Response from Kashi re questionable ingredients...

[Guest guest]

This sounds suspiciously like greenwashing. Here is a rebuttal I found on fractionated oil:

 

http://www.drweil.com/drw/u/id/QAA118473

 

These companies don't want to use trans fats, but they need something that will remain heat stable and have an indefinite shelf life without using the dreaded "trans fat" words. Just because it is not a trans fat, doesn't make it healthy. The fractionation process removes any health benefits it may have once contained, and may very well create an unhealthy saturated fat. It may not outright kill you, but only time will tell if it will create arterial plaque or make you fat.

 

Here is what Dr. Weil says about crystalline fructose:

 

http://www.drweil.com/drw/u/id/QAA38595

 

A crystallized fructose enriched corn syrup might not be a high fructose corn syrup, but I believe we're talking semantics here.

 

Here is another good explanation:

 

http://www.thefitshack.com/2007/03/28/what-is-crystalline-fructose/

 

Bottom line is, I don't personally believe either one is healthy, researched, or proven to be safe.

Cyndi

 

 

 

In a message dated 4/14/2009 7:40:53 P.M. Pacific Daylight Time, FirstYrs08 writes:

 

 

 

 

Hey all, below is the response from Kashi. I like the response they gave me on the fractionated oil but I think the crystalline fructose is still just the "new version" of HFCS (even though they claim its not). Anyways, thought you'd appreciate reading their response.....Hello,Thank you for contacting us recently regarding the fractionated oil and the crystalline fructose in {Kashi® GOLEAN® Protein and Fiber Bars. We appreciate your interest in our products as we're committed to helping you meet your health and wellness goals.In order to make the yummy coating on our KASHI® GOLEAN® Bars, we must use a saturated oil, which allows the coating to remain solid at room temperature and resist melting. Most food manufacturers use a chemical process called partial hydrogenation, whereby an unsaturated oil is changed to a saturated fat in order to make a solid bar coating. We have never used partially hydrogenated oils in any of our products.Instead of using the chemical process of partial hydrogenation, we have chosen to use a more natural process called fractionating. This involves a series of heating and cooling steps that allows us to naturally separate out the solid fraction of the oil, hence the name "fractionated." This way, without chemically altering the oil, a liquid is changed into a solid.Pure crystalline fructose is a product of both the corn wet milling and sucrose industries. In the former, cornstarch is extracted from corn kernels and, in the latter, the disaccharide bond in sucrose is enzymatically hydrolyzed to liberate glucose and fructose. In both processes, the fructose is then crystallized, dried, milled to desired particle size and packaged. Crystalline fructose and high fructose corn syrup are not the same product.We wish you the best with your health and wellness goals and appreciate the time you took to communicate with us.Best of health,Rae Lee A. PowellConsumer RelationsTLXRAP01/cl020085632A , cyndikrall wrote:>> Really! That is SO disappointing! All the more reason to avoid > processed food. :-(> > Cyndi> > > > Barb <FirstYrs08> > Sat, 11 Apr 2009 2:35 pm> [RFSL] Junk found these ingredients in Kashi bars> Kashi was bought out by one of the big businesses but I hadn't noticed > changes in their ingredients until now....I just found these in their > Kashi Go Lean protein & fiber bar (chocolate almond).> > crystalline fructose (newest version of HFCS)> mechanically fractionated palm kernel oil (transfat)> > Sigh.>

Great deals on Dell’s most popular laptops – Starting at $479

[Guest guest]

Hey all, below is the response from Kashi. I like the response they gave me on

the fractionated oil but I think the crystalline fructose is still just the " new

version " of HFCS (even though they claim its not). Anyways, thought you'd

appreciate reading their response.....

 

Hello,

 

Thank you for contacting us recently regarding the fractionated oil and the

crystalline fructose in {Kashi® GOLEAN® Protein and Fiber Bars. We appreciate

your interest in our products as we're committed to helping you meet your health

and wellness goals.

 

In order to make the yummy coating on our KASHI® GOLEAN® Bars, we must use a

saturated oil, which allows the coating to remain solid at room temperature and

resist melting. Most food manufacturers use a chemical process called partial

hydrogenation, whereby an unsaturated oil is changed to a saturated fat in order

to make a solid bar coating. We have never used partially hydrogenated oils in

any of our products.

 

Instead of using the chemical process of partial hydrogenation, we have chosen

to use a more natural process called fractionating. This involves a series of

heating and cooling steps that allows us to naturally separate out the solid

fraction of the oil, hence the name " fractionated. " This way, without

chemically altering the oil, a liquid is changed into a solid.

 

Pure crystalline fructose is a product of both the corn wet milling and sucrose

industries. In the former, cornstarch is extracted from corn kernels and, in the

latter, the disaccharide bond in sucrose is enzymatically hydrolyzed to liberate

glucose and fructose. In both processes, the fructose is then crystallized,

dried, milled to desired particle size and packaged. Crystalline fructose and

high fructose corn syrup are not the same product.

 

We wish you the best with your health and wellness goals and appreciate the time

you took to communicate with us.

