Jonny Bowden, Ph.D., C.N.S.
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 It's never hydrogenated or partially hydrogenated, and it's processed without high heat and chemicals.
Extra Virgin Olive Oil
Ever wonder why Greeks seem so happy and mil of life?
Tempting though it may be to attribute robust good health to any one factor, the truth is that it's always a combination of things. Unlike lab rats and college sophomores, "free-living" humans always do a bunch of things together, making "cause and effect" statements much more difficult. |
Elaine Magee
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 If buying commercially made nut butter, read the label and avoid any that contain hydrogenated or partially hydrogenated oil-these are surefire sources of the dreaded trans fats. Refrigeration is usually recommended for nut butters to stem the growth of a fungal contaminant called aflatoxin. But if your family blows through peanut butter like mine does (we go through a 16-ounce jar in a few weeks), this probably won't be a problem.
If you like freshly ground nut butter, buy it in a 2-week supply because it has a very short shelf life. |
Dr. Steven R. Gundry
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 You would have to have been on another planet to be unaware of all
Beware of Artificial FatA
II III M I I I I
Not only are the fats in the animals that we eat completely different from what they were fifty years ago, we've also learned to manufacture fats unknown in nature, so-called trans fats, which appear on food labels as hydrogenated or partially hydrogenated oils. Whenever your genes encounter fats they weren't expecting, as in the case of foods devoid of micronutrients, they send you looking for more, assuming that the next bite will have the real McCoy. |
Mike Adams, the Health Ranger
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 It's much cheaper to use hydrogenated oils and artificial colors such as yellow #5 and blue #1 to give it the appearance and color of avocado. Gullible American consumers actually buy the product and consume it in large enough quantities to keep it on the shelf, thereby proving that food companies can put practically anything they want in a plastic tub and most people will not just buy it, but actually put it in their mouths! (Didn't their parents ever teach them not to put garbage in their mouth? |
Bottom Line Health
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| If you see partially hydrogenated, that means the product contains some trans fats."
The FDA adds that products that have shortening or hydrogenated oils in their ingredient lists also contain some trans fats, and if they appear at the beginning of the ingredient list, the product contains more trans fats than if they are further down on the list.
However, both Heller and Schneeman emphasize that trans fats are only part of the picture. "You can't look at trans fat alone. Some manufacturers might have eliminated trans fat by using products that are high in saturated fat," says Schneeman. |
Andreas Moritz
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 During this process some of the polyunsaturated fats undergo chemical transformations, which turns them into trans fatty acids (trans fats), often referred to as "hydrogenated vegetable oils." Margarine can contain up to 54 percent of them, vegetable shortening up to 58 percent.
You can detect hydrogenated vegetable oils in foods by reading the food labels. Most processed foods contain them, including breads, crisps, chips, doughnuts, crackers, biscuits, pastries, all baked goods, cake and frosting mixes, baking mixes, frozen dinners, sauces, frozen vegetables, and breakfast cereals. |
Mike Adams, the Health Ranger
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 You'll read some of the most eye-opening quotes ever printed about this deadly ingredient.
Just how bad is this ingredient for your health? |
Caldwell B. Esselstyn, Jr., M.D.
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 If you see any of the following words or phrases on a label— glycerin, hydrogenated, partially hydrogenated, mono or diglycer-ides—avoid the product. These are all sneaky forms of fat. Snackwell's devil's food "fat-free" cookies list o grams of fat on the nutritional chart required on all packages. But if you read the ingredients, you notice that glycerin is listed fifth among them. Similarly, Kraft's zesty Italian fat-free dressing and Wishbone's fat-free ranch both list soybean oil and dairy products among their ingredients. |
| It would be far simpler—and clearer—to advise people to avoid animal-based products (the source of all cholesterol and most saturated fat) and also to avoid products labeled "hydrogenated" or "partially hydrogenated," since these contain the most harmful trans fats.
4. USDA recommendation: "Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fat, such as fish, nuts, and vegetable oils."
This recommendation is of major concern. |
| Scrutinize lists of ingredients for any mention of oil, of monoglycerides and diglycerides, of hydrogenated or partially hydrogenated oils or glycerin. Remember, a pig with lipstick and earrings is still a pig. A year of consuming these "zero fat" products will actually add pounds of lethal fat to your diet.
