Conference rocks::weight_control

    
    ...oh come on...share your news...
    

    Yes, please..............
    

    I thought surely you left-coasters would have heard about this first...
    
    Sucrose polyester is a new fat or oil replacement that has no calories,
    and no cholesterol.  Largely because it's totally indigestible.
    They say you can even fry in it.  
    
    Anyway, it received preliminary FDA approval recently.  If I can
    find the article I saw it in, I'll type it in.
    
    							-Jeff
    

Gee, I thought sucrose polyester was a kind of edible cloth :-)
(a sweet suit? :-))

Actually, our Weight Watchers lecturer told us about it several months
ago.  Sounded like a promising new product, if they don't come up with a
disease it can cause!  Unfortunately, until they duplicate the taste of real
butter, I'll still use the real thing on the important stuff (lobster, mostly,
and I've really cut down dramatically on the butter, by the way!)

Now, if they'll only finish their research on left-handed sugars, which are
supposed to taste the same as regular sugar, but are indigestable, then we'll
be all set!  Some nutrasweet products I like, some I don't (yes, that's another
note :-))

Jill

    If it isn't digestable, then does it just "pass through" a person's
    digestive system.  
    How about side affects???
    
    
    nmw

    re .5:     
    
    Interesting question, I wonder if it works like seeds? That would
    be an unpleasant side effect.
    
    Any, the FDA is supposed to approve Olestra for marketing by the
    end of the year.
    
    General Foods already has a fat substitute substitute, and will
    be making low-cal cakes under the Entemanns label.
    
    					--- Neal

    re.5
    
    Yes it does just pass thru the body and in earlier versions it passed
    thru too fast and the side effect was diarrhea, but this was corrected.
    The articles I read say it actually removes cholesterol from the
    body.  It isn't a subsitute for butter but more for frying fat like
    Crisco.  They said they would probably first offer it in a mixture
    of say 35% Olestra 65% real fat for public use and 75% Olestra and
    25% fat for commercial use.
    

    I just got "The Frugal Gourmet" last night and noticed a method
    to thim butter with I think peanut oil, equal proportions and add
    lecithin to break up the butterfat.  Has anyone tried this??  He
    says it is the same consistency and taste as butter after
    refrigeration.  Is it too good to be true?!

    Well, I don't know about the lecithin, but the oil has EXACTLY
    the same number of calories per tbsp as the butter - all fats
    have the same number of calories.  Unless the lecithin converts
    the butterfat into something other than fat, it won't reduce the
    calories, either.  Fat is Fat is Fat!
    
    --Louise

    That's what I was afraid of!  Maybe he is just trying to stretch
    out the saturated fat or cholesterol, and isn't as concerned about
    the number of calories.
    
    Kind of a related question - what is the difference between corn,
    safflower, sunflower and generic vegetable oil - just the taste?
     If they have to be used, is one any better than another for us?

    re:  55.10
    
    There are nutritional differences (as well as flavor) differences
    between oils extracted from different sources.  I'm not sure what
    they all are, but here are a few that I seem to recall:
    
    1.  Soy oil is higher in vitamin E that other oils.
    
    2.  Peanut oil smokes and burns at a higher temperature than other
        oils.
    
    3.  Olive oil can actually help REDUCE cholesterol levels.
    
    4.  The very best (nutritionally speaking) oils that you can buy
        are those that are "cold-pressed".  These are non-hydrogenated
        - that is, they have not had hydrogen atoms added to their
        poly-unsaturated molecules.  They are easily digested and can
        also help reduce cholesterol levels.  The only place I have
        been able to find them is in health-food stores.
    
    Hope this helps.
    
    Lynn

    
    Is this the stuff that's been announced on the news as "coming soon?" 
    It's being marketed by Searle (the folks who brought you NutraSweet),
    according to the radio news I heard this morning.
    
    Beverly
    

    re: .12
    
    Beverly,
    
    No, the stuff that Searle (nutrasweet company) is marketing is
    something different than Olestra. I am racking my brains right now,
    but I can't remember the name of the stuff. Yesterday's Boston Globe
    had an article on the Searle product. (Unfortunately, I threw my
    copy out. ;-) ) Can anybody help us out, here?
    
    -Amy.
    

CURIE::GUERRA                                         6 lines  28-JAN-1988 07:19
--------------------------------------------------------------------------------

    
    I heard on the radio yesterday about a new fat substitute that should
    be on the market in about a year and a half.  I didn't catch the
    name of it.  I guess it's sort of like a sugar substitute, except
    it's a fat substitute.  They say we'll be able to eat low cal french
    fries and things like that.  Anybody have the details?
================================================================================
Note 208.1                       FAT SUBSTITUTE?                          1 of 5
STAR::YANKOWSKAS "Paul Yankowskas"                    4 lines  28-JAN-1988 07:26
--------------------------------------------------------------------------------

    Check out note 55.
    
    
    py
================================================================================
Note 208.2                       FAT SUBSTITUTE?                          2 of 5
CSC32::G_MCINTOSH                                    19 lines  28-JAN-1988 13:20
--------------------------------------------------------------------------------

    Proctor and Gamble has an item that is a "fat substitute" that is
    called Olestra and is waiting for FDA approval.  NutraSweet has
    a new "fat substitute" called "Simplesse" and it will hit the market
    in the next 12 to 18 months.  
    
