Found some more.
Interesterified oils, in plain English, are a combination of polyunsaturated oil and fully hydrogenated oil. Simple enough to read, but a whole lot more complex and controversial than that. Technically, interesterification shuffles the fatty acids that make up each fat molecule. Like partial hydrogenation, which generates unnatural trans fats, it produces some molecules that are rare or nonexistent in nature. Science News describes this process as “chemically or enzymatically removing fatty acids from fat molecules and transferring them to other fat molecules. Because this process recombines fatty acids randomly, chemical interesterification is sometimes called randomization.” The article further states that, “To make a fat with new and useful properties, manufacturers typically interesterify blends of different kinds of fats. These blends often consist of a natural vegetable oil and a solid fat such as fully hydrogenated soybean oil. Full hydrogenation forms saturated fats rather than trans fats, which are products of partial hydrogenation.”
A recent study reported perplexing changes in cholesterol and blood glucose concentrations in 30 volunteers in Kuala Lumpur, Malaysia, who had consumed an interesterified fat heavy diet. Fasting blood glucose levels were elevated almost 20% after a 4-week period, and was linked to relatively depressed insulin and C-peptide. In other words, interesterified fat was found to depress the level of HDL (good cholesterol) more than trans fat. In addition, it raised blood glucose levels and depressed the level of insulin. This strongly suggests that interesterified fat could lead to diabetes.
By the way, the FDA advised manufacturers, including ADM, that interesterified fats containing a stearate content of greater than 20% may be properly labeled as “interesterified soybean oil,” or “high in stearic acid” or “stearate rich.” Key words to consider on a list of ingredients, especially if you are diabetic.
http://growingbolder.com/blogs/health/the-skinny-on-interesterified-oil-211630.html
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Stearic acid-rich interesterified fat and trans-rich fat raise the LDL/HDL ratio and plasma glucose relative to palm olein in humans
http://www.nutritionandmetabolism.com/content/4/1/3
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According to Monica Reinagel, M.S., a nutritionist, chef and blogger on Nutrition Data, interesterified fats appear to have the same doubly negative effect on cholesterol levels as trans fats. And they may also increase blood sugar levels.
Where to Find Interesterified Fats
Interesterified fats are found in the same culprits as trans fats: Processed foods and packaged baked goods like cookies, crackers, granola bars, some candy, margarine, shortening and frozen convenience foods.
Decoy words for interesterified fats include high stearate, stearic rich oils or simply as interesterified oils. Look for these on the ingredient label.
http://www.dietsinreview.com/diet_column/08/what-you-should-know-about-interesterified-fat/
If food corporations cared one bit about the consumer they would wait for further studies before foisting this new oil on the public.
Nowadays, food sells off the shelves rather quickly, they don’t need these dangerous oils for shelf lives of 20 years. jmo
I didn’t mean to hit a nerve. In my company if I kill off my customers, I go out of business. I get tired of the ‘corportations are evil and only out to kill us all’ meme. Caveat Emptor.