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DiscussionLet's talk about it: The science of itVegetable oils and vitamin A

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Vegetable oils and vitamin A

#11 · August 18, 2023, 7:53 pm

Quote from pgomez on August 18, 2023, 7:53 pm
After reading about milk fortification with vitamin A in one of @ggenereux2014's books, I took a look into the milk pasteurization process and found some interesting tie-ins with seed oils.

Here are some quotes from Vitamin Fortification of Fluid Milk (https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.13648)

Vitamin A can be found in significant amounts in unfortified whole milk because it is primarily associated with the fat phase of the milk at 37.7 IU per gram of fat (McBean and Speckmann 1988). However, milk fat removal results in vitamin A reduction in low-fat and skim milks. As demand for low-fat and skim milk products increased in the United States, there was a nutritional concern ... addressed in the 1978 PMO (Public Health Service 1978), which required low-fat and skim milks to be fortified with vitamin A to the nutritional equivalence of the general milk standard-containing not less than 2000 IU per quart. Vitamin A fortification is optional for whole milk, but if added, the concentration must not be less than 2000 IU per quart.

In the United States, ... vitamin A is added as synthetic retinyl palmitate ... There are 2 different forms of vitamin premix: oil-based and water-dispersible ... Water dispersible vitamins are not water soluble, only oil soluble. An emulsifier (polysorbate) is added into the vitamin premix to make it water dispersible. ... Oil-based vitamin premix with corn oil as the carrier may be manufactured with commodity corn oil ... Vitamin premixes contain vitamin D3 and/or vitamin A palmitate in a carrier generally consisting of a combination of any of the following: sunflower oil, corn oil, water, polysorbate 80, propylene glycol, and glycerol monooleate. ... The addition of vitamins usually occur after separation and fat standardization, and before pasteurization. Homogenization will then take place after pasteurization to allow the vitamins to be distributed evenly throughout the milk.

Retinyl palmitate is the ester of retinol and palmitic acid. The stability of added retinyl palmitate may be affected by heat, light, or the presence of acids which may cause degradation or conversion of 11-cis-retinal to all-trans-retinal, resulting in lowered biological activity (Mousseron-Cadet 1971). Ultraviolet light causes isomerization and degradation of retinoid compounds in solution. Under more intense light, other transformations can take place such as dimerization or chemical reaction between 2 monomers of retinyl esters (Mousseron-Cadet 1971). In addition, large losses of vitamin A activity can occur during processing, transportation and storage of fortified foods (Dary and Mora 2002). ... prolonged heating of milk, butter, or butterfat at high temperatures in the presence of oxygen can decrease vitamin A activity.

Natural vitamin A in whole milk was more stable to light than added vitamin A due to natural vitamin A is found in milk fat globules whereas added retinyl palmitate is dispersed in the water phase of milk, which was more prone to oxidation due to greater contact with oxygen

The cascade of oxidation reactions [from exposure to light] lead to significant losses of vitamins (vitamin A, B2, C, D, and E)

light at wavelengths of 400 to 500 nm penetrated 40% to 50% deeper into skim milk than into whole milk. Measureable vitamin A losses occurred at 2, 4, and 16 hours at 2000 1× fluorescent light for nonfat, reduced fat, and whole milk, respectively (Whited and others 2002). Vitamin A losses were also distinct between fluorescent light and LED light exposure (Brotherson and others 2016).

To sum up: when they remove fat from the milk, the milk becomes more watery. But, vitamin A is fat-soluble. So, in order to add in the vitamin A, it is first mixed in -- you guessed it -- seed oils (corn or sunflower) and then mixed with the rest of the reduced fat milk. Next the milk is heated to kill bacteria (which is not good for either the seed oil or the vitamin A) and then the final milk product is usually stored in containers that allow light to pass through, which enables more oxidation (breakdown) reactions.

Also, the form of vitamin A used is retinyl palmitate -- a form that is (as I understand it) predisposed for storage in the body. So, you've got the double-whammy of seed oil PUFAs that oxidize cell membranes carrying an easily stored form of vitamin A -- or, after heating and reacting to light, the vitamin A could be in the more dangerous form of retinoic acid.

Some dairy products are usually not fortified, such as full-fat, plain varieties of milk, yogurt, heavy cream, and cheese. However, in North America, there are also other fortified foods, including many breads, flours, and breakfast cereals -- and, subsequently, any other products made from these items.

Interesting, no?

I think the introduction of seed oils to food production and the fortification of foods like milk -- as well as other aspects of milk processing -- may be key factors in the rise of chronic conditions.

After reading about milk fortification with vitamin A in one of @ggenereux2014's books, I took a look into the milk pasteurization process and found some interesting tie-ins with seed oils.

