Trans Fats & Hydrogenation

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Trans Fats & Hydrogenation
« on: January 13, 2007, 09:18:06 PM » by PMESguy

Quote from: petrimama on January 13, 2007, 07:18:35 PM

I think you can use raw or roasted. Most people prefer the conventional roasted taste, but raw works for me. In addition to your fear of killing the nutrients in the nuts through heat, I also read (can't remember where, but it was a source I trusted) that when heated, the oils in nuts become hydrogenated. ~L

Reference? I find that hard to believe. Hydrogenation is more of a chemical process than a heat process. http://www.westonaprice.org/knowyourfats/howtransform.html

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Trans Fats & Hydrogenation
« Reply #1 on: January 14, 2007, 10:36:57 AM » by healthybratt

Quote from: PMESguy on January 13, 2007, 09:18:06 PM

Quote from: petrimama on January 13, 2007, 07:18:35 PM

Reference? I find that hard to believe. Hydrogenation is more of a chemical process than a heat process. http://www.westonaprice.org/knowyourfats/howtransform.html

I've read that heating some oils creates harmful trans fats, but not hydrogenation, but I was under the impression, this only happened if the oils/fats were heated above their smoke point.

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Trans Fats & Hydrogenation
« Reply #2 on: January 14, 2007, 11:40:44 AM » by PMESguy

Quote from: healthybratt on January 14, 2007, 10:36:57 AM

I've read that heating some oils creates harmful trans fats, but not hydrogenation, but I was under the impression, this only happened if the oils/fats were heated above their smoke point.

Where are you reading this??

Don't mean to start a full on debate here but we have to get the facts straight. Hydrogenation is a chemical process that is speficially done to harden and further stablilze oils. It involves H2 (hydrogen) and metal catylists and looks like the following chemical reaction:

H2C=CH2 + H2 ---> CH3CH3
alkene plus hydrogen yields an alkane

It also involves heat specific to the oil or fat undergoing the reaction. This process is done in controlled conditions in a lab, NOT ON YOUR STOVETOP! Read the article by world renowned fat expert Mary Enig posted above. She metions how what you are saying is just not possible.

Heating a -cis form of fat does not alter it in a way that it becomes a -trans form of fat. If it did, I think we would have seen heart attacks appear much sooner in history. The association between the incidence in heart attacks in the US is closely tied to the CHEMICAL alteration of polyunsatrated seed oils. In fact, the first reported heart attack occured about 8-10 years after the seed oil industry began this process.

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Trans Fats & Hydrogenation
« Reply #3 on: January 14, 2007, 11:56:19 AM » by mommie

good to know i was worrying about olive oil someone said it turns into bad fat when heated...buyt it doesn't sound like i need to worry about that...

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Trans Fats & Hydrogenation
« Reply #4 on: January 14, 2007, 12:21:20 PM » by healthybratt

Quote from: PMESguy on January 14, 2007, 11:40:44 AM

Quote from: healthybratt on January 14, 2007, 10:36:57 AM

I've read that heating some oils creates harmful trans fats, but not hydrogenation, but I was under the impression, this only happened if the oils/fats were heated above their smoke point.

Where are you reading this??

I don't remember, but I'll try to find it. I didn't really give it alot of credence, but I do remember seeing it more than once.

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Re: Trans Fats & Hydrogenation
« Reply #5 on: January 14, 2007, 12:27:13 PM » by healthybratt

I've been meaning to do some research, because I've done alot of label reading lately trying to find healthy crackers, breads, etc at the store. This is difficult to do, in doing so, I've noticed that with the FDA required labeling, many things are being listed with "no trans fats". The thing that I find the most confusing is that there are things are there labeled as "no trans fats" which contain in the ingredients list, hydrogenated soy bean oil, partially hydrogenated cottonseed oil or some other ingredients like this.

If hydrogenation causes trans fats, how can something contain hydrogenated anything and not have trans fats in it?

Any thoughts?

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Re: Trans Fats & Hydrogenation
« Reply #6 on: January 14, 2007, 12:31:26 PM » by linemansgirl

Quote from: healthybratt on January 14, 2007, 12:27:13 PM

I think the rule for most foods is that they can contain 0.5 grams or less & still be labeled as having "none". Pretty stupid, huh? Roll Eyes

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Re: Trans Fats & Hydrogenation
« Reply #7 on: January 14, 2007, 12:46:29 PM » by healthybratt

Quote from: linemansgirl on January 14, 2007, 12:31:26 PM

Quote from: healthybratt on January 14, 2007, 12:27:13 PM

I think the rule for most foods is that they can contain 0.5 grams or less & still be labeled as having "none". Pretty stupid, huh? Roll Eyes

Gee, then what's the point of listing it at all? If I have to read the ingredients anyway to find out if it's a food I want, then why would I bother looking at the so called nutritional values listed on the box. How many people only eat one serving...and as far as I know there is no FDA regs on serving size. The nutrition panel could be based on one cracker or 12. If it's only one then you could add .5 (12 times) and there would be 6 grams of trans fats. Talk about false advertising. Angry