Unilever, uber food conglomerate, will stop using trans fat in its margarine spreads as soon as next month, according to an article in USA Today. This is great news for consumers, because Unilever is the number one seller of margarine tubs and spreads. It’s top brands are I Can’t Believe It’s Not Butter and Shedd’s Spread Country Crock.

“I call this the death knell for trans fats,” says Marion Nestle, professor of nutrition at New York University.

The elimination of trans fats from the U.S. diet “should be written up as a business school case and studied,” says Michael Jacobson, director of advocacy group Center for Science in the Public Interest, which has pushed for it. Trans fats have been reduced more than 70% in three years, he says.

read the entire article…

What you need to know:

Trans Fat is just plain EVIL. It has been unequivocally shown to increase the chances of heart disease because it raises the levels of LDL, the bad cholesterol, in our bloodstream. This leads to clogged arteries and other precursors of coronary ailments.

Trans fat is mostly man-made, and found in hydrogenated oils. These are vegetable oils that are “bombed” with hydrogen atoms in a process that makes them solid at room temperature.

The FDA has been requiring manufacturers to post product trans fat content on nutrition labels ever since 2006. Since then, lo and behold, trans fat is disappearing at a rapid pace.

Makes you wonder what would happen if the FDA would require labeling of ADDED SUGAR in products.

What to do at the supermarket:

You’re not 100% safe yet. There is still an irritating loophole though, whereby up to half a gram of trans fat can legally be labeled as 0. So in addition to checking the nutrition panel for 0 trans fat, look at the ingredient list to make sure there are no “partially hydrogenated vegetable oils“.

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An encouraging development in the world of food manufacturing. Food giant Cargill has shut a production line in  Wichita, Kansas that has been manufacturing hydrogenated oils:

President of Cargill’s dressings, sauces and oils division Mike Venker said in a statement: “The demand for hydrogenated oils has decreased significantly as a result of trans fat reduction in foods, therefore leaving the plant underutilized. We made every effort to keep the production at the plant, but ultimately could not achieve acceptable production efficiencies.” [See Progressive Grocer]

And thank goodness for that. Despite the loss of jobs.

What you need to know:

Trans Fat is just plain EVIL.

It has been unequivocally shown to increase the chances of heart disease because it raises the levels of LDL, the bad cholesterol, in our bloodstream. This leads to clogged arteries and other precursors of coronary ailments.

Trans fat is mostly man-made, and found in hydrogenated oils. These are vegetable oils that are “bombed” with hydrogen atoms in a process that makes them solid at room temperature (think margarine).

Since 2006, the FDA has mandated that the amount of trans fat in foods be labeled on product packages. In addition, several states and municipalities have banned the use of trans fat in restaurants.

Trans fat in the form of partially hydrogenated oil is most common in baked and fried foods, in which it can count for up to 45 percent of total fat content. It is cheaper to produce than healthier oils like canola or olive oil, provides food manufacturers with greater processing stability and gives foods a longer shelf life. Therefore, commercially produced shortenings in the US have traditionally contained high levels of hydrogenated fats.

But guess what, pressure from the FDA and local lawmakers had a positive effect. The food industry figured out a way to make the same foods without trans fat. In fact, over the last 5 years, demand for trans fat laden hydrogenated oils has declined by  75% percent in the US.

By the way, Cargill is one of the largest private companies in the US, dealing mostly in agricultural products such as grains, livestock, and eggs. If it were public, it would be in the top 10 companies of the Fortune 100 list. It has 160,000 employees worldwide and sold 120 BILLION dollars worth globally last year.

What to do at the supermarket:

We’re not safe yet. There are still plenty of foods out there with trans fat. Always check the nutrition panel for 0 trans fat, as well as the ingredient list to make sure there are no “partially hydrogenated vegetable oils“.

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Fresh off the recent candy expo in Chicago, we bring you a taste test and nutrition review of one of the better tasting products out there. Dove has been better known for its ice cream bars, but recently moved into the chocolate space.

Our testers loved the texture and rich flavor of this product saying  The peanut butter chocolates were delicious and very creamy. They didn’t quite look the same as the picture on the package, but then which food products do ?

Unfortunately, the taste comes at a nutritional price.

A packet contains around 30 pieces. A recommended serving size is 5 pieces (but show us the person who’ll stop there…)

Each serving will cost you 220 calories. Of those, 130 are from fat. That’s 14 grams of fat of which 8 grams are saturated. Those are 22% and 40% of your daily recommended maximum values, respectively. The label says 0 trans fat (we’ll see about that) and there are 8 grams of sugar (3.5 teaspoons).