Here are some quotes from Vitamin Fortification of Fluid Milk (https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.13648)

Vitamin A can be found in significant amounts in unfortified whole milk because it is primarily associated with the fat phase of the milk at 37.7 IU per gram of fat (McBean and Speckmann 1988). However, milk fat removal results in vitamin A reduction in low-fat and skim milks. As demand for low-fat and skim milk products increased in the United States, there was a nutritional concern ... addressed in the 1978 PMO (Public Health Service 1978), which required low-fat and skim milks to be fortified with vitamin A to the nutritional equivalence of the general milk standard-containing not less than 2000 IU per quart. Vitamin A fortification is optional for whole milk, but if added, the concentration must not be less than 2000 IU per quart.

In the United States, ... vitamin A is added as synthetic retinyl palmitate ... There are 2 different forms of vitamin premix: oil-based and water-dispersible ... Water dispersible vitamins are not water soluble, only oil soluble. An emulsifier (polysorbate) is added into the vitamin premix to make it water dispersible. ... Oil-based vitamin premix with corn oil as the carrier may be manufactured with commodity corn oil ... Vitamin premixes contain vitamin D3 and/or vitamin A palmitate in a carrier generally consisting of a combination of any of the following: sunflower oil, corn oil, water, polysorbate 80, propylene glycol, and glycerol monooleate. ... The addition of vitamins usually occur after separation and fat standardization, and before pasteurization. Homogenization will then take place after pasteurization to allow the vitamins to be distributed evenly throughout the milk.

Retinyl palmitate is the ester of retinol and palmitic acid. The stability of added retinyl palmitate may be affected by heat, light, or the presence of acids which may cause degradation or conversion of 11-cis-retinal to all-trans-retinal, resulting in lowered biological activity (Mousseron-Cadet 1971). Ultraviolet light causes isomerization and degradation of retinoid compounds in solution. Under more intense light, other transformations can take place such as dimerization or chemical reaction between 2 monomers of retinyl esters (Mousseron-Cadet 1971). In addition, large losses of vitamin A activity can occur during processing, transportation and storage of fortified foods (Dary and Mora 2002). ... prolonged heating of milk, butter, or butterfat at high temperatures in the presence of oxygen can decrease vitamin A activity.

Natural vitamin A in whole milk was more stable to light than added vitamin A due to natural vitamin A is found in milk fat globules whereas added retinyl palmitate is dispersed in the water phase of milk, which was more prone to oxidation due to greater contact with oxygen

The cascade of oxidation reactions [from exposure to light] lead to significant losses of vitamins (vitamin A, B2, C, D, and E)

light at wavelengths of 400 to 500 nm penetrated 40% to 50% deeper into skim milk than into whole milk. Measureable vitamin A losses occurred at 2, 4, and 16 hours at 2000 1× fluorescent light for nonfat, reduced fat, and whole milk, respectively (Whited and others 2002). Vitamin A losses were also distinct between fluorescent light and LED light exposure (Brotherson and others 2016).

To sum up: when they remove fat from the milk, the milk becomes more watery. But, vitamin A is fat-soluble. So, in order to add in the vitamin A, it is first mixed in -- you guessed it -- seed oils (corn or sunflower) and then mixed with the rest of the reduced fat milk. Next the milk is heated to kill bacteria (which is not good for either the seed oil or the vitamin A) and then the final milk product is usually stored in containers that allow light to pass through, which enables more oxidation (breakdown) reactions.

Also, the form of vitamin A used is retinyl palmitate -- a form that is (as I understand it) predisposed for storage in the body. So, you've got the double-whammy of seed oil PUFAs that oxidize cell membranes carrying an easily stored form of vitamin A -- or, after heating and reacting to light, the vitamin A could be in the more dangerous form of retinoic acid.

Some dairy products are usually not fortified, such as full-fat, plain varieties of milk, yogurt, heavy cream, and cheese. However, in North America, there are also other fortified foods, including many breads, flours, and breakfast cereals -- and, subsequently, any other products made from these items.

Interesting, no?

I think the introduction of seed oils to food production and the fortification of foods like milk -- as well as other aspects of milk processing -- may be key factors in the rise of chronic conditions.

ggenereux, puddleduck and 2 other users have reacted to this post.

#12 · August 19, 2023, 2:00 am

Quote from Henrik on August 19, 2023, 2:00 am

Quote from pgomez on August 18, 2023, 7:53 pm

After reading about milk fortification with vitamin A in one of @ggenereux2014's books, I took a look into the milk pasteurization process and found some interesting tie-ins with seed oils.

Here are some quotes from Vitamin Fortification of Fluid Milk (https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.13648)

Vitamin A can be found in significant amounts in unfortified whole milk because it is primarily associated with the fat phase of the milk at 37.7 IU per gram of fat (McBean and Speckmann 1988). However, milk fat removal results in vitamin A reduction in low-fat and skim milks. As demand for low-fat and skim milk products increased in the United States, there was a nutritional concern ... addressed in the 1978 PMO (Public Health Service 1978), which required low-fat and skim milks to be fortified with vitamin A to the nutritional equivalence of the general milk standard-containing not less than 2000 IU per quart. Vitamin A fortification is optional for whole milk, but if added, the concentration must not be less than 2000 IU per quart.

