You would think from Flora's latest TV ads for its Cuisine 'liquid cooking margarine' that it is a healthy alternative. After all they claim that it has 45% less saturated fat than olive oil and is "...for heart healthy frying,
roasting and baking...".
This is just another example (in a long list of deceptive TV ads) of how people are conned into believing an untruth. In this case, Flora plays on many peoples' confusion about dietary fats. This is especially so, as Flora are trying to convince us that their product makes the unhealthy act of frying food suddenly healthy for your heart. A quick look at their website will have you believing that this is a miracle food (http://www.floracuisine.co.uk/?WT.srch=1). But does it live up to its claims?
Just take a look at Flora Cuisine's list of ingredients:
The truth is, frying foods is never healthy - and never will be. This type of cooking releases or creates toxins as a by-product of the process, especially when subjected to prolonged heating.
Furthermore, Flora are trying to convince you that the "...less saturated fat..." makes it good for you. Saturated fat is not the problem they would have you believe. Fats, including saturated fat, are an essential part of our diet and have multiple functions in our bodies. This includes constructing cell membranes and nerve sheaths, and they also form the raw materials from which we manufacture sex hormones, vitamin D and many other important substances.
According to an article published in 2005 in the American Journal of Clinical Nutrition, a review of saturated fat studies showed that too many mainstream researchers narrowly focus on the theory that saturated fat raises LDL 'bad' cholesterol and increases the risk of coronary artery disease (CAD). The review concluded that after 50 years of research, there was no evidence that a diet low in saturated fat prolongs life.
Then again in 2009, a systematic review of studies that investigated a causal link between dietary factors and coronary heart disease came to the conclusion that there was no evidence to support an overall reduction of saturated fatty acids in the diet. Clearly, saturated fat content has very little to do with heart health.
To prove this point, there is a saturated fat that doesn't turn become toxic at high temperatures. Furthermore, it is an oil and it helps maintain good health and promotes weight loss. Research in the Philippines shows that people who include virgin coconut oil in their diets have normal cholesterol levels and little incidence of coronary disease. Amongst those people eating this way, digestive problems are rare, as are other problems including colitis, colon cancer, kidney stones, under-active thyroid and obesity.
So why does Flora Cuisine single out olive oil? Olive oil has many benefits and is one of the key elements of the Mediterranean diet, which has been linked to longevity and protection from heart disease and cancer, amongst others . Olive oil is healthy because it is high in mono-unsaturated fat. Flora Cuisine contains less than a quarter mono-unsaturated fat compared to olive oil. Olive oil is also rich in certain antioxidants, like hydroxytyrosol. This antioxidant plays a significant role in the many health benefits attributed to olive oil. And as you may have already guessed - Flora Cuisine has no hydroxytyrosol at all.
The true label for Flora Cuisine should read as follows:
Sources:
Hydroxytyrosol is key anti-inflammatory compound in olive: DSM study, published online, 08.25.11, nutraingredients- usa.com
Your Body Loves Linseed!, published online, highbarnoils.co.uk
Flax Seeds and Flax Oil, published online, askdrsears.com
The 7 Most Common Soy Lecithin Side Effects (And How to Avoid Them), published online, nutritionalsupplementshq.com
What Is Polysorbate 60?, published online, ehow.com
Is Flora Cuisine healthier than olive oil?, published online 25.06.11, foodloversdiary.com
Effects of a monounsaturated rapeseed oil and a polyunsaturated sunflower oil diet on lipoprotein levels in humans, published online, Arteriosclerosis and Thrombosis, Vol 12, 50-57, Copyright © 1992 by American Heart Association
The rapeseed revolution, published online, 01.07.09, telegraph.co.uk
Mente A, de Koning L, Shannon HS, Anand SS. A systematic review of the evidence supporting a causal link between dietary factors and coronary heart disease. Arch Intern Med 2009; 169(7):659–669.
Healthy cooking oil or clever marketing? Health Sciences Institute, HSI e-Alert: 27 March 2012, UK Edition
This is just another example (in a long list of deceptive TV ads) of how people are conned into believing an untruth. In this case, Flora plays on many peoples' confusion about dietary fats. This is especially so, as Flora are trying to convince us that their product makes the unhealthy act of frying food suddenly healthy for your heart. A quick look at their website will have you believing that this is a miracle food (http://www.floracuisine.co.uk/?WT.srch=1). But does it live up to its claims?
Just take a look at Flora Cuisine's list of ingredients:
- Sunflower Seed Oil: It is categorised as a polyunsaturated fat which protects your vital organs and helps absorb vital micronutrients. However, the act of prolonged heating (like "frying, roasting and baking") means that these fats lose their beneficial properties. As a result they can produce toxins, free radicals and cancer-causing chemicals. Doesn't sound so healthy now, does it?
- Linseed Oil (aka flaxseed oil): Contains essential fatty acid Omega 3. Omega 3 has been shown to help lower cholesterol, regulate blood pressure, improve brain function and mood and also boost immunity.This makes it sound like a perfect ingredient. The reality is that linseed oil is just like sunflower oil and should not be used for cooking - that includes 'frying, roasting, baking' - because it can also become harmful when heated to high temperatures. The safe way to consume this is by adding the linseed oil to a salad, or after cooking, and just before serving.
