RE: 2 peanut butter questions

[Guest guest]

I remember when the green crisco showed up. I also recall my local grocery

store discontinuing it. I don't think it had as much appeal as they once

thought. On a related note, are all the products that say no trans fats

using this? Before the trans-fat labeling, we used to recommend people to

avoid foods with hydrogenated (partial or fully) oils in the ingredients

line. But now products can claim trans-free with that still in the

ingredients. In the end, I'm not sure if this labeling helped or not.

On Sat, Aug 2, 2008 at 2:04 PM, le Lafata wrote:

> To make fully hydrogenated oil you take a triglyceride and attach an

> enzyme to it. The enzyme rearranges fatty acids on the glycerol

> backbone. It us also called interestedifired. I had to do a paper on

> this in school. Crisco came put with a fully hydrogenated version.

> It's in a green can. This artificial fat will start showing up every

> where because millions if dollars have been dumped into the

> technology. Studies have shown that's is just as bad or even worse

> than trans fats. The body has a preference for the fatty acid in the

> middle of the TG and when that is altered the body doesn't recognize

> it or like it.

>

> Hope that helps!

>

> Sent from my iPhone

>

> On Jul 26, 2008, at 9:41 PM, " Diane Preves M.S.,R.D. " <

> newlife4health@... <newlife4health%40aol.com>

> > wrote:

>

> > Thanks Lois,

> >

> > But I am still confused. How can Jif list rapeseed and soybean oil

> > as " fully hydrogenated " oils? More hydrogens pumped onto the

> > previously " partially hydrogenated " soybean oil?

> >

> > Diane

> > 2 peanut butter questions

> >

> > Fellow list colleagues,

> >

> > OK, either I have taken too long a professional break, or technology

> > continues to forge new frontiers. I have 2 peanut butter questions.

> > Please

> > excuse any downright ignorance if I am overlooking something I

> > should know--

> >

> > 1) The ingredients list on this jar of Jif peanut butter I am

> > holding reads

> > as follows: " Made from roasted peanuts and sugar, contains 2% or

> > less of:

> > molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

> > mono-

> > and diglycerides, salt. "

> >

> > Since when did " partially hydrogenated " oil get replaced with fully

> > hydrogenated oil in PB? Is this healthier? Is it perhaps a way

> > around the

> > consumer's increasing awareness that " partially hydrogenated " is

> > equivalent

> > to bad trans fatty acids? Is it a new production technique to reduce

> > trans

> > fatty acids since labelling regulations now require disclosure of

> > trans

> > fats? And how does the manufacturer know how " fully " the fat gets

> > " hydrogenated " during the process of pumping hydrogens onto the fat

> > anyway?

> >

> > 2) The jar of Skippy Natural peanut butter I have is " no need to

> > stir " . Yet

> > the ingredients list only the following: " Roasted peanuts, sugar,

> > palm oil,

> > salt. "

> >

> > There is absolutely no oil separation, as in other natural peanut

> > butters.

> > It sure tastes like the old partially hydrogenated brands. The front

> > label

> > also boasts " As Always NO TRANS FAT per serving " . Call me

> > suspicious, but it

> > tastes closer to the unhealthy partially hydrogenated brands than to a

> > hand-mixed natural peanut butter. Could it have to do with the palm

> > oil

> > since adding palm oil is one of the most saturated vegetable oils?

> > Again,

> > there is no " partially hydrogenated " fat on the ingredients label

> > now, which

> > SOUNDS healthier.

> >

> > Our ever-changing food supply never ceases to amaze me.

> >

> > Diane Preves, M.S., R.D.

> > N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> > www.newlifeforhealth.com

> > e-mail: newlife4health@

<mailto:newlife4health%40aol.com<newlife4health%2540aol.com>>

> aol.com

> >

> >

> >

[Guest guest]

Yes I meant interesterified. Give me some time I will find the articles .

Happy weekend!

Sent from my iPhone

On Aug 2, 2008, at 12:55 PM, " Diane Preves M.S.,R.D. "

wrote:

le,

Thank you for sharing--very helpful. Interestedifired? Do you mean

interesterified? Would like to see the studies that have shown it is just as

bad, or even worse than trans fats, but my tongue and " gut feeling " told me that

was likely so!

Diane Preves, M.S., R.D.

N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

www.newlifeforhealth.com

e-mail: newlife4health@...

