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Trans and Interesterified Fats & Your Health

By rabach | January 22, 2008

Trans and Interesterified Fats & Your Health

This article is going to assume that you understand the basics about transfats, also known as hydrogenated or partially hydrogenated oils. However, if you do not understand the risk of these I have provided you with a link to learn more:

http://www.treelight.com/health/nutrition/PartiallyHydrogenatedOils.html

Transfat was not required to be labeled until 2006, most consumers had just leaned about transfat a few years prior. Since the 1970’s they have been adding it to our food in mass though it really took off much later. Now you can see many items in the grocery store labeled transfat free or 0 grams of transfat per serving. There is a problem though, a very big problem.

I challenge you to take a walk down several grocery store isles and read the ingredient labels. If the food item has less than 0.5 grams of transfat per serving the manufacturer counts it as zero. Add the little here and little there you get quite a serving per day. When looking at the labels see if you see partially hydrogenated oil listed as an ingredient. I know you will be shocked when you realize that MANY food items have this ingredient. However, it get MUCH worse…

The manufacturers have other ingredients that also contain transfat. These include lard, margarine and my newest discovery, mono and diglycerides.

http://www.imorganic.com/organiblog.php/?p=199

Here comes the breaking news. About a year ago I purchased a package of animal cookies with interesterified oils. When I got home I googled this new to me type of oil and found evidence that this oil was a replacement for transfat and not a good one. A lot of the ingredients now just list soybean, sunflower, safflower, canola or other type of oils without telling you how they are processed. You can place your money that it is interesterified. To those who understand how evil the international corporations are it should come as no surprise that these interesterified oils are quite likely WORSE than transfat. The problem (transfat), reaction (public outcry), solution (supposedly remove and replace with healthy oil) has backfired. In fact we have worse food nowadays. Nearly EVERY manufactured product now contains either transfat or an oil that is suspect interesterified. Basically ever product is design to produce slow kill results with an upwards curve. How did I finally come to this conclusion?

Well I finally was able to google good enough to find some hard evidence in the form of a German scientific webpage in English. For those who have read books or long articles on FDA approval of foodstuffs you have heard the stories of early warning from studies to suddenly all studies come to a predetermined conclusion. This is based off of one of those early studies. Here is the link as my burden of evidence:

http://www.chemie.de/lexikon/e/Interesterified_fat

Also a couple of other good links for further reading.

Pacific Health Center tells people to stay away from transfat like the plague:

http://www.pacifichealthcenter.com/updates/72.asp

Understanding the cholesterol scam and how it relates to transfat, soybean oil and high fructose corn syrup. VERY GOOD READ

http://www.treelight.com/health/healing/Cholesterol.html

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14 Responses to “Trans and Interesterified Fats & Your Health”

  1. Jim Says:
    January 22nd, 2008 at 6:32 pm

    The real bad news here is HOW these processed food manufacturers are reducing the level of trans fats in their products. There are certain kinds of fats that don’t produce trans fats as a result of high temperature frying. Unfortunately, these vegetable oils have other characteristics that make them even worse than trans fats.

    Vegetable oils transform into other compounds under high heat called acrylimides. These proven cancer causing substances are produced in even greater quantities than the traditional trans fat oils they have replaced.

    Only pure coconut oil is stable at high heats, at least up to around 400 degrees F. Extra virgin olive oil is safe at elevated temperatures but only up to about 325 degrees F, or in other words, about the temperature you can produce under medium heat on the burner.

    Vegetable oils are packaged in clear plastic containers and have long shelf life. UVA and UVB rays cannot damage these oils. The reason is this: they have no food value. They are totally dead. Look into the processing of vegetable oils and you’ll see that ultra high temperatures, chemical clarifying agents, filtering, etc. reduce these oils into a substance more suited for your garage, than something you should put into your body.

    You have control of your health, and as shocking as this may sound, modern agri-business doesn’t have your health and longevity foremost in their marketing strategies.

  2. Krypke Says:
    January 22nd, 2008 at 6:36 pm

    Very informative guy’s keep it up.

  3. Jim Says:
    January 22nd, 2008 at 6:55 pm

    Thanks Krypke, I appreciate the feedback. Everyone do yourself a favor and make a concerted effort to reduce the amount of processed foods in your diet. Eat more raw foods. French fries especially are deadly, and boy do I love french fries! I break down and buy an order of fries once every couple of months or so, but I’m damn glad I don’t insult my system with them weekly. They’re loaded with acrylimides and other cancerous substances.

    If you gave me a choice of an order of fries or a tablespoon of extra virgin olive oil, I would take the tablespoon of olive oil. I wouldn’t down it like a shot either, I’d enjoy the taste of pure, live healthy food.

  4. whobot Says:
    January 22nd, 2008 at 7:39 pm

    Another killer to watch out for is MSG. It is also in many different types of foods, not just chinese food. MSG also causes obesity and many other health issues.
    [youtube]
    http://www.youtube.com/watch?v=KKMUYYdjmA0
    /youtube]

  5. whobot Says:
    January 22nd, 2008 at 7:40 pm

    Heres the proper link on MSG:
    http://www.youtube.com/watch?v=KKMUYYdjmA0

  6. Jim Says:
    January 23rd, 2008 at 2:24 pm

    MSG is a neurotoxin, literally capable of causing brain cells to self destruct. The FDA allows this toxin to be hidden on food labels under names like “natural flavor”, “hydrolized vegetable protein”, “malt extract” and many more:

    http://christianparty.net/msgpoison.htm

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