The ingredient list includes the usual suspects (milk chocolate and peanuts) but also partially hydrogenated palm kernel oil and or partially hydrogenated soybean oil. Whenever you see a partially hydrogenated oil in the ingredient list, it means that the product DOES CONTAIN TRANS FAT.

How can this be if the nutrition panel says 0 trans fat?

Simple. There is an annoying loophole in the labeling regulations set by the FDA that lets you round off to zero anything smaller than 0.5 grams per serving. Manufacturers can then set the serving size to be just under the 0.5 grams threshold value. But as we mentioned earlier, 5 pieces of chocolate seems too little for a serving, so imaging you are sharing a bag with a friend. You’ll be consuming 3 times the servings, and possibly consuming a fair amount of this very unhealthy fat, without you even being aware!

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Americans consume 31 BILLION lbs. of oil a year.

That’s about 100 lbs. per man woman and child, or half a cup of oil every day.

And almost half of the oil we consume is hydrogenated to degree, meaning it contains trans-fat.

But there is hope, according to a recent article in USA Today:

What may be the next big thing in the quest for the perfect low-fat french fry will sprout from Iowa ground this summer.

Pioneer Hi-Bred says its genetically engineered soybean will make an oil that has no artery-clogging trans fats. The high-oleic oil is supposed to last three to five times longer in commercial fryers than most zero-trans-fat oils.

The Johnson, Iowa-based company, the second-largest producer of hybrid seeds for agriculture, will put the soybean through tests to determine whether those claims are true. If so, then McDonald’s, Frito-Lay and other companies may snap up the oil and promote heart-healthy fried foods and chips.

Read more…

What you need to know:

There is a lot of controversy around genetically modified foods, which we won’t get into in this post. Creating an oil that won’t become trans-fat when hydrogenated sounds interesting, but it will probably take years to prove it is safe and does the job. In the meantime, a few things to know:

Trans fat is found in shortenings, margarine, snacks such as crackers, candies, and cookies, fried foods, pastries and other foods prepared with partially hydrogenated vegetable oils

Trans fat labeling on food packages has been mandatory since 2006. But, if a serving has less than o.5 grams of trans-fat, the label may state ZERO. Yes, that includes 0.49 grams in a serving size even a 2 year old would find ridiculously too small. This is a loophole being exploited by some food manufacturers.

What to do at the supermarket:

Try to reduce to zero your trans-fat consumption by examining food labels carefully. If the nutrition panel says 0 trans-fat, it’s a good start, but always take a look at the ingredient list to spot partially hydrogenated oils.

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Here are ten facts about trans-fat, the Darth Vader of  processed foods:

1. Trans fat is found in shortenings,  margarine, snacks such as crackers, candies, and cookies, fried foods, pastries and other  foods prepared with partially hydrogenated vegetable oils.

2. Hydrogenation is the process of bombarding an oil’s fat molecules with hydrogen atoms, making it more dense and raising its melting point, so that the oil becomes solid at room temperature.  An unfortunate side effect of this the creation of trans fatty acids. Partially hydrogenated oil means that the hydrogenation process stopped short of a full solid, reaching a more creamy, semi-soft, butterlike consistency. This is the story of margarine.

3. Cis and trans are terms that refer to the arrangement of chains of carbon atoms in a fat molecule. hydrogenation turns cis  into trans.

4. Some margarine brands use fractionated oils instead of partially hydrogenated oils in order to eliminate trans-fat. The fractionation process involves heating then cooling a liquid oil, thus separating it to fractions that have different melting points. Unfortunately, this process raises the level of saturated fat in the oil.

5. Trans fat labeling on food packages has been mandatory since 2006.

6. Loophole alert: If a serving has less than o.5 grams of trans-fat, the label may state ZERO. Yes, that includes 0.49 grams in a serving size even a 2 year old would find ridiculously too small.

7. Trans-fat is an artificial creation, but there are some trace amounts of trans-fat found naturally in meat and dairy products, called vaccenic acid.

8. consumption of food containing trans-fat has unequivocally been shown to increase the risk of heart disease by raising levels of LDL (bad cholesterol), and lowering levels of HDL (good cholesterol).

9. In 2003, Denmark effectively banned trans-fat from foods, charting a course for an 80% reduction of trans-fat in all foods.

10. in 2008, California became the first state to ban restaurant chains from using  trans-fats for cooking or frying.

What to do at the supermarket:

Don’t trust the nutrition label stating zero trans-fat per serving. Take a look at the ingredient list to spot partially hydrogenated vegetable oils.

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