In the United States, ... vitamin A is added as synthetic retinyl palmitate ... There are 2 different forms of vitamin premix: oil-based and water-dispersible ... Water dispersible vitamins are not water soluble, only oil soluble. An emulsifier (polysorbate) is added into the vitamin premix to make it water dispersible. ... Oil-based vitamin premix with corn oil as the carrier may be manufactured with commodity corn oil ... Vitamin premixes contain vitamin D3 and/or vitamin A palmitate in a carrier generally consisting of a combination of any of the following: sunflower oil, corn oil, water, polysorbate 80, propylene glycol, and glycerol monooleate. ... The addition of vitamins usually occur after separation and fat standardization, and before pasteurization. Homogenization will then take place after pasteurization to allow the vitamins to be distributed evenly throughout the milk.

Retinyl palmitate is the ester of retinol and palmitic acid. The stability of added retinyl palmitate may be affected by heat, light, or the presence of acids which may cause degradation or conversion of 11-cis-retinal to all-trans-retinal, resulting in lowered biological activity (Mousseron-Cadet 1971). Ultraviolet light causes isomerization and degradation of retinoid compounds in solution. Under more intense light, other transformations can take place such as dimerization or chemical reaction between 2 monomers of retinyl esters (Mousseron-Cadet 1971). In addition, large losses of vitamin A activity can occur during processing, transportation and storage of fortified foods (Dary and Mora 2002). ... prolonged heating of milk, butter, or butterfat at high temperatures in the presence of oxygen can decrease vitamin A activity.

Natural vitamin A in whole milk was more stable to light than added vitamin A due to natural vitamin A is found in milk fat globules whereas added retinyl palmitate is dispersed in the water phase of milk, which was more prone to oxidation due to greater contact with oxygen

The cascade of oxidation reactions [from exposure to light] lead to significant losses of vitamins (vitamin A, B2, C, D, and E)

light at wavelengths of 400 to 500 nm penetrated 40% to 50% deeper into skim milk than into whole milk. Measureable vitamin A losses occurred at 2, 4, and 16 hours at 2000 1× fluorescent light for nonfat, reduced fat, and whole milk, respectively (Whited and others 2002). Vitamin A losses were also distinct between fluorescent light and LED light exposure (Brotherson and others 2016).

To sum up: when they remove fat from the milk, the milk becomes more watery. But, vitamin A is fat-soluble. So, in order to add in the vitamin A, it is first mixed in -- you guessed it -- seed oils (corn or sunflower) and then mixed with the rest of the reduced fat milk. Next the milk is heated to kill bacteria (which is not good for either the seed oil or the vitamin A) and then the final milk product is usually stored in containers that allow light to pass through, which enables more oxidation (breakdown) reactions.

Also, the form of vitamin A used is retinyl palmitate -- a form that is (as I understand it) predisposed for storage in the body. So, you've got the double-whammy of seed oil PUFAs that oxidize cell membranes carrying an easily stored form of vitamin A -- or, after heating and reacting to light, the vitamin A could be in the more dangerous form of retinoic acid.

Some dairy products are usually not fortified, such as full-fat, plain varieties of milk, yogurt, heavy cream, and cheese. However, in North America, there are also other fortified foods, including many breads, flours, and breakfast cereals -- and, subsequently, any other products made from these items.

Interesting, no?

I think the introduction of seed oils to food production and the fortification of foods like milk -- as well as other aspects of milk processing -- may be key factors in the rise of chronic conditions.

Hmm, I think you are right that it might contribute but also I doubt it's the main factor. In scandinava there is a similar rise in problems but there is no fortification of food here basically. Seed oils are here too though.

Quote from pgomez on August 18, 2023, 7:53 pm

After reading about milk fortification with vitamin A in one of @ggenereux2014's books, I took a look into the milk pasteurization process and found some interesting tie-ins with seed oils.

Here are some quotes from Vitamin Fortification of Fluid Milk (https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.13648)

Vitamin A can be found in significant amounts in unfortified whole milk because it is primarily associated with the fat phase of the milk at 37.7 IU per gram of fat (McBean and Speckmann 1988). However, milk fat removal results in vitamin A reduction in low-fat and skim milks. As demand for low-fat and skim milk products increased in the United States, there was a nutritional concern ... addressed in the 1978 PMO (Public Health Service 1978), which required low-fat and skim milks to be fortified with vitamin A to the nutritional equivalence of the general milk standard-containing not less than 2000 IU per quart. Vitamin A fortification is optional for whole milk, but if added, the concentration must not be less than 2000 IU per quart.

