On Tue, 19 Sep 2000 11:44:56 -0500, TrombaHam <[log in to unmask]>
wrote:

>Hi all,
>
>I've read a few things on here about the oil used in Mayonaisse, but I'm
>confused.  It seems to me that I once (or twice) read someone saying
>that commercially-produced, grocery-store mayos are made with partially
>hydrogenated oils.  However, when I look at the labels in the store, the
>ones I buy do NOT call the oil partially hydrogenated.  It's either
>simply "canola oil" or "soy oil."
>
>I realize that both canola and soy have certain other potential
>liabilities in and of themselves, but can someone please clarify this
>partially hydrogenated issue for me?  Isn't it true that government
>labeling laws requiring the manufacturer to say it's partially
>hydrogenated if it, in fact, is??

The government labeling laws do not currently require the manufacture
to state
the presence of any "trans fats" which are the real culprits.

For more information, see:

http://www.westonaprice.org/oiling.htm


--
Cheers,

Ken
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