    Simplesse is designed to be used in ice cream, margarine, yogurt,
    processed cheese, salad dressing and a range of other products.
    It is made through a process that changes the size, shape and texture
    of milk and egg white proteins.  NutraSweet says that Simplesse
    doesn't change the taste of food.  It has no taste.  It has the
    feel of fat, but no taste of fat.  It has 1.33 calories per gram
    compared to 9 calories per gram of fat.                      
    
    All the above was from today's Wall Street Journal
    
    I would only caution that here is another man-made substitute. 
    The verdict on NutraSweet is still out and now comes along Simplesse.
    
    Glenn
================================================================================
Note 208.3                       FAT SUBSTITUTE?                          3 of 5
CSC32::G_MCINTOSH                                     6 lines  28-JAN-1988 13:32
--------------------------------------------------------------------------------

    P.S.  
    
    Simplesse, for some reason, does NOT require FDA approval, so it'll
    hit the market prior to P&G's product.
    
    Glenn
================================================================================
Note 208.4                       FAT SUBSTITUTE?                          4 of 5
BEVRLY::KASPER "STMP T VWLS!"                        12 lines  28-JAN-1988 14:52
                            -< It's only "natural" >-
--------------------------------------------------------------------------------


    If I recall correctly, Simplesse is supposed to be "natural," ie not
    man-made, but fabricated from some naturally occurring compounds.

    I would guess this is the reason that it doesn't require as much
    testing prior to approval.

    Caveat: All my info is from a 30-second (max) spot on this morning's
    	    radio news, so I'm not promising anything!

    Beverly

================================================================================
Note 208.5                       FAT SUBSTITUTE?                          5 of 5
CSSE32::BELLETETE "was known as - Rachelle Aubut"    10 lines  29-JAN-1988 09:14
                     -< Simplesse needs FDA approval also >-
--------------------------------------------------------------------------------

I heard about Simplesse on the evening news. I could swear that they said that 
it was just now going into the FDA for testing and approval, therefore it 
will not be available for another 12 to 18 months. 

As mentioned before, Simplesse will be used in foods like ice cream and 
yogurt. You will not be able to use it for stir-frying for example because 
it congeals when heated. 

Rachelle 

                           Fake Fats Are On The Way
    
    	Two new fats substitutes, Procter and Gamble's OLESTRA, and
    Nutrasweet's [ actually Searle's  /mz ] SIMPLESSE, could be
    included in scores of foods as early as early 1989.
    
    	OLESTRA is made from natural sugar and vegetable oil, bonded
    together into molecules that are too large to be digested or
    absorbed by the body. As an additive, therefore, OLESTRA is calorie
    and cholesterol free. Better yet, preliminary studies show that it
    actually inhibits the absorption of cholesterol from other foods.
    
    	SIMPLESSE is also a dietary stand-in, but it comes closer than
    OLESTRA to what we think of as food. It is made from egg white or
    milk protein, and it's absorbed by the body but contains only a
    few calories.
    
    	Although in early research OLESTRA seemed to have caused tumors
    in laboratory animals (no such effects showed up in later studies,
    according to P&G), the FDA may approve both it and SIMPLESSE in the
    near future. WIll countless hearts be cleaner, and stomachs flatter?
    
    	Maybe. Fake fats could make it easier for people who are prone
    to coronary disease to reduce their cholesterol levels. But will
    the synthetics become a cure for obesity? "It's unlikely," says
    Jeanine Barone, a nutritionist and exercise physiologist at the
    American Health Foundation in New York City. First, diet isn't
    the only reason people become fat; it's lack of exercise also. Fake
    fats aren't going to change the nation's fitness habits.
    
        And consider how artificial sweeteners have affected Americans.
    After years of consuming fake sugar, people in the US are as overweight
    as ever. Fake fats may actually encourage people to overconsume
    fake-fatty foods while de-empohasizing fruits, vegetables, and grains.

	Well, it's here.

	Simplesse has passed FDA approval for certain foods.

	Ice cream made with Simplesse will be available in your local
    market shortly.

-mike z

    Any idea as to whose the first brand will be?

	I have no idea.

	I've got my eyes open, though.

-mike z

    So, did these fat substitutes ever get to market?  If so, what are they
    used in?
    
    -ellie