Interesterified Oil: Why you should watch out for this trans fat substitute!

Posted April 9th, 2007 at 10:30 AM by Seth Braun

Section: Nutrition, Healthy Eating

This article is written by a TFS guest contributor, Mr. Seth Braun, natural health expert and best-selling author. Seth can be contacted for a complimentary consultation through his site or at his clinic, (303)-444-2357.

I know, the name is a clue. Interesterified oil is the way food manufacturers are bypassing the new trans fat labeling laws.

I just posted an article about the next generation of trans fat on three of my websites and wanted to give you the readers digest version.

This was a big piece of news for me. I was at my aunt and uncle’s home and read the label on a box of crackers and there it was, a food ingredient I did not know. So after some research, I learned that I am a bit behind the curve and I thought you might want to know about this too!

Some of you know this, but it was news to me. there is a trend in food manufacturing to replace “interesterified oils,” for partially hydrogenated oil in food manufacturing because the industrial application and manufacturing processes are almost identical with this product when compared to partially hydrogenated oil.

The basic idea is that ineresterified oils are a combo of liquid polyunsaturate oil and fully hydrogenated oil, which contains no trans fat. This makes a product that can functionally replace partially hydrogenated oil and bypass trans fat labeling.

Cool idea. Bad food.

If you want to get more information, the nitty gritty, you can check out my most recent blog post at:
www.healthyfastandcheap.com
or
www.diabetesnutritionblog.com

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