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Olestra is made from vegetable oils like soybean or cottonseed oil and table sugar through a multi-step process. The fats/oils we normally eat are called triglycerides which are made up of three fatty acid chains attached to a glycerol core. Triglycerides are broken down in the body by enzymes. Like triglycerides, olestra has fatty acid chains attached to a core, but with two important differences. First, the core is sucrose or sugar with six to eight fatty acids attached. Second, the breaking news enzymes that break down ordinary fats breaking news cannot break down olestra so it passes through the breaking news body unchanged. The U.S. Food and Drug Administration approved olestra in January 1996 for use in “savory snacks,” including potato chips, tortilla chips, cheese curls, corn chips and crackers. In determining that olestra is safe, FDA reviewed 25 years of research, including 150 studies involving thousands of people.
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