Jim Trusso, one of the patients in my study, learned the hard way. For six careful years on the program, he never touched meat, dairy products, or oils. But suddenly, his cholesterol spiked over 200 mg/dL. It didn't take us long to figure out what the problem was. |
| If you see any of the following words or phrases on a label— glycerin, hydrogenated, partially hydrogenated, mono or diglycer-ides—avoid the product. These are all sneaky forms of fat. Snackwell's devil's food "fat-free" cookies list o grams of fat on the nutritional chart required on all packages. But if you read the ingredients, you notice that glycerin is listed fifth among them. Similarly, Kraft's zesty Italian fat-free dressing and Wishbone's fat-free ranch both list soybean oil and dairy products among their ingredients. |
| It would be far simpler—and clearer—to advise people to avoid animal-based products (the source of all cholesterol and most saturated fat) and also to avoid products labeled "hydrogenated" or "partially hydrogenated," since these contain the most harmful trans fats.
4. USDA recommendation: "Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fat, such as fish, nuts, and vegetable oils."
This recommendation is of major concern. |
Mike Adams, the Health Ranger
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 And it's put in foods on purpose, for the convenience of the food manufacturers. hydrogenated oils don't go bad, which means they save money for the food manufacturing companies, because their foods don't go bad on the shelves. And how do you make hydrogenated oils? Well, you don't find them anywhere in nature -- you have to have a chemical processing facility to make hydrogenated oils. And you do it by bubbling hydrogen gas through liquid soybean oil or other types of oils, using a catalyst (in most cases the catalyst is nickel). |
Craig Pepin-Donat
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 According to epidemiologists at Harvard University, "By our most conservative estimate, replacement of partially hydrogenated fat in the U.S. diet with natural unhydrogenated vegetable oils would prevent approximately 30,000 premature coronary deaths per year, and epidemiologic evidence suggests this number is closer to 100,000 premature deaths annually. |
Mike Adams, the Health Ranger
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| We can just throw in hydrogenated soybean oil and artificial colors and make it look like avocado.' Then the CEO says, 'Yes and then we can sell it at the price of regular guacamole and no one will know the difference as long as they don't read the ingredients label!'
It's absolutely brilliant. What fantastic food marketers we have in this country. And by the way, I really applaud the ethics and the use of wholesome, natural ingredients by Kraft which is also, by the way, the owner of Philip Morris, the cigarette company. |
Mike Adams, the Health Ranger
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 Unless they say, "no hydrogenated oils" right on the label, they contain it. Vegetable shortening, by the way, is pure hydrogenated oil. It is probably one of the single most toxic grocery products you can put in your body. And yet people are out there buying vegetable shortening by the bucket loads and baking cookies with it -- something I find absolutely appalling.
By far, the most powerful thing you can do to restore healthy cholesterol levels is to stop eating hydrogenated oils. The next thing that you can do is stop eating trans fat (trans fatty acids) -- that means avoid all fried foods. |
Wendy Bazilian, DRPH, MA, RD, Steven Pratt, MD, Kathy Matthews
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 You can recognize trans fats by checking the labels of foods for "hydrogenated" or "partially hydrogenated" fats. You'll find these in many commercially prepared foods such as chips, crackers, cakes, doughnuts, pastries, peanut butter, frozen meals, and margarines and shortenings. You'll also find trans fats in cake, pancake, biscuit and muffin mixes, as well as dips, toppings, nondairy coffee creamers, gravy mixes, and even salad dressings. |
Tori Hudson, N.D.
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 Trans fatty acid levels are determined by the amount of hydrogenated oils in a food. Foods such as doughnuts, french fries, margarine, most cookies, and any food that contains "partially hydrogenated oils" contain trans fats. Soybean oils, corn oils, and safflower oils contain relatively high amounts of oleic and linoleic acids, which can convert to elaidic acid during the hydrogenation process. Elaidic acid is the most common form of trans fatty acids because of its production by hydrogenation of our most common dietary oils. |
| Foods such as margarine, cakes, cookies, candies, and doughnuts often contain partially or totally hydrogenated oils. This is also true of many oils sold in supermarkets; in order to prolong their shelf life, hydrogenated fats are used in many so-called cooking oils.
