Ingredients Exposed Series: Mono- & Diglycerides · Holistic Product Tester Group

Ingredients Exposed Series: Mono- & Diglycerides

The "Simple Fats" Hiding Trans Fats and Industrial Processing

What sounds like basic, harmless fats in your bread and ice cream are actually industrial emulsifiers that can contain hidden trans fats outside of labeling requirements. "Mono- and diglycerides" aren't natural food ingredients, they're chemically processed fat derivatives created through industrial reactions that can deliver the same artery-clogging trans fats that were supposedly banned, all while flying under the regulatory radar.

𝗪𝗵𝗲𝗿𝗲 𝗬𝗼𝘂'𝗹𝗹 𝗙𝗶𝗻𝗱 𝗧𝗵𝗲𝘀𝗲 "𝗦𝗶𝗺𝗽𝗹𝗲 𝗙𝗮𝘁𝘀"

Mono- and diglycerides (listed as mono- and diglycerides, monoglycerides, diglycerides, or E471) are lurking in products throughout your kitchen:

• Bread, rolls, buns, and bagels

• Ice cream and frozen desserts

• Margarine and butter spreads

• Peanut butter and nut spreads

• Baked goods and pastries

• Coffee creamers and whipped toppings

• Cake mixes and frostings

• Protein bars and meal replacements

• Chewing gum and candy

• Processed meats and sausages

• Salad dressings and mayonnaise

• Shortening and cooking sprays

𝗪𝗵𝗮𝘁 "𝗠𝗼𝗻𝗼- & 𝗗𝗶𝗴𝗹𝘆𝗰𝗲𝗿𝗶𝗱𝗲𝘀" 𝗔𝗰𝘁𝘂𝗮𝗹𝗹𝘆 𝗔𝗿𝗲

Mono- and diglycerides are synthetic emulsifiers created through industrial chemical processing of fats and oils.

The manufacturing process:

• Start with vegetable oils (often GMO soy, corn, or cottonseed)

• Glycerolysis - reacting fats with glycerin at high temperatures (200-250°C)

• Chemical catalysts - using alkaline catalysts like sodium hydroxide

• Molecular rearrangement - breaking down triglycerides into mono- and diglycerides

• Distillation and purification - separating desired products

• Potential hydrogenation - creating trans fat configurations

The hidden trans fat problem:

• During processing, some fatty acids convert to trans configurations

• Products can contain up to 2% trans fats without disclosure

• "0g trans fat" labels are legal if trans fat is below 0.5g per serving

• Multiple servings = significant trans fat intake

• No requirement to test or disclose trans fat content in mono- and diglycerides

𝗛𝗼𝘄 𝗧𝗵𝗲𝘆 𝗗𝗮𝗺𝗮𝗴𝗲 𝗬𝗼𝘂𝗿 𝗛𝗲𝗮𝗿𝘁 & 𝗕𝗼𝗱𝘆

𝗛𝗶𝗱𝗱𝗲𝗻 𝗧𝗿𝗮𝗻𝘀 𝗙𝗮𝘁𝘀: Mono- and diglycerides can contain trans fats that don't appear on nutrition labels, delivering the same cardiovascular damage as partially hydrogenated oils.

𝗖𝗮𝗿𝗱𝗶𝗼𝘃𝗮𝘀𝗰𝘂𝗹𝗮𝗿 𝗗𝗶𝘀𝗲𝗮𝘀𝗲: Trans fats increase LDL ("bad") cholesterol, decrease HDL ("good") cholesterol, promote inflammation, and significantly raise heart disease and stroke risk.

𝗜𝗻𝗳𝗹𝗮𝗺𝗺𝗮𝘁𝗶𝗼𝗻: Industrial processing creates inflammatory compounds that trigger systemic inflammation throughout the body.

𝗠𝗲𝘁𝗮𝗯𝗼𝗹𝗶𝗰 𝗗𝘆𝘀𝗳𝘂𝗻𝗰𝘁𝗶𝗼𝗻: Trans fats interfere with insulin signaling, promoting insulin resistance, type 2 diabetes, and metabolic syndrome.

𝗖𝗲𝗹𝗹 𝗠𝗲𝗺𝗯𝗿𝗮𝗻𝗲 𝗗𝗮𝗺𝗮𝗴𝗲: Trans fats incorporate into cell membranes, disrupting cellular function, communication, and nutrient transport.

𝗚𝗠𝗢 𝗘𝘅𝗽𝗼𝘀𝘂𝗿𝗲: Most mono- and diglycerides are derived from GMO soy, corn, or cottonseed oils, delivering pesticide residues and genetically modified material.

𝗧𝗵𝗲 𝗥𝗲𝗴𝘂𝗹𝗮𝘁𝗼𝗿𝘆 𝗕𝗲𝘁𝗿𝗮𝘆𝗮𝗹

The FDA banned partially hydrogenated oils (PHOs) in 2018 due to trans fat dangers, yet allows mono- and diglycerides that can contain the same trans fats.

The labeling loophole: Trans fats in mono- and diglycerides don't count toward the "trans fat" line on nutrition labels, allowing "0g trans fat" claims on products containing them.

The serving size scam: Companies manipulate serving sizes to keep trans fats below 0.5g per serving, allowing "zero trans fat" labels while products contain significant amounts.