2 peanut butter questions

>

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions.

> Please

> excuse any downright ignorance if I am overlooking something I

> should know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am

> holding reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or

> less of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

> mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way

> around the

> consumer's increasing awareness that " partially hydrogenated " is

> equivalent

> to bad trans fatty acids? Is it a new production technique to reduce

> trans

> fatty acids since labelling regulations now require disclosure of

> trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat

> anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to

> stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar,

> palm oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut

> butters.

> It sure tastes like the old partially hydrogenated brands. The front

> label

> also boasts " As Always NO TRANS FAT per serving " . Call me

> suspicious, but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm

> oil

> since adding palm oil is one of the most saturated vegetable oils?

> Again,

> there is no " partially hydrogenated " fat on the ingredients label

> now, which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@ <mailto:newlife4health%40aol.com> aol.com

>

>

>

[Guest guest]

Yes I meant the Sn2 position. The body usese that fatty acid to nourish the

cell. I have to double check, but yes I think theyvare just metabolizes for

energy.

Sent from my iPhone

le,

When you say the body prefers the fatty acid in the middle of the

triglyceride I'm assuming that's the one in the #2 position on the

glycerol backbone. Are the other two fatty acids metabolized for energy?

Pat Bollinger, MS RD

NutritionWorks

Diane Preves M.S.,R.D. wrote:

>

> le,

>

> Thank you for sharing--very helpful. Interestedifired? Do you mean

> interesterified? Would like to see the studies that have shown it is

> just as bad, or even worse than trans fats, but my tongue and " gut

> feeling " told me that was likely so!

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@... <mailto:newlife4health%40aol.com>

>

>

> 2 peanut butter questions

> >

> > Fellow list colleagues,

> >

> > OK, either I have taken too long a professional break, or technology

> > continues to forge new frontiers. I have 2 peanut butter questions.

> > Please

> > excuse any downright ignorance if I am overlooking something I

> > should know--

> >

> > 1) The ingredients list on this jar of Jif peanut butter I am

> > holding reads

> > as follows: " Made from roasted peanuts and sugar, contains 2% or

> > less of:

> > molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

> > mono-

> > and diglycerides, salt. "

> >

> > Since when did " partially hydrogenated " oil get replaced with fully

> > hydrogenated oil in PB? Is this healthier? Is it perhaps a way

> > around the

> > consumer's increasing awareness that " partially hydrogenated " is

> > equivalent

> > to bad trans fatty acids? Is it a new production technique to reduce

> > trans

> > fatty acids since labelling regulations now require disclosure of

> > trans

> > fats? And how does the manufacturer know how " fully " the fat gets

> > " hydrogenated " during the process of pumping hydrogens onto the fat

> > anyway?

> >

> > 2) The jar of Skippy Natural peanut butter I have is " no need to

> > stir " . Yet

> > the ingredients list only the following: " Roasted peanuts, sugar,

> > palm oil,

> > salt. "

> >

> > There is absolutely no oil separation, as in other natural peanut

> > butters.

> > It sure tastes like the old partially hydrogenated brands. The front

> > label

> > also boasts " As Always NO TRANS FAT per serving " . Call me

> > suspicious, but it

> > tastes closer to the unhealthy partially hydrogenated brands than to a

> > hand-mixed natural peanut butter. Could it have to do with the palm

> > oil

> > since adding palm oil is one of the most saturated vegetable oils?

> > Again,

> > there is no " partially hydrogenated " fat on the ingredients label

> > now, which

> > SOUNDS healthier.

> >

> > Our ever-changing food supply never ceases to amaze me.

> >

> > Diane Preves, M.S., R.D.

> > N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> > www.newlifeforhealth.com

> > e-mail: newlife4health@ <mailto:newlife4health%40aol.com> aol.com

> >

> >

> >

[Guest guest]

Sent from my iPhone

On Aug 2, 2008, at 6:40 PM, " Renata Oliveira Mangrum "

wrote:

I remember when the green crisco showed up. I also recall my local grocery

store discontinuing it. I don't think it had as much appeal as they once

thought. On a related note, are all the products that say no trans fats

using this? Before the trans-fat labeling, we used to recommend people to

avoid foods with hydrogenated (partial or fully) oils in the ingredients

line. But now products can claim trans-free with that still in the

ingredients. In the end, I'm not sure if this labeling helped or not.

