by Chef Jim Rebholz,
The Healthy Chef

Chef Jim Rebholz is a true culinary Renaissance man. He has served the Western New York community as a wellness instructor; corporate food service consultant; media chef personality; and wellness chef for food demonstrations at private, public and not-for profit sector organizations. Jim has a wealth of experience in the fields of food service and wellness. His professional career has included positions as maître d’hotel for Hilton Hotels, public food service director for Children’s Hospital of Buffalo, owner of a corporate catering service ,co-host of litenup healthy call-in radio show as well as wide range of wellness programs for children as well as adults throughout western New York. Chef Jim can be contacted at chefjimr@yahoo.com

Fat Facts

Here are the facts you need to know about Trans fat. There are 4 kinds of fats: Monounsaturated, polyunsaturated are the “good” fats. It’s a well known fact that saturated fat should be kept at a minimum in our diets. Found mainly in animal fat- like chicken skin. And then there is the dreaded Trans fat (which means Trans fatty acids). This is the WORSE kind of fat, far worse than saturated. Artery plugging slime!

This fat has been put through a process called hydrogenation.

This extends the shelf life and keeps food fresher longer. I’m sure you have seen the term in a list of ingredients (hydrogenated oil) and thought nothing of it. Well if you want what’s best for you and your family, stay away from this gunk. Almost any fat that is solid at room temperature is not good i.e., shortening margarine lard etc.

The food industry never ceases to amaze me. Twenty years ago palm oil and tropical oils were talked about like they were poison, and believe me they are not good. So what did manufactures do? They pulled out the tropical oils and replaced them with…..yep you guessed it, Trans fat, or what is know as Hydrogenated oil. Do you think they knew what they were doing? You can bet your sweet backside they did. It was a cost effective move.

And now guess what oil is making a comeback? You guessed it,

Tropical oil. Have you seen the statement on a list of ingredients “made with one or more of the following oils: Olive, canola, grape seed or palm oil”? How stupid do manufactures think we are? They’re getting around labeling rules and still using this garbage oil. Because it is so cheap. Don’t be fooled and fall for that. If a manufacturer can’t tell you exactly what you’re putting in your mouth, don’t buy it! If you have to pay a little more for something pure then do it. You are WORTH IT!

Now let’s be a little silly, and say you are in the meat department looking at a label on ground meat. The label reads: “made with one or more of the following: ground round, ground chuck or Woodchuck.” Would you buy it? I hope your answer is NO! Have I made my point?

As far as Buffalo’s Common Council trying to ban Trans fat. Please, eating your fries cooked in a healthy oil will do little as long as you are eating a double bypass burger and washing it down with a triple thick artery plugging shake. Forget about it! What’s next, organic, kosher, free-range Chicken wings, skin removed, broiled, served with a tofu dipping sauce? The Tran’s fat problem is just the proverbial tip of the junk food iceberg.

My best advice is to read labels, especially the fine print. And learn all you can about this great temple we call our bodies. Fuel it only with pure hi-test food, and you’ll purr like a kitten!

We don’t need the common council to play Jack LaLanne. Ironically, have you ever eaten in the City Hall cafeteria? It’s like getting a lube job and oil change for your digestive tract! Fix your house first guys, and then lead by example!

Catch one of cooking classes on line at YouTube videos Medical Matters With David Kettelwell

Till next month remember to laugh, learn and live well.

Chef Jim