In the United States, ... vitamin A is added as synthetic retinyl palmitate ... There are 2 different forms of vitamin premix: oil-based and water-dispersible ... Water dispersible vitamins are not water soluble, only oil soluble. An emulsifier (polysorbate) is added into the vitamin premix to make it water dispersible. ... Oil-based vitamin premix with corn oil as the carrier may be manufactured with commodity corn oil ... Vitamin premixes contain vitamin D3 and/or vitamin A palmitate in a carrier generally consisting of a combination of any of the following: sunflower oil, corn oil, water, polysorbate 80, propylene glycol, and glycerol monooleate. ... The addition of vitamins usually occur after separation and fat standardization, and before pasteurization. Homogenization will then take place after pasteurization to allow the vitamins to be distributed evenly throughout the milk.

Retinyl palmitate is the ester of retinol and palmitic acid. The stability of added retinyl palmitate may be affected by heat, light, or the presence of acids which may cause degradation or conversion of 11-cis-retinal to all-trans-retinal, resulting in lowered biological activity (Mousseron-Cadet 1971). Ultraviolet light causes isomerization and degradation of retinoid compounds in solution. Under more intense light, other transformations can take place such as dimerization or chemical reaction between 2 monomers of retinyl esters (Mousseron-Cadet 1971). In addition, large losses of vitamin A activity can occur during processing, transportation and storage of fortified foods (Dary and Mora 2002). ... prolonged heating of milk, butter, or butterfat at high temperatures in the presence of oxygen can decrease vitamin A activity.

Natural vitamin A in whole milk was more stable to light than added vitamin A due to natural vitamin A is found in milk fat globules whereas added retinyl palmitate is dispersed in the water phase of milk, which was more prone to oxidation due to greater contact with oxygen

The cascade of oxidation reactions [from exposure to light] lead to significant losses of vitamins (vitamin A, B2, C, D, and E)

light at wavelengths of 400 to 500 nm penetrated 40% to 50% deeper into skim milk than into whole milk. Measureable vitamin A losses occurred at 2, 4, and 16 hours at 2000 1× fluorescent light for nonfat, reduced fat, and whole milk, respectively (Whited and others 2002). Vitamin A losses were also distinct between fluorescent light and LED light exposure (Brotherson and others 2016).

To sum up: when they remove fat from the milk, the milk becomes more watery. But, vitamin A is fat-soluble. So, in order to add in the vitamin A, it is first mixed in -- you guessed it -- seed oils (corn or sunflower) and then mixed with the rest of the reduced fat milk. Next the milk is heated to kill bacteria (which is not good for either the seed oil or the vitamin A) and then the final milk product is usually stored in containers that allow light to pass through, which enables more oxidation (breakdown) reactions.

Also, the form of vitamin A used is retinyl palmitate -- a form that is (as I understand it) predisposed for storage in the body. So, you've got the double-whammy of seed oil PUFAs that oxidize cell membranes carrying an easily stored form of vitamin A -- or, after heating and reacting to light, the vitamin A could be in the more dangerous form of retinoic acid.

Some dairy products are usually not fortified, such as full-fat, plain varieties of milk, yogurt, heavy cream, and cheese. However, in North America, there are also other fortified foods, including many breads, flours, and breakfast cereals -- and, subsequently, any other products made from these items.

Interesting, no?

I think the introduction of seed oils to food production and the fortification of foods like milk -- as well as other aspects of milk processing -- may be key factors in the rise of chronic conditions.

Hmm, I think you are right that it might contribute but also I doubt it's the main factor. In scandinava there is a similar rise in problems but there is no fortification of food here basically. Seed oils are here too though.

puddleduck and Viktor2 have reacted to this post.

#13 · August 19, 2023, 3:16 am

I tolerate raw cheeses so much better than pasteurized. I think the processing of dairy makes it so harmful. Also I read somewhere that when they gave calves pasteurized milk they did not stay alive, like the ones who were fed raw milk.

I have been on some farms, and none of those ever gave their calves heated milk, it was always raw. When we had sheep I bottle fed some lambs with raw goat milk I got from the nearby farm and the lambs thrived. You never give pasteurized milk to animals trust me, no one does.

Something in the processing changes dairy to be a bad food instead of a good one imho.

And for me it seems like the more processed the worse it is. I can tolerate some cream or butter pretty well but not homogenized and pasteurized dairy. It is getting better though I think, I can now tolerate it a little bit better my nose doesnt swell immediately like it used to do from just tiny amounts.

Rebecca3 has reacted to this post.

#14 · August 19, 2023, 3:22 am

Quote from Inger on August 19, 2023, 3:22 am

Quote from Henrik on August 19, 2023, 2:00 am

Quote from pgomez on August 18, 2023, 7:53 pm

After reading about milk fortification with vitamin A in one of @ggenereux2014's books, I took a look into the milk pasteurization process and found some interesting tie-ins with seed oils.