No testing required: Manufacturers aren't required to test mono- and diglycerides for trans fat content, leaving consumers completely in the dark.

The deception: Food industry replaced banned trans fats with emulsifiers that can contain the same dangerous compounds under a different name.

The betrayal: Regulatory agencies closed one loophole while leaving another wide open, allowing continued trans fat exposure through mono- and diglycerides.

𝗛𝗼𝗹𝗶𝘀𝘁𝗶𝗰 𝗔𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲𝘀 𝗧𝗵𝗮𝘁 𝗔𝗰𝘁𝘂𝗮𝗹𝗹𝘆 𝗪𝗼𝗿𝗸

𝗡𝗮𝘁𝘂𝗿𝗮𝗹 𝗘𝗺𝘂𝗹𝘀𝗶𝗳𝗶𝗲𝗿𝘀:

• Egg yolks - natural lecithin for emulsification

• Sunflower lecithin - plant-derived, non-GMO

• Mustard - natural emulsifier for dressings

• Honey - helps bind and emulsify naturally

𝗥𝗲𝗮𝗹 𝗙𝗮𝘁𝘀:

• Grass-fed butter - natural, nutrient-dense

• Coconut oil - stable, naturally emulsifying

• Olive oil - heart-healthy, anti-inflammatory

• Avocado oil - high heat stability

𝗖𝗹𝗲𝗮𝗻 𝗕𝗿𝗲𝗮𝗱 & 𝗕𝗮𝗸𝗲𝗱 𝗚𝗼𝗼𝗱𝘀:

• Sourdough - traditional fermentation, no emulsifiers

• Artisan bakery bread - simple ingredients

• Homemade baking - butter, eggs, real ingredients

• Ezekiel bread - sprouted grains, no additives

𝗗𝗜𝗬 𝗔𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲𝘀:

• Homemade ice cream - cream, eggs, natural sweeteners

• Real peanut butter - just peanuts and salt

• Scratch baking - butter and eggs for texture

• Fresh salad dressings - olive oil and egg yolk emulsify naturally

𝗗𝗲𝘁𝗼𝘅 & 𝗖𝗮𝗿𝗱𝗶𝗼𝘃𝗮𝘀𝗰𝘂𝗹𝗮𝗿 𝗥𝗲𝗰𝗼𝘃𝗲𝗿𝘆

𝗖𝗲𝗹𝗹 𝗠𝗲𝗺𝗯𝗿𝗮𝗻𝗲 𝗥𝗲𝗽𝗮𝗶𝗿: Omega-3 fatty acids (EPA/DHA) help replace damaged trans fats in cell membranes with healthy fats.

𝗖𝗮𝗿𝗱𝗶𝗼𝘃𝗮𝘀𝗰𝘂𝗹𝗮𝗿 𝗦𝘂𝗽𝗽𝗼𝗿𝘁: CoQ10, magnesium, and hawthorn berry support heart function and reduce inflammation from trans fat damage.

𝗖𝗵𝗼𝗹𝗲𝘀𝘁𝗲𝗿𝗼𝗹 𝗕𝗮𝗹𝗮𝗻𝗰𝗲: Niacin, plant sterols, and soluble fiber help restore healthy cholesterol ratios disrupted by trans fats.

𝗔𝗻𝘁𝗶-𝗜𝗻𝗳𝗹𝗮𝗺𝗺𝗮𝘁𝗼𝗿𝘆 𝗦𝘂𝗽𝗽𝗼𝗿𝘁: Turmeric, ginger, and resveratrol reduce systemic inflammation from industrial fat exposure.

𝗬𝗼𝘂𝗿 𝗔𝗰𝘁𝗶𝗼𝗻 𝗣𝗹𝗮𝗻

𝗧𝗼𝗱𝗮𝘆: Check every processed food for "mono- and diglycerides," "monoglycerides," or "E471"

𝗧𝗵𝗶𝘀 𝗪𝗲𝗲𝗸: Replace all products containing mono- and diglycerides with real-fat alternatives

𝗦𝘁𝗮𝗿𝘁 𝗛𝗲𝗮𝗹𝗶𝗻𝗴: Begin cardiovascular support and cell membrane repair protocol

𝗦𝗵𝗮𝗿𝗲 𝗧𝗵𝗶𝘀: Warn others about hidden trans fats in "0g trans fat" products

The fact that industrial emulsifiers containing trans fats are allowed in "zero trans fat" products should tell you everything you need to know about labeling loopholes.

Your family deserves better than hidden trans fats masquerading as simple ingredients.

We're here to support that journey for you! You are on the right track for sure. Be sure to celebrate that victory in 6 months as it is no small victory!

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Sources & Research:

• U.S. Food and Drug Administration - "Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat)"

• Journal of the American College of Cardiology - Mozaffarian, D., et al. "Trans fatty acids and cardiovascular disease"

• New England Journal of Medicine - Willett, W.C., et al. "Intake of trans fatty acids and risk of coronary heart disease"

• Food and Chemical Toxicology - Haumann, B.F. "Tools for trans fat analysis"

• American Heart Association - "Trans Fats and Cardiovascular Disease"

DISCLAIMER: This information is for educational purposes only and based on available research. Individual experiences may vary. Always consult healthcare professionals before making significant dietary changes or starting new supplements.

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