They did it to me again!
Everyone loves Girl Scout Cookies, I have kids and I want to help support the Girl Scouts in general. Last year there was a big to do about the fact that the cookies had hydrogenated oils in them. The word was that they were going to change bakers and solve the problem for this 2008. Wait a minute you say, this guy is supposed to be a health counselor and here he is talking about eating Girl Scout Cookies…. Yes, I have been know to eat some things that are bad for me from time to time. At least I’m not a hypocrite.
Fast forward to mid February. Three little neighborhood girls come knocking on the door and ask me to pretty please buy some cookies. The order form says “Trans Fat Free”, so I happily shell out my $$$ and buy some Thin Mints and Peanut Butter Patties.
Well, I got my delivery yesterday and guess what the 3rd ingredient in both is?? Partially Hydrogenated F*&$%ng Oil. The label is quick to point out, No Trans Fats, per serving. But if I choose to eat more than 4 cookies at any given sitting, (Try 1/2 the sleeve), then I get my RDA dose of Partially Hydrogenated Oil.
Honestly, I expect this sneaky marketing from Kraft and P&G and the big guys, I don’t expect it from a group like the Girl Scouts of America. So, until the little angels stop putting ANY hydrogenated oils in their products, I will not be buying them.
How much Trans Fats are acceptable to consume by you and me?
This is from a 2005, Washington Post Article.
“The Food and Drug Administration has declared that the only acceptable amount of trans FAs in our diets is zero.Manufacturers don’t “add trans fats” to foods, as I have seen stated. What they do is use partially hydrogenated fats for their desirable properties, and trans FAs are an inevitable result. When you see “partially hydrogenated” on a food label, you can bet that trans FA villains are in there. “
Here is the sneaky trick that most people do not know -
“But if the product contains less than half a gram of trans FAs per serving, the FDA permits the label to say “No trans fats.” “
What exactly are Hydrogenated Oils?
HYDROGENATIONis a high- temperature, high-pressure process that changes kinky, unsaturated FAs into straight-chain saturated FAs, by forcing a pair of hydrogen atoms into each kink as a splint would support a broken bone.
The straightened-out FA molecules can now pack together more compactly, like a bundle of twigs that have had all their crooked twiglets trimmed off. Fats containing these compacted FAs therefore become harder and less fluid. If your soybean- or sunflower-oil margarine hadn’t been hydrogenated, you would be pouring it, rather than spreading it, on your toast. Manufacturers use hydrogenated oils in virtually every cake, cookie or cracker in your supermarket to make it smooth, rather than oily.
Partial hydrogenation straightens out only some of the kinks in the unsaturated FA molecules. The rest are left in their bent, unsaturated shapes. Complete hydrogenation straightens out all the kinks in the FA molecules, making the fats completely saturated, and that’s not good.
TRANS FATTY ACID A trans FA is an unsaturated FA that has been subjected to hydrogenation, but was able to evade the hydrogen atoms and remain defiantly kinky and unsaturated. However — and this is the crucial distinction — in the fiery cauldron of hydrogenation, its kink has been twisted into an angle different from that of a normal unsaturated FA. Chemists call this shape of FA a “trans” fatty acid.
Trans FAs are rarely found in nature; they are unnatural. When we eat a trans FA, our metabolism is baffled by its alien kinkiness and doesn’t know what to do with it. So it vents its frustration not only by raising our LDL (“bad”) cholesterol level, as saturated FAs do, but also by lowering our HDL (“good”) cholesterol level. That double whammy is just about the worst thing a fat can do to us.
Anyone want 3 boxes of Thin Mints & Peanut Butter Patties?