SoylentNews is people
SoylentNews
from the a-fat-lot-of-good-that-will-do dept.
FDA to ban trans-fats within 3 years
The FDA is finally rectifying one of their biggest failures ever -- trans fats. The FDA on Tuesday ruled that trans fat is not "generally recognized as safe" for use in human food.
"In many ways, trans fat is a real tragic story for the American diet," Nissen said. "In the 1950s and '60s, we mistakenly told Americans that butter and eggs were bad for them and pushed people to margarine, which is basically trans fat. What we've learned now is that saturated fat is relatively neutral -- it is the trans fat that is really harmful and we had made the dietary situation worse."
USA to ban partially-hydrogenated vegetable oil
According to multiple sources, the Food and Drug Administration (FDA) is set to ban partially-hydrogenated oil, a major source of trans-fats, which have been shown to cause heart disease. The ban will go into effect in 3 years.
The agency has proposed that partially hydrogenated oils, the source of trans fats, no longer be "generally recognized as safe."
That means companies would have to prove that such oils are safe to eat, a high hurdle given that scientific literature overwhelmingly shows the contrary. The Institute of Medicine has concluded that there is no safe level for consumption of them, a conclusion that the F.D.A. cited in its reasoning.
Partially hydrogenated oils are cheaper than saturated animal fats like butter, and for years were thought to be healthier. They are formed when liquid oil is treated with hydrogen gas and made solid. They became popular in fried and baked goods and in margarine. Crisco, originally marketed in the beginning of the 20th century, was the archetype, although it now contains no trans fat.
Official press release from the FDA:
In 2013, the FDA made a tentative determination that PHOs could no longer be considered GRAS [generally recognized as safe] and is finalizing that determination after considering public comments.
Since 2006, manufacturers have been required to include trans fat content information on the Nutrition Facts label of foods. Between 2003 and 2012, the FDA estimates that consumer trans fat consumption decreased about 78 percent and that the labeling rule and industry reformulation of foods were key factors in informing healthier consumer choices and reducing trans fat in foods. While trans fat intake has significantly decreased, the current intake remains a public health concern.
The oils were popularized in the 1950s, when it was thought that they would be healthier than saturated fats. Americans turned to products such as trans fat-laden margarine in droves after the federal government recommended a cutback in saturated animal fats.
Today, there is a broad scientific consensus that the oils contribute to heart disease and are linked to type two diabetes.
A young nutritionist at the University of Illinois discovered some of the first evidence that the oils could be unhealthy in 1957, when he found large amounts of the fat in the clogged arteries of patients who died of heart attacks. The scientist, Fred Kummerow, followed that discovery with decades of scientific papers, despite that his findings wouldn't be widely accepted until decades later.
In August 2013, with the help of San Diego attorney Gregory S Weston, Kummerow sued the FDA for its inaction, saying it had violated the New Deal-era legislation that granted the FDA authority over food safety. By November, the FDA had responded to the lawsuit by issuing the tentative ruling.
Original Submission
(Score: 2) by hemocyanin on Wednesday June 17 2015, @03:26AM
I don't think so -- how do you make a nice crispy pie crust without crisco? I don't eat pies every day, not even every month, but when I have pie I want it to have a nice flakey crust -- harder to get with butter and about impossible with oil. At least for me and anyone I know whose ever made a pie crust that I got to taste.
(Score: 4, Informative) by takyon on Wednesday June 17 2015, @03:34AM
https://en.wikipedia.org/wiki/Crisco [wikipedia.org]
[SIG] 10/28/2017: Soylent Upgrade v14 [soylentnews.org]
(Score: 2, Interesting) by Anonymous Coward on Wednesday June 17 2015, @04:44AM
Yeah. I encountered that at another site.
Industry Loopholes Leave Bad Taste [commondreams.org]
So, a wiley vendor can make his portions exactly the right size and dodge the regulation.
A consumer who eats several of the miniature "servings" gets more than he bargained for.
-- gewg_
(Score: 2) by richtopia on Wednesday June 17 2015, @02:49PM
I believe Serving Sizes are relatively standardized (depending on the product).
Bulk foods are almost always 1/2 cup. If 0.5g (why must I mix units?) of trans-fats is hidden in that half cup, you will be hard pressed to consume serious amounts of trans-fats.