Here are some quotes from Vitamin Fortification of Fluid Milk (https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.13648)

Vitamin A can be found in significant amounts in unfortified whole milk because it is primarily associated with the fat phase of the milk at 37.7 IU per gram of fat (McBean and Speckmann 1988). However, milk fat removal results in vitamin A reduction in low-fat and skim milks. As demand for low-fat and skim milk products increased in the United States, there was a nutritional concern ... addressed in the 1978 PMO (Public Health Service 1978), which required low-fat and skim milks to be fortified with vitamin A to the nutritional equivalence of the general milk standard-containing not less than 2000 IU per quart. Vitamin A fortification is optional for whole milk, but if added, the concentration must not be less than 2000 IU per quart.

In the United States, ... vitamin A is added as synthetic retinyl palmitate ... There are 2 different forms of vitamin premix: oil-based and water-dispersible ... Water dispersible vitamins are not water soluble, only oil soluble. An emulsifier (polysorbate) is added into the vitamin premix to make it water dispersible. ... Oil-based vitamin premix with corn oil as the carrier may be manufactured with commodity corn oil ... Vitamin premixes contain vitamin D3 and/or vitamin A palmitate in a carrier generally consisting of a combination of any of the following: sunflower oil, corn oil, water, polysorbate 80, propylene glycol, and glycerol monooleate. ... The addition of vitamins usually occur after separation and fat standardization, and before pasteurization. Homogenization will then take place after pasteurization to allow the vitamins to be distributed evenly throughout the milk.

Retinyl palmitate is the ester of retinol and palmitic acid. The stability of added retinyl palmitate may be affected by heat, light, or the presence of acids which may cause degradation or conversion of 11-cis-retinal to all-trans-retinal, resulting in lowered biological activity (Mousseron-Cadet 1971). Ultraviolet light causes isomerization and degradation of retinoid compounds in solution. Under more intense light, other transformations can take place such as dimerization or chemical reaction between 2 monomers of retinyl esters (Mousseron-Cadet 1971). In addition, large losses of vitamin A activity can occur during processing, transportation and storage of fortified foods (Dary and Mora 2002). ... prolonged heating of milk, butter, or butterfat at high temperatures in the presence of oxygen can decrease vitamin A activity.

Natural vitamin A in whole milk was more stable to light than added vitamin A due to natural vitamin A is found in milk fat globules whereas added retinyl palmitate is dispersed in the water phase of milk, which was more prone to oxidation due to greater contact with oxygen

The cascade of oxidation reactions [from exposure to light] lead to significant losses of vitamins (vitamin A, B2, C, D, and E)

light at wavelengths of 400 to 500 nm penetrated 40% to 50% deeper into skim milk than into whole milk. Measureable vitamin A losses occurred at 2, 4, and 16 hours at 2000 1× fluorescent light for nonfat, reduced fat, and whole milk, respectively (Whited and others 2002). Vitamin A losses were also distinct between fluorescent light and LED light exposure (Brotherson and others 2016).

To sum up: when they remove fat from the milk, the milk becomes more watery. But, vitamin A is fat-soluble. So, in order to add in the vitamin A, it is first mixed in -- you guessed it -- seed oils (corn or sunflower) and then mixed with the rest of the reduced fat milk. Next the milk is heated to kill bacteria (which is not good for either the seed oil or the vitamin A) and then the final milk product is usually stored in containers that allow light to pass through, which enables more oxidation (breakdown) reactions.

Also, the form of vitamin A used is retinyl palmitate -- a form that is (as I understand it) predisposed for storage in the body. So, you've got the double-whammy of seed oil PUFAs that oxidize cell membranes carrying an easily stored form of vitamin A -- or, after heating and reacting to light, the vitamin A could be in the more dangerous form of retinoic acid.

Some dairy products are usually not fortified, such as full-fat, plain varieties of milk, yogurt, heavy cream, and cheese. However, in North America, there are also other fortified foods, including many breads, flours, and breakfast cereals -- and, subsequently, any other products made from these items.

Interesting, no?

I think the introduction of seed oils to food production and the fortification of foods like milk -- as well as other aspects of milk processing -- may be key factors in the rise of chronic conditions.

Hmm, I think you are right that it might contribute but also I doubt it's the main factor. In scandinava there is a similar rise in problems but there is no fortification of food here basically. Seed oils are here too though.

I am in scandinavia too and they do fortificate some dairy here with vitamin D f.ex. -but then its not allowed to be called regular milk, but a "milk drink". 😉

Quote from Henrik on August 19, 2023, 2:00 am

Quote from pgomez on August 18, 2023, 7:53 pm

After reading about milk fortification with vitamin A in one of @ggenereux2014's books, I took a look into the milk pasteurization process and found some interesting tie-ins with seed oils.

Here are some quotes from Vitamin Fortification of Fluid Milk (https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.13648)

Vitamin A can be found in significant amounts in unfortified whole milk because it is primarily associated with the fat phase of the milk at 37.7 IU per gram of fat (McBean and Speckmann 1988). However, milk fat removal results in vitamin A reduction in low-fat and skim milks. As demand for low-fat and skim milk products increased in the United States, there was a nutritional concern ... addressed in the 1978 PMO (Public Health Service 1978), which required low-fat and skim milks to be fortified with vitamin A to the nutritional equivalence of the general milk standard-containing not less than 2000 IU per quart. Vitamin A fortification is optional for whole milk, but if added, the concentration must not be less than 2000 IU per quart.

