Converting to Omega-9 Oils
Many restaurants, food manufacturers and organizations have switched from partially hydrogenated oils to Omega-9 Oils from Dow AgroSciences— in some instances, reducing total trans and saturated fats by as much as 80 percent! Here are just a few that have made the change:
- A&W Canada
- KFC Canada
- Memorial Sloan-Kettering Cancer Center
- Pop Weaver microwave popcorn
- Rush University Medical Center
- Taco Bell
Healthy vs. Unhealthy
Cooking oils contain both good and bad fats that can affect your health in different ways.
Monounsaturated Fats: Sometimes called omega-9s, these fats can increase the amount of “good” cholesterol (HDL) in the body, which reduces the risk of heart disease.
Polyunsaturated Fats: Also called omega-3 and omega-6 fatty acids, these are essential fatty acids that can’t be produced by the human body, but they are an important ingredient to maintaining a healthy heart.
Trans Fat: The byproduct of adding hydrogen to liquid vegetable oils, trans fat raises “bad” cholesterol (LDL) and lowers the level of HDL.
Saturated Fat:Like trans fat, saturated fat contributes to the risk of cardiovascular disease, stroke and cancer because it raises the level of LDL.
What's Cookin'?
Develops the ‘Next Generation’ of Healthy Oils
Oil is a universal ingredient that unites cooks around the world, but different cultures prefer different kinds. In the Mediterranean, it’s commonly olive oil; while in the South Pacific, it’s coconut oil. Oils can add rich flavor to food, but they can also come with a side of unwanted, unhealthy fats. It’s important to remember, though, that not all fats are created equal — there are good fats and bad fats — and Dow prefers to focus on the good.
Omega-9 Oils from Dow AgroSciences were developed from canola and sunflower seeds to help make cooking healthier. These oils have zero trans fat and the lowest level of saturated fat among all cooking oils. And, as an added bonus, they’re also full of heart-healthy monounsaturated fat! This type of fat can help reduce cholesterol, as well as lower the risk for heart disease and diabetes. According to the New England Journal of Medicine, the elimination of trans fat from foods can reduce the risk of heart disease by 23 percent.
But if they’re that healthy, they can’t taste good, right? Not at all! Omega-9 Oils from Dow AgroSciences don’t leave food tasting heavy and greasy, like some oils do. They give food a light, clean taste and that’s why chefs and cooks prefer Omega-9 Oils. In fact, a study by Jeffrey Gross & Associates attests that these healthy oils taste just as good, if not better than other oils. Adults and teens in the study actually preferred French fries cooked in Omega-9 Oils over those in soybean oil.