Thanks for the info.....  I don't fry much but it's nice once in a while and
I have used olive oil on the occasions that I do fry.  Sautéing (as opposed
to frying, i.e., higher heat) with goose fat is superb....   Oliva

----- Original Message -----

> On Sat, 3 Mar 2001, Oliva wrote:
>>which fats are converted to transfats with heating >

Todd Moody wrote:
> I have asked some organic chemists about this, and they tell me
> that heating alone does not produce trans fats.  The process by
> which these trans bonds are made is: unsaturated fats are heated
> and hydrogen is bubbled through them under high pressure in the
> presence of nickel as a catalyst.  This doesn't happen in
> cooking.  I'm no chemist, but that is what I've been told by
> colleagues, one of whom specializes in "food chemistry."