In the United States, ... vitamin A is added as synthetic retinyl palmitate ... There are 2 different forms of vitamin premix: oil-based and water-dispersible ... Water dispersible vitamins are not water soluble, only oil soluble. An emulsifier (polysorbate) is added into the vitamin premix to make it water dispersible. ... Oil-based vitamin premix with corn oil as the carrier may be manufactured with commodity corn oil ... Vitamin premixes contain vitamin D3 and/or vitamin A palmitate in a carrier generally consisting of a combination of any of the following: sunflower oil, corn oil, water, polysorbate 80, propylene glycol, and glycerol monooleate. ... The addition of vitamins usually occur after separation and fat standardization, and before pasteurization. Homogenization will then take place after pasteurization to allow the vitamins to be distributed evenly throughout the milk.

Retinyl palmitate is the ester of retinol and palmitic acid. The stability of added retinyl palmitate may be affected by heat, light, or the presence of acids which may cause degradation or conversion of 11-cis-retinal to all-trans-retinal, resulting in lowered biological activity (Mousseron-Cadet 1971). Ultraviolet light causes isomerization and degradation of retinoid compounds in solution. Under more intense light, other transformations can take place such as dimerization or chemical reaction between 2 monomers of retinyl esters (Mousseron-Cadet 1971). In addition, large losses of vitamin A activity can occur during processing, transportation and storage of fortified foods (Dary and Mora 2002). ... prolonged heating of milk, butter, or butterfat at high temperatures in the presence of oxygen can decrease vitamin A activity.

Natural vitamin A in whole milk was more stable to light than added vitamin A due to natural vitamin A is found in milk fat globules whereas added retinyl palmitate is dispersed in the water phase of milk, which was more prone to oxidation due to greater contact with oxygen

The cascade of oxidation reactions [from exposure to light] lead to significant losses of vitamins (vitamin A, B2, C, D, and E)

light at wavelengths of 400 to 500 nm penetrated 40% to 50% deeper into skim milk than into whole milk. Measureable vitamin A losses occurred at 2, 4, and 16 hours at 2000 1× fluorescent light for nonfat, reduced fat, and whole milk, respectively (Whited and others 2002). Vitamin A losses were also distinct between fluorescent light and LED light exposure (Brotherson and others 2016).

To sum up: when they remove fat from the milk, the milk becomes more watery. But, vitamin A is fat-soluble. So, in order to add in the vitamin A, it is first mixed in -- you guessed it -- seed oils (corn or sunflower) and then mixed with the rest of the reduced fat milk. Next the milk is heated to kill bacteria (which is not good for either the seed oil or the vitamin A) and then the final milk product is usually stored in containers that allow light to pass through, which enables more oxidation (breakdown) reactions.

Also, the form of vitamin A used is retinyl palmitate -- a form that is (as I understand it) predisposed for storage in the body. So, you've got the double-whammy of seed oil PUFAs that oxidize cell membranes carrying an easily stored form of vitamin A -- or, after heating and reacting to light, the vitamin A could be in the more dangerous form of retinoic acid.

Some dairy products are usually not fortified, such as full-fat, plain varieties of milk, yogurt, heavy cream, and cheese. However, in North America, there are also other fortified foods, including many breads, flours, and breakfast cereals -- and, subsequently, any other products made from these items.

Interesting, no?

I think the introduction of seed oils to food production and the fortification of foods like milk -- as well as other aspects of milk processing -- may be key factors in the rise of chronic conditions.

Hmm, I think you are right that it might contribute but also I doubt it's the main factor. In scandinava there is a similar rise in problems but there is no fortification of food here basically. Seed oils are here too though.

I am in scandinavia too and they do fortificate some dairy here with vitamin D f.ex. -but then its not allowed to be called regular milk, but a "milk drink". 😉

Henrik and Rebecca3 have reacted to this post.

#15 · August 19, 2023, 5:17 am

It seems to me that mammalian milk is designed to be given to baby straight from the source. In that situation, it is probably an extremely nourishing food.

However, it appears that milk is quite delicate. I would guess that the next best option -- instead of raw and fresh -- would be to have milk taken raw and frozen in containers that do not allow light to pass through. Similar to how frozen vegetables are handled but with added light protection.

#16 · August 21, 2023, 3:34 pm

Quote from Henrik on August 21, 2023, 3:34 pm

Quote from Inger on August 19, 2023, 3:22 am

Quote from Henrik on August 19, 2023, 2:00 am

Quote from pgomez on August 18, 2023, 7:53 pm

After reading about milk fortification with vitamin A in one of @ggenereux2014's books, I took a look into the milk pasteurization process and found some interesting tie-ins with seed oils.

