Soybean Oil and Trans Fats

[Knipfty]

Hi All,

I'm reading PPLP and the book states that about 70% of the time when Soybean oil is used, that it's partially hydrogenated even when the ingredients don't list it that way.

My question is this, the salad dressing I'm curretnly enjoing lists it as Organic Soy Oil and in the nutrition section list Trans Fat 0g, so is this OK to use?

Thanks

[Billie]

Oh boy oh boy that is a hard one. Can you give us all the ingredients. Sometimes those label list no transfats but they are disguised, just like carb content can be.

It makes you crazy reading the labels sometimes, it does me! Maybe we can get some help for you!

[Knipfty]

*Extra virgin olive oil, Water, *Soy Oil, *Red Wine, Vinegar, Sea salt, *Lemon Juice, *Garlic, *Green Tea, Grape Juice Concentrate, *Black Peper

*Organic Ingredients

Total Fat 17g, Trans Fat 0g
Total Carbs 1g, No Fiber
Protein 0g

Brand is Annies's Naturals

[Gaelen]

Knipfty, the label can say "Trans Fats = 0grams" as long as the per serving amount has less than 0.5grams. As Billie pointed out, it's like a label that says 0grams carbs, because the per-serving amount is less than 0.5grams.

That said, there is SOME soybean oil, organically produced, that doesn't contain transfats, and it's possible that is what Annie's Naturals is using.

While my general goal is to avoid transfats as much as possible, I personally would make an exception in this case for three reasons (YMMV):
1) I consider Annie's Naturals to be a reliable company, so if they say they're using organic soybean oil and their dressing contains 0gms transfats, I consider that reliable information
2) The label doesn't list the fat as partially hydrogenated, or even hydrogenated, which it's supposed to do if the fat falls into either of those categories
--and most important--
3) The serving size I'd tend to use of this dressing per day would be so small (I usually only use half of the portion size the label lists for things like dressings) that I wouldn't be taking in any significant amount of transfats.

Again, YMMV...but in my experience, life can get dicey enough without inventing danger around every corner. At some point, I make the decision to trust, or not trust, a food label. Then I go from there.

[Gabriel Guzman]

As a rule of thumb, the amount of the ingredients normally follows the order in which they're listed in the label, so soybean oil is not the main component (of course without knowing exactly how much is there). Maybe the labels has the amounts broken down but we could say that the main ingredient of the dressing is the extra virgin olive oil.

Now, commercial soybean oil is almost impossible to get without trans fats, which is what makes it last longer on the shelf. Still, besides the trans fats, another concern with soybean oil is the larg amount of omega-6 fats. For those trying to decreaset their intake of omega-6 fats, soybean oil may not be the best choice.

In any case, since soybean oil doesn't seem to be the main component of the dressing, and since the amount of dressing is never very large (I'm assuming this) so it doesn't overpower the salad itself, it's probably okay. It would be worse if it says just soybean oil, even if it doesn't have trans fats, because if it would be the main ingredient, you can be sure that the dressing would go rancid in no time. Just be aware that we're still a bit far away from a tight match between what labels say and what the product really contain, regarding trans fats that is.

Another rule of thumb, and a simpler one, is if the product comes in a dark glass bottle or not. Labile oils such as untainted soybean oil wouldn't last too much if expossed to the light as it happens with other good oils that don't contain trans fats.

[mcsblues]

I know this might seem a bit left field, but making your own dressing is very easy. Not only can you control all the ingredients, but you can easily make something better than anything you can buy in a bottle. I would start with the best olive oil you can find/afford and you don't even need to mix it up in a bottle. Just toss the salad with the olive oil and whatever seasonings you like, with maybe some garlic, mustard seeds and fresh herbs - until all the lettuce etc is coated. Then sprinkle on some good vinegar (balsamic is great) or you could use fresh lemon or lime juice.

Trust me, you will never go back!

[Mitra]

Other than having a preference for sherry vinegar rather than balsamic, I'd say just what Malcolm did. Oil, salt and wine/sherry/balsamic/cider vinegar or lemon/lime juice are the basics, with whatever herbs and spices will suit the menu and your mood.

[Gabriel Guzman]

I know this might seem a bit left field, but making your own dressing is very easy. Not only can you control all the ingredients, but you can easily make something better than anything you can buy in a bottle. I would start with the best olive oil you can find/afford and you don't even need to mix it up in a bottle. Just toss the salad with the olive oil and whatever seasonings you like, with maybe some garlic, mustard seeds and fresh herbs - until all the lettuce etc is coated. Then sprinkle on some good vinegar (balsamic is great) or you could use fresh lemon or lime juice.

Trust me, you will never go back!

Hey you should post the recipe in the Let's Cook! forum! There may be a lot of people wondering if they can make their own dressings!

[PunkMom]

I use an organic soy oil to make mayonaisse - I guess I better write the manufacturer and check on the transfat issue. Does anyone else make their own mayonaisse and what sorts of oil do you use? I hate canola oil, both because of the extreme processing and the taste, and olive oil make a very green mayonaisse - which I will do sometimes if I'm making an aioli or something, but for regular use, the olive oil produces a strong olive flavor.

