Thanks much, Embden.Meyerhof. I figured they'd just pass right through and only be harmful if they interacted with something else. The study you posted (I live in modemland, so the PDF's a bit out of my reach) is interesting (though filled with details I can't fully appreciate, not being anywhere near the field) , and examining the link a bit more closely is probably worth a few research dollars, though the public uproar over trans-fats seems a bit premature. In the end, I guess consumers decide what goes in their foods.

But does Momma's little baby still LOVE it?

ATTENTION!

Lotta you Farkers don't seem to get this ..

0 grams trans fat per serving != no trans fat.

It just means that the amt of trans fat per serving
You can achieve this feat of labeling on almost any product by simply adjusting the size of the "serving."

/Looks like I'm late but since alot of farkers need to hear something 1000 times ..
//Like a toddler
//There it is

One issue with trans fats is that it plays havoc on your cholesterol- it actually LOWERS HDL levels (the "good"cholesterol) and RAISES LDL levels (that's the bad one.) Hydrogenated oils are basically "artificially"saturated oils, however, the body has no clue what to do with them. They really are not god for you at all, compared to other fats, and ANYTHING that we currently make using trans fats can be made using other fats- Lard was the big thing Crisco replaced. Believe it or not, Crisco is actually worse for you than lard in many respects. Switching from trans fats can't be done overnight- recipes have to be played with and re- refined and such. But the sooner we eliminate or at least significantly reduce them in our diet, the better off we'll be. And then we can go after high- fructose corn syrup.

It seems as if they're now using only cottonseed oil, which is naturally hydrogenated, and therefore solid at room temperature. There will still be traces of trans fat, since no oil is 100% pure.

bathouses are mystified at the announcement. Gay man everywhere rejoice!

"its", not "it's".

ChristPCIt seems as if they're now using only cottonseed oil, which is naturally hydrogenated, and therefore solid at room temperature. There will still be traces of trans fat, since no oil is 100% pure.


This may be a lost cause as the thread is aging, but:

I don't know where you get your information, but you are so wrong.

1: The term "oil" is used for a fat that is liquid at room temperature.
2: Naturally hydrogenated? WTF does that mean? Cottonseed oil:
~50% linoleic acid (18-2(omega-6) fatty acid)
~20% oleic acid (18-1(omega-9))
~25% palmitic acid (fully hydrogenated)

So, in its natural form, at least 70% of the fatty acids in Cottonseed oil are mono- or polyunsaturated.

However, it is frequently ARTIFICIALLY hydrogenated.

3. Still be traces of trans-fat? Not in its natural form, bucko. After the food industry hydrogenates it, sure there will be, but I don't think that is what you meant.

~25% palmitic acid (fully hydrogenated saturated)


There, fixed that for me.