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<pre>Thank you for this information! I've been hearing about this more and more;
in fact, and those of you who trade in olive oil for a living should know
better than I, that it generally is not recommended for people to exceed 30%
of their daily in the form of fat; however, medical studies have shown that
if the fat is in the form of olive oil, for instance, one can consumer
greater amounts of it easily.
By the way, many recipes call for hardened oils and margarines to be used in
baking recipes. Do I just substitute an "equal" amount of olive oil (or
canola, I guess, if you want a very neutral flavor) for those ingredients,
or smaller/larger? I really would like some insight for any of you experts
out there!!!
By the way, have any of you ever heard of or used Lionelli Olive Oil from
Italy? Many upscale Italian restaurants used to use it, and it was never
available in retail stores (only wholesale). I don't see the oil anymore,
as I've heard it was being "blended" and just not the same exquisite
"liquor" as it used to be! What other oils of that nature, if you know, can
you recommend (it was extra virgin, but rather mild in a subtle, fruity
way). Please let me know, Olive Lovers of the World!!!
Anna



>From: Kayenoble@aol.com
>Reply-To: OliveOil@onelist.com
>To: OliveOil@onelist.com
>Subject: [OliveOil] Proposed Change in U.S. Food-Labeling Laws Should
>Impact Sales of Olive Oil
>Date: Fri, 12 Nov 1999 23:32:55 EST
>
>This is a general FYI, as the new changes should increase the use of olive
>oil by informed consumers.
>
>http://www.msnbc.com/news/334604.asp <A
>HREF="http://www.msnbc.com/news/334604.asp">Click here: New labels to list
>dangerous trans fat</A>
>
>New labels to list dangerous trans fat
>
>FDA proposes change
>
>MSNBC NEWS SERVICES
>
>WASHINGTON, Nov. 12 — No one actually thought doughnuts and cookies were
>health foods. But it will be harder to hide from just how unhealthy they
>are
>under proposed nutrition labels that would list a little-known
>artery-clogger
>called trans fat.
>
>THE FOOD AND DRUG Administration on Friday proposed the change, the first
>since the government required labels on food products in 1994.
>
>Experts believe that trans fatty acids, the stuff that makes french fries,
>crackers and lots of other foods taste so good, may be even worse for the
>heart than saturated fat. Studies show trans fat boosts the levels of LDL
>cholesterol, the “bad” cholesterol that contributes to coronary heart
>disease. At the same time, it decreases the amount of HDL — the
>“good”
>cholesterol that is good for the heart.
>
>But consumers have had no way to know how much of it is in their foods.
>
>FDA Commissioner Jane Henney said the requirement would help consumers
>reduce
>their risk of heart disease. “This will make a real difference to them in
>terms of the safety of the products they’re about to consume,” Henney
>said.
>
>Coronary heart disease is the No. 1 cause of death in the United States. If
>consumers limit trans fat consumption thanks to the new labels, about 6,400
>cases of coronary heart disease could be prevented each year, Henney said.
>
>The FDA is seeking comments on the proposal for 90 days before making final
>rules.
>
>Food labels now list saturated fat, another artery-clogger, and total fat.
>The FDA’s proposals would require that the amount of trans fat be added
>to
>saturated fat, with an asterisk listing trans fat by itself.
>
>Also, foods labeled low in fat or cholesterol must account for trans fat
>before making those claims, the FDA said.
>
>‘PHANTOM FAT’
>The consumer group Center for Science in the Public Interest, which has
>been
>warning about the dangers of trans fat for more than five years, said the
>total fat content listed for some products may double once trans fat is
>included. The group has been lobbying the FDA since 1994 to require
>labeling
>on what it calls “the phantom fat.”
>
>“The public health impact of trans fat is significant,” said Margo
>Wootan, a
>CSPI senior staff scientist. “In many foods, you’re almost getting
>twice as
>much heart-unhealthy fat” than what’s listed on the label.
>
>Consumers concerned about heart health should limit both trans fat and
>saturated fat in their diets, Wootan said.
>
>The proposed rule would also allow manufacturers to label certain foods as
>“trans fat free.”
>
>And products that call themselves low in saturated fat, low in cholesterol,
>“lean” and “extra lean” would also have to be low in trans fat. For
>instance, baked items such as cookies and shortbreads could be high in
>trans
>fat but low in saturated fat.
>
>A certain snack cake, for example, has 3 grams of saturated fat, meaning it
>would comprise 14 percent of the recommended daily allowance. “That’s
>not
>terrible. You could probably squeeze that in,” Wootan said.
>
>But that same cake has another 4 grams of trans fat. Adding the two gives
>you
>7 grams of “bad” fat — or 35 percent for an entire day.
>
>Trans fat comprises up to 10 percent of the calories in a typical diet. The
>best example may be stick margarine, but it’s also hidden in crackers,
>cookies, pastries and deep-fried fast foods. Spreadable margarine in tubs,
>though, contain little if any trans fat.
>
>Until now, the only way consumers could determine whether a food included
>trans fat was to look for “hydrogenated” on the list of ingredients.
>
>Nutrition Notes: Making sense of the new margarine choices
>
>That’s because the most common source of trans fat is partially
>hydrogenated
>vegetable oil, in which liquid oil is turned into a solid to protect
>against
>spoiling and to maintain the flavor over time. Typically, the harder a
>margarine or cooking fat, the more trans fat it includes.
>
>Henney said the FDA hopes the new labels will prompt manufacturers to
>change
>the way they create products — cooking them in lower-fat oil, for
>instance,
>to reduce the amount of trans fat.
>
>An industry spokesman said the labels may just confuse consumers.
>
>“There’s a concern about turning an information label into an
>encyclopedia,”
>said Brian Sansoni, spokesman for the Grocery Manufacturers of America.
>“Is
>it going to be presented in an understandable way?”
>
>The Associated Press and Reuters contributed to this report
>
>------------------------------------------------------------------------------
>---------------------------------------------
>The bad fats
>
>All fats and oils are high in calories but only some are damaging to the
>arteries and heart. Artery-clogging fats that increase blood cholesterol
>include:
>
>• Saturated fat: Found in dairy and meat products including milk, cheese,
>ice
>cream, ground beef, steak and pork. It also can be found in coconut and
>palm
>oils.
>
>• Trans fat: Formed when vegetable oils are hardened into solids, usually
>to
>protect against spoiling and to maintain flavor. Examples include stick
>margarine and shortening, deep-fried foods such as french fries and fried
>chicken, and pastries, cookies, doughnuts and crackers.
>
>The good fats
>
>Fats that do not clog arteries include:
>
>• Monounsaturated fat: Found in higher levels in olive, canola and peanut
>oils.
>
>• Polyunsaturated fat: Found in higher levels in soybean, corn, safflower
>and
>sunflower oils.
>
>The Associated Press
>
>
>
>
>------------------------------------------------------------------------
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