melfry Ultra Fry Free
Sysco Fry-On ZT(70/30 canola/corn)
Trans Fat and Saturated Fat increase our risk of Coronary Heart Disease...12.5 million Americans have it, 500,000 will die from it. This makes CHD one of the leading causes of death in the USA.
Optimax at 6% is much lower in saturated fat than Rice Oil at 20% and Corn/Canola and Cottonseed/Canola Blends.
Key Customer Benefits
Delivers the longest fry life without the need for hydrogenation…up to 20% more than other “premium” shortenings
50% lower in saturated fat than soybean, cottonseed or peanut oil products…40% lower than corn…60% lower than cottonseed/canola
Limited flavor transfer
Product can be cold filtered
Allergen Free
Meets Consumer needs and Market Demand
OFFERS 0% TRANS FATTY ACIDS PER SERVING
Competes with:
Hunt Wesson Smart Choice (canola)
Hunt Wesson Smart Choice (cottonseed/canola)
ACH Frymax ZT (sunflower)
Ventura Melfry Ultra Fry Free
Sysco Fry-On ZT(70/30 canola/corn)
Tuesday, April 24, 2007
Researcher says Eastern European nations worst for trans fat in fast food
(Is this a surprise to anyone?)
By Ann Bagel Storck on 4/24/2007 for Meatingplace.com
A researcher who tested fast-food chains across 35 countries found that several Eastern European nations are the world's worst when it comes to serving unhealthy meals.
Steen Stender of Copenhagen University reported that Hungary, Bulgaria, Poland and the Czech Republic serve fast food with the highest levels of trans fat. He also discovered a significant difference in the quality of products of the same chain globally.
Stender revealed his findings at the 15th European Congress on Obesity. His survey was prompted by a Denmark law passed in 2004 that banned the use of trans fatty acids in all foods.
Wednesday, April 18, 2007
May-Jor Hypocrite? Someone has Trans Fat issues.
Yeas & Nays: Wednesday, Apr. 18
Examiner.com
Expect to see New York City Mayor Michael Bloomberg at this weekend’s White House Correspondents’ Association Dinner (will he be checking out the competition for a potential 2008 presidential run?) and there’s a pretty darn good chance that he’ll also make it to Bloomberg’s after-party at the Costa Rican Embassy.
If he does make it, he’ll be delighted to see one of the party’s hors d’oeuvres, designed specifically with him in mind: pigs in a blanket. Bloomberg doesn’t hide the fact that it’s his favorite finger food, but considering that he’s also the mayor who recently banned trans fats in New York City, party organizers have assured us that the pigs in a blanket will be low-fat.
Something incredible has happened, and I'm willing to bet that not enough people will spend that much time thinking about the significance of this event.
Here is a great opinion piece about the Heir mayor's royal decree to ban trans fats in NY.
New York City has banned trans fats.
Now, I've lived in New York city, and I can tell you this: that city runs on a few things, and grease is one of them (the others are subways and gumption). The CBC article says this an all-encompassing ban, "from the corner pizzeria to high-end bakeries." I personally think this amounts to something akin to tragedy. No trans fats in pizza? The quarter of me that is Italian is swearing and gesturing widly in protest.
And here are some additional queries I have: Does this apply to chain or franchise restaurants, like McDonald's? There's also been a move made to require some restaurants to list ingredients and nutrition info on certain foods when they sell it, but who should have to do this, and why do some people not have to? Shouldn't it be my choice to stuff my arteries with trans fats or not? Why doesn't Mayor Bloomberg (whose idea this was, apparently) spend his time and money on building gyms and outdoor courts in the poorer areas of his city--where trans fats hit people hardest--or even making grants available so people can open healthier restaurant choices in those areas? Choice instead of legislation? Opportunity instead of restriction?
Anyone?
The city has given its restaurants a year and a half--readjusted from an unrealistic six months--to recalibrate their menus and get trans-fat free. I wonder how many corner pizzerias and falafel shacks will close because their owners can't afford to make the switch. It will be interesting to see how this ban plays out for the people who have to adjust their business plans, cooking methods, and even their cultural norms (try and get any Italian to change their recipe and you're playing with fire) to comply with their "health-obsessed" mayor's whims.
Jeez, New York, this is atypically nutty for you (even by Bloomberg standards). You're generally proud of your diverse menu choices and fluctuating waistline. In fact, I'd even say that this move seems suspiciously LA...have you been reading US Weekly again? Have you been vacationing in Malibu behind our backs? Chilling at raw food restaurants with Lindsay Lohan? 'Fess up.
Hey, it's okay. Don't get upset. Is it Bloomberg? Is it because he has a health-nut contest with a friend as to who can stay slimmer and more fit? You can tell us, we won't say anything.
