"Fredrik Murman" <fpm> wrote:

> Bruce Kleisner:
> >Trans fats also naturally
> >occur in meat and dairy fats.
>
> What's the difference between TFAs in meat, dairy and
> lard, and TFAs in hydrogenated oils?

Herbivores create TFAs in their rumen during digestion
of grasses and other plants. Butter has about 3% TFAs.
Meat fat has 2-10%. Margarine has 17%. Contrary to the
claims by some health experts, TFAs do occur in nature
sometimes. For instance, Conjugated Linoleic Acid (CLA)
is a natural trans-fatty acid. Yet we're told that CLA
helps us. Maybe hydrogenation causes us more harm than
the TFAs themselves. Guilt by association?

http://www.healthandfitnessmag.com/Eating_for_Life_Sept_2003.htm

"So many different compounds can be made during partial
hydrogenation that they stagger the imagination. Scientists
have barely scratched the surface of studying changes
induced in fats and oils by partial hydrogenation. Needless
to say, the industry is hesitant to fund or publicize
thorough and systematic studies on the kinds of chemicals
produced and their effects on health. The industry is
equally hesitant to publicize the information that already
exists in research journals on this topic."
----Udo Erasmus, "Fats That Heal, Fats That Kill", p.103