Here are some quotes from Vitamin Fortification of Fluid Milk (https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.13648)

Vitamin A can be found in significant amounts in unfortified whole milk because it is primarily associated with the fat phase of the milk at 37.7 IU per gram of fat (McBean and Speckmann 1988). However, milk fat removal results in vitamin A reduction in low-fat and skim milks. As demand for low-fat and skim milk products increased in the United States, there was a nutritional concern ... addressed in the 1978 PMO (Public Health Service 1978), which required low-fat and skim milks to be fortified with vitamin A to the nutritional equivalence of the general milk standard-containing not less than 2000 IU per quart. Vitamin A fortification is optional for whole milk, but if added, the concentration must not be less than 2000 IU per quart.

In the United States, ... vitamin A is added as synthetic retinyl palmitate ... There are 2 different forms of vitamin premix: oil-based and water-dispersible ... Water dispersible vitamins are not water soluble, only oil soluble. An emulsifier (polysorbate) is added into the vitamin premix to make it water dispersible. ... Oil-based vitamin premix with corn oil as the carrier may be manufactured with commodity corn oil ... Vitamin premixes contain vitamin D3 and/or vitamin A palmitate in a carrier generally consisting of a combination of any of the following: sunflower oil, corn oil, water, polysorbate 80, propylene glycol, and glycerol monooleate. ... The addition of vitamins usually occur after separation and fat standardization, and before pasteurization. Homogenization will then take place after pasteurization to allow the vitamins to be distributed evenly throughout the milk.

Retinyl palmitate is the ester of retinol and palmitic acid. The stability of added retinyl palmitate may be affected by heat, light, or the presence of acids which may cause degradation or conversion of 11-cis-retinal to all-trans-retinal, resulting in lowered biological activity (Mousseron-Cadet 1971). Ultraviolet light causes isomerization and degradation of retinoid compounds in solution. Under more intense light, other transformations can take place such as dimerization or chemical reaction between 2 monomers of retinyl esters (Mousseron-Cadet 1971). In addition, large losses of vitamin A activity can occur during processing, transportation and storage of fortified foods (Dary and Mora 2002). ... prolonged heating of milk, butter, or butterfat at high temperatures in the presence of oxygen can decrease vitamin A activity.

Natural vitamin A in whole milk was more stable to light than added vitamin A due to natural vitamin A is found in milk fat globules whereas added retinyl palmitate is dispersed in the water phase of milk, which was more prone to oxidation due to greater contact with oxygen

The cascade of oxidation reactions [from exposure to light] lead to significant losses of vitamins (vitamin A, B2, C, D, and E)

light at wavelengths of 400 to 500 nm penetrated 40% to 50% deeper into skim milk than into whole milk. Measureable vitamin A losses occurred at 2, 4, and 16 hours at 2000 1× fluorescent light for nonfat, reduced fat, and whole milk, respectively (Whited and others 2002). Vitamin A losses were also distinct between fluorescent light and LED light exposure (Brotherson and others 2016).

To sum up: when they remove fat from the milk, the milk becomes more watery. But, vitamin A is fat-soluble. So, in order to add in the vitamin A, it is first mixed in -- you guessed it -- seed oils (corn or sunflower) and then mixed with the rest of the reduced fat milk. Next the milk is heated to kill bacteria (which is not good for either the seed oil or the vitamin A) and then the final milk product is usually stored in containers that allow light to pass through, which enables more oxidation (breakdown) reactions.

Also, the form of vitamin A used is retinyl palmitate -- a form that is (as I understand it) predisposed for storage in the body. So, you've got the double-whammy of seed oil PUFAs that oxidize cell membranes carrying an easily stored form of vitamin A -- or, after heating and reacting to light, the vitamin A could be in the more dangerous form of retinoic acid.

Some dairy products are usually not fortified, such as full-fat, plain varieties of milk, yogurt, heavy cream, and cheese. However, in North America, there are also other fortified foods, including many breads, flours, and breakfast cereals -- and, subsequently, any other products made from these items.

Interesting, no?

I think the introduction of seed oils to food production and the fortification of foods like milk -- as well as other aspects of milk processing -- may be key factors in the rise of chronic conditions.

Hmm, I think you are right that it might contribute but also I doubt it's the main factor. In scandinava there is a similar rise in problems but there is no fortification of food here basically. Seed oils are here too though.

I am in scandinavia too and they do fortificate some dairy here with vitamin D f.ex. -but then its not allowed to be called regular milk, but a "milk drink". 😉

It is not an absolute but in general I think its reflective of how it is.

Quote from Inger on August 19, 2023, 3:22 am

Quote from Henrik on August 19, 2023, 2:00 am

Quote from pgomez on August 18, 2023, 7:53 pm

After reading about milk fortification with vitamin A in one of @ggenereux2014's books, I took a look into the milk pasteurization process and found some interesting tie-ins with seed oils.

