ALL FATS ARE NOT CREATED EQUAL!

Our mission at SnackAisle is to provide our customers with the highest quality products that use only all-natural and the healthiest of ingredients. By choosing SnackAisle products, you can be assured that they will contain no “trans fats” and use only the best oils in manufacturing.

We all know that we need fats in a healthy diet. However, there’s lots of conflicting information and confusing terms out there, so we hope we can clear up some of this confusion and help you make better choices for healthier snacking.

"Good Fats" – Unrefined, minimally processed, naturally occurring:

• Monounsaturated: Found in nuts and nut oils like peanut, olives and olive oils, Canola Oil. This oil raises the HDL (good cholesterol) and lowers the LDL (bad cholesterol).
• Polyunsaturated: Found in corn, soybeans, safflower, and cottonseed oils, and fish, which contain Omega-3 Fatty Acids, an important source of polyunsaturated fat. Has the same effect on cholesterol as Monounsaturated.

"Bad Fats" – Animal fats, heated or processed fats:

• Saturated Fats: Mainly animal fats found in meat, seafood, whole milk dairy products, poultry skin and egg yolks. Coconut and coconut oil, palm and palm kernel oil. They raise total blood cholesterol level and boost both good HDL and bad LDL.
• Trans Fats: Most trans fats in the American diet are found in commercially processed goods, margarines, and processed foods. Commercially prepared fried foods like French Fries and Onion Rings also have a good deal of trans fat. Even worse than saturated, they raise bad LDL cholesterol and lower good HDL cholesterol. It is important to eliminate trans fats, that come from partial hydrogenation, from your diet.

"Oil Extraction and Processing"

• Expeller Pressed: Chemical-free mechanical process that extracts oil from seeds and nuts. No external heat is applied during process.
• Cold Pressed: Expeller pressed in a temperature controlled environment, used when oils are delicate and flavor nuances need to be retained.
• Unrefined: Oils are left in their “virgin” state after pressing. These oils tend to be rich, robust and ‘true’ in their flavors and much richer in nutrients.
• Hydrogenation or Partial Hydrogenation: Heating liquid vegetable oils in the presence of hydrogen (hydrogenation). The more hydrogenated an oil is, the harder it will be at room temperature due to the presence of trans fats, which are created in the process.

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