Getting adequate amounts of good fats every day is part of healthy, balanced eating. In Isagenix products, GMO-free good fats are supplied in healthy amounts for optimal nutrition. What sources of fat are used, you ask? Read on to learn what fats we use, the reason behind using them, and how they contribute to healthy products for you.

Olive Oil                    

The star of Mediterranean cuisine is also the main source of fat in IsaLean® Shakes, IsaLean Soups, and IsaLean PRO. Olive oil has been long recognized for its role in a healthy diet. Rich in monounsaturated fats, olive oil has been lauded as beneficial for heart health (1, 2). Studies have also shown that those who habitually consume a moderate amount of olive oil in their diets live longer and healthier lives (3).

MCT Oil

Another major player in the IsaLean and IsaLean PRO family of products, coconut oil provides medium-chain triglycerides (MCTs) such as lauric acid. MCTs act a little different than long-chained versions of saturated fats from animal sources. They are more easily used for an energy source. Evidence suggests that when added to a healthy diet, MCTs may also contribute to improved body composition without adversely affecting blood lipid profiles (4).

Sunflower Oil

Extracted from the seeds of sunflowers, sunflower oil is mainly comprised of polyunsaturated fats. These include essential omega-6 and omega-3 fatty acids. In addition, like olive oil, the type of sunflower oil used in Isagenix products is made up of about 80 percent monounsaturated fat, specifically oleic acid also found in olive oil.

Safflower Oil    

Similar to sunflower oil, safflower oil is extracted from the seed of the safflower. Safflower oil is selected because of its high concentration of monounsaturated and polyunsaturated fatty acids, omega-6 and omega-3 fatty acids. High-oleic safflower oil is commonly used to increase the monounsaturated fatty acid profile of foods to benefit heart health (5).

Canola Oil

Canola oil is praised by scientists who consider it one of the healthiest oils due to being rich in both monounsaturated and polyunsaturated essential fats. When it replaces other sources of fats in the diet, such as saturated and trans fats, it is shown to support healthy blood lipid profiles (6). In Isagenix products, canola oil supplies an important source of omega-3s and omega-6s.

(As there are several myths circulated over the Internet surrounding the use of canola oil, please also see “Canola: The Myths Debunked.”)

Palm Kernel Oil

While coconut oil is the source for MCTs in Isalean Shake, palm kernel oil is what supplies it in IsaLean Bars. Principally, it’s used in small amounts in IsaLean Bars coatings. What sets palm kernel oil apart is that it can act as a rich source of stable lauric acid (also found in coconut oil) (7, 8). When fractionated or modified, the lauric acid portion of the oil is separated out from the rest of the fatty acids, leaving the oil less likely to melt.

Isagenix understands that palm kernel oil suppliers have been the target of increased inquiry over sustainability concerns. Isagenix is pleased to announce that, as part of meeting its No-Compromise Quality Policy, the company is committed to only using Certified Sustainable Palm Kernel Oil (CSPKO). This globally recognized certification set in place by the Roundtable on Sustainable Palm Oil (RSPO) holds farmers to stringent sustainability criteria, with the well-being of the environment, natural resources, and local wildlife as a priority.

Good Fats for Life

Fats are crucial to so many functions in the body. Different fats offer different advantages, whether it’s supplying monounsaturated, medium-chained saturated fats, or polyunsaturated essential fats. The variety of fats supplied through Isagenix products help ensure that consumers receive enough to meet optimal nutritional needs, while knowing that they come from sustainable sources.

References

  1. Estruch R, Ros E, Salas-Salvado J et al. Primary prevention of cardiovascular disease with a Mediterranean diet. N Engl J Med. 2013;368:1279-90.
  2. Tresserra-Rimbau A, Medina-Remon A, Perez-Jimenez J et al. Dietary intake and major food sources of polyphenols in a Spanish population at high cardiovascular risk: The PREDIMED study. Nutr Metab Cardiovasc Dis 2013.
  3. Buckland G, Mayen AL, Agudo A et al. Olive oil intake and mortality within the Spanish population (EPIC-Spain). Am J Clin Nutr 2012;96:142-9.
  4. Mumme K, Stonehouse W. Effects of medium-chain triglycerides on weight loss and body composition: a meta-analysis of randomized controlled trials. J Acad Nutr Diet. 2015 Feb;115(2):249-63. doi: 10.1016/j.jand.2014.10.022.
  5. Jenkins DJA, Chiavaroli L, Wong JMW, Kendall C, Lewis GF, Vidgen E, Connelly PW, Leiter LA, Josse RG, Lamarche B. Adding monounsaturated fatty acids to a dietary portfolio of cholesterol-lowering foods in hypercholesterolemia. CMAJ. 2010 Dec 14; 182(18): 1961–1967. doi:  10.1503/cmaj.092128
  6. Lin L, Allemekinders H, Dansby A, Campbell L, Durance-Tod S, Berger A, JH Jones P. Evidence of health benefits of canola oil. Nutr Rev. 2013 Jun; 71(6): 370–385. Published online 2013 May 2.  doi:  10.1111/nure.12033
  7. May CY, Nesaretnam K. Research advancements in palm oil nutrition. Eur J Lipid Sci Technol. 2014 Oct; 116(10): 1301–1315. Published online 2014 Oct 6.  doi:  10.1002/ejlt.201400076
  8. Gee PT. Analytical characteristics of crude and refined palm oil and fractions. European Journal of Lipid Science and Technology. MAR 2007. DOI: 10.1002/ejlt.200600264