Vegetable fats, unlike vegetable oils, are the products of hydrogenation (curing) of vegetable oils (palm, sunflower, etc.), which are then widely used in the food industry as a substitute for milk fat, for baking confectionery, as a deep fat, etc. d. Nutrition scientists warn of the health risks of such fats.
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Instruction manual
1
Be wary of products such as ice cream, crackers, chips, chocolate, margarine, confectionery, condensed milk, cheese, butter, spread. Studies of these products have shown that they have the highest cured palm oil content. Palm oil is the cheapest vegetable oil on the world market, however, some products of its curing are alien to the human body (for example, some bottoms of them break down only at temperatures above 40 ° C).
2
Pay attention to the labels of traditional dairy products: manufacturers are obligated to change the name of the product if vegetable fat was used in its preparation. For example, cheese is called "cheese product", processed cheese - "processed cheese product", cottage cheese - "cheese" or "cottage cheese product", "cottage cheese". Instead of "sour cream" on the label there will be "sour cream", "sour cream", condensed milk is called "condensed milk", "condensed milk product", butter - "light butter".
3
Take a closer look at the ice cream label: there may be a brand of your favorite ice cream since childhood, but the word "ice cream" will not be there. This means that the product has a high content of vegetable fats, and it is forbidden to call it ice cream. If its content is small (up to 50%), then “ice cream” will stand on the label, and in this case, to avoid the use of such fats by 100%, you need to look at the composition of the product. As part of the "ice cream product" you can find: "ice cream with a combined composition of raw materials", "ice cream with vegetable fat."
4
When choosing butter, take a look at the name and composition of the product. Light oil is called a product using vegetable fats, the content of vegetable fat is indicated in the composition. The situation with spreads is more defined, since the legislation establishes the maximum content of such fats in them - up to 70%, with regard to margarine, there are no restrictions here, and it can be 100% vegetable raw materials.
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