Recently, on a mission to find a jar of “healthy” peanut butter at the grocery store (did you know that most peanut butters contain trans fat?), I came across an ingredient listing that I haven’t encountered before: “hydrogenated oil” - not the infamous “partially hydrogenated vegetable oil” (better known as trans fat) - just “hydrogenated oil”...naturally, I had to investigate...
The process of hydrogenation was actually discovered/invented over a century ago. It involves “fusing” additional hydrogen atoms to a chain of carbon atoms wherever there are double bonds holding the carbon atoms together. Fatty acids (one type of “carbon chain” molecule) are characterized as either saturated or unsaturated based on the presence of double bonds - if a “carbon chain” contains no double bonds, it is said to be saturated; if there are double bonds, it is unsaturated. When the additional hydrogen atoms are “fused” to the double-bonded carbon atoms in a “carbon chain” the double bond is broken, resulting in either partial or full saturation of the fatty acid (depending on whether or not all of the double bonds have been replaced with single bonds).
Chemically speaking, trans fats are unsaturated fats - however, research has shown that they are worse for us than saturated fats...a more current research theory suggests that the enzyme responsible for breaking down fatty acids cannot metabolize the trans fat molecule configuration, which ultimately results in the trans fat remaining in the blood stream for a much longer period of time, increasing the likelihood of it contributing to arterial plaque build-up (which increases the risk of coronary heart disease).
With all that said, here’s the deal. Partially/fully hydrogenated oils are used in foods for a variety of reasons - they increase a product’s shelf life, decrease the need for refrigeration, and lower the cost of food production. Further, completely (or fully) hydrogenated oils are comparable to saturated fats, from a chemical point of view. If the label isn’t specific, meaning it uses neither the word “partially” nor “fully” to describe the “hydrogenated oil” - it could mean that the product contains trans fat, a chemically altered fat similar in form to a saturated fat, OR a little of both. None of which are a good thing - in my (humble) opinion...
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Okay, now I am completely confused. This is double speak for me. Unsaturated fats are the poly and mono, right? Aren't they supposed to be better for you?
ReplyDeleteAnd are you saying that after checking the label twice if I don't see these words [fully/partially to describe the hydrogenated oil] I should NOT eat it?
I have atherosclerosis and for five years I have diligently been consuming less saturated and more unsaturated. Is this a bad thing?
I have
There are many different types of fats, and the general rule of thumb is that unsaturated fats are better for you than saturated fats. However, there are exceptions to every rule...
ReplyDeleteTrans fats are unsaturated fats that have been altered to function more like saturated fats - sort of putting them into a category all of their own. And research shows that they are NOT good for you...
So, what I'm saying is that "hydrogenated oils" - whether partially or fully - are chemically altered fatty acids that could, or could not, be more harmful to your health than fatty acids that have NOT been chemically altered...ultimately, ANY hydrogenated oil should be avoided if possible - partially OR fully......
As far as consuming foods with naturally occuring unsaturated fats (think olive oil, avacados, walnuts, fatty fish, etc.) over saturated fats (think butter, fatty cuts of meat, heavy cream, etc.) - you're on the right track...keep it up!
Got it, thanks!
ReplyDeleteThanks for the useful information you provided here. Speaking of peanut butter, I found an organic one which the ingredient listed on the label was only roasted peanuts(!) does it mean that there is really nothing else in the jar?!
ReplyDeleteCould you also explain why there isn't any ingredient label on wine bottles?
Yes, that's exactly what it means! You'll need to store it in the refrigerator (once you've opened it), and stir it a time or two - but the effort is well worth it in taste and health. Enjoy!!
ReplyDelete...the wine question is a good one - deserving of a post all of it's own......check back soon!