Here are some quotes from Vitamin Fortification of Fluid Milk (https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.13648)

Vitamin A can be found in significant amounts in unfortified whole milk because it is primarily associated with the fat phase of the milk at 37.7 IU per gram of fat (McBean and Speckmann 1988). However, milk fat removal results in vitamin A reduction in low-fat and skim milks. As demand for low-fat and skim milk products increased in the United States, there was a nutritional concern ... addressed in the 1978 PMO (Public Health Service 1978), which required low-fat and skim milks to be fortified with vitamin A to the nutritional equivalence of the general milk standard-containing not less than 2000 IU per quart. Vitamin A fortification is optional for whole milk, but if added, the concentration must not be less than 2000 IU per quart.

In the United States, ... vitamin A is added as synthetic retinyl palmitate ... There are 2 different forms of vitamin premix: oil-based and water-dispersible ... Water dispersible vitamins are not water soluble, only oil soluble. An emulsifier (polysorbate) is added into the vitamin premix to make it water dispersible. ... Oil-based vitamin premix with corn oil as the carrier may be manufactured with commodity corn oil ... Vitamin premixes contain vitamin D3 and/or vitamin A palmitate in a carrier generally consisting of a combination of any of the following: sunflower oil, corn oil, water, polysorbate 80, propylene glycol, and glycerol monooleate. ... The addition of vitamins usually occur after separation and fat standardization, and before pasteurization. Homogenization will then take place after pasteurization to allow the vitamins to be distributed evenly throughout the milk.

Retinyl palmitate is the ester of retinol and palmitic acid. The stability of added retinyl palmitate may be affected by heat, light, or the presence of acids which may cause degradation or conversion of 11-cis-retinal to all-trans-retinal, resulting in lowered biological activity (Mousseron-Cadet 1971). Ultraviolet light causes isomerization and degradation of retinoid compounds in solution. Under more intense light, other transformations can take place such as dimerization or chemical reaction between 2 monomers of retinyl esters (Mousseron-Cadet 1971). In addition, large losses of vitamin A activity can occur during processing, transportation and storage of fortified foods (Dary and Mora 2002). ... prolonged heating of milk, butter, or butterfat at high temperatures in the presence of oxygen can decrease vitamin A activity.

Natural vitamin A in whole milk was more stable to light than added vitamin A due to natural vitamin A is found in milk fat globules whereas added retinyl palmitate is dispersed in the water phase of milk, which was more prone to oxidation due to greater contact with oxygen

The cascade of oxidation reactions [from exposure to light] lead to significant losses of vitamins (vitamin A, B2, C, D, and E)

light at wavelengths of 400 to 500 nm penetrated 40% to 50% deeper into skim milk than into whole milk. Measureable vitamin A losses occurred at 2, 4, and 16 hours at 2000 1× fluorescent light for nonfat, reduced fat, and whole milk, respectively (Whited and others 2002). Vitamin A losses were also distinct between fluorescent light and LED light exposure (Brotherson and others 2016).

To sum up: when they remove fat from the milk, the milk becomes more watery. But, vitamin A is fat-soluble. So, in order to add in the vitamin A, it is first mixed in -- you guessed it -- seed oils (corn or sunflower) and then mixed with the rest of the reduced fat milk. Next the milk is heated to kill bacteria (which is not good for either the seed oil or the vitamin A) and then the final milk product is usually stored in containers that allow light to pass through, which enables more oxidation (breakdown) reactions.

Also, the form of vitamin A used is retinyl palmitate -- a form that is (as I understand it) predisposed for storage in the body. So, you've got the double-whammy of seed oil PUFAs that oxidize cell membranes carrying an easily stored form of vitamin A -- or, after heating and reacting to light, the vitamin A could be in the more dangerous form of retinoic acid.

Some dairy products are usually not fortified, such as full-fat, plain varieties of milk, yogurt, heavy cream, and cheese. However, in North America, there are also other fortified foods, including many breads, flours, and breakfast cereals -- and, subsequently, any other products made from these items.

Interesting, no?

I think the introduction of seed oils to food production and the fortification of foods like milk -- as well as other aspects of milk processing -- may be key factors in the rise of chronic conditions.

Hmm, I think you are right that it might contribute but also I doubt it's the main factor. In scandinava there is a similar rise in problems but there is no fortification of food here basically. Seed oils are here too though.

I am in scandinavia too and they do fortificate some dairy here with vitamin D f.ex. -but then its not allowed to be called regular milk, but a "milk drink". 😉

It is not an absolute but in general I think its reflective of how it is.

#17 · September 1, 2023, 3:44 am

Milk is fortified with vD in Sweden, like all milk and yoghurts, exception might be some brand of organic full fat. All dairy used to be fortified with A as well but they stopped not too long ago. I was brought up on A and D fortified dairy which was also pasteurized and homogenized, which is standard procedure in Sweden. Margarines and butter spreads are fortified with both as well.

In Denmark where I live now I can get soy free organic non-fortified pasteurized but not homogenized milk at the grocery store if I want to. Or drive an hour to get raw jersey milk.

Vegetable oils and vitamin A

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