- Soy Bean Lecithin: This is used as an emulsifier which holds all the ingredients together. It is derived from processed soy beans and is a mixture of phospholipids, which arenaturally occurring fatty molecules. It is most often found in margarines, ice cream, chocolate bars, and peanut butter. The problem is not all sources of soy are equal. Furthermore, the biggest problem with soy bean lecithin is that when the soy beans are processed, solvents are used to de-gum the soybean oil. These solvents are very likely to contaminate the soy lecithin. Unfortunately, we don't know if Flora Cuisine contains contaminated soy lecithin. But if you really wanted to put the nail in the coffin, most soy bean sources nowadays are from Genetically Modified (GM) crops. We also don't know where Flora get their soy beans from.
- Polysorbate 60: This is another emulsifier that is used in food preparation and also pharmaceuticals. Polysorbates are oily liquids and often used in baked goods, imitation cream and frozen desserts. According to the Journal of National Cancer Institute and the Journal of Nutrition, polysorbate 60 can cause reproductive problems, organ toxicity and cancer in high doses. The American Food and Drug Administration (FDA) claims this chemical is safe for limited use in food - but don't define what limited use is. It goes without saying that products with polysorbate 60 will never feature in the health isle of a supermarket...
- Rapeseed oil: Just like olive oil, when cold-pressed, rapeseed provides an oil that contains omegas 3, 6 and 9. These are essential fatty acids which are well-known to reduce cholesterol and maintain heart health, joint mobility and brain function. Rapeseed oil also contains heart healthy mono-unsaturated fats. This sounds great, but beware if it is the canola version. Canola oil is the genetically modified version of rapeseed oil. Shocked? Read on - it was originally used as an industrial lubricant, but later refined and sold as a 'healthy cooking oil'. In the case of FLora Cuisine, we are thankful that the label clearly states that it contains rapeseed oil and not Canola Oil. However, never mistake canola for rapeseed oil. Always read the label!
The truth is, frying foods is never healthy - and never will be. This type of cooking releases or creates toxins as a by-product of the process, especially when subjected to prolonged heating.
Furthermore, Flora are trying to convince you that the "...less saturated fat..." makes it good for you. Saturated fat is not the problem they would have you believe. Fats, including saturated fat, are an essential part of our diet and have multiple functions in our bodies. This includes constructing cell membranes and nerve sheaths, and they also form the raw materials from which we manufacture sex hormones, vitamin D and many other important substances.
According to an article published in 2005 in the American Journal of Clinical Nutrition, a review of saturated fat studies showed that too many mainstream researchers narrowly focus on the theory that saturated fat raises LDL 'bad' cholesterol and increases the risk of coronary artery disease (CAD). The review concluded that after 50 years of research, there was no evidence that a diet low in saturated fat prolongs life.
Then again in 2009, a systematic review of studies that investigated a causal link between dietary factors and coronary heart disease came to the conclusion that there was no evidence to support an overall reduction of saturated fatty acids in the diet. Clearly, saturated fat content has very little to do with heart health.
To prove this point, there is a saturated fat that doesn't turn become toxic at high temperatures. Furthermore, it is an oil and it helps maintain good health and promotes weight loss. Research in the Philippines shows that people who include virgin coconut oil in their diets have normal cholesterol levels and little incidence of coronary disease. Amongst those people eating this way, digestive problems are rare, as are other problems including colitis, colon cancer, kidney stones, under-active thyroid and obesity.
So why does Flora Cuisine single out olive oil? Olive oil has many benefits and is one of the key elements of the Mediterranean diet, which has been linked to longevity and protection from heart disease and cancer, amongst others . Olive oil is healthy because it is high in mono-unsaturated fat. Flora Cuisine contains less than a quarter mono-unsaturated fat compared to olive oil. Olive oil is also rich in certain antioxidants, like hydroxytyrosol. This antioxidant plays a significant role in the many health benefits attributed to olive oil. And as you may have already guessed - Flora Cuisine has no hydroxytyrosol at all.
The true label for Flora Cuisine should read as follows:
- 25% less mono-unsaturated fat compared to olive oil.
- No added antioxidant power.
- High temperatures and frying will produce toxins, free radicals and cancer-causing chemicals.
Sources:
Hydroxytyrosol is key anti-inflammatory compound in olive: DSM study, published online, 08.25.11, nutraingredients- usa.com
Your Body Loves Linseed!, published online, highbarnoils.co.uk
Flax Seeds and Flax Oil, published online, askdrsears.com
The 7 Most Common Soy Lecithin Side Effects (And How to Avoid Them), published online, nutritionalsupplementshq.com
What Is Polysorbate 60?, published online, ehow.com
Is Flora Cuisine healthier than olive oil?, published online 25.06.11, foodloversdiary.com
Effects of a monounsaturated rapeseed oil and a polyunsaturated sunflower oil diet on lipoprotein levels in humans, published online, Arteriosclerosis and Thrombosis, Vol 12, 50-57, Copyright © 1992 by American Heart Association
The rapeseed revolution, published online, 01.07.09, telegraph.co.uk
Mente A, de Koning L, Shannon HS, Anand SS. A systematic review of the evidence supporting a causal link between dietary factors and coronary heart disease. Arch Intern Med 2009; 169(7):659–669.
Healthy cooking oil or clever marketing? Health Sciences Institute, HSI e-Alert: 27 March 2012, UK Edition
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