Okay, stay closed-mouthed if you want, but just remember your proud past. Remember that little pool of delicious that forms when you fold the sides of a pizza up to fit it in your mouth. Remember the warm crullers that coat your insides with a fortifying wall of fat for those harsh NY winters. Remember 4am drunken Papaya King hot dogs and how they take the hangover edge off. Remember cheese, New York, and its multiplicity of uses.
And remember your leaders past, who let you live in all your trans-fatty glory. In fact, I bet Giuliani is shaking his head and eating a piece of pizza as we speak.
Examiner.com
Expect to see New York City Mayor Michael Bloomberg at this weekend’s White House Correspondents’ Association Dinner (will he be checking out the competition for a potential 2008 presidential run?) and there’s a pretty darn good chance that he’ll also make it to Bloomberg’s after-party at the Costa Rican Embassy.
If he does make it, he’ll be delighted to see one of the party’s hors d’oeuvres, designed specifically with him in mind: pigs in a blanket. Bloomberg doesn’t hide the fact that it’s his favorite finger food, but considering that he’s also the mayor who recently banned trans fats in New York City, party organizers have assured us that the pigs in a blanket will be low-fat.
Something incredible has happened, and I'm willing to bet that not enough people will spend that much time thinking about the significance of this event.
Here is a great opinion piece about the Heir mayor's royal decree to ban trans fats in NY.
New York City has banned trans fats.
Now, I've lived in New York city, and I can tell you this: that city runs on a few things, and grease is one of them (the others are subways and gumption). The CBC article says this an all-encompassing ban, "from the corner pizzeria to high-end bakeries." I personally think this amounts to something akin to tragedy. No trans fats in pizza? The quarter of me that is Italian is swearing and gesturing widly in protest.
And here are some additional queries I have: Does this apply to chain or franchise restaurants, like McDonald's? There's also been a move made to require some restaurants to list ingredients and nutrition info on certain foods when they sell it, but who should have to do this, and why do some people not have to? Shouldn't it be my choice to stuff my arteries with trans fats or not? Why doesn't Mayor Bloomberg (whose idea this was, apparently) spend his time and money on building gyms and outdoor courts in the poorer areas of his city--where trans fats hit people hardest--or even making grants available so people can open healthier restaurant choices in those areas? Choice instead of legislation? Opportunity instead of restriction?
Anyone?
The city has given its restaurants a year and a half--readjusted from an unrealistic six months--to recalibrate their menus and get trans-fat free. I wonder how many corner pizzerias and falafel shacks will close because their owners can't afford to make the switch. It will be interesting to see how this ban plays out for the people who have to adjust their business plans, cooking methods, and even their cultural norms (try and get any Italian to change their recipe and you're playing with fire) to comply with their "health-obsessed" mayor's whims.
Jeez, New York, this is atypically nutty for you (even by Bloomberg standards). You're generally proud of your diverse menu choices and fluctuating waistline. In fact, I'd even say that this move seems suspiciously LA...have you been reading US Weekly again? Have you been vacationing in Malibu behind our backs? Chilling at raw food restaurants with Lindsay Lohan? 'Fess up.
Hey, it's okay. Don't get upset. Is it Bloomberg? Is it because he has a health-nut contest with a friend as to who can stay slimmer and more fit? You can tell us, we won't say anything.
Okay, stay closed-mouthed if you want, but just remember your proud past. Remember that little pool of delicious that forms when you fold the sides of a pizza up to fit it in your mouth. Remember the warm crullers that coat your insides with a fortifying wall of fat for those harsh NY winters. Remember 4am drunken Papaya King hot dogs and how they take the hangover edge off. Remember cheese, New York, and its multiplicity of uses.
And remember your leaders past, who let you live in all your trans-fatty glory. In fact, I bet Giuliani is shaking his head and eating a piece of pizza as we speak.
Tuesday, April 10, 2007
Revealing Trans Fats
FDA Office of Public Affairs
Scientific evidence shows that consumption of saturated fat, trans fat, and dietary cholesterol raises low-density lipoprotein (LDL), or "bad cholesterol," levels, which increases the risk of coronary heart disease (CHD). According to the National Heart, Lung, and Blood Institute of the National Institutes of Health, more than 12.5 million Americans have CHD, and more than 500,000 die each year. That makes CHD one of the leading causes of death in the United States.
The Food and Drug Administration has required that saturated fat and dietary cholesterol be listed on food labels since 1993. Starting Jan.1, 2006, listing of trans fat will be required as well. With trans fat added to the Nutrition Facts panel, required by Jan. 1, 2006, you will know for the first time how much of all three--saturated fat, trans fat, and cholesterol--are in the foods you choose. Identifying saturated fat, trans fat, and cholesterol on the food label gives you information you need to make food choices that help reduce the risk of CHD. This revised label will be of particular interest to people concerned about high blood cholesterol and heart disease.
