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The Food and Drug Administration on Thursday took a first step toward potentially eliminating most trans fat from the food supply, saying it has made a preliminary determination that a major source of trans fats -- partially hydrogenated oils -- is no longer "generally recognized as safe."
If the preliminary determination is finalized, according to the FDA, then partially hydrogenated oils will become food additives that could not be used in food without approval. Foods with unapproved additives cannot legally be sold.
How did they get "generally recognized as safe" status in the first place? Was there science behind that determination?
There was lots of lobbying and, well, "just doing it" though.
And guess what -- the introduction of these "foods" is highly-correlated with the rise in incidence of coronary disease and obesity.
The replacement of saturated fat with these fats was claimed to be "healthy" -- that was the justification. That was a lie.
The reason these engineered fats were introduced is that they are shelf-stable. That is, because of the hydrogenation they are highly-resistant to oxidation, which means they do not spoil at room temperature even over extended periods of time. This allows bulk manufacturers to make and ship things that can be sent over large distances without refrigeration and will sit for months or even years on a shelf without degrading.
Of course fully hydrogenated oils are not covered by this "revelation" -- yet.
But as I have said for quite some time, why would you eat something that has been designed to evade biological breakdown when that is exactly what is supposed to happen to food in your gut?
Between "cheap" carbs (such as high-fructose corn syrup, another Frankenstein creation) and hydrogenated oils you're committing slow suicide.