What is the basis for answering questions on Islamic issues and where do the Islamic Scholars turn for these answers? The field of Islamic theology and law is known as Shariah. In this field, there is a science known as Usul al-Fiqh in which the methods of Islamic jurisprudence are discussed. Specialists in this science have written that there are four evidences of Shariah. These are:

• The Quran,
• The Hadith,
• The Consensus of the Islamic scholars known as Ijmaa, and
• Deduction by analogy, known as Qiyas.

The Quran

The Hadith

The Consensus - Ijmaa

Deduction By Analogy - Qiyas

For a more comprehensive discussion, refer to the original source, listed below.

May ALLAH, Subhanahu wa ta'ala, guide us to follow the Sunnah. Ameen.

(Extracted from Dalail-e-Shariah, By Sheikh Jafar Al-Quaderi, Imam & IFANCA Religious Advisor, which will appear in the Fall 2002 Issue of Halal Consumer.)

In the food industry, hydrogenation is used to saturate fats and oils. The fatty acids found in vegetable oils are a mixture of saturated, monounsaturated and polyunsaturated fatty acids. Oil molecules contain carbon and hydrogen atoms. When every carbon atom is attached (bonded) to the maximum number of hydrogen atoms, the molecule is saturated. If one pair of carbon atoms has a double bond, each carbon atom is able to accept one additional hydrogen atom. Molecules containing one double bond are said to be monounsaturated. This is the minimum amount of unsaturation. Finally, if there is more than one double bond, the molecule is polyunsaturated.

Vegetable oils contain a large percentage of monounsaturated and polyunsaturated fatty acids. They are normally liquids at room temperature. By contrast, animal fats contain a large percentage of saturated fatty acids and are normally solids at room temperature. When a vegetable oil is fully saturated, by hydrogenation, it becomes a solid at room temperature. Vegetable shortenings are an example of fully saturated vegetable oils. Hydrogenation can also be controlled to partially hydrogenate a vegetable oil. In this way, it may be a liquid at room temperature but may solidify at lower temperatures.

Unsaturated oils are somewhat unstable. They react with oxygen and become rancid. This limits the shelf life of foods containing vegetable oils. By partially hydrogenating the vegetable oil, the stability is increased, resulting in a longer shelf life for foods containing these oils. Foods such as cookies and crackers stay fresh longer when made with hydrogenated oils.

The human body stores energy in the form of fat. Also, the body needs a number of essential fatty acids for proper growth and development. These fats are not produced by the body and must be consumed to meet the needs.

The process of hydrogenating oils also causes a change in the structure of the unsaturated fatty acids. When there is a double bond between two carbon atoms that means they are also bonded to one hydrogen atom each. If the hydrogen atoms are on the same side of the double bond, this is referred to as the cis double bond. However, if the hydrogen atoms are on opposite sides of the double bond, this is referred to as a trans double bond. Recent studies have suggested that trans fatty acids (fatty acids with a trans double bond) can raise the LDL cholesterol level in the bloodstream. The LDL cholesterol is what is referred to as the ìbad cholesterolî and has been linked to heart disease. Animal fats also contain trans fatty acids. Animal fats also contain cholesterol but vegetable fats do not, even if they are hydrogenated. Animal fats are high in saturated fatty acids. Some vegetable oils also contain high amounts of saturated fatty acids. These include coconut, palm and palm kernel oils. Olive, corn, canola, and soybean oils contain unsaturated fatty acids and lower amounts of saturated fats. Monounsaturated fatty acids lower the blood cholesterol level. Almond, avocado and hazelnut oils are good sources monounsaturated fatty acids.

Trans fatty acids are not essential fatty acids, so the body does not require these for growth and development. Foods high in trans fatty acids include french fries, donuts, cookies and crackers.

The American Heart Association (AMA) suggests consumers should limit their fat intake to less than 30% of total calorie consumption and limit saturated fat intake to less than 10% of total calorie consumption. They suggest consuming fats from canola, corn, safflower, sesame, soybean and sunflower oils. Olive oil is also a good source of fatty acids. The AMA recommends avoiding hydrogenated shortenings as much as possible.

In the United States, when a food product contains partially hydrogenated oils, the food manufacturer must list the specific oils used. For example, if the was soybean oil, the ingredient label would say ìPartially hydrogenated soybean oilî. If the oil is a mixture of more than one oil, then the label would say ìPartially hydrogenated vegetable oil (soybean, cotton, and palm oils)î. Finally, if the product contains only one oil, but the oil may change from time to time for any reason, such as price or availability, then the label would say ìPartially hydrogenated vegetable oil (contains one or more of the following: cottonseed oil, soybean oil, peanut oil).

Check out those labels and opt for the healthier monounsaturated fatty acids for a healthier life. Of course, who knows what future knowledge will bring us.