Discussion Board

Hey Jeff,

This is posted in the lounge:

http://www.drmcdougall.com/forums/viewtopic.php?f=1&t=29194

The article referenced seems to imply that producers are allowed to state that there are no hydrogenated fats in their refined oil because there were no hydrogenated fats in the oil before it was refined, even if the refining process produces hydrogenated fats.

Does the FDA let them do that? Seems like it would be the same as putting the nutritional information for a pound of wheat berries on a loaf of Wonder Bread.

Can you verify that that happens?

Thanks,

Mark

The article is not accurate.

Not all processing and refining of oils results in hydrogenation. Hydrogenation is a specific process that results not only in a change in the chemical composition but also the texture of the oil as it becomes more viscous and more solid the more it is hydrogenated (ie, oil + hydrogenation => margarine + hydrogenation => shortening). It is difficult to have a liquid hydrogenated oil.

Also, canola oil (not olive oil) is the oil that was actually used in the Lyon Heart Trial, which showed some fairly impressive results.

The real bottom line is to avoid all oils and not debate which one might be better, which has no relevance to the guidelines and principles of this program.

In Health
Jeff

I know that, and I know that labels can be terribly misleading, but I couldn't imagine, with all the focus on hydrogenated fats, that somebody could claim there are no hydrogented fats in a product that contains them.

Thanks for your input and quick reply.

Mark