Another important fat classification, and one that's come under a good bit of scrutiny lately for being especially unhealthy, is trans fats. Trans fats are made during the process of hydrogenating oils by chemically modifying a natural oil in a process that converts some of the cis unsaturated fatty acids to the trans form. |
Mike Adams, the Health Ranger
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| They're basically just synthetic chemicals, colors, artificial flavors, fragrances, pretty packaging and hydrogenated or homogenized fats to give it some texture. That's what you're buying, folks. But thank goodness you're saving 25˘ on it because you clipped a coupon out of the local newspaper. Aren't we smart consumers!
I recommend that people get avocado dip from places that actually use avocado as the main ingredient. That includes Trader Joe's avocado dip. Avocados are one of my top recommended superfoods. This is a food that people should be making part of their diet. |
Ronald Klatz and Robert Goldman
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 Use nonhydrogenated fats, such as butter, olive oil, sunflower oil, or sesame oil, rather than hydrogenated fats, such as margarine or shortening. Margarine is doubly dangerous to your body because it is a hydrogenated fat. The unnatural molecules it contains raise your blood cholesterol, even though margarine itself contains less cholesterol than butter. hydrogenated fats also tend to deposit fats in your arteries, interfering with the circulation of your blood. Finally, hydrogenated fats increase your body's exposure to free radicals. |
The Editors of FC&A
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| Snub hydrogenated oils, partially hydrogenated oils, and trans fatty acids, such as those in margarine. If a food includes a partially or fully hydrogenated oil in its label, try to find a substitute.
• Drink plenty of water, but filter it or use natural spring water. Unfiltered tap water is often contaminated with chemicals and bacteria.
• Eat meat sparingly. To start cutting back, eat smaller portions of beef, poultry, and pork.
• Limit alcohol to small amounts, and don't drink often.
• Don't drink diet soda and soft drinks. |
Wendy Bazilian, DRPH, MA, RD, Steven Pratt, MD, Kathy Matthews
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| Modified Corn Starch, Salt, Citric Acid, Atrificial Flavor and Certified Food Color Red #40, Blue #1), High Gluten Flour, Unenriched Bleached Flour, Butter, Margarine (Partially hydrogenated Soybean Oil,_Soybean Oil, Water, Salt, Mono- And Diglycerides, Lecithin, Sodium Benzoate, Beta Carotene, Vitamin A Palmitate), Eggs, Unbleached Wheat^/ Flour, Partially hydrogenated Soybeans and Cottonseed Oils. Cornstarch, Lemon Juice, Water, Artificial Vanilla Flavor, Cinnamon and Confectioners Sugar.
Contains wheat, milk and soy.
And look here... of glucose. |
| You can recognize trans fats by checking the labels of foods for "hydrogenated" or "partially hydrogenated" fats. You'll find these in many commercially prepared foods such as chips, crackers, cakes, doughnuts, pastries, peanut butter, frozen meals, and margarines and shortenings. You'll also find trans fats in cake, pancake, biscuit and muffin mixes, as well as dips, toppings, nondairy coffee creamers, gravy mixes, and even salad dressings. |
Craig Pepin-Donat
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| The killer is that partially hydrogenated oil is laden with deadly trans fats that can cause fat clogs in our arteries by actually increasing our low-density lipoproteins (LDL or bad cholesterol) while possibly lowering the high-density lipoproteins (HDL or good cholesterol).
According to epidemiologists at Harvard University, "By our most conservative estimate, replacement of partially hydrogenated fat in the U.S. |
Hyla Cass
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 Avoid hydrogenated and partially hydrogenated fats, and reduce your intake of saturated fats from meat, dairy products, and junk food.
?Choose low-GI/GL complex carbohydrates such as whole grains, vegetables, and fruits, and avoid sugar and refined foods.
?Eat fish three times a week, or take fish oil supplements.
?Use cold-pressed seed oils in salad dressings.
?Drink at least two quarts (64 ounces) of water a day, either pure or in diluted juices, and herbal or fruit teas.
?Minimize your intake of tea, coffee, and alcohol.
? |
Jonny Bowden, M.A., C.N.S.
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 The original bad rap for coconut oil came four decades ago, when researchers fed animals hydrogenated coconut oil that was purposely altered to render it devoid of essential fatty acids. The animals that were fed the hydrogenated coconut oil (as the only fat source) naturally became deficient in essential fatty acids, and their serum cholesterol increased. Early commercial coconut oil was often hydrogenated (loaded with trans-fats), and all the good, healing stuff had been removed. That coconut oil wasn't very good for you. But real coconut oil is a health bonanza. |
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