However, everyone should be aware of the risk posed by consuming too much saturated fat, trans fat, and cholesterol. But what is trans fat, and how can you limit the amount of this fat in your diet?
What is Trans Fat?
Basically, trans fat is made when manufacturers add hydrogen to vegetable oil--a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats.
Trans fat can be found in vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods made with or fried in partially hydrogenated oils. Unlike other fats, the majority of trans fat is formed when food manufacturers turn liquid oils into solid fats like shortening and hard margarine. A small amount of trans fat is found naturally, primarily in some animal-based foods.
Trans fat, like saturated fat and dietary cholesterol, raises the LDL cholesterol that increases your risk for CHD. Americans consume on average 4 to 5 times as much saturated fat as trans fat in their diets.
Although saturated fat is the main dietary culprit that raises LDL, trans fat and dietary cholesterol also contribute significantly.
Are All Fats the Same?
Simply put: No. Fat is a major source of energy for the body and aids in the absorption of vitamins A, D, E, and K and carotenoids. Both animal- and plant-derived food products contain fat, and when eaten in moderation, fat is important for proper growth, development, and maintenance of good health. As a food ingredient, fat provides taste, consistency, and stability and helps you feel full. In addition, parents should be aware that fats are an especially important source of calories and nutrients for infants and toddlers (up to 2 years of age), who have the highest energy needs per unit of body weight of any age group.
While unsaturated fats (monounsaturated and polyunsaturated) are beneficial when consumed in moderation, saturated and trans fats are not. Saturated fat and trans fat raise LDL cholesterol levels in the blood. Dietary cholesterol also contributes to heart disease. Therefore, it is advisable to choose foods low in saturated fat, trans fat, and cholesterol as part of a healthful diet.
What Can You Do About Saturated Fat, Trans Fat, and Cholesterol?
When comparing foods, look at the Nutrition Facts panel, and choose the food with the lower amounts of saturated fat, trans fat, and cholesterol. Health experts recommend that you keep your intake of saturated fat, trans fat, and cholesterol as low as possible while consuming a nutritionally adequate diet. However, these experts recognize that eliminating these three components entirely from your diet is not practical because they are unavoidable in ordinary diets.
Where Can You Find Trans Fat on the Food Label?
Beginning in January 2006 food manufacturers must list trans fat on all their products.
You will find trans fat listed on the Nutrition Facts panel directly under the line for saturated fat.
How Do Your Choices Stack Up?
With the addition of trans fat to the Nutrition Facts panel, you can review your food choices and see how they stack up.
Don’t assume similar products are the same. Be sure to check the Nutrition Facts panel because even similar foods can vary in calories, ingredients, nutrients, and the size and number of servings in a package. Even if you continue to buy the same brand of a product, check the Nutrition Facts panel frequently because ingredients can change at any time.
Scientific evidence shows that consumption of saturated fat, trans fat, and dietary cholesterol raises low-density lipoprotein (LDL), or "bad cholesterol," levels, which increases the risk of coronary heart disease (CHD). According to the National Heart, Lung, and Blood Institute of the National Institutes of Health, more than 12.5 million Americans have CHD, and more than 500,000 die each year. That makes CHD one of the leading causes of death in the United States.
The Food and Drug Administration has required that saturated fat and dietary cholesterol be listed on food labels since 1993. Starting Jan.1, 2006, listing of trans fat will be required as well. With trans fat added to the Nutrition Facts panel, required by Jan. 1, 2006, you will know for the first time how much of all three--saturated fat, trans fat, and cholesterol--are in the foods you choose. Identifying saturated fat, trans fat, and cholesterol on the food label gives you information you need to make food choices that help reduce the risk of CHD. This revised label will be of particular interest to people concerned about high blood cholesterol and heart disease.
However, everyone should be aware of the risk posed by consuming too much saturated fat, trans fat, and cholesterol. But what is trans fat, and how can you limit the amount of this fat in your diet?
What is Trans Fat?
Basically, trans fat is made when manufacturers add hydrogen to vegetable oil--a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats.
Trans fat can be found in vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods made with or fried in partially hydrogenated oils. Unlike other fats, the majority of trans fat is formed when food manufacturers turn liquid oils into solid fats like shortening and hard margarine. A small amount of trans fat is found naturally, primarily in some animal-based foods.
Trans fat, like saturated fat and dietary cholesterol, raises the LDL cholesterol that increases your risk for CHD. Americans consume on average 4 to 5 times as much saturated fat as trans fat in their diets.
Although saturated fat is the main dietary culprit that raises LDL, trans fat and dietary cholesterol also contribute significantly.
Are All Fats the Same?
