The fight against heart disease and the battle of the bulge
for athletes and non-athletes alike has spurred the food
industry to arm itself with new ordinance: fat replacements
and fat substitutes. By mimicking the functions of fats and
oils as ingredients in foods, these new products replace the
real thing and fool your mouth into believing you are
getting a high-fat treat. But in fact there is little to no
fat in these foods.
Rather than propose that people consume a diet devoid of
taste and texture, the manufacturers of high fat foods hope
to win "fat lovers" over with fake fat alternatives. But
beware -- these new formulations should not be considered a
cure-all for fat cravings. According to manufacturers of the
fat replacements and substitutes, food scientists have found
a way to replace fats by putting everyday ingredients
through a unique combination of steps that modify their
properties and make them feel and taste like fat in food.
Milk and egg proteins, skim milk, water and/or a variety of
carbohydrates can be heated, acidified and blended to
resemble fat in all ways -- except two very important ones:
They do not have deleterious effects on our arteries, and
they have fewer calories.
One replacement is polydextrose -- a partially absorbable
starch polymer that supplies about 1 calorie per gram (vs. 9
calories per gram from fat) and is used in frozen desserts,
puddings and cake frostings. Maltodextrin, a modified starch
used to replace fat in margarines and salad dressings,
contains 4 calories per gram.
Other fat replacements are used in processed cheese products
and fat-free baked goods. Both polydextrose and maltodextrin
are approved by the U.S. Food & Drug Administration (FDA).
People digest the processed fat replacements just as they do
the ingredients in their unprocessed, natural form.
The other type of fat alternative that can be part of a
heart-healthy diet is a fat substitute. Whereas a fat
replacement is a mix of different ingredients blended
together, a fat substitute is a single, unique ingredient.
Another difference is that a substitute is better for
dieters because it not only has fewer calories than fat, it
generally has fewer calories than fat replacement.
Substitutes are produced by two different methods and come
in two forms, but only one has been approved by the FDA for
use in foods.
The only product currently on the market is Simplesse, a
processed protein that is created by heating and blending
milk or egg-white proteins into mist-like particles. This
process creates the illusion of the presence of fat by
imparting a sense of creaminess to the tongue. The changes
in the proteins caused by this kind of processing are
similar to those that occur when eggs and milk are cooked --
so that you digest and absorb Simplesse similarly to the
original unprocessed proteins. Depending on the formulation
of Simplesse, it has 1-2 calories per gram. Its greatest
limitation is that it cannot be heated or it will lose its
desirable properties. Therefore, it is ideal only for cold
products such as sour cream, ice cream, yogurt, dips, cheese
products, salad dressings, mayonnaise, margarine and butter
spreads.
The other fat substitute, olestra is a sucrose polyester, a
synthetic combination of sucrose (sugar) and fatty acids.
Because olestra is formulated so that your body can't digest
or absorb it, it is non-caloric. According to its
manufacturer, olestra can completely substitute for fats and
oils in foods without diminishing the flavor. It has the
same cooking properties as fats and oils and can be used in
products such as shortenings, oils, margarines and also for
ice creams and other dessert and snacks. Safety and product
testing of olestra is still continuing and FDA approval for
its use in foods is pending.
FDA approved or not, fat replacers and fat substitutes are
being promoted by the food industry as the final solution to
fight against fat. But nutritionists are wary. Artificial
sweeteners were introduced by manufacturers using a similar
strategy: by replacing the sugar in their diets with sweet
substitutes, Americans could decrease their calorie intake
and lose weight. But while people may try to limit their
calories by eating foods with artificial sugar, many make up
for the decreased calorie content by eating twice as much or
adding more foods to their diet than they would have, had
they eaten the naturally sweetened food.
In fact, the prevalence of obesity in the U.S.A. and Israel
has dramatically increased; not decreased. The verdict is
still not in on the effects of fat replacements and
substitutes on our blood cholesterol levels and our
waistlines. But nutritionists fear that, as with artificial
sugars, people will compensate for the fat loss in some
other deleterious way.
Another concern is that some people may get so carried away
with eating fat and sugar-free foods, that these foods will
replace the more nutrient-dense and important fruits,
vegetables and grains needed for a healthy diet. The key to
enjoying the new fat-free products is to include them in
your diet using the old nutrition maxim -- with moderation.
Remember that even though the food may be fat-free, it is
not necessarily calorie-free. And while you are indulging
your tastes, don't forget to indulge your body's needs for
healthy nutrients as well. So remember: be alive as long as
You live and do it the BRUNER METHOD WAY!
(c) 2001 Dr. Reuven Bruner. All Rights Reserved.
Unauthorized duplication or translation is prohibited
without prior consent.
Dr. Reuven Bruner, Ph.D. Health/Fitness/ Nutrition & Total
Lifestyle Consultant Fitness of Body & Mind ' (02) 652-7684;
(052) 865821 Fax: (02) 652-7227 Email:
dr_bruner@hotmail.com
