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Until recently, many consumers were unaware that food processing can turn many of the most popular cooking oils into ticking time bombs for arteries.
Those little bombs are "trans fats," which the government has deemed dangerous enough to require labeling in U.S. food products beginning in 2006.
"Trans fats are bad fats. The less trans fat you and I eat, the healthier we will be," Health and Human Services Secretary Tommy Thompson said on July 9 when he announced the government's labeling requirement.
"Trans fats can no longer lurk, hidden, in our food choices," FDA commissioner Mark McClellan told reporters.
But how can Americans track their trans fat consumption before 2006, when the nationwide labeling begins?
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"If you were to rank all the oils that are best to cook with, certainly the two or three that rank highest would be canola, olive and perhaps safflower oil," said Dr. Frederick Hatfield, president of The International Sports Sciences Association and author of more than 60 books on nutrition, fitness and performance nutrition.
"For my money, I would want to find a source for cooking oil that has not been over-processed and refined and that is still very high in mono-unsaturated fats," he said.
This is good advice. Personally I prefer olive oil.
Eat right. Live better.
P.S. When shopping, avoid products which with "hydrogenated" or "partially hydrogenated" oil. These products contain trans fats.
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