(Score: 0) by Anonymous Coward on Wednesday June 17 2015, @03:08PM
That reminds me of the declaration often found on German convenience foods: "Ohne Konservierungsstoffe laut Gesetz" ("Without preserving agents according to law"). The addition "laut Gesetz" ("according to law") always made me suspicious that there are indeed preserving agents inside; otherwise why would they need that addition?
(Score: 2) by hemocyanin on Wednesday June 17 2015, @05:10AM
sweet
(Score: 0) by Anonymous Coward on Wednesday June 17 2015, @02:42PM
According to the FDA, "Food manufacturers are allowed to list amounts of trans fat with less than 0.5 gram (1/2 g) per serving as 0 (zero) on the Nutrition Facts panel."
That's completely idiotic. What were they thinking?
(Score: 5, Informative) by drussell on Wednesday June 17 2015, @03:49AM
how do you make a nice crispy pie crust without crisco?
I've always used real lard, generic or brands like Tenderflake.
(Score: 2) by hemocyanin on Wednesday June 17 2015, @05:10AM
I don't eat mammals so lard didn't enter my consideration.
(Score: 3, Informative) by bradley13 on Wednesday June 17 2015, @06:46AM
Exactly. You can get crispy pie crusts, and all the other yumminess in food, by using naturally occurring fats. Have bacon for breakfast. Use butter in your cooking. We evolved to eat natural fats, there seems to be good evidence that our bodies know how to process them.
The whole problem with trans-fats, as least as I understand it, is that the molecular configuration [ wikipedia.org (Warning: Unicode in URL) ] is pretty much alien to nature. While we can digest them, they cause low-level systemic inflammation. This inflammation, even more than cholesterol may well be the root cause of arterial problems that lead to heart disease.
Everyone is somebody else's weirdo.
(Score: 2) by LoRdTAW on Wednesday June 17 2015, @03:22PM
You ever hear of this thing called Google? Turns out after searching for "vegan flaky pie crust" I found a few promising leads using a variety of methods and alternatives like coconut oil.
(Score: 2) by LoRdTAW on Wednesday June 17 2015, @03:24PM
Oh shit, wrong reply. This was meant for the grandparent post.
(Score: 0) by Anonymous Coward on Wednesday June 17 2015, @04:15PM
We shouldn't need to use any alternatives to begin with.
(Score: 2) by dyingtolive on Wednesday June 17 2015, @03:50AM
Might be possible with coconut oil. It has roughly the same consistency, and is high in saturated fat, but that might not be a bad thing per the article.
To be fair, that's just blind speculating on my part though. I've baked quite a bit of different types of bread in my life (from scratch) but I haven't had the guts to try a pie before. I should ask my grandmother what she uses in her pies. Lard maybe?
Don't blame me, I voted for moose wang!
(Score: 2) by sjames on Wednesday June 17 2015, @10:10AM
If you REALLY want a flaky pie crust, use butter and lard.
(Score: 0) by Anonymous Coward on Wednesday June 17 2015, @02:46PM
As a vegetarian, lard is unacceptable.
(Score: 2, Informative) by nitehawk214 on Wednesday June 17 2015, @03:45PM
Then enjoy your trans fats. I don't think there is a vegetarian substitute for lard that is also organic. It is going to be some highly processed vegetable oil one way or another.
Though for some applications coconut oil might work for you. It isn't a direct replacement for crisco or lard, though. It has a slightly lower melting point that lard, but if you keep it in the fridge and work with it quickly enough it might get the job done for you. AND people say it is healthier than most regular fats.
Also it tastes fantastic. Try it on popcorn, you won't use peanut oil again.
"Don't you ever miss the days when you used to be nostalgic?" -Loiosh
(Score: 2) by curunir_wolf on Wednesday June 17 2015, @12:57PM
I am a crackpot
(Score: 0) by Anonymous Coward on Wednesday June 17 2015, @02:31PM
So what should vegetarians and vegans use? Not everyone enjoys the idea of eating animals and animal byproducts.
(Score: 3, Insightful) by tangomargarine on Wednesday June 17 2015, @06:41PM
Then just don't eat whatever it is with the lard in it. You're already making sacrifices, right?
"Is that really true?" "I just spent the last hour telling you to think for yourself! Didn't you hear anything I said?"
(Score: -1, Redundant) by Anonymous Coward on Wednesday June 17 2015, @08:28PM
We shouldn't need to find alternatives to begin with.