 

Best of health,

 

Rae Lee A. Powell

Consumer Relations

TLXRAP01/cl

020085632A

 

, cyndikrall wrote:

>

> Really! That is SO disappointing! All the more reason to avoid

> processed food. :-(

>

> Cyndi

>

>

>

> Barb <FirstYrs08

>

> Sat, 11 Apr 2009 2:35 pm

> [RFSL] Junk found these ingredients in Kashi bars

 

> Kashi was bought out by one of the big businesses but I hadn't noticed

> changes in their ingredients until now....I just found these in their

> Kashi Go Lean protein & fiber bar (chocolate almond).

>

> crystalline fructose (newest version of HFCS)

> mechanically fractionated palm kernel oil (transfat)

>

> Sigh.

>

[Guest guest]

Thanks Cyndy, I am a huge fan of Dr. Weil. I replied with those links.

Probably won't get much of a response but can't hurt to try!

 

, cyndikrall wrote:

>

> This sounds suspiciously like greenwashing. Here is a rebuttal I found on

> fractionated oil:

>

> _http://www.drweil.com/drw/u/id/QAA118473_

> (http://www.drweil.com/drw/u/id/QAA118473)

>

> These companies don't want to use trans fats, but they need something that

> will remain heat stable and have an indefinite shelf life without using the

> dreaded " trans fat " words. Just because it is not a trans fat, doesn't

> make it healthy. The fractionation process removes any health benefits it may

> have once contained, and may very well create an unhealthy saturated fat.

> It may not outright kill you, but only time will tell if it will create

> arterial plaque or make you fat.

>

> Here is what Dr. Weil says about crystalline fructose:

>

> _http://www.drweil.com/drw/u/id/QAA38595_ (http://www.drweil.com/drw/u/id/

> QAA38595)

>

> A crystallized fructose enriched corn syrup might not be a high fructose

> corn syrup, but I believe we're talking semantics here.

>

> Here is another good explanation:

>

> _http://www.thefitshack.com/2007/03/28/what-is-crystalline-fructose/_

> (http://www.thefitshack.com/2007/03/28/what-is-crystalline-fructose/)

>

> Bottom line is, I don't personally believe either one is healthy,

> researched, or proven to be safe.

>

> Cyndi

>

>

>

> In a message dated 4/14/2009 7:40:53 P.M. Pacific Daylight Time,

> FirstYrs08 writes:

>

>

>

>

>

> Hey all, below is the response from Kashi. I like the response they gave me

> on the fractionated oil but I think the crystalline fructose is still just

> the " new version " of HFCS (even though they claim its not). Anyways,

> thought you'd appreciate reading their response....H

>

> Hello,

>

> Thank you for contacting us recently regarding the fractionated oil and

> the crystalline fructose in {Kashi® GOLEAN® Protein and Fiber Bars. We

> appreciate your interest in our products as we're committed to helping you

meet

> your health and wellness goals.

>

> In order to make the yummy coating on our KASHI® GOLEAN® Bars, we must use

> a saturated oil, which allows the coating to remain solid at room

> temperature and resist melting. Most food manufacturers use a chemical

process

> called partial hydrogenation, whereby an unsaturated oil is changed to a

> saturated fat in order to make a solid bar coating. We have never used

partially

> hydrogenated oils in any of our products.

>

> Instead of using the chemical process of partial hydrogenation, we have

> chosen to use a more natural process called fractionating. This involves a

> series of heating and cooling steps that allows us to naturally separate out

> the solid fraction of the oil, hence the name " fractionated.Instead of

> using the chemical process of partial hydrogenation, we have chosen to

>

> Pure crystalline fructose is a product of both the corn wet milling and

> sucrose industries. In the former, cornstarch is extracted from corn kernels

> and, in the latter, the disaccharide bond in sucrose is enzymatically

> hydrolyzed to liberate glucose and fructose. In both processes, the fructose

is

> then crystallized, dried, milled to desired particle size and packaged.

> Crystalline fructose and high fructose corn syrup are not the same product.

>

> We wish you the best with your health and wellness goals and appreciate

> the time you took to communicate with us.

>

> Best of health,

>

> Rae Lee A. Powell

> Consumer Relations

> TLXRAP01/cl

> 020085632A

>

> _@RealFoodSimpRea_

> ( ) , cyndikrall@, cyn

> >

> > Really! That is SO disappointing! All the more reason to avoid

> > processed food. :-(

> >

> > Cyndi

> >

> >

> >

> > Barb <FirstYrs08@Fir>

> > _@RealFoodSimpRea_

> ( )

> > Sat, 11 Apr 2009 2:35 pm

> > [RFSL] Junk found these ingredients in Kashi bars

>

> > Kashi was bought out by one of the big businesses but I hadn't noticed

> > changes in their ingredients until now....I just found these in their

> > Kashi Go Lean protein & fiber bar (chocolate almond).

> >

> > crystalline fructose (newest version of HFCS)

> > mechanically fractionated palm kernel oil (transfat)

> >

> > Sigh.

