Every purchase we make is a vote for or against the products available. Consumers have done a great job minimizing the use of trans-fats by reading labels and avoiding hydrogenated oils; but there is a “New” hydrogenated process to be concerned about.
Natural oils are liquid at room temperature and solid if kept refrigerated or frozen. Because of the development of hydrogenization, foods are soft and yet solid at any temperature. For example, some peanut butters remain smooth and creamy just out of the fridge, and butter substitutes remain solid even when left at room temperature for hours. Although this process increases the food’s shelf-life, hydrogenated fats are recognized as damaging to the arteries, glands, organs and tissues.
Today we are seeing a new substitute for hydrogenization where the product says “no trans fats” and yet they carry the same amazing properties as those that are hydrogenated. These products include butter substitutes, peanut butter, mayonnaise, salad dressings, baked goods and ice cream. What you’ll see on the label are food additives called “vegetable mono and diglycerides”. There isn’t a lot of information about these specific emulsifiers yet, but if you see “mono and diglycerides” on the label, these are potentially hydrogenated oils with a different name. How do we know this? Foods with these substances act exactly the same as hydrogenated oils.
Avoid food substitutes, processed food and labels with long ingredient lists. Eating perishable whole foods such as fresh fruits, vegetables, eggs, oils, nuts, seeds, organic meats and raw dairy products will keep you healthy and have deter many symptoms, conditions and doctors visits.