[mcsblues]

Hi PunkMom and welcome aboard!

The issue with soy oil is not just related to trans fats. On top of that it is about 60% omega 6 polyunsaturated fat (something the Eades teach us to minimise in oder to get a healthier balance between omega 3 and omega 6) and on top of all that it is a soy product which many people don't consider a health food (apart from perhaps small quantities of the fermented kinds such as soy sauce or tempeh etc)

A little light reading!


http://www.westonaprice.org/soy/index.html (http://www.westonaprice.org/soy/index.html)

http://www.thewholesoystory.com/index.php

http://www.soyonlineservice.co.nz/

http://www.radiantrecovery.com/soy4303html.htm

I would suggest something like macadamia nut oil perhaps - sorry I don't make mayo (I have an allergy to eggs)

[Gaelen]

Does anyone else make their own mayonaisse and what sorts of oil do you use? I hate canola oil, both because of the extreme processing and the taste, and olive oil make a very green mayonaisse - which I will do sometimes if I'm making an aioli or something, but for regular use, the olive oil produces a strong olive flavor.

Hi, Punkmom...
I make my own mayonnaise, but usually only in the summer time. When I want less of an olive oil taste (although I don't mind that) or a paler mayo, I have used extra virgin LIGHT olive oil. It's not light in calories...it's light in color and flavor. I also tend to flavor my mayos with fresh herbs and other things, so the mayo tends to be slightly green anyway. ;)

I have also used organic peanut oil to make mayo...that worked, but it wasn't my favorite. I'll have to look for organic soybean oil; I haven't seen a lot of it around, but I haven't been doing a lot of oil exploring lately.

[Mitra]

I've tried various olive oils, and a lightish one (an Italian one from Liguria, made from taggiasca olives is the best I've found) is what I usually use for mayo. I've found that the organic, unrefined sunflower or sesame oils have a bitter taste (as Malcolm said in relation to the soy oil, it's a lot of omega 6, but I don't eat that much mayo, so I was prepared to compromise). I've tried macadamia oil, and didn't like it (but I don't like macadamia nuts either, so others may find it ok). I tried brazil nut oil, but that was a bit bitter and too nutty (and I do like brazil nuts). Avocado oil tastes great, but the mayo is very green.

The olive oil is fine if I'm intending to flavour the mayo, add lots of herbs or capers, or something, but I haven't found one yet that's just right if you want to use it in a way that makes the flavour of the mayo noticeable.

[Karen J]

Mitra, I tried making mayo from avocado oil and thought it was absolutely fabulous. I loved it! However, it was way too expensive. I don't mind green, and liked the Olive oil mayo... but the problem is that I have to make it. I'm kind of tired of having to make everything from scratch. Lots of prepwork, and lots of cleanup... three meals a day.... 4 people in single income family.

But what to do? I've read the same things about soybean oil as I have about canola oil. Hellman's has a new "canola oil mayo", but how do we know if the labelling is correct? The Canola oil industry has known for a long time that their oil contains varying amounts of trans fats (5% to 15% before heating, accorging to Dr. Pescatore, who had several samples independantly tested), and has tried implementing new techniques to minimize that. But were they successful? No idea. No idea also on the soybean oil.

And that is the rub. To be in compliance with the new food labelling laws, companies must list trans fats on their labels. Of course, we are all aware of that "less than a gram" rule, but how aware is anybody when it comes to soybean or Canola oil? Do the manufacturers of these oils need to start testing and report on their labels? Or, can they simply rest on the old beliefs that there are no TFs in their oils? It's an interestig dillema.

[PunkMom]

Thanks Malcom-

The last site has good balanced info -
I do use a fair amount of soy, because I am allergic to casein.

I have tried macadamia nut oil, but it's hard to find. I got walnut and apricot oil this last time so I'll try them.

[Temptd2]

I love extra-light olive oil for mayonnaise. I buy it at Costco and to me, the flavor is perfect.

Here's what I do:

In bowl of food processor, place a room temp egg (I use extra-large or jumbo), a teaspoon of dry mustard, a pinch of paprika, 1/4 cup extra-light olive oil, 1/2 teaspoon garlic salt, pinch of cayenne pepper, and Splenda to taste - I use a packet or two, or a tablespoon of granular. You could use Stevia Plus or whatever you like, or none at all. Run processor to thoroughly combine ingredients, then drizzle in 1/2 cup oil (my processor has a hole in the lid that allows this to be done easily, but you can slowly drizzle it in from a measuring cup); now I add 3 tablespoons of either lemon or lime juice (from my own trees!) and blend by pulsing several times, then drizzle in another 1/2 cup of the oil.

Now it's done, but I usually flavor it up further by adding either some drained, oil-packed, sundried tomatoes, or some ancho chile powder, or a green onion - dill weed, fresh herbs, whatever you like!'

Sometimes I will use up to 1/3 cup expeller-pressed organic coconut oil, melted and cooled, and blended with the olive oil, for a lighter-still taste and a firmer texture when refrigerated.

DH won't even touch store-bought mayo any more, and I have to admit this is VERY good and pretty easy to make once you've got the hang of it!

T2