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Weight Loss Forum / Low Carb / February 2005Canola Oil contains trans fat?
While reading the March issue of Low Carb Energy magazine, I came across an article by Dr. Fred Pescatore regarding common myths about fat. According to him, canola oil is the most unhealthful oil on the market because it contains from 5 to 15 percent trans fat right out of the bottle. This, if true, is quite a shock! He says the trans fats are generated from the processing of the rapeseed to make it into canola oil. I looked at a bottle of Wesson canola oil and like most products, it doesn't say anything specifically about trans fat content. On the other hand a bottle of the local supermarket house brand canola oil says it has no trans fats. So, apparently there is some disagreement here. Searching the web, I found some links that at least partially support the Dr's claim: http://www.tfx.org.uk/page13.html http://www.hc-sc.gc.ca/english/media/releases/2004/trans_fats-gras_e.html The second website says processed vegetable oils in general, including soybean oil and canola oil, contain up to 2.5% trans fat. Of course that's still a long way from the 5 to 15% claimed in the magazine article. Most other health websites endorse canola oil as one of the better oils and say nothing negative about it. Anyone else ever hear this or have any more info? Hello Chet, <Top posting to leave your information intact> I was aware of this from (I think) Lee some years back. It pretty much applies to all oils - buy cold-pressed. Heating is the enemy. It costs more because the yield for the manufacturer is less, but (to me) there seems to be a benefit in terms of the oil's longevity. The heating is where the unnatural hydrogenation comes in. Carmen > While reading the March issue of Low Carb Energy magazine, I came > across an article by Dr. Fred Pescatore regarding common myths about [quoted text clipped - 31 lines] > > Anyone else ever hear this or have any more info?  SignaturePlease note change in Reply To address carmensrt <at> gmail <dot> com Hotmail isn't working and is being abandoned Just ran across a bottle of Mazola canola oil. It also says no trans fats on the label. Clearly either some canola oils are processed differently or else somebody is either wrong or lying. It depends on how the oil was processed. Cold pressed oils won't have trans fats. It's the heat during processing that alters it. Someone else pointed that out earlier in this thread. on 18 Feb 2005 16:52:59 -0800, "trader4@optonline.net" >Just ran across a bottle of Mazola canola oil. It also says no trans >fats on the label. Clearly either some canola oils are processed >differently or else somebody is either wrong or lying. ----- Bev "It depends on how the oil was processed. Cold pressed oils won't have trans fats. It's the heat during processing that alters it. Someone else pointed that out earlier in this thread. " If it actually depends on how it was processed, which does make sense, then the article in Low Carb Energy by Dr. Pescatore, the Hamptons Diet guy, is clearly wrong and looks like another scare tactic from an extremist with an agenda. He clearly made the claim that all canola oil contains 5 to 15% trans fat right out of the bottle, not that it's possible to process it so that it's trans fat free and that one should select one accordingly. So far, I've found two out of the three that I looked at, Mazola and the low cost house brand, that indicate 0 trans fat. Wesson, the other one, didn't specifically say anything about trans fat. So, it doesn't appear hard to find. In fact, I'm left wondering if any of the popular and readily available ones have any significant trans fat at all. I'm going to send LCE a letter and see if they respond. Good morning, > on 18 Feb 2005 16:52:59 -0800, "trader4@optonline.net" > > >Just ran across a bottle of Mazola canola oil. It also says no > >trans fats on the label. Clearly either some canola oils are > >processed > >differently or else somebody is either wrong or lying. > It depends on how the oil was processed. Cold pressed oils won't > have trans fats. It's the heat during processing that alters it. > Someone else pointed that out earlier in this thread. Chet probably KFed me. After all, liberals such as myself cannot possibly impart useful information. ;-) Take care, Carmen SignaturePlease note change in Reply To address carmensrt <at> gmail <dot> com Hotmail isn't working and is being abandoned good