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Date: | Thu, 15 Feb 2007 11:21:55 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
There was a comment on the list recently re canola oil, etc turning
into trans fats. One of my sisters is a nutritionist so I asked her
about it. This is her reply, just FYI for those who are interested.
"I'm not sure what she meant; perhaps there is a typo. When fats and
oils are heated to the smoke point, which is different for each
fat/oil, the fat does break down into gaseous products (hence the
smell of burning fat), but not into trans fats.
Trans fats are formed during hydrogenation: a small amount of nickel
as a catalyst is added to oil and the mixture is exposed to hydrogen
gas at high temperature and pressure (which is different from smoke
point), and the nickel is then filtered out.
Hydrogenation makes the oil more solid and more stable, but the trans
fats which form during the process do seem to be worse than regular
saturated fats for heart disease.
The potato chips which make the 0 trans fat claim use
non-hydrogenated vegetable oil. You'll notice that they now have a
"best before" date, which wasn't an issue when they used partially
hydrogenated oils. The best before date is mostly for freshness.
Using slightly out-of-date potato chips isn't going to cause any
harm, but if they were very old they wouldn't taste very good because
of the change caused by rancidity, which is the result of oxidation.
Unsaturated fats like vegetable oils are more prone to oxidation."
Cheers Aggi-Rose
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