Simply put: No. Fat is a major source of energy for the body and aids in the absorption of vitamins A, D, E, and K and carotenoids. Both animal- and plant-derived food products contain fat, and when eaten in moderation, fat is important for proper growth, development, and maintenance of good health. As a food ingredient, fat provides taste, consistency, and stability and helps you feel full. In addition, parents should be aware that fats are an especially important source of calories and nutrients for infants and toddlers (up to 2 years of age), who have the highest energy needs per unit of body weight of any age group.
While unsaturated fats (monounsaturated and polyunsaturated) are beneficial when consumed in moderation, saturated and trans fats are not. Saturated fat and trans fat raise LDL cholesterol levels in the blood. Dietary cholesterol also contributes to heart disease. Therefore, it is advisable to choose foods low in saturated fat, trans fat, and cholesterol as part of a healthful diet.
What Can You Do About Saturated Fat, Trans Fat, and Cholesterol?
When comparing foods, look at the Nutrition Facts panel, and choose the food with the lower amounts of saturated fat, trans fat, and cholesterol. Health experts recommend that you keep your intake of saturated fat, trans fat, and cholesterol as low as possible while consuming a nutritionally adequate diet. However, these experts recognize that eliminating these three components entirely from your diet is not practical because they are unavoidable in ordinary diets.
Where Can You Find Trans Fat on the Food Label?
Beginning in January 2006 food manufacturers must list trans fat on all their products.
You will find trans fat listed on the Nutrition Facts panel directly under the line for saturated fat.
How Do Your Choices Stack Up?
With the addition of trans fat to the Nutrition Facts panel, you can review your food choices and see how they stack up.
Don’t assume similar products are the same. Be sure to check the Nutrition Facts panel because even similar foods can vary in calories, ingredients, nutrients, and the size and number of servings in a package. Even if you continue to buy the same brand of a product, check the Nutrition Facts panel frequently because ingredients can change at any time.
Friday, April 6, 2007
Major Food Sources of Trans Fat for American Adults
(Average Daily Trans Fat Intake is 5.8 Grams or 2.6 Percent of Calories)
40%
cakes, cookies, crackers, pies, bread, etc.
21%
animal products
17%
margarine
8%
fried potatoes
5%
potato chips, corn chips, popcorn
4%
household shortening
3%
salad dressing
1%
breakfast cereal
1%
candy
Data based on FDA’s economic analysis for the final trans fatty acid labeling rule, "Trans Fatty Acids in Nutrition Labeling, Nutrient Content Claims, and Health Claims" (July 11, 2003)
Thursday, April 5, 2007
The Fat of the Land: Cool facts about fats we eat……………
Sources:
Dr. Samuel Klein Danforth professor of medicine and nutritional science at Washington University, Jennifer Ebelhar, a registered dietitian with St. Louis University, Dr. James Shoemaker, professor, biochemist and dietitian with St Louis University; Dr. Anne Goldberg, an endocrinologist and physician with Washington University school of Medicine; the U. S. Food and Drug Administration, the U. S. Department of Agriculture, the U. S. Department of Health and Human Services.
In recent years here’s what scientific medicine and nutrition communities have said about dietary fats: Fats are bad for you; fats are good for you; fats cause cancer; fats don’t cause cancer. Fats cause weight gain; fats don’t’ cause weight gain.
Get the picture?
Don’t worry, we’re here to help. Here‘s a guide to help clear up some of the confusion about fat and its effects on the human body.
What is Fat?
Fat is oil. Chemically, it’s a long carbon molecule with different configurations of hydrogen molecules attached and it won’t dissolve in water.
Dietary fat has lots of destination after it’s eaten….not just to the hips…. Its primary use is to burn as fuel.
“Ironically, (fat) is a light weight way to store fuel,” said Dr. James Shoemaker of St. Louis University of Medicine. He’s also a biochemist and a molecular biologist and has a doctorate degree in nutrition. “Fat can store fuel without water… If you stored carbohydrate, that takes water, and water weighs more than fat.”
In addition to being stored or burned, fat acts as a shock absorber between the organs, as insulation to regulate temperature, as padding beneath the skin and as a means to dissolve vitamins that don’t dissolve in water.
All types of fat pose two problems:
• Fat caused health issues when it lingers in the bloodstream.
• All fats are high-calorie foods. That’s why some researchers say any fats are bad when you get too much, and good when you
get just enough.
The relationship between humans and fat began with our ancient ancestors. Fat was a rare commodity from the animals they hunted, and so the human physiology learned to hold on to dietary fats.
But as time moved on, the human body found itself ill-equipped to handle a state of perpetual abundance with most food flavored with fat. That has resulted in obesity and clogged blood vessels.
What People Eat
People eat four basic types of fat. Each category has lots of versions, but these are the names you hear:
• Saturated fats are from red meat and poultry.
• Monounsaturated fats include fish oil and olive oil.