article on fats and oils at Atkins.com My eyes are tired this afternoon, but I know I read about cold press processing here somewhere. Very good article- cold press is best, for that matter, never overheat your oils- it changes them. http://university.atkins.com/briefs/viewBrief.jsp?briefId=1011&atkinspsession=56 0003299541cf7d1be70aaeed15 Diane Low! 234/178/165 > Good morning, > [quoted text clipped - 14 lines] > Take care, > Carmen found my article I was looking for: at Atkins.com "understanding oils" http://university.atkins.com/sessions/lessons/viewLesson.jsp?lessonId=1001&pageN umber=4&courseSessionId=1237 For those of you who can't get to the link: Understanding Oils Oils are a prime source of dietary fats, so it's important to understand how to select health-promoting oils that contain monounsaturated and polyunsaturated fats, and how to avoid unhealthy oils that contribute to heart disease and other health issues. Here's the most basic fact you should understand as you buy oils: The less processing an oil is subjected to, the more healthful it is. Let's take a quick look at how different types of oils are processed. Refined Oils Most of the oils on supermarket shelves have been heavily processed into pale, tasteless, low-nutrient versions of their original selves. Why? To prolong shelf life and allow heating to higher temperatures. During the refining process, the oil is separated from its food source with petroleum solvents and then boiled at 400? F to evaporate the solvents. Chemical preservatives are frequently added to retard oxidation. Guess what? All of this makes overexposure to these oils unhealthy. Avoid these oils, especially processed corn oil. Cold-Pressed Oils Instead, buy high quality, unrefined, cold-pressed vegetable and nut oils. These oils haven't been heated and treated with harsh chemicals to strip away their nutrients, so they still have: a.. rich flavors b.. essential fatty acids c.. high vitamin content WARNING These unrefined oils will go rancid faster than processed oils. (Fats become rancid when they are exposed to too much light or heat, or simply with the passage of time.) Eating rancid oils increases the risk of heart disease. Because oxidized (or rancid) oils are unhealthy, it's important to keep unrefined oils fresh. To do so, customers should: a.. buy them in small quantities b.. protect them from light by buying those in opaque containers c.. store them in the refrigerator Expeller-Pressed Oils Expeller-pressed oils are exposed to heat in the extraction process, which reduces their nutritional value. However, they are still preferable to refined oils. WARNING Oil, even cold-pressed oil, should never be reused, after frying. Reuse may make it rancid. > Good morning, > [quoted text clipped - 14 lines] > Take care, > Carmen Sounds like Atkins is conflicted too. First they say to avoid all refined oils, then in how to do Atkins, while they say cold pressed oils are preferred, they also say the refined versions are OK too: First, as posted above: Refined Oils Most of the oils on supermarket shelves have been heavily processed into pale, tasteless, low-nutrient versions of their original selves. Why? To prolong shelf life and allow heating to higher temperatures. Sounds like Atkins is conflicted too. First they say to avoid all refined oils, then in how to do Atkins, while they say cold pressed oils are better, they also say the refined versions are OK too: During the refining process, the oil is separated from its food source with petroleum solvents and then boiled at 400° F to evaporate the solvents. Chemical preservatives are frequently added to retard oxidation. Guess what? All of this makes overexposure to these oils unhealthy. Avoid these oils, especially processed corn oil. Second, from how to do Atkins: Acceptable Fats and Oils Many fats, especially certain oils, are essential to good nutrition. Olive oil is particularly valuable. All other vegetable oils are allowed, the best being canola, walnut, soybean, grapeseed, sesame, sunflower and safflower oils, especially if they are labeled "cold-pressed" or "expeller-pressed." Do not cook polyunsaturated oils, such as corn, soybean and sunflower oil, at high temperatures or allow to brown or smoke. Another classic is they state no oil should ever be reused because it may be rancid. That's pretty crazy, as virtually all food service places reuse oil without it going rancid as long as it's reused in a reasonable period. I agree- interesting reading about how they refine the oils- but when I realized that the big old gallon of vegetable oil was really soybean oil.....and I'm eating soy like crazy. Why not embrace it. I wont reuse over heated oil, but if I've been careful with my frying oil- I will reuse it. I won't fry my bacon to a hard crisp either- don't care for it that way anyway. Its not like we are drinking the oil...