On Sat, Aug 2, 2008 at 2:04 PM, le Lafata wrote:

> To make fully hydrogenated oil you take a triglyceride and attach an

> enzyme to it. The enzyme rearranges fatty acids on the glycerol

> backbone. It us also called interestedifired. I had to do a paper on

> this in school. Crisco came put with a fully hydrogenated version.

> It's in a green can. This artificial fat will start showing up every

> where because millions if dollars have been dumped into the

> technology. Studies have shown that's is just as bad or even worse

> than trans fats. The body has a preference for the fatty acid in the

> middle of the TG and when that is altered the body doesn't recognize

> it or like it.

>

> Hope that helps!

>

> Sent from my iPhone

>

> On Jul 26, 2008, at 9:41 PM, " Diane Preves M.S.,R.D. " <

> newlife4health@... <newlife4health%40aol.com>

> > wrote:

>

> > Thanks Lois,

> >

> > But I am still confused. How can Jif list rapeseed and soybean oil

> > as " fully hydrogenated " oils? More hydrogens pumped onto the

> > previously " partially hydrogenated " soybean oil?

> >

> > Diane

> > 2 peanut butter questions

> >

> > Fellow list colleagues,

> >

> > OK, either I have taken too long a professional break, or technology

> > continues to forge new frontiers. I have 2 peanut butter questions.

> > Please

> > excuse any downright ignorance if I am overlooking something I

> > should know--

> >

> > 1) The ingredients list on this jar of Jif peanut butter I am

> > holding reads

> > as follows: " Made from roasted peanuts and sugar, contains 2% or

> > less of:

> > molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

> > mono-

> > and diglycerides, salt. "

> >

> > Since when did " partially hydrogenated " oil get replaced with fully

> > hydrogenated oil in PB? Is this healthier? Is it perhaps a way

> > around the

> > consumer's increasing awareness that " partially hydrogenated " is

> > equivalent

> > to bad trans fatty acids? Is it a new production technique to reduce

> > trans

> > fatty acids since labelling regulations now require disclosure of

> > trans

> > fats? And how does the manufacturer know how " fully " the fat gets

> > " hydrogenated " during the process of pumping hydrogens onto the fat

> > anyway?

> >

> > 2) The jar of Skippy Natural peanut butter I have is " no need to

> > stir " . Yet

> > the ingredients list only the following: " Roasted peanuts, sugar,

> > palm oil,

> > salt. "

> >

> > There is absolutely no oil separation, as in other natural peanut

> > butters.

> > It sure tastes like the old partially hydrogenated brands. The front

> > label

> > also boasts " As Always NO TRANS FAT per serving " . Call me

> > suspicious, but it

> > tastes closer to the unhealthy partially hydrogenated brands than to a

> > hand-mixed natural peanut butter. Could it have to do with the palm

> > oil

> > since adding palm oil is one of the most saturated vegetable oils?

> > Again,

> > there is no " partially hydrogenated " fat on the ingredients label

> > now, which

> > SOUNDS healthier.

> >

> > Our ever-changing food supply never ceases to amaze me.

> >

> > Diane Preves, M.S., R.D.

> > N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> > www.newlifeforhealth.com

> > e-mail: newlife4health@

<mailto:newlife4health%40aol.com<newlife4health%2540aol.com>>

> aol.com

> >

> >

> >

[Guest guest]

Well since it's a different process it won't be a trans fat. It's an

interesterified fat. Instead of messing with a single fatty acid they r messing

with the TG. Right now I'm not sure how they would label this one. Maybe also

make it separate like trans, sat, mono, etc. I have noted more fully

hydrogenated/interesterified in most products, but then it makes me think why

have companies gone to palm oil instead of the new interesterified oil? I see

more palm oil than interesterified/fully hydrogenated, thank goodness might I

add.

Sent from my iPhone

On Aug 2, 2008, at 6:40 PM, " Renata Oliveira Mangrum "

wrote:

I remember when the green crisco showed up. I also recall my local grocery

store discontinuing it. I don't think it had as much appeal as they once

thought. On a related note, are all the products that say no trans fats

using this? Before the trans-fat labeling, we used to recommend people to

avoid foods with hydrogenated (partial or fully) oils in the ingredients

line. But now products can claim trans-free with that still in the

ingredients. In the end, I'm not sure if this labeling helped or not.

