Olestra is a no-fat cooking oil that replaces fat in preparing foods. Olestra is made by chemically combining sugar with the fatty acids obtained from vegetable oils. Olestra is marketed under the brand name Olean.® Though Proctor and Gamble had been working on the formula since 1968, it wasn't put on the market until 1996. Olestra can be used in deep-frying, and it tastes about the same as fat without the absorption of fat or calories.

There are some drawbacks, however. Some people who've eaten foods prepared with Olestra have reported suffering from severe gas pains and diarrhea. In addition, studies have indicated that Olestra interferes with absorption of fat-soluble vitamins A, D, E and K. Therefore, the makers of products containing Olestra often supplement the food by adding those particular vitamins. This is of special concern to people on the blood-thinning medication Coumadin, as too much vitamin K counteracts the benefit of the medication.

Olestra reportedly flushes carotenoids from the body as well. Carotenoids are the plant pigments that make fruits and vegetables red, yellow or orange, and they're also found in green leafy vegetables. Research shows that carotenoids protect the body against diseases such as cancer, heart disease and macular degeneration, a form of blindness.

Olestra critics have attacked the Food and Drug Administration for approving a product that may not a hundred percent safe for the general public, and they allege that food industry lobbyists were instrumental getting Olestra approved.

We are a diet-conscious society, but we love our fatty foods. The birth of Olestra seemed almost too good to be true. Some may find it to be a dream come true, while others may see it as a wolf in sheep's clothing. One manufacturer contends that Olestra is a substitute for fat--not a substitute for common sense. It claims that like most foods, Olestra is fine if eaten in moderation.