> **************Great deals on Dell’s most popular laptops †" Starting at

> $479

>

(http://pr.atwola.com/promoclk/100126575x1220631252x1201390195/aol?redir=http:%2\

F%2Fad.doubleclick.net%2Fclk%3B213968550%3B35701427%3Bh)

>

[Guest guest]

No, they don't care, but good for you for pursuing it!

 

Cyndi

 

 

 

Barb <FirstYrs08

 

Wed, 15 Apr 2009 8:08 pm

Re: [RFSL] Response from Kashi re questionable ingredients...

 

 

 

 

 

 

 

 

Thanks Cyndy, I am a huge fan of Dr. Weil. I replied with those links.

Probably won't get much of a response but can't hurt to try!

 

, cyndikrall wrote:

>

> This sounds suspiciously like greenwashing. Here is a rebuttal I

found on

> fractionated oil:

>

> _http://www.drweil.com/drw/u/id/QAA118473_

> (http://www.drweil.com/drw/u/id/QAA118473)

>

> These companies don't want to use trans fats, but they need something

that

> will remain heat stable and have an indefinite shelf life without

using the

> dreaded " trans fat " words. Just because it is not a trans fat,

doesn't

> make it healthy. The fractionation process removes any health

benefits it may

> have once contained, and may very well create an unhealthy saturated

fat.

> It may not outright kill you, but only time will tell if it will

create

> arterial plaque or make you fat.

>

> Here is what Dr. Weil says about crystalline fructose:

>

> _http://www.drweil.com/drw/u/id/QAA38595_

(http://www.drweil.com/drw/u/id/

> QAA38595)

>

> A crystallized fructose enriched corn syrup might not be a high

fructose

> corn syrup, but I20believe we're talking semantics here.

>

> Here is another good explanation:

>

> _http://www.thefitshack.com/2007/03/28/what-is-crystalline-fructose/_

> (http://www.thefitshack.com/2007/03/28/what-is-crystalline-fructose/)

>

> Bottom line is, I don't personally believe either one is healthy,

> researched, or proven to be safe.

>

> Cyndi

>

>

>

> In a message dated 4/14/2009 7:40:53 P.M. Pacific Daylight Time,

> FirstYrs08 writes:

>

>

>

>

>

> Hey all, below is the response from Kashi. I like the response they

gave me

> on the fractionated oil but I think the crystalline fructose is still

just

> the " new version " of HFCS (even though they claim its not). Anyways,

> thought you'd appreciate reading their response....H

>

> Hello,

>

> Thank you for contacting us recently regarding the fractionated oil

and

> the crystalline fructose in {Kashi® GOLEAN® Protein and Fiber Bars.

We

> appreciate your interest in our products as we're committed to

helping you meet

> your health and wellness goals.

>

> In order to make the yummy coating on our KASHI® GOLEAN® Bars, we

must use

> a saturated oil, which allows the coating to remain solid at room

> temperature and resist melting. Most food manufacturers use a

chemical process

> called partial hydrogenation, whereby an unsaturated oil is changed

to a

> saturated fat in order to make a solid bar coating. We have never

used=2

0partially

> hydrogenated oils in any of our products.

>

> Instead of using the chemical process of partial hydrogenation, we

have

> chosen to use a more natural process called fractionating. This

involves a

> series of heating and cooling steps that allows us to naturally

separate out

> the solid fraction of the oil, hence the name " fractionated.Instead

of

> using the chemical process of partial hydrogenation, we have chosen

to

>

> Pure crystalline fructose is a product of both the corn wet milling

and

> sucrose industries. In the former, cornstarch is extracted from corn

kernels

> and, in the latter, the disaccharide bond in sucrose is enzymatically

> hydrolyzed to liberate glucose and fructose. In both processes, the

fructose is

> then crystallized, dried, milled to desired particle size and

packaged.

> Crystalline fructose and high fructose corn syrup are not the same

product.

>

> We wish you the best with your health and wellness goals and

appreciate

> the time you took to communicate with us.

>

> Best of health,

>

> Rae Lee A. Powell

> Consumer Relations

> TLXRAP01/cl

> 020085632A

>

> _@RealFoodSimpRea_

> ( ) , cyndikrall@, cyn

> >

> > Really! That is SO disappointing! All the more reason to avoid

> > processed food. :-(

> >

> > Cyndi

> >

> >

> >

> > Barb <FirstYrs08@Fir>0D

> > _@RealFoodSimpRea_

> ( )

> > Sat, 11 Apr 2009 2:35 pm

> > [RFSL] Junk found these ingredients in Kashi bars

>

> > Kashi was bought out by one of the big businesses but I hadn't

noticed

> > changes in their ingredients until now....I just found these in

their

> > Kashi Go Lean protein & fiber bar (chocolate almond).

> >

> > crystalline fructose (newest version of HFCS)

> > mechanically fractionated palm kernel oil (transfat)

> >

> > Sigh.

> **************Great deals on Dell’s most popular laptops †"

Starting at

> $479

>

(http://pr.atwola.com/promoclk/100126575x1220631252x1201390195/aol?redir=

http:%2F%2Fad.doubleclick.net%2Fclk%3B213968550%3B35701427%3Bh)

>