Do you have something to say about hydrogenated fats in food products in Canada? Have your say.


I love conversations that surround government food and health policies. You see, government policies influence a lot of what we find in our food environments so if food quality, access, affordability matter to you please be involved. Comment, write, speak, get your voice heard. The change you want may not happen right now but don’t give up, one day it will happen.

Health Canada is proposing regulations to ban the use of partially hydrogenated oils in foods sold in Canada, and everyone is invited to participate. Hydrogenated oils are formed when oil undergoes the industrial process of adding hydrogen to vegetable oil (known as hydrogenation) to extend its shelf life. This is one of the reasons hydrogenated oil is an excellent option for making food products such as chips, fries, baked goods, margarine, and refrigerator dough. Ever wonder why they seem to never go bad? 

So what has this got to do with trans fats? Trans fats naturally occur in small amounts in meats and dairy, however most of it is formed when oil undergoes hydrogenation. They  are known to increase the risk for heart diseases (cardiovascular diseases) by raising the “bad” cholesterol (aka LDL-cholesterol) and lowering the “good” cholesterol aka (HDL-cholesterol) in the body. Heart disease is the number 1 cause of death in the world according to the World Health Organization.


Continue reading