What’s the difference between Omega-9 Oils and other frying oils? About 80 percent – because restaurants can reduce bad fat in their dishes by as much as 80 percent by using Omega-9 Oils.
Omega-9 Oils are healthier because they have zero trans fat and have the lowest amount of saturated fats among oils, allowing restaurants to reduce bad (trans and sat) fats by up to 80 percent. These oils are “next generation” because they are uniquely high (>70 percent) in monounsaturated (“good”) fats, but also have a number of other benefits:
* Saturated fat and trans fat both raise LDL (“bad”) cholesterol, which increases the risk of developing coronary heart disease. In fact, according to Dr. Walter Willett, Harvard School of Public Health, trans fat and its resulting damage to heart health alone is responsible for an estimated 30,000 premature deaths in the United States each year.
* In addition to having zero trans fat, Omega-9 Oils also have the lowest amount of saturated fat (<7 percent) among zero trans fat oil alternatives like palm oil (50 percent), cottonseed oil (27 percent), regular (RBD) soybean oil (16 percent), low linolenic soybean oil (16 percent) and corn oil (14 percent).
* While having zero trans fat and being low in saturated fat, the U.S. Food and Drug Administration (FDA), has also recently approved a Qualified Health Claim for canola oil, which states that replacing 1½ tablespoons of oil with canola oil can reduce the risk of coronary heart disease due to its unsaturated fat content.
* Omega-9 Oils can also deliver a zero trans fat AND lowest (canola) or lower (sunflower) saturated fat claim on menus or labels.
Great Taste, Superior Performance, & Outstanding Health
Over the years, there have been a series of actions by the U.S. Food and Drug Administration (FDA) and other groups to identify, restrict, and eventually ban the use of trans fat.
* In 1993, the U.S. Food and Drug Administration (FDA) took the first step when they required that saturated fat and dietary cholesterol be listed on food labels. By January 1, 2006, laws stated that trans fat content also had to be listed on food labels in both the United States and Canada.
* Cities like Chicago and New York City have since proposed or passed legislation to eliminate trans fat from restaurants. In fact, in December 2006, the New York City Board of Health voted to make theirs the first city in America to ban artificial trans fat at restaurants. Restaurants will be barred from using most frying oils containing artificial trans fat by July 1, 2007, and will have to eliminate the artificial trans fat from all of their foods by July 1, 2008. Other cities across the country, including Boston, Los Angeles, Seattle, and many others, are now considering legislation.
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