Re: purple cauliflower& transfat blues

[Guest guest]

Yes, sounds plausible. Not unlike red onions and sundry colored

potatoes (common in Okinawa BTW).

How significant this is would be another matter so you might get

more real benefit from organic or fresher veggies but all things

being equal they could be better.

--------

Disappointing tidbit I read this AM (in science news). A new high

pressure process cuts percentage of transfats in hydrogenation

process by more than half. Using this new process food makers

could get percentage of transfats down around 5% range in margarine

allowing them to claim zero transfats (due to small serving size)

even using new label law.

While I guess we should be thankful for small favors I stand by my

absolute zero tolerance of transfats. It looks like food mfrs can

already game the new label laws. So read the labels carefully, zero

transfats per serving doesn't mean zero..... huh?

JR

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

From:

[mailto: ]On Behalf Of Francesca Skelton

Sent: Saturday, July 16, 2005 9:49 AM

support group

Subject: [ ] purple cauliflower

A local supermarket flyer is advertising " purple cauliflower " this week.

There is a picture of it in the ad and it is indeed purple.

Here's what the supermarket says about it: " .....a newly develoiped variety

with a significantly higher level of anti-oxidants than traditional

cauliflower. The color comes from the formation of anthocyanins - healthy

compounds belonging to the group of Phelonic anti-oxidants. "

Do these claims have any truth to them or is this just another gimmick?

[Guest guest]

http://www.purplecauliflower.com.au/faq.html

On 7/16/05, <crjohnr@...> wrote:

> Yes, sounds plausible. Not unlike red onions and sundry colored

> potatoes (common in Okinawa BTW).

>

> How significant this is would be another matter so you might get

> more real benefit from organic or fresher veggies but all things

> being equal they could be better.

>

> --------

>

> Disappointing tidbit I read this AM (in science news). A new high

> pressure process cuts percentage of transfats in hydrogenation

> process by more than half. Using this new process food makers

> could get percentage of transfats down around 5% range in margarine

> allowing them to claim zero transfats (due to small serving size)

> even using new label law.

>

> While I guess we should be thankful for small favors I stand by my

> absolute zero tolerance of transfats. It looks like food mfrs can

> already game the new label laws. So read the labels carefully, zero

> transfats per serving doesn't mean zero..... huh?

>

> JR

>

> -----Original Message-----

> From:

> [mailto: ]On Behalf Of Francesca Skelton

> Sent: Saturday, July 16, 2005 9:49 AM

> support group

> Subject: [ ] purple cauliflower

>

>

> A local supermarket flyer is advertising " purple cauliflower " this week.

> There is a picture of it in the ad and it is indeed purple.

>

> Here's what the supermarket says about it: " .....a newly develoiped variety

> with a significantly higher level of anti-oxidants than traditional

> cauliflower. The color comes from the formation of anthocyanins - healthy

> compounds belonging to the group of Phelonic anti-oxidants. "

>

> Do these claims have any truth to them or is this just another gimmick?

>

>

>

>