• Polyunsaturated fats come from vegetables and grains.
• Trans fats are manufactured fats.
Other Lipids
Lipids are fatty substances in the blood. When your doctor orders a “lipid panel”, here is what he is looking at:
• Cholesterol: Cholesterol is a waxy substance used to build cell membranes, skin, and nerve tissue. The liver manufactures the ONLY
cholesterol you need. However, you can’t avoid getting extra cholesterol, especially if you eat meat and dairy products.
Cholesterol travels around the body by connecting to proteins. That’s where it’s differentiated between bad and good cholesterol.
LDL is low-density Cholesterol. It’s bad. That means there is more cholesterol than protein, which makes it more prone to clog blood vessels.
HDL is high-density Cholesterol. It’s good. That means there is more protein than cholesterol. It doesn’t clog blood vessels, and when it bumps into bad cholesterol, it sticks to it and carries it from the bloodstream. Egg yokes, liver, organ meat, some shellfish, and whole milk are sources of dietary cholesterol.
• Triglycerides: Explaining how fat becomes triglycerides is complicated. Triglycerides are the fats that have been processed by the body and are on their way to being burned or stored. If you have high triglycerides, you’re eating too many fat calories and not exercising enough. Doctors use triglycerides as an indicator to overall health.
Making Good Choices
Medical people agree that Americans eat too much fat – way too much.
The good news is that food scientists estimate that American fat consumption consists of an enormous amount of added fat, put in or spread on something as an ingredient – some estimate as high as 75 %.
“I’d say that’s true,” said Shoemaker of St. Louis University. “We need about 1% of our diet to come from fat. However, we eat 20, 30, and 40 times that amount”.
But if it’s added, it can be removed. First don’t submerge food in cooking oil. Submerging it in oil adds 200 – 300 calories,” says Dr. Anne Goldberg, and endocrinologist and physician with Washington University school of Medicine. Second, watch the food labels. Fat in processed food can be avoided by finding healthier alternatives. Avoid adding fat by eating more food that doesn’t come out of a factory. Goldberg said – that means more fruit and vegetables, less red meat, lots of water and no heavy oil cooking. Also, at a minimum exercise according to recommendations from the United States Department of Agriculture – that’s moderately intense activity for 30 minutes a day, for most days a week. A stronger heart pushes blood through blockages, and cleaner blood is less likely to cause a blockage.
The Bottom Line
So, how much fat can you eat? The U. S. Department of Agriculture recommends that less that 10 % of your daily calories come from saturated fat. You should eat as little Trans fat as possible; most fat in your diet should be polyunsaturated or monounsaturated. Keep your total fat intake at 20% to 35% of daily calories.
Dr. Samuel Klein Danforth professor of medicine and nutritional science at Washington University, Jennifer Ebelhar, a registered dietitian with St. Louis University, Dr. James Shoemaker, professor, biochemist and dietitian with St Louis University; Dr. Anne Goldberg, an endocrinologist and physician with Washington University school of Medicine; the U. S. Food and Drug Administration, the U. S. Department of Agriculture, the U. S. Department of Health and Human Services.
In recent years here’s what scientific medicine and nutrition communities have said about dietary fats: Fats are bad for you; fats are good for you; fats cause cancer; fats don’t cause cancer. Fats cause weight gain; fats don’t’ cause weight gain.
Get the picture?
Don’t worry, we’re here to help. Here‘s a guide to help clear up some of the confusion about fat and its effects on the human body.
What is Fat?
Fat is oil. Chemically, it’s a long carbon molecule with different configurations of hydrogen molecules attached and it won’t dissolve in water.
Dietary fat has lots of destination after it’s eaten….not just to the hips…. Its primary use is to burn as fuel.
“Ironically, (fat) is a light weight way to store fuel,” said Dr. James Shoemaker of St. Louis University of Medicine. He’s also a biochemist and a molecular biologist and has a doctorate degree in nutrition. “Fat can store fuel without water… If you stored carbohydrate, that takes water, and water weighs more than fat.”
In addition to being stored or burned, fat acts as a shock absorber between the organs, as insulation to regulate temperature, as padding beneath the skin and as a means to dissolve vitamins that don’t dissolve in water.
All types of fat pose two problems:
• Fat caused health issues when it lingers in the bloodstream.
• All fats are high-calorie foods. That’s why some researchers say any fats are bad when you get too much, and good when you
get just enough.
The relationship between humans and fat began with our ancient ancestors. Fat was a rare commodity from the animals they hunted, and so the human physiology learned to hold on to dietary fats.
But as time moved on, the human body found itself ill-equipped to handle a state of perpetual abundance with most food flavored with fat. That has resulted in obesity and clogged blood vessels.
What People Eat
People eat four basic types of fat. Each category has lots of versions, but these are the names you hear:
• Saturated fats are from red meat and poultry.
