Vegetable fats, unlike vegetable oils, call products of a hydrogenation (hardening) of vegetable oils (palm, sunflower, etc.) which then are widely used in the food industry as replacement of milk fat, for baking of confectionery, as hot fan, etc. Scientists-nutritionists warn about harm of such fats for health.
It is required to you
- - strong points or magnifying glass.
Instruction
1. Treat with care such goods as ice cream, croutons, chips, chocolate, margarine, confectionery, condensed milk, cheese, a desi, spread. Researches of these products showed that in them the content of the cured palm oil is the highest. Palm oil - the cheapest of vegetable oils in the world market, at the same time some products of its hardening are alien to a human body (for example, a bottom them break up only at a temperature over 40 wasps).
2. Pay attention to labels of a traditional dairy products: producers oblige to change the name of a product if in its preparation the vegetable fat was used. For example, cheese is called by a "cheese product", processed cheese - "product cheese fused", cottage cheese - "cheese" or "a cottage cheese product", "cottage cheese". Instead of "sour cream"" on the label there will be "a sour cream product", "sour cream", a condensed milk is called "condensed milk", "the dairy product condensed", a desi - "light oil".
3. Look narrowly at the label of ice cream: there can be a brand of the ice cream loved since childhood, but there will be no word "ice cream". It means that in a product the maintenance of vegetable fats is high, and it is forbidden to call it ice cream. If its contents is small (to 50%), then "ice cream" will stand on the label, and in this case to avoid the use of such fats for 100%, it is necessary to look narrowly at structure of a product. As a part of "a frozen product" it is possible to meet: "ice cream with the combined composition of raw materials", "ice cream with a vegetable fat".
4. Choosing a desi, look narrowly at the name and structure of a product. Light oil call a product with use of vegetable fats, the maintenance of a vegetable fat is specified in structure. A situation with spreads - more certain as the legislation established the maximum contents in them such fats - up to 70%, as for margarine, here restrictions isn't present, and it can consist for 100% of a plant raw material.