Thursday, June 18, 2015

Back to butter

NIH article on Transfats, and why they are used.

and the alternatives?

Go back to butter and lard, bring back Palm oil, use other natural vegetable oils but process them differently, use GM seeds to grow sources of oil that will be easier to use, or stop eating fried foods or foods that contain oil.

Because of the requirements for oils with specific properties by the food industry that uses them in frying and baking, a trans fat substitute will need to be closely related in structure to currently available saturated fats that are already known to be risk factors for heart disease. After trans fats are phased out and the food industry replaces them with new saturated or partly saturated fats, the medical community will need to study the next generation of frying and baking oils closely to evaluate their safety

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