From drudge.com
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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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Beginning New Year's Day, California will become the first state to bar restaurants from cooking with trans fat, a substance tied to clogged arteries, strokes and coronary heart disease. "Consumers should rejoice," said bill sponsor Tony Mendoza (D-Artesia).
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California will bar restaurants from cooking with trans fat beginning New Year's Day, becoming the first state to crack down on the substance tied to clogged arteries, strokes and coronary heart disease.
The ban is hailed by supporters as a way to protect diners who routinely have not been aware of consuming trans fat at some restaurants because they don't see the meals cooked or the ingredients used.
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From huffingtonpost.com
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Mai Pham, owner of the Lemon Grass and La Bou restaurants in Sacramento, says her businesses have never used trans fats. Beginning Friday, restaurants will be fined if they use the artery-clogging substances under a state law that was signed in 2008. Restaurants were given a year to stop using trans fats.One in an ongoing series about new state laws that take effect Jan. 1.
California will bar restaurants from cooking with trans fat...
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From sacbee.com
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SACRAMENTO — California will bar restaurants from cooking with trans fat beginning New Year's Day, becoming the first state to crack down on the substance tied to clogged arteries, strokes and coronary heart disease.
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From mcclatchydc.com
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Photo by Mykl Roventine via Flickr New York City, Boston, Philadelphia have all done it, but California this week will become the first state to ban trans fat from restaurants. Assembly Bill 97, which worked its way through the state legislatures and signed by Governor Arnold Schwarzenegger in 2008 finally becomes law New Year's Day, reports the Sacramento Bee.
Some call this a "nanny state" move, others say it's an important step. "This...
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From laist.com
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About 50 people attended the first of two public forums on the dangers of eating chemically altered mono and polyunsaturated fats, known as trans fats, used in deep-frying and baking to give food longer shelf or fry lives.
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From courier-journal.com
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For women with heart disease, eating too many artery-clogging trans fats may increase their risk of dying suddenly from cardiac arrest.
Trans fats, found largely in commercially prepared baked and fried foods, have become notorious in recent years because they not only raise "bad" LDL cholesterol, but also lower levels of heart-healthy HDL cholesterol. High trans-fat intake has been linked to coronary heart disease, in which fatty plaques...
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From v.mercola.com
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