April 16, 2009

Beware the New Trans Fat - Interesterified






I discovered this new fat completely by mistake.

Since I always read my food labels, I purchased a box of graham crackers for a recipe, and was happy to see no partially hydrogenated oils as I scanned the ingredients.

Once home, I was interested to see what they used for a fat substitute in the crackers, and I came across a new term - Interesterified Oils.

Thanks to the good old internet, I was able to find out what exactly this new ingredient was in about 2 minutes.

And was I surprised.

The first thing that came to my mind was a line by Shakespeare:

What's in a name? that which we call a rose
By any other name would smell as sweet;

Only it isn't sweet - and no matter what they call it - it is still a trans fat.

To make this "new" fat, they take fully hydrogenated oil and mix it with liquid polyunsaturate oil.

They claim fully hydrogenated oil is healthier than the partially hydrogenated variety.

My thought: If the partially one is bad, then the fully one has to be doubly bad.

So, like lambs to slaughter, the food manufacturers keep leading us down the wrong path, again.

Take an minute to read your labels, and keep this new term in mind as you scan them.

After all, we are what we eat.
















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