Are you starting off your day with a hot cup of plastic?
Sometimes I wish I had an IV hooked up to me with coffee running through the tubes. If it weren’t for my fear of needles, or the awkwardness of rolling/hoisting the tower that holds the IV bags up and down stairs WHILE carrying laundry or making dinner, I’d be all over it.
I like coffee and I like all kinds. I’m not a coffee-snob. It doesn’t have to be a particular brand or a particular strength. Sure I have my favorites, but I won’t say no if a cup is offered.
I sometimes drink it black, but my perfect morning cup includes one cup of coffee, one packet of Splenda and one tablespoon of coffee creamer.
UPDATE: We no longer use Splenda as of January 2013!
Ack! I’m craving a hot cup as I type this!
When I started to seriously re-think what my family was eating, I started to read more labels. Besides the flavor of the coffee creamer, I never really read the label beyond the calorie and fat content. Once I realized that they’re all about the same, I stopped reading them. What mom has the time to read and re-read something they’ve already read?
When I re-read the label about a month ago (to answer my own question of “what’s this stuff made of?”), I realized that 98% of my coffee creamer was made up of 3 ingredients: water, sugar, and partially hydrogenated soybean and/or cottonseed oil.
- I know what water is (although why we add something that’s primarily water TO coffee – which is also primarily water – is beyond me).
- I also know what sugar is (but I’m still left wondering why I’m adding splenda…). Good news – we no longer use Splenda! See update above.
- But my knowledge of hydrogenated oil was minimal, so I did some research.
My conclusion is simple:
THIS STUFF IS REALLY, REALLY BAD FOR YOU.
Super-scientific answer, right?
In terms we can all understand, hydrogenated, partially hydrogenated and shortening are the “friendly” terms for trans fat.
Manufacturers try to trick us into thinking we’re not consuming trans fat (because why would we think that these differently named items are really the same thing?) and just about every medical organization agrees that trans fat is bad for you.
New York City has even banned trans fats from all of its restaurants (as of July 2008). But what exactly is the stuff?
A trans fat is a perfectly good (and healthy) fat that’s been forced to morph into something icky and in some ways, deadly.
Trans fats are created in a lab. Manufacturers take an oil (palm, kernel, soybean, corn or coconut oil), inject it with a metal (nickel, platinum or aluminum) and this causes the molecules of the oil to rearrange themselves. At room temperature, the end result is either a semi-solid (a.k.a. partially hydrogenated) or solid oil (a.k.a. fully or just hydrogenated).
If the fact that the oil is mixed with metal AND THEN WE CONSUME IT doesn’t gross you out, the molecular structure of the oil in this new state has a closer resemblance to plastic than oil. In fact, you only have to change one molecule in order for this “oil” to become plastic!
Can you imagine what your body has to do in order to process this almost-plastic substance through your bloodstream?!
It’s no wonder why trans fat causes all sorts of health problems. It raises your bad cholesterol (LDL), lowers your good cholesterol (HDL), clogs your arteries (imagine soaking up dry flour with a sponge), is a major contributor to type 2 diabetes, and it’s been linked directly to coronary heart disease.
Now I need to pause for a moment and interject some common sense here. I am not saying that if you drink coffee creamer you’ll get heart disease, diabetes or high cholesterol. I’m not saying that at all.
What I am saying is that coffee creamer is comprised of a key ingredient THAT DOES cause heart disease, diabetes and high cholesterol.
I honestly didn’t think that oil was in my coffee creamer. Those manufacturers are sneaky. They’ll do whatever it takes to make their products taste good. I can’t even imagine how many other products in my pantry have some sort of trans fat in them.
And that’s the scary part. We don’t even know how much of what we eat has this morphed oil in it. I’ve been consuming near-cellulose oil for YEARS… and who knows the effect it has had on my body.
But I do know this: cutting it out won’t hurt me.
Over the next few months, I plan to seriously consider each item that’s in my pantry and make a valiant effort to rid our house of trans fat.
Do I sound a little crazy? Am I going overboard?
I don’t think so. This battle isn’t just about me. I have a family to take care of. The decisions I make today, the decisions I make in the grocery stores, affect these guys.
So a simple first step is to drink half and half instead. The ingredients are simple: whole milk and cream. If or when you’re ready to move on to something a bit more flavorful, here is our favorite homemade coffee creamer recipe:
- ¼ cup whole milk
- ½ cup heavy cream
- 1 Tbsp maple syrup
- 1 Tbsp vanilla extract
- ¼ tsp vanilla bean powder
- Combine milk, syrup, vanilla extract and vanilla bean powder in a jar and shake like crazy.
- Add heavy cream and stir gently.*
- Store in the fridge for up to 1 week. Swirl jar gently before pouring into your favorite beverage - enjoy!
Besides Vanilla Bean Coffee Creamer, we also love these delicious homemade flavors:
Have you been starting off your day with a hot cup of plastic?
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