Re: high fructose ads & about HYDROGENATION & lard

[Guest guest]

,

> , if the lard has a label, check it for the word

> " hydrogenated " . Commercial lard is often hydrogenated to make it more

> stable and give it a longer shelf life. Hydrogenation, of course,

> also creates artificial trans-fats.

Fully-hydrogenated fats contain no trans fats. When you fully

hydrogenate unsaturated fats, you convert them fully to saturated

fats. Trans fats are by definition unsaturated fats because they have

at least one double bond.

Formerly manufacturers would partially hydrogenate the source oils to

get the desired softness and melting point. When you stop the reaction

partway, you're left with more saturated fat and less unsaturated fat

than beforehand, but some of the unsaturated cis fat has been

isomerized to trans fat. In the case of lard, they probably do not

fully hydrogenate because it would make the consistency harder than

desired.

Many manufacturers are now switching to full hydrogenation to

eliminate trans fats. (What they should be doing is switching back to

tropical oils or tallow, of course) You can achieve the same results

as partial hydrogenation by fully hydrogenating only a portion and

leaving the rest untouched. Here is an example of " lard and

hydrogenated lard " with no trans fat:

http://www.walmart.com/catalog/product.do?product_id=10449263

I certainly don't advocate eating fully hydrogenated fats, but they

are much healthier than partially hydrogenated fats for that reason.

In my experience, if the label says " hydrogenated " it means fully

hydrogenated, but I could be wrong. Now that trans fat is required on

the label you can just check that.

Tom

[Guest guest]

--- Tom Jeanne <tjeanne@...> wrote:

> Formerly manufacturers would partially hydrogenate the source oils

> to get the desired softness and melting point. When you stop the

> reaction partway, you're left with more saturated fat and less

> unsaturated fat than beforehand, but some of the unsaturated cis

> fat has been isomerized to trans fat. In the case of lard, they

> probably do not fully hydrogenate because it would make the

> consistency harder than desired.

Tom, that's my guess too.

> Many manufacturers are now switching to full hydrogenation to

> eliminate trans fats. (What they should be doing is switching back

> to tropical oils or tallow, of course) You can achieve the same

> results as partial hydrogenation by fully hydrogenating only a

> portion and leaving the rest untouched. Here is an example of " lard

> and hydrogenated lard " with no trans fat:

> http://www.walmart.com/catalog/product.do?product_id=10449263

I notice this lard has " Bha, Propyl Gallate & Citric Acid Added As

Preservatives " . So, I'm guessing it still has plenty of

polyunsaturated fat and probably a little trans-fat. It shows " 0 "

grams of trans-fats per 13 g serving, but if it has 0.4 g of

trans-fat, they can label it " 0 " .

Too bad they don't require the amount of polyunsaturated fat to be

labeled. That's a lot more important than the amount of saturated fat!

> I certainly don't advocate eating fully hydrogenated fats, but they

> are much healthier than partially hydrogenated fats for that reason.

> In my experience, if the label says " hydrogenated " it means fully

> hydrogenated, but I could be wrong. Now that trans fat is required

> on the label you can just check that.

I wouldn't want to take a chance on getting even 0.4 g of trans-fat

per serving, plus some nasty preservatives. I stay away from anything

that says " hydrogenated " just to be safe

[Guest guest]

--- Parashis <artpages@...> wrote:

> I remember that Citric Acid is bad but don't remember why. Do you?

> Is it really MSG? I stay away from anything that has citric acid on

> the label.

, citric acid is not MSG and by itself is probably not bad in

small amounts, such as you might find in citrus fruit. However,

commercial citric acid is usually made from corn and may have

contaminants from processing.

http://en.wikipedia.org/wiki/Citric_acid

I was more concerned about the BHA:

http://en.wikipedia.org/wiki/Butylated_hydroxyanisole

and propyl gallate:

http://en.wikipedia.org/wiki/Propyl_gallate

more on both:

http://www.sixwise.com/newsletters/06/04/05/12-dangerous-food-additives-the-dirt\

y-dozen-food-additives-you-really-need-to-be-aware-of.htm

more on propyl gallate:

http://badingredients.com/propyl-gallate-everything-additive/

Buying minimally processed foods is the best way to avoid potentially

harmful food additives.