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As a line of well-rounded and versatile savory flavor enhancers, Vegamine products are the ideal starting point for many applications, such as: appetizers, soups, sauces, gravies, side dishes, marinades, processed meats, dips, breadings and more. As a well-rounded savory protein flavor enhancer, Vegamine naturally provides umami-type characteristics, and contains zero grams of trans fat.
Before you get amazed with the numerous foods that are actually healthy for the heart, the list of the NO foods will be kinda overwhelming. Consumption of trans fats must be limited or completely omitted because they significantly increase cholesterol level in the blood. If you love cheese, ice cream, butter, meat, creams, and food with coconut oils, you better cut back on them because they are high in saturated fat. There appears to be a downward trend in the amount of trans fats being consumed by Americans, according to a new study. Researchers reviewed the findings of a series of six surveys carried out as part of the Minnesota Heart Survey, from 1980-2009. Intake of both trans fat and saturated fats fell during this period but was still some distance away from the levels recommended as healthy by the American Heart Association (AHA). The main source of trans fats in American food is in partially hydrogenated oils, created when hydrogen is added to vegetable oils in order to make them more solid. Partially hydrogenated oils are utilized as an inexpensive way to extend the shelf life of food and improve texture and flavor stability. Fried, processed and commercially baked goods are the main sources of artificial trans fats.
The US Food and Drug Administration (FDA) state that there is no safe level of artificial trans fats consumption and so consumption should be kept as low as possible.
According to the Centers for Disease Control and Prevention (CDC), avoiding artificial trans fats completely could prevent up to 20,000 heart attacks and 7,000 coronary heart disease deaths in the US every year. The researchers found that trans fat intake had decreased by around 32% in men and 35% in women over the course of the study.
Similarly, the intake of saturated fats dropped but levels were still much higher than what the AHA consider to be healthy. Intake of omega-3 fatty acids was also measured and found to have not changed significantly over the last 3 decades.
Although the study participants were predominantly white men and women living in a small area of the country, the authors write that similarities between their study and levels of intake reported in national data suggest their findings may generalize well to the US population.
The authors state that future research is needed in order to determine public health strategies to reduce further the levels of trans and saturated fat intake. This entry was posted in Junk Food, partially hydrogenated oil, Processed Food Packaging, Processed Foods, tran fats, trans fat and tagged Americans Still Consuming Too Much Trans Fat, but It's Still Too Much, food facts, nutrition data, nutrition facts, nutritional information, Trans Fat Consumption Down, We're Eating Less Trans Fat on November 7, 2014 by FoodFacts. People may be consuming more trans fat than they think, as a result of misleading food labels, according to a study from the New York Department of Health and Mental Hygiene. Researchers examined 4,340 top-selling packaged foods and found that 9 percent contained partially hydrogenated oils, the main source of trans fat.
The amount of trans fat in these products varied from small traces to almost 0.5 grams of trans fat per serving, the researchers said. Trans fat is a specific type of fat that is formed when hydrogen is added to liquid oils to turn them into solid fats. People who consume trans fat may be at higher risk for heart disease, stroke and diabetes, studies have suggested.
The food products examined in the study ranged from cookies to salad dressing and canned soup. For example, half of the foods in the potato chips category, and 35 percent of cookies contained trans fat, according to the report. This entry was posted in nutrition facts label, nutrition labeling, Nutrition Labels, partially hydrogenated oil, tran fats, trans fat and tagged 0 Trans Fat Doesn't Always Mean 0 Trans Fat, food facts, Foods Labeled 0 Trans Fat Can Contain Trans Fat, nutrition data, nutrition facts, nutritional information, Trans Fat Labeling Confuses Consumers on September 5, 2014 by FoodFacts. Although Quaker continues to deny allegations that the products contain or contained false or misleading labeling, the company has agreed to remove partially hydrogenated oils (PHOs) from Oatmeal to Go and Instant Quaker Oatmeal by the end of 2015. Approximately 50 different varieties of Quaker’s Instant Oatmeal and Chewy and Oatmeal to Go bars were named in the settlement.
So even though Quaker is still standing by its product statements, they’ve agreed to remove trans fat from the products named in the lawsuit.
This entry was posted in partially hydrogenated oil, tran fats, trans fat, Truth in labeling and tagged food facts, nutrition data, nutrition facts, nutritional information, Partially Hydrogenated Oil To Be Removed from Quaker Products by the end of 2015, Quaker Settles Misleading Labeling Lawsuit, Quaker to Remove Trans Fat from Products in Lawsuit Settlement on August 15, 2014 by FoodFacts. Last week the FDA proposed the almost complete elimination of trans fat from food products in the U.S.
This important action would effectively remove partially hydrogenated oils from the FDA Generally Recognized as Safe (or GRAS) list. And while efforts to reduce trans fat in the food supply have been effective, partially hydrogenated oils are in thousands and thousands of food products. For many years partially hydrogenated oils were considered healthier than saturated animal fats like butter. This entry was posted in FDA, Generally Recognized as Safe, GRAS, partially hydrogenated oil and tagged FDA may remove partially hydrogenated oils from Generally Recognized as Safe list, FDA proposes removing partially hydrogenated oils from GRAS list, food facts, nutrition data, nutrition facts, nutritional information, possible removal of trans fat from food supply on November 11, 2013 by FoodFacts.
The report indicates that as the obesity epidemic continues to grow each year, our food policy seems to be subsidizing the food and beverage products that are helping to fuel it. So as childhood obesity continues to rise and the obese population experiences a plethora of weight-related health problems, our tax dollars continue to support the ingredients that keep consumers coming back for more sugary and fatty food choices.
This entry was posted in Agricultural Subsidies, corn, crops, Farm Subsidies, high fructose corn syrup, High Fructose Corn Syrup (HFCS), obesity, partially hydrogenated oil and tagged Agricultural Subsidies, Corn Subsidies, Farm Subsidies, food facts, nutrition data, nutrition facts, nutritional information, Obesity Crisis, Soy Subsidies, Subsidies for High-Fructose Corn Syrup, Subsidies for Partially Hydrogenated Oils, Taxpayer Money Supporting Junk Food on July 22, 2013 by FoodFacts.

On the FoodFacts Facebook page this week, we’ve looked at products containing Partially Hydrogenated Vegetable Oil and Partially Hydrogenated Canola Oil, There are at least a few more “Partially Hydrogenated” oil substances to delve into in terms of food ingredients. We feel very strongly about education and even though trans fat is something you always hear about, we think, perhaps, we all need to be reminded of exactly how it is, or isn’t, being regulated. According to the FDA, any product whose trans fat level falls below .5 grams per serving can list itself as having NO trans fat.
Since it’s only a “sort of” regulation, it leads us to determine that until things change, we need to regulate ourselves. This entry was posted in partially hydrogenated oil, tran fats, trans fat and tagged FDA, food facts, food ingredients, nutrition facts, nutritional information, Partially Hydrogenated Oil, trans fat on December 8, 2011 by foodfacts.
With over 50 years of experience, Vegamine sets the standard for product quality, dependability and consistency.
These Vegetable proteins are digested using acid hydrolysis processes and to satisfy a wide range of manufacturing needs, Vegamine flavoring products are available in dry, paste or liquid forms. Whether your application involves meat products, soups, sauces, gravies, side dishes, frozen meals or more, Vegamine’s protein flavor enhancers provide versatility that is certain to help your products stand out from the crowd. It’s overwhelming because the substances that can have great impact on health are found in almost every food in the grocery – the trans fats and saturated fats. Unfortunately, trans fats are present in many commercial baked goods that we love, including cakes, tacos, pizza, crackers, muffins, pies, cookies, chocolate drinks, French fries, potato nuggets, pop corn, you name it.
We’re still waiting to hear news on the FDA’s proposed ban of trans fats from our food supply. Unfortunately, the level of consumption is still higher than is recommended by the American Heart Association. Cookies, doughnuts, pastries, pies, pizzas and sticks of margarine are all regularly made using partially hydrogenated oils.
Men and women took 11.4% of their daily calories from saturated fats, whereas it is recommended that saturated fat consumption should be limited to just 5-6%. Omega-3 fatty acids are believed to reduce the risk of cardiovascular disease, yet the researchers found that the current level of intake is relatively low.
In the meantime, the CDC suggest that eating a balanced diet rich in fruits, vegetables, whole grains, lean sources of protein and low-fat or fat-free dairy products is the best way to avoid trans fat.
Fast food, packaged foods, boxed foods — avoiding these equates with avoiding trans fats. Long story short — only educated and nutritionally aware consumers understand that 0 trans fat doesn’t always equal 0. What manufacturers forget, though, is that there actually are educated consumers out there who understand that partially hydrogenated oils in an ingredient list indicate the presence of trans fat in a product. District Court for the Northern District of California, Quaker Oats said it will pay up to $760,000 in attorney fees and estimates it will spend about $1.4 million to reformulate the products.
Quaker also has agreed not to re-introduce PHOs into those products for at least 10 years thereafter, and has agreed not to introduce PHOs into Quaker Chewy bars, or the Instant Quaker Oatmeal Products that do not currently contain PHOs, for a period of 10 years.
Instead, we think that it makes more sense for Quaker to settle out of court so that the company can stand by its claims and its products while making some quiet changes than to let this go to court where millions of other consumers may develop a clear understanding of what’s really in their products. At the same time, we’d really rather that the strange rule about claiming 0 grams of trans fat when products really do contain it would disappear. This is an argument that has been debated for the last three decades and this long-awaited move would force manufacturers to rid their products of ingredients containing trans fat.
In response to this, companies that include partially hydrogenated oils in their products would then have to prove that these oils are safe to eat. In fact, consumers would actually never suspect the presence of oils in some of those products.
While it will cause food manufacturers to reformulate thousands of products (which will be incredibly costly and time consuming), eliminating partially hydrogenated oils from our food supply will be worth it in the long run. We have great concern about the availability and nutritional quality of the processed foods and beverages in our grocery stores and fast food chains and are constantly offering education regarding the ingredients being used in our food supply. Between 1995 and 2012, American taxpayers spent more than $290 billion in agricultural subsidies. Since 1995, taxpayers spent only $689 million subsidizing apples, which is the only significant federal subsidy of fresh fruits or vegetables. But as we looked more closely at the subject, we realized that this is a very important topic for this blog.
Any oil listed as a food ingredient that begins with the phrase “partially hydrogenated” signifies the presence of trans fat in the food product it’s included in. Maybe that doesn’t sound like it’s a big deal, but it really can be and it’s really something we should all pay attention to.
In fact, all we’ve heard is that we should consume as little trans fat per day as possible. Anything over .5 g per serving has to be noted on the nutrition label and anything below that counts as a 0. And partially hydrogenated oil make your taste buds fonder for more, it’s so hard to say no. Aside from checking food product labels, you may request not to include or limit the amount of saturated fat-rich ingredient in the food ordered in restaurants.
That would mean the end of the use of partially hydrogenated oils in processed foods and that would, indeed, be a welcome improvement for all of us! When you prepare fresh foods at home in your own kitchen, you’re not using partially hydrogenated oils in your recipes.

As long as the product in question contains less than .5 grams, the manufacturer is permitted to list trans fat content as 0.
In the meantime, let’s all remember that when it comes to nutrition labels, not every 0 represents the same thing. Finally, Quaker has agreed to stop making the statement “contains a dietarily insignificant amount of trans fat” on the labels of any of its products that contain 0.2 grams or more of artificial trans fat per serving by the end of this year. It would be exceptionally difficult for any company (regardless of its size or political weight) to actually do this. For instance, oil of any sort probably wouldn’t be the first thing a consumer would think of when reflecting on the possible ingredients of YooHoo Chocolate Drink – but partially hydrogenated oils are in there. And while there’s been a major reduction in the consumption of trans fats, partially hydrogenated oils are still pretty popular ingredients in prepared and packaged foods. Obesity is a real problem in our society – one that affects the health and well-being of millions in our population. PIRG (the federation of state Public Interest Research Groups) reveals that one billion dollars of federal tax money is subsidizing ingredients used in processed foods and beverages.
Coming to 26 cents per taxpayer per year, that would buy less than half of one Red Delicious apple.
While we understand that research points to obesity as a complex problem with many contributing causes, it’s no secret that processed foods contain too much sugar and fat.
It is impossible for the use of any partially hydrogenated oil not to result in a certain amount of trans fat. It’s just downright bad for us … trans fats add to weight gain and obesity problems, they help clog arteries, increasing the risk of heart attack and stroke. It will also be wise if you stay away from cholesterol-packed foods such as meats, fish, poultry, egg yolks, organ meats and dairy foods, not in chips and cookies. The enormous increases in heart disease in the population have occurred simultaneously with the unprecedented increase of processed foods in our food supply.
The concern of course, is that if the consumer eats more than a single serving of that product, the trans fat can quickly add up.
There’s basically no scientific data that would support a statement that infers that partially hydrogenated oils aren’t harmful.
In addition they are blamed as a major culprit in the increase in heart disease in the United States. While we used to eat about 4.6 grams of trans fats daily, we’re now down to about 1 gram per day. We are financially supporting commodity crops used for additives like high-fructose corn syrup with enough tax dollars to effectively purchase 20 Twinkies every year for every taxpayer in our nation.
And yet we’re actually supporting the very ingredients that play a role in the current epidemic. It doesn’t matter what type of oil is undergoing the process … vegetable, canola, sunflower, cottonseed – it all results in the same thing.
There’s even research that points to the contribution of trans fats to the risk of diabetes. You need to read ingredient lists and keep your attention on the words “Partially Hydrogenated”. If you or somebody at home is suffering from heart problems and is at high risk of heart attack, do not bring them at home foods that contain high amounts of trans fats. A somewhat deceptive labeling system has kept many Americans in the dark about what they’ve actually been consuming. By contrast, subsidies for fresh fruits and vegetables would buy each of us just one half of an apple each year. Among other uses, food manufacturers process corn and soy crops into additives like high-fructose corn syrup and vegetable oil – two of the ingredients that add excess sugar and fat to processed products. As a community of nutritionally-aware individuals, we can continue to do our part by remembering our own commitment to quality food choices, fresh ingredients and sharing knowledge. That’s the key to determining whether or not the product you’re considering actually contains trans fat. Until some sort of regulation is put in place restricting trans fats (and probably even after), get cooking and stay healthy! For years, manufacturers have been allowed to list a 0 on the Trans Fat line of a nutrition label if the product that label is on carries less than .5 g. But we’re still consuming these oils which are implicated in the rise of heart disease far too often.
If you eat six cookies that contain .5 grams of trans fat per serving of three, you’ve consumed one gram of trans fat. The agency emphasized that the ruling, which is open to public comment for 60 days, was preliminary.
Throw some canned soup in the mix for the day and maybe some potato chips and it’s really difficult to know exactly how much trans fat you’ve consumed in that 24 hour period. But food producers seemed to take it in stride, in part because many had already made adjustments, and Dr.

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