• Monounsaturated fats include fish oil and olive oil.
• Polyunsaturated fats come from vegetables and grains.
• Trans fats are manufactured fats.
Other Lipids
Lipids are fatty substances in the blood. When your doctor orders a “lipid panel”, here is what he is looking at:
• Cholesterol: Cholesterol is a waxy substance used to build cell membranes, skin, and nerve tissue. The liver manufactures the ONLY
cholesterol you need. However, you can’t avoid getting extra cholesterol, especially if you eat meat and dairy products.
Cholesterol travels around the body by connecting to proteins. That’s where it’s differentiated between bad and good cholesterol.
LDL is low-density Cholesterol. It’s bad. That means there is more cholesterol than protein, which makes it more prone to clog blood vessels.
HDL is high-density Cholesterol. It’s good. That means there is more protein than cholesterol. It doesn’t clog blood vessels, and when it bumps into bad cholesterol, it sticks to it and carries it from the bloodstream. Egg yokes, liver, organ meat, some shellfish, and whole milk are sources of dietary cholesterol.
• Triglycerides: Explaining how fat becomes triglycerides is complicated. Triglycerides are the fats that have been processed by the body and are on their way to being burned or stored. If you have high triglycerides, you’re eating too many fat calories and not exercising enough. Doctors use triglycerides as an indicator to overall health.
Making Good Choices
Medical people agree that Americans eat too much fat – way too much.
The good news is that food scientists estimate that American fat consumption consists of an enormous amount of added fat, put in or spread on something as an ingredient – some estimate as high as 75 %.
“I’d say that’s true,” said Shoemaker of St. Louis University. “We need about 1% of our diet to come from fat. However, we eat 20, 30, and 40 times that amount”.
But if it’s added, it can be removed. First don’t submerge food in cooking oil. Submerging it in oil adds 200 – 300 calories,” says Dr. Anne Goldberg, and endocrinologist and physician with Washington University school of Medicine. Second, watch the food labels. Fat in processed food can be avoided by finding healthier alternatives. Avoid adding fat by eating more food that doesn’t come out of a factory. Goldberg said – that means more fruit and vegetables, less red meat, lots of water and no heavy oil cooking. Also, at a minimum exercise according to recommendations from the United States Department of Agriculture – that’s moderately intense activity for 30 minutes a day, for most days a week. A stronger heart pushes blood through blockages, and cleaner blood is less likely to cause a blockage.
The Bottom Line
So, how much fat can you eat? The U. S. Department of Agriculture recommends that less that 10 % of your daily calories come from saturated fat. You should eat as little Trans fat as possible; most fat in your diet should be polyunsaturated or monounsaturated. Keep your total fat intake at 20% to 35% of daily calories.
Fats of the Land
Trans Fats
These are manufactured fats. Manufactures change natural fat to trans fats in order to prolong the shelf life of bread, milk substitutes and desserts. A tiny amount exists in nature, but the problem dosage comes from food produced in factories.
Source:
Manufactured food especially baked goods. Imitation dairy products, hard margarines and some hard cheese. Trans fats make shortening harder.
Benefits:
NONE
Caution:
Read food labels; the government now requires that trans fats be listed.
Danger:
Trans fats are associated with raising bad cholesterol and cam float around the system getting in the way of nutrients. Also, the residue can be solid at body temperature, so it’s like was floating in your bloodstream.
Saturated Fat
This is the bad fat blamed for clogging arteries, causing heart attacks, and strokes, and breast cancer.
Source:
Red meat, poultry, whole dairy products, such as milk and yogurt, lard and butter.
Benefit:
It’s a powerful source of fuel. Some saturated fat in the diet suppresses appetite for hours longer than other fats. That’s why the Atkins diet worked for some people.
Caution:
Foods fried in saturated fat have vastly superior flavor. Be careful at restaurants. Those really great-tasting rolls could be made with lard or butter, and you won’t know.
Danger:
Eat like this for a few years and it will probably clog your blood vessels. Also, the more saturated fat you eat, the higher your bad cholesterol. And it seems to lower good cholesterol/
Hint:
The leanest meat will deliver all the saturated fat you need in your diet. If you’re a food addict, or you like great gourmet meals, you need to exercise a lot more to work off this fat.
Monounsaturated Fat
These are considered good fats because the move through the bloodstream without clogging up the works and do some cleaning in the process.
Source:
Monounsaturated fatty acids are found mostly in some plants, such as olives. Olive oil is the most popular source of monounsaturated fat. Omega -3 fats come from eating fish oil or canola oil and cam be purchased in pill or liquid form.
Benefit:
They appear to reduce bad cholesterol. Olive oil is valued because it replaces the use of butter and margarine. Omega-3 doesn’t allow sticky fats and platelets to accumulate in narrow blood vessels and helps move cholesterol back to the liver for processing.
