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Partially Hydrogenated Blog

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Submitted By foisol
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Now I'm no nutritionist. I'm not even pursuing a degree in anything science related. I don't profess to know everything, or even that much, about what I'm about to rant about. I'm not even a "liberal New York elitist douche", as a friend from out of state loves to call those "types." Sure, I've dabbled in veganism before, but I'm antsy about taking pills to supplement my diet. I refuse to take food in capsule form, like in the cartoons about the future, unless you give me a flying car ala The Jetsons. However, thanks to a great Biology professor and general conversation with friends and colleagues, I think it's high time more people talked about exactly what they're eating.
In December of 2006, New York City, my area of residence, took a step and decided to ban trans fats. Trans fat is linked to heart disease, which they claimed was the primary cause of New York City resident deaths. However what is a trans fat? Many foods will claim to be 0 trans fats, and yes indeed you will hear no mention of it on the back of a bag of chips or any other food, when reading the nutrition facts. However, almost all trans fats consumed today get created industrially by the partial hydrogenation of plant oils.
What is this partial hydrogenation you say? Well hydrogenation is a process by which liquid vegetable oil gets turned into more solid fats. Kind of like in margarine and "I Can't Believe It's Not Butter." Hydrogenation is never done completely in the food industry, thus we have what is called "partially hydrogenated."
This partially hydrogenated plant oil (aka artificially created semi-solid fat) is preferable for baking, because of the texture it gives when mixed with flour, and also has a longer shelf life. Sounds great eh? Your food looks and cooks better, not to mention looks better! Unfortunately incomplete hydrogenation results in unsaturated carbon bonds molecules turning into trans isomers. All 'yada yada, mumbo-jumbo' science talk aside... the key word is 'trans' (as in TRANS fat anyone?). This stuff is still in your food. Just check the back of the labels of your food. I even found partially hydrogenated vegetable oil in a bottle of Ranch salad dressing! So much for a healthy salad.
Speaking of salads, so I avoided the ranch dressing and decided to try French dressing instead. I checked the label. No partially hydrogenated oils... then I stumbled across high fructose corn syrup! I'm sure I don't need to tell many people about how bad that is!
I've been led to understand that the practice of making these things are for economic benefit. I'm all for lowering costs, and passing it down to consumers, but not if it means the cost of health. Americans consume a lot of food. In fact, people in third world countries probably think everyone in the entire Western world is a glutton. But by removing the highly addictive and life taking ingredients, wouldn't that equal less obesity and less death?
I'm not going to blame "capitalist corporate firms" for all of this (though I am appalled at the new ads promoting the consumpion of high fructose corn syrup, but "in moderation"). People need to question the companies and they need to look at what they're eating. The more the public does, the more the food industry will notice. Cause and effect.

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