On Sat, Aug 2, 2008 at 2:04 PM, le Lafata wrote:

> To make fully hydrogenated oil you take a triglyceride and attach an

> enzyme to it. The enzyme rearranges fatty acids on the glycerol

> backbone. It us also called interestedifired. I had to do a paper on

> this in school. Crisco came put with a fully hydrogenated version.

> It's in a green can. This artificial fat will start showing up every

> where because millions if dollars have been dumped into the

> technology. Studies have shown that's is just as bad or even worse

> than trans fats. The body has a preference for the fatty acid in the

> middle of the TG and when that is altered the body doesn't recognize

> it or like it.

>

> Hope that helps!

>

> Sent from my iPhone

>

> On Jul 26, 2008, at 9:41 PM, " Diane Preves M.S.,R.D. " <

> newlife4health@... <newlife4health%40aol.com>

> > wrote:

>

> > Thanks Lois,

> >

> > But I am still confused. How can Jif list rapeseed and soybean oil

> > as " fully hydrogenated " oils? More hydrogens pumped onto the

> > previously " partially hydrogenated " soybean oil?

> >

> > Diane

> > 2 peanut butter questions

> >

> > Fellow list colleagues,

> >

> > OK, either I have taken too long a professional break, or technology

> > continues to forge new frontiers. I have 2 peanut butter questions.

> > Please

> > excuse any downright ignorance if I am overlooking something I

> > should know--

> >

> > 1) The ingredients list on this jar of Jif peanut butter I am

> > holding reads

> > as follows: " Made from roasted peanuts and sugar, contains 2% or

> > less of:

> > molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

> > mono-

> > and diglycerides, salt. "

> >

> > Since when did " partially hydrogenated " oil get replaced with fully

> > hydrogenated oil in PB? Is this healthier? Is it perhaps a way

> > around the

> > consumer's increasing awareness that " partially hydrogenated " is

> > equivalent

> > to bad trans fatty acids? Is it a new production technique to reduce

> > trans

> > fatty acids since labelling regulations now require disclosure of

> > trans

> > fats? And how does the manufacturer know how " fully " the fat gets

> > " hydrogenated " during the process of pumping hydrogens onto the fat

> > anyway?

> >

> > 2) The jar of Skippy Natural peanut butter I have is " no need to

> > stir " . Yet

> > the ingredients list only the following: " Roasted peanuts, sugar,

> > palm oil,

> > salt. "

> >

> > There is absolutely no oil separation, as in other natural peanut

> > butters.

> > It sure tastes like the old partially hydrogenated brands. The front

> > label

> > also boasts " As Always NO TRANS FAT per serving " . Call me

> > suspicious, but it

> > tastes closer to the unhealthy partially hydrogenated brands than to a

> > hand-mixed natural peanut butter. Could it have to do with the palm

> > oil

> > since adding palm oil is one of the most saturated vegetable oils?

> > Again,

> > there is no " partially hydrogenated " fat on the ingredients label

> > now, which

> > SOUNDS healthier.

> >

> > Our ever-changing food supply never ceases to amaze me.

> >

> > Diane Preves, M.S., R.D.

> > N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> > www.newlifeforhealth.com

> > e-mail: newlife4health@

<mailto:newlife4health%40aol.com<newlife4health%2540aol.com>>

> aol.com

> >

> >

> >

[Guest guest]

Gotta love those iphones . . .

Thanks!

Diane

2 peanut butter questions

>

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions.

> Please

> excuse any downright ignorance if I am overlooking something I

> should know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am

> holding reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or

> less of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

> mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way

> around the

> consumer's increasing awareness that " partially hydrogenated " is

> equivalent

> to bad trans fatty acids? Is it a new production technique to reduce

> trans

> fatty acids since labelling regulations now require disclosure of

> trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat

> anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to

> stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar,

> palm oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut

> butters.

> It sure tastes like the old partially hydrogenated brands. The front

> label

> also boasts " As Always NO TRANS FAT per serving " . Call me

> suspicious, but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm

> oil

> since adding palm oil is one of the most saturated vegetable oils?

> Again,

> there is no " partially hydrogenated " fat on the ingredients label

> now, which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@ <mailto:newlife4health%40aol.com> aol.com

>

>

>