Hydrogenated oil is ok but PARTIALLY hydrogenated oil is not? (E72)
Aug 28, 2023
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The podcast discusses the risks of misleading nutritional health content, new replacements for partially hydrogenated oils, the origin of the English name for Turkey, the significance of pronouncing names, the world of art investments, and the difference between saturated and unsaturated fatty acids.
Misinformation on social media can lead to misinterpretation of nutritional science and the dangers of relying on creators lacking empirical knowledge.
Understanding the distinction between partially hydrogenated oil (containing trans fats) and fully hydrogenated oil (saturated fats) is important in assessing potential health risks.
Deep dives
The Danger of Nutritional Health Content on Social Media
On the Adam Ruggusia podcast episode 72, the speaker discusses the dangers of relying on popular nutritional health content on social media. They highlight the prevalence of creators who lack empirical knowledge but sound credible due to their partial understanding of real science. While nutrition science is complex, many creators misinterpret or exaggerate information, leading to misinformation. The speaker shares an example of a content creator who falsely claimed that hydrogenated soybean oil is illegal when in fact fully hydrogenated oil is legally allowed. The distinction between partially hydrogenated oil (which contains trans fats and is rightfully banned) and fully hydrogenated oil (which is saturated) is important in understanding the potential health risks. The speaker also emphasizes the risks of consuming trans fats, particularly artificial trans fats, and the need for further research into the health effects of replacements for partially hydrogenated oils.
The Difference Between Saturated and Unsaturated Fats
The podcast delves into the distinction between saturated and unsaturated fats. Saturated fats, such as fully hydrogenated oils, are considered as bad as any other saturated fat and can have potential health risks when consumed in large amounts. In contrast, unsaturated fats can be further categorized into cis and trans fats. Cis fats, which are found in olive oil and other plant oils, are bendy and do not easily solidify at room temperature. Trans fats, found in partially hydrogenated oils, have double bonds that straighten the carbon chain, allowing them to solidify more easily. The speaker explains that fully hydrogenated oils, being saturated fats, are currently considered less harmful than artificial trans fats. However, they caution that the potential risks of replacements for trans fats are still not fully understood.
Naturally Occurring Trans Fats in Ruminant Animals
The podcast explores the presence of trans fats in ruminant animal products, such as beef and dairy. These trans fats, particularly vaccinic acid, are produced by bacteria in the animals' digestive systems as a defense mechanism. Unlike industrial trans fats, which have adverse effects on cholesterol levels and promote inflammation, naturally occurring trans fats may have different health effects. Some studies suggest that vaccinic acid may even lower bad cholesterol levels. However, the research on this topic is limited, and the overall consensus is that artificial trans fats are far more detrimental. It is important to note that while natural trans fats are present in animal products, their consumption is significantly lower compared to the intake of industrial trans fats.
The Regulation and Impact of Hydrogenated Oils
The podcast provides insight into the production and impact of hydrogenated oils. The industrial hydrogenation process converts unsaturated oils into semi-solid fats, making them more suitable for various food applications. However, excessive hydrogenation can result in fully hydrogenated oils that have limited use in food due to their hardness and waxy texture. The speaker explains that while fully hydrogenated oil is legally allowed, it is not the same as partially hydrogenated oil, which contains harmful trans fats and has been banned in many countries. The discussion also highlights the historical reasons behind hydrogenation and the motivation to find alternatives to naturally occurring saturated fats. The regulation of artificial trans fats and the need for consumers to be aware of ingredient labels are stressed to make informed dietary choices.
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