( I hope not!) Diane Sounds like Atkins is conflicted too. First they say to avoid all refined oils, then in how to do Atkins, while they say cold pressed oils are preferred, they also say the refined versions are OK too: First, as posted above: Refined Oils Most of the oils on supermarket shelves have been heavily processed into pale, tasteless, low-nutrient versions of their original selves. Why? To prolong shelf life and allow heating to higher temperatures. Sounds like Atkins is conflicted too. First they say to avoid all refined oils, then in how to do Atkins, while they say cold pressed oils are better, they also say the refined versions are OK too: During the refining process, the oil is separated from its food source with petroleum solvents and then boiled at 400? F to evaporate the solvents. Chemical preservatives are frequently added to retard oxidation. Guess what? All of this makes overexposure to these oils unhealthy. Avoid these oils, especially processed corn oil. Second, from how to do Atkins: Acceptable Fats and Oils Many fats, especially certain oils, are essential to good nutrition. Olive oil is particularly valuable. All other vegetable oils are allowed, the best being canola, walnut, soybean, grapeseed, sesame, sunflower and safflower oils, especially if they are labeled "cold-pressed" or "expeller-pressed." Do not cook polyunsaturated oils, such as corn, soybean and sunflower oil, at high temperatures or allow to brown or smoke. Another classic is they state no oil should ever be reused because it may be rancid. That's pretty crazy, as virtually all food service places reuse oil without it going rancid as long as it's reused in a reasonable period. It is a trade off thing. If you are rich enough to get the very best oil, get it. If you are not that rich, supermarket soybean oils are good enough. =>Sounds like Atkins is conflicted too. First they say to avoid all =>refined oils, then in how to do Atkins, while they say cold pressed =>oils are preferred, they also say the refined versions are OK too: => =>First, as posted above: => =>Refined Oils => =>Most of the oils on supermarket shelves have been heavily processed =>into =>pale, tasteless, low-nutrient versions of their original selves. Why? =>To =>prolong shelf life and allow heating to higher temperatures. =>Sounds like Atkins is conflicted too. First they say to avoid all =>refined oils, then in how to do Atkins, while they say cold pressed =>oils are better, they also say the refined versions are OK too: => =>During the refining process, the oil is separated from its food source =>with =>petroleum solvents and then boiled at 400° F to evaporate the =>solvents. =>Chemical preservatives are frequently added to retard oxidation. Guess =>what? =>All of this makes overexposure to these oils unhealthy. Avoid these =>oils, =>especially processed corn oil. => => => => =>Second, from how to do Atkins: => =>Acceptable Fats and Oils =>Many fats, especially certain oils, are essential to good nutrition. =>Olive oil is particularly valuable. All other vegetable oils are =>allowed, the best being canola, walnut, soybean, grapeseed, sesame, =>sunflower and safflower oils, especially if they are labeled =>"cold-pressed" or "expeller-pressed." Do not cook polyunsaturated oils, =>such as corn, soybean and sunflower oil, at high temperatures or allow =>to brown or smoke. => => =>Another classic is they state no oil should ever be reused because it =>may be rancid. That's pretty crazy, as virtually all food service =>places reuse oil without it going rancid as long as it's reused in a =>reasonable period. > While reading the March issue of Low Carb Energy magazine, I came > across an article by Dr. Fred Pescatore regarding common myths about [quoted text clipped - 24 lines] > > Anyone else ever hear this or have any more info? I grew up with the idea that Canola oil is to be avoided and that it's total garbage and the most unhealthy thing going. (next to margarine etc) I have no info behind it just had it ingrained in me from my family. |
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