On Sat, 20 May 2000, Ben Balzer wrote:

> Re: Todd and Amadeus
> The high Arginine content of many nuts is thought to very significant in
> reducing heart disease. I can't recall how so, but it is detailed in "If I
> Eat Another Carrot I'll go Crazy".

Yes, that's probably one aspect, although nuts are still
relatively low in absolute amounts of protein, relative to
amounts typically consumed (an ounce or two at a time).  The
arginine, incidentally, is beneficial because it is the substrate
of arginine-derived nitric oxide (ADNO), which is now recognized
to be extremely important for vascular function (This discovery
got a Nobel Prize in 1998).  Viagra also works by increasing
ADNO.

> Are you sure that roasting nuts will make
> their FA's go trans?

I'm sure that it *won't* do so.

> I'm not sure how it happens, but industry creates trans
> ON PURPOSE as it hardens the fat.

It is a high heat process, but that's not all it is.  They have
to heat the fat and then perfuse it with bubbles of pure hydrogen
under high pressure.  Unfortunately, the myth that just heating
fats creates trans fats continues to be repeated; I've seen it in
books by people who should know better.

This doesn't mean that heating fats doesn't damage them in other
ways.

> It makes margarine harder and gives crisps
> their crunch, and biscuits their snap. The marketing gurus have obviously
> found this is what the punters want to buy.

In a word, it makes these products more similar to what they were
like when they were made with animal fats.

Todd Moody
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