There is so much risible nonsense these days, but there’s nothing more risible than the disingenuous guff released by environmental groups on palm oil! It’s gotten so bad that when you read anything on palm oil, you should look beneath the sauce to see if it’s pasta.
We’re moved to write these series of papers detailing the lies that are fed to the world at large by green groups and blindly regurgitated by a main stream media that is too undermanned or too lazy to investigate the roiling cauldron of blunderbuss allegations against what is probably the world’s healthiest and most sustainable oilseed crop bar none!
Last week we discussed how Phil Sokolof’s National Heart Savers Association (NHSA) and the Center for Science in the Public Interest (CSPI) in their misguided zeal to try to damper the edible oil market juggernaut that is palm oil ended up poisoning America for a generation by actively campaigning for the use of trans fats which is now proven to clog arteries and damage heart health. This ended in the tragic mass adoption of trans fats by the food manufacturing industry, fast food chains and the consumer alike.
So ironically, both CSPI and the NHSA and the mainstream media who gave them column inches and airtime for their misguided campaigns were all complicit in the actual poisoning of America. The Mayo Clinic warns that trans fat is double trouble for your heart health.
Says the Mayo Clinic: “When it comes to fat, trans fat is considered by some doctors to be the worst type of fat. Unlike other fats, trans fat — also called trans-fatty acids — both raises your "bad" (LDL) cholesterol and lowers your "good" (HDL) cholesterol. A high LDL cholesterol level in combination with a low HDL cholesterol level increases your risk of heart disease, the leading killer of men and women!” (see: http://www.mayoclinic.com/health/trans-fat/CL00032 )
What’s so bad about trans fats?
The major source of trans fats in American foods is partially hydrogenated vegetable oil, usually soybean oil.
Partial hydrogenation is an industrial process that makes liquid vegetable oils more solid, more oxidatively stable, less susceptible to rancidity, and susceptible to burning only at relatively high temperatures. In other words, trans fat is made by adding hydrogen to vegetable oil through a process called hydrogenation, which makes the oil less likely to spoil. Using trans fats in the manufacturing of foods helps foods stay fresh longer, have a longer shelf life and have a less greasy feel.
Scientists aren't sure exactly why, but the addition of hydrogen to oil increases your cholesterol more than do other types of fats.
FDA label regulations & 13 US states ban trans fats
Almost as soon as the FDA began considering labeling rules, industry actors started developing new breeds of oilseeds to be used as trans fat alternatives. The FDA finalized its labeling regulations in 2003, requiring packaged-food manufacturers to start labeling trans fat content in 2006. Trans fats have meanwhile been banned from eateries in at least thirteen U.S. jurisdictions(see: Sonia Y. Angell et al., “Cholesterol Control Beyond the Clinic: New York City’s Trans Fat Restriction”). Manufacturers have replaced trans fats in an estimated 10,000 food products; and the food industry’s use of oils containing trans fats fell by at least half from 2001 to 2008
Palm oil is trans fats free
The good news is that palm oil is trans fats free! Processed palm oil does not contain cholesterol and behaves like hydrogenated fats (the dangerous trans-fatty acids) in packaged foods since it has “thickness” at room temperature. This makes it ideal for many food manufacturers to use in place of hydrogenated oils in their snack products. Best of all, palm oil is heart friendly as it is naturally packed with heart friendly anti-oxidants like tocotrienols, Co-enzyme Q10, lycopene, beta-carotene and other micro nutrients. THE END …To be continued…