In these latter days I'm attempting to eliminate as much as possible all the "bad stuff" that I've been existing on for years. One of the foods I've given up is butter. In it's place I've come to love Brummel and Brown's oleomargarine. However, one thing bothers me. Although the label states that one of it's major ingredients is partially hydrogenated soybean oil, the label also states that this product also contains "no trans fat". I don't understand this because I've come to believe that any hydrogenated vegetable oil is a trans fat. Can someone out there please explain this phenomenon and put my mind at ease. Many thanks.
Once upon a time, our fellow Joseph Martin rambled on about "Trans fats." Our champion De- Medicalizing in sci.med.nutrition retorts, thusly ...
Quoted message said:
One of the foods I've given up is butter.
A healthy diet is about balance, diversity, and variation.
It is concerned with a list of acceptable food processing methods, rather than a list of acceptable foods. -- John Gohde, Achieving good Nutrition is an Art, NOT a Science!
In these latter days I'm attempting to eliminate as much as possible all the "bad stuff" that I've been existing on for years. One of the foods I've given up is butter. In it's place I've come to love Brummel and Brown's oleomargarine. However, one thing bothers me. Although the label states that one of it's major ingredients is partially hydrogenated soybean oil, the label also states that this product also contains "no trans fat". I don't understand this because I've come to believe that any hydrogenated vegetable oil is a trans fat. Can someone out there please explain this phenomenon and put my mind at ease. Many thanks.
Please feel free to respond directly.
Joe Martin [email hidden]
It could be the weird labelling laws allow them to say zero transfats when the amount of transfats, per some arbitrary serving size, is below some threshold (maybe below 1 gm).
I avoid anything with "partially hydrogenated" in the ingredients and ignore the per serving info completely.
In general if it has partially hydrogenated in it, its not good for you anyway or a substitute can be found in a health food store that doesnt contain PHO.
For a margarine substitute you can try Earth Balance but actually I prefer butter. Earth Balance is practically a liquid and must be kept cold to stay solid.
"Joseph Martin" <[email hidden]> wrote in message news:<[email hidden]>...
Quoted message said:
In these latter days I'm attempting to eliminate as much as possible all the "bad stuff" that I've been existing on for years. One of the foods I've given up is butter. In it's place I've come to love Brummel and Brown's oleomargarine. However, one thing bothers me. Although the label states that one of it's major ingredients is partially hydrogenated soybean oil, the label also states that this product also contains "no trans fat". I don't understand this because I've come to believe that any hydrogenated vegetable oil is a trans fat. Can someone out there please explain this phenomenon and put my mind at ease. Many thanks.
Please feel free to respond directly.
Joe Martin [email hidden]
Hydogenation (adding hydrogen chemically) is saturation process, i.e make the oil harden. So, it is no better than butter and in fact less good than butter because of the synthetic process involved (hydrogenation).
The key is to use sparingly. I would use butter over margerine if I were you.