Caution:
Olive oil and fish oil have the same calorie content as any other fat: 9 calories per gram. Olive oil is 13% saturated fat.
Danger:
Too much omega-3 fat in the blood cam slow blood clotting a tiny bit. It takes a lot to be a health risk alone, but be careful with fish-oil pills if you are taking a prescription blood thinner or aspirin.
Hint:
You could get all the omega-3 fats you need be eating 6 to 8 ounces of fatty fish three times a week. When cooking with olive oil, use just enough to lubricate the pan. Don’t immerse your food.
Polyunsaturated Fat
Generally, this is oil extracted from vegetables – soy mostly, but also corn and safflower oil. The Food and Drug Administration says polyunsaturated fatty acids tend to lower levels of good and bad cholesterol.
Source:
Wesson and Mazola oils, margarine, and some dairy substitutes that use plant oil, such as coffee creamers.
Benefit:
The only real benefit is that it’s not saturated fat……..
Caution:
It’s still oil: 9 calories per gram. Many people and fast-food restaurants deep-fry with vegetable oil. Dr. James Shoemaker a researcher with St. Louis University School of Medicine, says the confidence in vegetable oil is undeserved. Vegetable oil is a very new substance to the human diet, he said.
Humans didn’t start eating vegetable oil until the second half of the 20th century. Then, when saturated fat got a bad rap in the early 1970’s, vegetable oil’s popularity took off. Even fast-food restaurants stopped frying in lard and started using vegetable oil.
While that reduced the amount of saturated fat, it didn’t reduce the calories. One piece of fried chicken, for example can deliver up to 300 additional calories because breading has been bathed in oil.
Danger:
Some early studies showed a possible association with cancer.
Hint:
Read food labels. Polyunsaturated fat is added to a lot of prepared foods and used to fry a lot of French fries, meats, and many other nibble foods. At home, don’t fry. If you must use this oil, brush it on the pan and sauté at a low heat; don’t submerge you food in any fat.
These are manufactured fats. Manufactures change natural fat to trans fats in order to prolong the shelf life of bread, milk substitutes and desserts. A tiny amount exists in nature, but the problem dosage comes from food produced in factories.
Source:
Manufactured food especially baked goods. Imitation dairy products, hard margarines and some hard cheese. Trans fats make shortening harder.
Benefits:
NONE
Caution:
Read food labels; the government now requires that trans fats be listed.
Danger:
Trans fats are associated with raising bad cholesterol and cam float around the system getting in the way of nutrients. Also, the residue can be solid at body temperature, so it’s like was floating in your bloodstream.
Saturated Fat
This is the bad fat blamed for clogging arteries, causing heart attacks, and strokes, and breast cancer.
Source:
Red meat, poultry, whole dairy products, such as milk and yogurt, lard and butter.
Benefit:
It’s a powerful source of fuel. Some saturated fat in the diet suppresses appetite for hours longer than other fats. That’s why the Atkins diet worked for some people.
Caution:
Foods fried in saturated fat have vastly superior flavor. Be careful at restaurants. Those really great-tasting rolls could be made with lard or butter, and you won’t know.
Danger:
Eat like this for a few years and it will probably clog your blood vessels. Also, the more saturated fat you eat, the higher your bad cholesterol. And it seems to lower good cholesterol/
Hint:
The leanest meat will deliver all the saturated fat you need in your diet. If you’re a food addict, or you like great gourmet meals, you need to exercise a lot more to work off this fat.
Monounsaturated Fat
These are considered good fats because the move through the bloodstream without clogging up the works and do some cleaning in the process.
Source:
Monounsaturated fatty acids are found mostly in some plants, such as olives. Olive oil is the most popular source of monounsaturated fat. Omega -3 fats come from eating fish oil or canola oil and cam be purchased in pill or liquid form.
Benefit:
They appear to reduce bad cholesterol. Olive oil is valued because it replaces the use of butter and margarine. Omega-3 doesn’t allow sticky fats and platelets to accumulate in narrow blood vessels and helps move cholesterol back to the liver for processing.
Caution:
Olive oil and fish oil have the same calorie content as any other fat: 9 calories per gram. Olive oil is 13% saturated fat.
Danger:
Too much omega-3 fat in the blood cam slow blood clotting a tiny bit. It takes a lot to be a health risk alone, but be careful with fish-oil pills if you are taking a prescription blood thinner or aspirin.
Hint:
You could get all the omega-3 fats you need be eating 6 to 8 ounces of fatty fish three times a week. When cooking with olive oil, use just enough to lubricate the pan. Don’t immerse your food.
Polyunsaturated Fat
Generally, this is oil extracted from vegetables – soy mostly, but also corn and safflower oil. The Food and Drug Administration says polyunsaturated fatty acids tend to lower levels of good and bad cholesterol.
