SubscribeA New Kind of Trans Fat?
Food scientists at the University of Arkansas have come up with a new kind of trans fat by "juggling the molecular structure of soy oil."
Proctor and Jain have used the converted oil to produce potato chips that contain high concentrations of CLA. Proctor calls them "healthier potato chips."
The scientists use refined soybean oil and "coax" more conjugated linoleic acid out of it. They will receive a $275,000 grant from the USDA. According to the university "When CLA is synthesized, the result is a trans fat oil with health benefits."
God bless 'em -- but do we really want more manipulated oils?
See the University of Arkansas news.
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Sigh, when will we learn to stop messing around with our food supply?
ReplyWho wants to put in bets in how long until they find out this is even worse for you?
I'd rather eat whole food with all its saturated fats or whatever than this manufactured stuff that scares the bejezus out of me anymore... Then again, I have enough sensibility to moderate things I eat. Nothing (except maybe transfats) are too bad to have just a little of.
ReplyWhy can't they just fry the darn chips in regular liquid oil? Doesn't take a scientist.
I bought a pannetone (Italian Christmas bread) this year made from beef tallow instead of the usual margarine or shortening used by most brands and it was absolutely delicious. I bought mini pizza crusts made from pork lard. I'm finding it wonderful that a few manufacturers are going back to using tallow, lard, palm oil, and coconut oil instead of the trans fat products. I don't want them to invent a better trans fat and then everyone will start using that instead.
ReplyYeah that "experiment" with hydrogenated oils has worked out so well.
ReplyNew trans fats? Wow, yet another waste of good research money. I'm pretty sure that eating chips fried in anything is not so good for you. The thing is, people want their cake and to eat it too. They want "healthy" fried stuff so they can eat more of it. I'm glad I normally don't eat that many processed foods...I'm not too worried about new trans fats; I'll just keep avoiding the foods with trans fats in them to be safe.
ReplyGood reminder, Spectra. Deep-fried stuff, even in non-trans fat oils, is bad for you not only for the high oil content, but for the deep heat that the oil is subject to. The oil becomes a powerful oxidant when it is heated that way.
ReplyI allready know this trans fat for this year, which is the good trans fat. Again, I say before that the naturally occuring trans fats found in meat and dairy products are the exception when consuming trans fats.
Once again, it's the hydrogenated trans fats you need to avoid. That 'thee' artery-gunking fat you need to avoid. Again, if it does say like "1 gram of trans fats", but does not have any word "hydrogenated" on it, than chances are that the trans fat is harmless.
And Saturated fats do provide some health benefits. It's just that TOO MUCH saturated fat gunks up your arteries.
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ReplyOther News: There's another superior fat that has been discovered. It's Gamma-Linoleic Acid. It's an omega 6 fatty acid that has great health benefits compared to other omega 6 fatty acids.