These oils are supposed to help lower cholesterol and blood pressure, increase weight loss, and somehow improve overall health. The only problem is that science had not backed up these claims.
In 1961, the American Heart Association began encouraging Americans to limit dietary fat, particularly animal fats, in order to reduce their risk of heart disease. In the decades since, despite low-fat diets becoming increasingly part of the norm, heart disease rates have soared.
It’s been a long time coming, but on November 7, 2013, the US Food and Drug Administration (FDA) announced it is now considering removing partially hydrogenated oils—the primary source of trans fats—from the list of "generally recognized as safe" (GRAS) ingredients.
The FDA will accept comments for 60 days, after which a permanent decision will be made. If finalized, the FDA’s decision means that food manufacturers can no longer use partially hydrogenated oils, i.e. trans fats, in their products without jumping through hoops to get special approval.
This is a remarkable turnaround, and I personally could not be more pleased by this proposed change. This is the first step towards the truth, informing consumers that trans fats are a primary culprit causing premature death. The World Health Organization (WHO) has also called for the elimination of trans fats from the global food supply.
The only problem is that science had not backed up these claims. Finally, now we are hearing the truth, watch this news clip, it also gives you the sense of how tricky the food manufacturers are with labeling...
What Are Vegetable Oils/Margarine?
Vegetable oils (and margarine, made from these oils) are oils extracted from seeds like the rapeseed (canola oil) soybean (soybean oil), corn, sunflower, safflower, etc. They were practically non-existent in our diets until the early 1900s when new chemical processes allowed them to be extracted.
Unlike butter or coconut oil, these vegetable oils can’t be extracted just by pressing or separating naturally. They must be chemically removed, deodorized, and altered. These are some of the most chemically altered foods in our diets, yet they get promoted as healthy.
Vegetable oils are found in practically every processed food, from salad dressing to mayo to conventional nuts and seeds. These oils are some of the most harmful substances you can put into your body, but more on that in a minute.
How Vegetable Oils are Made
Vegetable oils are manufactured in a factory, usually from genetically modified crops that have been heavily treated with pesticides. This article has fascinating videos contrasting the production of vegetable oils and butter.
Take for instance, the common Canola oil, the beauty queen of the vegetable oil industry. It was developed by making a hybrid version of the rapeseed, and it was given its name in the 1980s as part of a marketing effort organized by a conference on mono-saturates.
Rapeseed oil contains high amounts of the toxic erucic acid, which is poisonous to the body. Canola oil is an altered version, also called Low Erucic Acid Rapeseed (LEAR) and it is commonly genetically modified and treated with high levels of pesticides.
Canola (modified rapeseed oil) is produced by heating the rapeseed and processing with a petroleum solvent to extract the oil. Then another process of heat and addition of acid is used to remove nasty solids (wax) that occur during the first processing.
At this point, the newly created canola oil must be treated with more chemicals to improve color and separate the different parts of the oil. Finally, since the chemical process has created a harsh smelling oil, it must be chemically deodorized to be palatable.
If the vegetable oil is going to be made into shortening or margarine, is undergoes an additional process called hydrogenation to make it solid at cold temperatures. Unlike saturated fats (butter, coconut oil, etc.) vegetable oils are not naturally solid at these temperatures and must be hydrogenated to accomplish this. During this process of hydrogenation, the dangerous transfats are created.
Trans fat, found in margarine, vegetable shortening, and partially hydrogenated vegetable oils became widely popularized as a “healthier alternative” to saturated animal fats like butter and lard around the mid-1950’s. Its beginnings go back 100 years though, to Proctor & Gamble’s creation of Crisco in 1911.
In 1961, the American Heart Association began encouraging Americans to limit dietary fat, particularly animal fats, in order to reduce their risk of heart disease. In the decades since, despite low-fat diets becoming increasingly part of the norm, heart disease rates have soared.
It’s been a long time coming, but on November 7, 2013, the US Food and Drug Administration (FDA) announced it is now considering removing partially hydrogenated oils—the primary source of trans fats—from the list of "generally recognized as safe" (GRAS) ingredients.
The FDA will accept comments for 60 days, after which a permanent decision will be made. If finalized, the FDA’s decision means that food manufacturers can no longer use partially hydrogenated oils, i.e. trans fats, in their products without jumping through hoops to get special approval.
In 1961, the American Heart Association began encouraging Americans to limit dietary fat, particularly animal fats, in order to reduce their risk of heart disease. In the decades since, despite low-fat diets becoming increasingly part of the norm, heart disease rates have soared.
It’s been a long time coming, but on November 7, 2013, the US Food and Drug Administration (FDA) announced it is now considering removing partially hydrogenated oils—the primary source of trans fats—from the list of "generally recognized as safe" (GRAS) ingredients.
The FDA will accept comments for 60 days, after which a permanent decision will be made. If finalized, the FDA’s decision means that food manufacturers can no longer use partially hydrogenated oils, i.e. trans fats, in their products without jumping through hoops to get special approval.
This is a remarkable turnaround, and I personally could not be more pleased by this proposed change. This is the first step towards the truth, informing consumers that trans fats are a primary culprit causing premature death. The World Health Organization (WHO) has also called for the elimination of trans fats from the global food supply.
More to follow
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