Re: gluten in fermented foods/gluten and TFA

[Guest guest]

In a message dated 3/26/04 5:15:57 PM, michaelantonparker@... writes:

> Just an afterthought:  Chinese and Vietnamese shops typically stock

> jars of pickled gluten chunks!!!!  Strange world!

>

Mike- those fermented seitans are very popular in Chinese vegetarian

restaurants. They form the basis for many kinds of*mock* meat dishes.

Elainie

>

>

[Guest guest]

Just an afterthought: Chinese and Vietnamese shops typically stock

jars of pickled gluten chunks!!!! Strange world!

I should buy a jar sometime just to leave permanently unopened as a

home decoration/art object. I can put it on the shelf next to my can

of " white fungus/bird's nest drink " .

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay

[Guest guest]

In a message dated 3/26/04 4:32:18 PM Eastern Standard Time,

michaelantonparker@... writes:

> The trans fats in milk and meat are not the same trans fats as you

> get from partially hydrogenated vegetable oil--different molecular

> structure--

That's not true; butter can be up to 1% trans delta-9, 10, and 12 fatty

acids, which are the ones that are implicated in health problems, so butter just

has less of it. These fatty acids only make up 50% of the trans fatty acids in

HOs, so there is significant overlap. So Terry's correct that these fatty

acids are indeed found in minute quantities. However, an analogy to gluten is

not appropriate, because gluten should be avoided in the most minute quantities

by those who can't tolerate it, whereas trans fats can be safely consumed in

reasonable amounts.

It's conceivable that someone who eats a real lot of food and emphasizes

dairy could get physiologically significant amounts of these fatty acids from

dairy. A stick of butter, a quart of Jersey milk, and a cup of cream a day

would

yield two grams of these fatty acids, and would yield about 10 grams total

trans.

Chris