SOLAIA USES 0-TRANS FAT COOKING OILS

About Trans Fat -There are four kinds of fats: monounsaturated fat, polyunsaturated fat, saturated fat, and trans fat. Monounsaturated fat and polyunsaturated fat are the "good" fats. It is generally accepted that consumption of saturated fat should be kept low, especially for adults. Trans fat (which means trans fatty acids) is the worst kind of fat, far worse than saturated fat.

 Partial hydrogenation is an industrial process used to make a perfectly good oil, such as soybean oil, into a perfectly bad oil. The process is used to make an oil more solid; provide longer shelf-life in baked products; provide longer fry-life for cooking oils, and provide a certain kind of texture or "mouthfeel." The big problem is that partially hydrogenated oil is laden with lethal trans fat.

Health effects -One of the reasons that partially hydrogenated oils are used is to increase the product's shelf life, but they decrease your shelf life. Trans fats cause significant and serious lowering of HDL (good) cholesterol and a significant and serious increase in LDL (bad) cholesterol; make the arteries more rigid; cause major clogging of arteries; cause insulin resistance; cause or contribute to type 2 diabetes; and cause or contribute to other serious health problems.  

The American Heart Association position-On the subject of trans fat, the American Heart Association recommends that your daily intake of trans fats be limited to 1 percent of total calories, which is equivalent to roughly 2 to 2.5 grams of trans fat per day. (The AHA also recommends that you limit saturated fat to about 15 to 19 grams per day.)  

The AHA makes a "high-priority recommendation" that food manufacturers and restaurants replace partially hydrogenated oils with low saturated fat alternatives." We wholeheartedly agree.  

Solaia uses deep frying oil that contains “No Trans Fats”. On request, we will prepare any dish containing butter with “Smart Balance” a no trans fat 67% vegetable oil buttery spread that tastes identical to butter.