Re: Palm oil ‘reasonable’ replacement for trans fats, say experts

[Guest guest]

I think I've read about a bio-engineered (?) replacement for transfats

(from a soy variant) but there are currently inadequate crops being

grown to meet the fast food industry's volume requirement. Hopefully

this will improve over time, although I still wouldn't eat the processed

poop this is all targeted at. We should all benefit from healthier

fellow citizens and any reduced drain on public health resources for

lifestyle diseases.

Improved label laws are good when they drive better informed food

choices. A/L eaters don't want to be fat and sick. They just don't have

easy choices or the will to make hard ones.

Merry December

JR

mikesheldrick wrote:

> Palm oil is a prime candidate to replace transfats. Read your labels

> carefully...

>

> http://tinyurl.com/anzxa

>

> Mike

>

>

>

>

>

>

>

>

[Guest guest]

I think I've read about a bio-engineered (?) replacement for transfats

(from a soy variant) but there are currently inadequate crops being

grown to meet the fast food industry's volume requirement. Hopefully

this will improve over time, although I still wouldn't eat the processed

poop this is all targeted at. We should all benefit from healthier

fellow citizens and any reduced drain on public health resources for

lifestyle diseases.

Improved label laws are good when they drive better informed food

choices. A/L eaters don't want to be fat and sick. They just don't have

easy choices or the will to make hard ones.

Merry December

JR

mikesheldrick wrote:

> Palm oil is a prime candidate to replace transfats. Read your labels

> carefully...

>

> http://tinyurl.com/anzxa

>

> Mike

>

>

>

>

>

>

>

>

[Guest guest]

> > Palm oil is a prime candidate to replace transfats. Read your

labels

> > carefully...

> >

> > http://tinyurl.com/anzxa

> >

> > Mike

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

> > Palm oil is a prime candidate to replace transfats. Read your

labels

> > carefully...

> >

> > http://tinyurl.com/anzxa

> >

> > Mike

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

Maybe someone will be kind enough to enlighten me but I still don't

know why palm oil and coconut oil were ever included in the same

catergory (and presumably for the same reasons) as butter or tallow,

the classical, much descried so-called " artery cloggers " : they contain

zero cholesterol. It has the lowest melting point of all saturated

fats. If you place a small quantity on your fingers for say 30

seconds, it will melt faster than refrigerated butter. How could this

substance, having found its way in human plasma, possibly harden and

accumulate on arterial walls? How would a fat that is so saturated

ever oxidize fast enough to the point of creating arterial cell wall

dammage in the first place? Of course this might be the very quality

that allow tropical oils to be heated over and over again without

dammaging them (unlike other vegetable oils: remember that widely

circulated study a few months ago?), making them, I suppose, very

attractive to fast food restauration.

> > > Palm oil is a prime candidate to replace transfats. Read your

> labels

> > > carefully...

> > >

> > > http://tinyurl.com/anzxa

> > >

> > > Mike

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

[Guest guest]

Maybe someone will be kind enough to enlighten me but I still don't

know why palm oil and coconut oil were ever included in the same

catergory (and presumably for the same reasons) as butter or tallow,

the classical, much descried so-called " artery cloggers " : they contain

zero cholesterol. It has the lowest melting point of all saturated

fats. If you place a small quantity on your fingers for say 30

seconds, it will melt faster than refrigerated butter. How could this

substance, having found its way in human plasma, possibly harden and

accumulate on arterial walls? How would a fat that is so saturated

ever oxidize fast enough to the point of creating arterial cell wall

dammage in the first place? Of course this might be the very quality

that allow tropical oils to be heated over and over again without

dammaging them (unlike other vegetable oils: remember that widely

circulated study a few months ago?), making them, I suppose, very

attractive to fast food restauration.

> > > Palm oil is a prime candidate to replace transfats. Read your

> labels

> > > carefully...

> > >

> > > http://tinyurl.com/anzxa

> > >

> > > Mike

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >