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Trans fats
A community portal about Trans fats with blogs, videos, and photos. According to Wikipedia.org: Trans fatty acids (commonly termed trans fats) are a type of unsaturated fat (and may be monounsaturated or polyunsaturated). Trans fats... [more]
A community portal about Trans fats with blogs, videos, and photos. According to Wikipedia.org: Trans fatty acids (commonly termed trans fats) are a type of unsaturated fat (and may be monounsaturated or polyunsaturated). Trans fats occur naturally, in small quantities, in meat and dairy products from ruminants. Most trans fats consumed today, however, are industrially created as a side effect of partial hydrogenation of plant oils - a process developed in the early 1900s and first commercialized as Crisco in 1911. Partial hydrogenation changes a fat's molecular structure (raising its melting point and reducing rancidity) but this process also results in a proportion of the changed fat becoming trans fat. Unlike other fats, trans fats are neither required nor beneficial for health. Eating trans fat increases the risk of coronary heart disease. For these reasons, health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are generally considered to be more of a health risk than those occurring naturally. Trans fats are increasingly being linked to chronic health conditions.
Ever wonder about the history of trans fats in foods?
Nobel laureate Paul Sabatier worked in the 1890s to develop the chemistry of hydrogenation which enabled the margarine, oil hydrogenation, and synthetic methanol industries. While Sabatier only considered hydrogenation of vapours, the German chemist Wilhelm Normann showed in 1901 that liquid oils could be hydrogenated and patented the process in 1902. In 1909, Procter & Gamble acquired the US rights to the Normann patent; in 1911, they began marketing the first hydrogenated shortening, Crisco (composed largely of partially hydrogenated cottonseed oil). Further success came from the marketing technique of giving away free cookbooks in which every recipe called for Crisco. Hydrogenation strongly stimulated whaling, as it made it possible to stabilize whale oil for human consumption.
Production of hydrogenated fats increased steadily until the 1960s as processed vegetable fats replaced animal fats in the US and other western countries. At first, the argument was a financial one due to lower costs; however, advocates also said that the unsaturated trans fats of margarine were healthier than the saturated fats of butter. The Center for Science in the Public Interest (CSPI) campaigned against the use of saturated fats for fast food cooking starting in 1984. When fast food companies replaced the saturated fat with partially hydrogenated unsaturated fats, CSPI's campaign against them ended. While CSPI defended trans fats in their 1987 Nutrition Action newsletter, by 1992 CSPI began to speak against trans fats and is currently strongly against their use.
There were suggestions in the scientific literature as early as 1988 that trans fats could be a cause of the large increase in coronary artery disease. In 1994, it was estimated that trans fats caused 30,000 deaths annually in the US from heart disease.
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Original Source: http://en.wikipedia.org/wiki/Trans_fat
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Nobel laureate Paul Sabatier worked in the 1890s to develop the chemistry of hydrogenation which enabled the margarine, oil hydrogenation, and synthetic methanol industries. While Sabatier only considered hydrogenation of vapours, the German chemist Wilhelm Normann showed in 1901 that liquid oils could be hydrogenated and patented the process in 1902. In 1909, Procter & Gamble acquired the US rights to the Normann patent; in 1911, they began marketing the first hydrogenated shortening, Crisco (composed largely of partially hydrogenated cottonseed oil). Further success came from the marketing technique of giving away free cookbooks in which every recipe called for Crisco. Hydrogenation strongly stimulated whaling, as it made it possible to stabilize whale oil for human consumption.
Production of hydrogenated fats increased steadily until the 1960s as processed vegetable fats replaced animal fats in the US and other western countries. At first, the argument was a financial one due to lower costs; however, advocates also said that the unsaturated trans fats of margarine were healthier than the saturated fats of butter. The Center for Science in the Public Interest (CSPI) campaigned against the use of saturated fats for fast food cooking starting in 1984. When fast food companies replaced the saturated fat with partially hydrogenated unsaturated fats, CSPI's campaign against them ended. While CSPI defended trans fats in their 1987 Nutrition Action newsletter, by 1992 CSPI began to speak against trans fats and is currently strongly against their use.
There were suggestions in the scientific literature as early as 1988 that trans fats could be a cause of the large increase in coronary artery disease. In 1994, it was estimated that trans fats caused 30,000 deaths annually in the US from heart disease.
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Original Source: http://en.wikipedia.org/wiki/Trans_fat
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Consumer Reports tested trans-fat-free french fries from Wendy’s, Burger King, and McDonald’s, and found that all three are either good (Burger King) or very good (Wendy’s and McDonald’s). But the fries could still use improvement: Wendy’s needs “more browning,” McDonald's “could be more potato-y,” and Burger King’s textured fries “taste more of oil than potato.” Fry, fry again. [Consumer Reports]
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TORONTO -- It's time for Ottawa to bring in regulations compelling the prepared-food industry to reduce artery-clogging trans fats in everyday products eaten by Canadians, the Heart and Stroke Foundation says. In June 2007, the Harper government gave ...
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The Canadian Press - TORONTO - It's time for Ottawa to bring in regulations compelling the prepared-food industry to reduce artery-clogging trans fats in everyday products eaten by Canadians, the Heart and Stroke Foundation says.
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From d.yimg.com
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NewsdayMyth: Margarine is healthier than butter. (iStock Photo)Newsday, NYMost everyone is aware that trans fats increase total blood cholesterol and LDL (the bad cholesterol), while lowering HDL (the good cholesterol). They also cause a rise in apolipoprotein A, another risk factor for heart disease, decrease insulin ...
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From news.google.com
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Lisa Nelson added a blog postTrans Fat - Are you among the 20%?A study published in the Journal of the American Dietetic Association found that most American’s know they need to avoid trans fats, but only 20% actually knew which foods contained trans fats.
Trans fat is a processed fat, produced as a by...
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From iowaavenue.com
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ATLANTA, GA (AP) - Dr. Thomas Frieden has swung a big stick as New York City's top health official, pushing through bans on smoking and artery-clogging trans fats. The New York Post called him "Dr. Buttinsky." Others attacked him as a wrong-headed ...
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