Bye-Bye Transfats. Hello “Interesterified” Fats?

January 29th, 2007

Well, the public is finally mobilized to reject trans fats when the food industry comes up with something that may be just as bad for a replacement.

Research reported in the online journal Nutrition & Metabolism claims that ‘interesterified’ fats being used as a replacement for trans fats by some food companies depresses good cholesterol (HDL) and raises blood glucose levels.  The researchers sound an alarm over this because the effects occured in a trial lasting only 4 weeks.

Trans fats were produced when food companies partially hydrogenated oils to increase the shelf life and taste stability of packaged foods.  When trans fats fell from grace, these companies looked around for an alternative and some of them chose the interesterified fats.

Keep your eyes open on this:  you will see packaging that claims ‘no trans fats!’ but in fact the ‘trans fats’ have been replaced by some thing that may be just as bad, or worse.  The best way to avoid all this nonsense is to eat fresh foods–not processed.

Entry Filed under: Uncategorized, Healthy Lifestyle Research, Making Choices