WHAT IS BAD
ABOUT MONO- & DIGLYCERIDES?
Monoglycerides
and diglycerides are food additives commonly used to combine ingredients
containing fats with those containing water, two types of ingredients that
don't ordinarily combine well. Food manufacturers typically use them to extend
a product's shelf life. Made in part of fatty acids, they are similar to
triglycerides, the predominant fat in food according to the Harvard School of
Public Health, except they are classified as emulsifiers rather than lipids.
TRANS FATS
According
to registered dietitian Mary Beth Sodus of the University of Maryland Medial
Center, trans fats have been associated with increased risk of numerous
diseases, including heart disease, stroke and diabetes. They promote
inflammation and obesity; raise LDL, or bad, cholesterol levels; and lower HDL,
or good, cholesterol levels. Made up in part of fatty acids, mono- and
diglycerides may contain trans fats, either when manufactured in a lab or, if
they come from an animal or vegetable source, when exposed to heat for
processing into packaged and prepared foods.
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FDA LABELING
In 2006,
the U.S. Food and Drug Administration began requiring that all food
manufacturers list a food's trans fat content on the label. This law applies to
lipids, like triglycerides, but not to emulsifiers like mono- and diglycerides.
Therefore, even though mono- and diglycerides may contain trans-fatty acids,
they do not fall under these labeling requirements. This means a food may be
labeled as possessing "0% trans fat" yet still contain trans-fatty
acids from mono- and diglycerides.
OTHER ADDITIVES
Many
different chemicals may be used in the process of manufacturing mono- and
diglycerides that are still present in the final product. Among the most
prevalent of these is hardened palm oil, or palm oil exposed to hydrogen and
high temperatures, a process that forms trans fats. Other possible compounds
added in the making of mono- and diglycerides include nickel, tartaric acid,
synthetic lactic acid, ricinus fatty acids and sodium hydroxide, each of which
may pose health risks of its own. Unfortunately, insufficient study has been
done on the potential health dangers of these compounds.
FOODS CONTAINING MONO- AND DIGLYCERIDES
Mono- and
diglycerides are typically found in packaged and prepared foods. What's more,
the packaged and prepared foods that commonly contain mono- and diglycerides
are some of the least healthy food products on the market, including baked
goods, soft drinks, candy, gum, whipped cream, ice cream, margarine and
shortening.
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REFERENCES
Article
reviewed by joyce sexton Last updated on: May 19, 2011
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