Thread by @Mangan150

With the banning of trans fats from hydrogenated vegetable oils, did you ever wonder how they continue to make Crisco and other shortenings? I did.

They're made via a process called interesterification, which turns triglycerides solid at room temp.

Interesterified fats may be no more safe than trans fats, and may be responsible for a rise in cardiovascular deaths since 2011.

ncbi.nlm.nih.gov/labs/pmc/artic…

Unfortunately, no one seems to know how much of this stuff is being used, but it appears to be in lots of processed foods, especially baked goods.

They increase blood viscosity leading to increased thrombosis (blood clotting).

More on these fats. This issue is being completely overlooked.

Another reason not to eat ultra-processed foods.
truthinlabeling.org/blog/2019/10/2…

Some more on interesterified fats. Fat spreads, baked goods, and biscuits (cookies) are the largest sources.

Unfortunately, there are no labeling requirements.

Estimated intake of interesterified fats in the U.S. is ~3% of energy, which is high (if you ask me).

Health effects of these fats is not known, but it's worrying that most studies seem focused on whether they raise blood lipid levels, and they're deemed safe if they don't.

We're in the midst of another vast human experiment, where an industrially modified nutrient is put into the food supply in large amounts.

There are good reasons to be wary of them.

onlinelibrary.wiley.com/doi/full/10.11…