Re: Tortillas - Hydrogenated Oils

[Guest guest]

I use the corn tortillas, which I think are the real tortillas, because they (usually) have no salt added. Corn is better than wheat for me. The wheat flour variety of anything is going to contain hydrog fat, salt, maybe corn syrup, or maltodextrin. The mix is based on shelf life.

Oddly, the corn torts will keep in the frig for a very long time.

Regards.

----- Original Message -----

From: Rodney

Sent: Wednesday, September 29, 2004 5:59 PM

Subject: [ ] Tortillas - Hydrogenated Oils

Hi folks:Here is something I had not realized. I had been under the impression that tortillas in general had, very approximately, similar ingredients to pitas - which, if yer can forgive the starch, are acceptably healthy.But today I looked at the ingredient list of some tortillas: wheat flour; water; hydrogenated soybean and cottonseed oil; .........IIRC about 10% of the calories in wheat flour come from fat. The only two ingredients in this product list that contain fat are the two above. So there must be one heck of a lot of the hydrogenated fat in the product to raise the overall fat calories to 66%. Can't be too careful.[Of course I am probably the only person on the planet who didn't know this!]Rodney.

[Guest guest]

>>>

From: " Rodney " <perspect1111@y...>

Date: Wed Sep 29, 2004 6:59 pm

Here is something I had not realized. I had been under the

impression that tortillas in general had, very approximately, similar

ingredients to pitas - which, if yer can forgive the starch, are

acceptably healthy.

But today I looked at the ingredient list of some tortillas: wheat

flour; water; hydrogenated soybean and cottonseed oil; .........

From: " jwwright " <jwwright@e...>

Date: Wed Sep 29, 2004 9:11 pm

I use the corn tortillas, which I think are the real tortillas,

because they (usually) have no salt added. Corn is better than wheat

for me. The wheat flour variety of anything is going to contain

hydrog fat, salt, maybe corn syrup, or maltodextrin. The mix is based

on shelf life.

Oddly, the corn torts will keep in the frig for a very long time.

>>>

Over the years, I have noticed a tendency for manufacturers to add

hydrogenated fat to traditional Mexican foods. Flour tortillas, like

you mention, are a particular example. Taco shells and tostada shells

are generally made commercially in the US by deep frying corn

tortillas in hydrogenated oils. Tamales, which are made by steaming

corn dough filled with spicy fillings also contain a high quantity of

hydrogenated oils when made commercially in the US. However, it is

almost impossible to make Tamales at home in the US without using

hydrogenated fats. The traditional recipe calls for making a paste

from corn dough and enough lard until the dough floats in water, but

most lard sold in the stores is now hydrogenated. field used to

sell refrigerated lard preserved with BHT, but it is not available any

more. Goya and Armour hydrogenate their lard.

Corn tortillas are made with corn slaked in lime water overnight and

are made without any fat. For this reason, they are a good fat-free

source of calcium.

The Hispanic/Latin American population has grown to be the largest

minority group in the US. It would not surprise me to see an increase

in cardiovascular diseases in the immigrants who eat hydrogenated fats

in the US compared to those who stayed in Latin America and eat the

same traditional foods, but without hydrogenation.

Tony