Source:
Wesson and Mazola oils, margarine, and some dairy substitutes that use plant oil, such as coffee creamers.
Benefit:
The only real benefit is that it’s not saturated fat……..
Caution:
It’s still oil: 9 calories per gram. Many people and fast-food restaurants deep-fry with vegetable oil. Dr. James Shoemaker a researcher with St. Louis University School of Medicine, says the confidence in vegetable oil is undeserved. Vegetable oil is a very new substance to the human diet, he said.
Humans didn’t start eating vegetable oil until the second half of the 20th century. Then, when saturated fat got a bad rap in the early 1970’s, vegetable oil’s popularity took off. Even fast-food restaurants stopped frying in lard and started using vegetable oil.
While that reduced the amount of saturated fat, it didn’t reduce the calories. One piece of fried chicken, for example can deliver up to 300 additional calories because breading has been bathed in oil.
Danger:
Some early studies showed a possible association with cancer.
Hint:
Read food labels. Polyunsaturated fat is added to a lot of prepared foods and used to fry a lot of French fries, meats, and many other nibble foods. At home, don’t fry. If you must use this oil, brush it on the pan and sauté at a low heat; don’t submerge you food in any fat.
Monday, March 26, 2007
Walt Clark says "Talking Trans Fats without Discussing Total Nutrition is Confusing The Consumer"
Walt Clark, Brand Specialist
Is all this talk about Fat getting to you? Polyunsaturated fat, Monounsaturated fat, Trans fat and saturated fat…. Frankly it can be over whelming, not to mention very confusing. In fact, it can be so confusing that many sales people don’t even want to bring the topic up with a customer. Just sell them the same old oil and let it go at that.
Here is a brief FAT’s breakdown for those of you that are interested in learning more about Dietary FAT and the relationship FAT has to Heart Disease:
• Cardiovascular disease (CVD) is influenced by a number of factors…… Diet being one. Fat intake and the TYPE of fat ingested also influences CVD. The reduction of Total Fat, Saturated Fat, Trans Fat, and Cholesterol is another one. Research indicates that the type of fat may be as important as the quantity of fat consumed in reducing Cardiovascular disease, (CVD).
• Cholesterol is primarily made up of two main proteins…… or LIPOPROTEINS…..LOW DENSITY LIPOPROTEIN, (LDL), AND HIGH DENSITY LIPOPROTEIN, (HDL).
• High levels of LDL have been shown to increase the risk of coronary heart disease, (CHD). This is caused by the cholesterol depositing on the artery walls. HDL on the other hand has been found to be beneficial because it appears to remove serum cholesterol from the blood stream and return it to the liver for breakdown and excretion.
Basic Fat Chart
FAT LDL (BAD) HDL (GOOD) RATIO
CHOLESTEROL CHOLESTEROL LDL TO HDL
SATURATES INCREASES (+) INCREASES (+) NO CHANGE
MONOUNSATURATES DECREASES (-) INCREASES (+) IMPROVES
POLYUNSATURATES DECREASES (-) DECREASES (-) NO CHANGE
TRANS INCREASES (+) DECREASES (-) WORSENS
Explanation of Chart:
• Generally diets high in Saturated fats will increase total cholesterol as well ad LDL and HDL Cholesterol, (see chart above).
• Polyunsaturated fats will lower both the serum cholesterol as well as both LDL and HDL cholesterol.
• Monounsaturated fats help lower total serum cholesterol, decreases LDL but will increase HDL. This improves the ration between the LDL and HDL which is a positive.
• AND, several studies have shown that Trans fats increase LDL and lower the HDL thus worsening the ratio between the two.
SO, what does this mean to you the Customer ???????????
It should help you select No Trans Fat identity preserved oils.
Remember
• Look at the TOTAL NUTRITIONAL VALUE of the oil, not just the TRANS FATS.
• Products such as Frymax has a very low Linolenic acid level, (generally less than 1%), This low a level of linolenic acid tends to lead to shorter fry life.
Compare the saturated levels and trans fat levels.
Low linolenic acid SOY oils will have a Saturated fat level around 11 to 12 %, where as Optimax has a Saturated fat level in the 7 – 7.5%.
THUS the low linolenic acid SOY oils have approximately a 57% greater SATURATED FAT LEVEL. OPTIMAX wins!
Optimax® Multi-Purpose Cooking Oil
Optimax Multi-Purpose Cooking Oil has up to 20% more fry life and 0 Trans Fat per serving! With Optimax, you no longer have to sacrifice food quality, fryer performance, and taste to serve your customers a healthy meal. Optimax can also be filtered at room temperature, is allergen free, and is 50% lower in saturated fats than traditional cooking oils. Optimax delivers
Subscribe to:
Posts (Atom)