Serving up Trans Fat?
Serving up Transfat
While giving I lecture a few days ago on the types of fats in the foods we eat, I confessed my use of powdered non-dairy coffee creamer. I love the rich, heavy mouth-feel it gives my coffee. As I continued to demonized “Trans Fats” (partially hydrogenated soybean oil)… saying that the increase of vascular disease has risen proportionally with the increase in the use of stick margarines and shortening, I thought, the time to change my evil ways is NOW!
The second ingredient in the non-dairy coffee creamer that I like is “partially hydrogenated soybean oil”. Most sources of trans fat are in foods made with partially hydrogenated vegetable oils…like commercially baked goods, snack foods and some fast foods. However, many manufactures are attempting to decrease the amount of partially hydrogenated oils in food. There is strong evidence that suggests that these bad fats raise cholesterol levels. It may put some individuals at risk for chronic disease. So, the lifestyle recommendation is to keep trans fat intake as low as possible.
Easier said, than done!
I’ve known the truth about trans fats for sometime now…my rational for my continue used was, I’m not using that much creamer. Yesterday morning I watched as I dumped a minimum of 2 tablespoons of powdered creamer into my first cup of coffee. The serving size is 1 teaspoon…that means I had 6+ servings. According to my “professional” observation, that would mean I had ~3 grams of partially hydrogenated fat…or trans fat, and did I say it was only my first cup (Oh, I conveniently forgot to mention…the first ingredient in my beloved creamer is corn syrup solids). O.M.G... h … I’ve got to STOP NOW! The voice within screamed, “Practice What YOU Preach!”
While purchasing a few things to finish dinner yesterday, I picked up a soy milk coffee creamer. My coffee experience this morning was not what I had hoped for, but I will get use to it. I announced to my husband that I would no longer purchase powdered creamer. Now I’ve made my BOLD statement for the entire world to see. My environment has changed and so shall this undesirable habit. I’ll keep you posted.
Remember, we are all a work in progress.
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Comments
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Judy_Bock_RN, 3 years ago | FlagGetting used to a new taste is possible over a period of time. I managed to decrease my fat intake in milk by gradually stepping down from 2% to 1% for a while, then went down to skim. I almost exclusivel
y drink skim, and it tastes fine to me now. I love my milk and don't feel a bit guilty drinking as much as I want. -
LeGreta_Hudson_MS_RD_CDE, 3 years ago | FlagLes,
There is so much media attention on products that are so unworthy. We live in a toxic food environment...and we don't have the kind of money it takes to combat the loads of misinforma tion in the universe. Unfortunat ely, Money and Politics rule. Just continue to "pay it forward".. .the word will get out.
Le Greta -
LeGreta_Hudson_MS_RD_CDE, 4 years ago | FlagJulie, I think your husbands’ decision to have natural foods is great! Butter over margarine is fine…especially if it is stick margarine. “Real” cream or ½ & ½ is better than artificial creamers. Portion control is always the key…to having your cake and eating it too. Most stick margarines contain partially hydrogenated fat or “trans fats” (BAD Fat). I would use butter rather than stick margarines, also. However, there are a few other spreads that would reserve butter consumption for holidays & special occasions only. Look for margarines that do not have partially hydrogenated soybean oil/cottonseed oils in the ingredients. Another clue to less hydrogenated oils would be to get soft tub margarines. My favorite non-hydrogenated, trans-fat free spread happens to be Smart Balance. In the supermarket you will find several varieties of Smart Balance. You can use it to replace any buttery spreads…and it’s tasty. The variety I have in my refrigerator is the one made with extra virgin olive oil…Smart Balance Omega. One tablespoon will provide 7 grams of total fat…the best thing is that it has 3 grams of monounsaturated fat….that’s the GOOD FAT…containing fish oils and flaxseed oils. The best is the spreads you make your self. The recipe calls for 1 stick of butter (½ cup); ½ cup grape seed oil (or any light flavorless oil); & butter extract to taste (start with ½ teaspoon). Over low heat, melt butter, add oil & extract. Stir the mixture and pour into a container. After a few hours of refrigeration it will look and perform much like your favorite buttery spread. ENJOY! P.S….several other manufactures have come to market with their version of “Smart Balance”.
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