Im not worried about going a little over my fat intake because i take an alli fat blocker if i know im close to going over.
10/31/2012 7:33:19 PM
My calorie, fat's were bad, I always read the labels at the market and I always used margarine on the basic foods when making cookies, pies, cakes I used all fresh ingr. When using trans fats, always veg, oil. Wesson. sugar sub's no,.
I just hae to be more kind to myself, that would be a better start to a rodden day.Ha Ha
I have a question and would greatly appreciate it if someone sparkmailed me an answer.
Which would be better, fully hyrdogenated vegetable oil? Or more natural saturated fat like Palm oil? Both contain predominately saturated fats, palm oil maybe a little more with the hyrdogenated vegetable oil a little more polyunsaturated, but which here is better? Palm oil would be less proccessed that the chemically altered stuff to keep things like Peanut Butter the right consitency at room temperatue.
4/17/2012 8:57:04 AM
Sorry, I asked a question--should have done it on message board.
4/17/2012 8:56:11 AM
I would like to know more about coconut oil--explain please. I think I know answer but would like more "real" info.
4/17/2012 8:53:30 AM
Thank you for the good information so that we do not fool ourselves any ore.
4/11/2011 12:13:01 AM
Don't look at the nutrition information on packaging, look at the list of ingredients...There's a loophole (of course) that allows companies to list NO TRANS FATS if they use no more than .05 grams per serving! If the ingredient list has partially hydrogenated oil, it's got 0.5 grams per serving...and having just 3 or 4 items with this 0.5 grams quickly adds up to fiendish amounts of this garbage! Don't even THINK about eating fries out...
4/11/2011 12:07:23 AM
Once you give up trans fats, and all other unhealthy fats, you don't miss them at all. I tend to see french fries as plates of trans fats, lol, and have no desire to eat them. I've heard trans fats are so dangerous, some Euro countries have banned even the .05 grams from foods...they don't allow ANY trans fats at all...which is what this country should do...butter from grass fed cows is way healthier than trans fats
Butter is rich in short and medium chain fatty acids, including even small amounts of lauric acid. It is rich in antioxidants as well, in the form of beta carotene, vitamin E, and selenium. It is one of the best sources of vitamin A. Because living grass is richer in vitamins E, A, and beta-carotene than stored hay or standard dairy diets, butter from dairy cows grazing on fresh pasture is also richer in these important nutrients. The naturally golden color of grass-fed butter is a clear indication of its superior nutritional value. (Searles, SK et al, “Vitamin E, Vitamin A, and Carotene Contents of Alberta Butter.” Journal of Diary Science, 53(2) 150–154.)
1/16/2011 12:45:41 AM
Looking for a reason to avoid Trans Fats read from breastcancer.org .... http://www.breastcancer.org/tips/nutrition /new_research/20080411b.jsp title of article Trans-fats linked to breast cancer risk in study
The study reviewed here found that eating a lot of trans fats may increase breast cancer risk. Of the 25,000 European women who participated in the study, women who had the highest levels of .....
Poly unsaturated oils are healthy eaten straight from the bottle, ie made into a dressing, but as soon as you heat this type of fat their molecules change and become not so healthy. There for if you are going to fry with oil you are best off using a monounsaturated oil such as avocado or Olive as these are more stable at high temperatures. A lot of takeaway joints say they are using 'heart healthy' polyunsaturated oils - which might be true if they weren't deep frying with them.
I am really, really worried about trans fats. It seems as if every label states there are 0 trans fat. (In fact, I have not seen a label that admits there are trans fats in a food.) Yet I understand that sometimes, especially if a product is cooked, there will be enough trans fats in the finished product. Is this so???
10/13/2009 10:32:41 AM
I always try to avoid trans fats at home but never thought about asking for ingredients at restuarants. This was an excellent article and gave me a lot of useful information.
The cookies in the example could be labeled "no trans fat per serving" because they contain less than 0.5g per serving. However, in consuming more than one serving, you could end up consuming trans fats without knowing, unless you read the ingredient list and spot the culprit - partially hydrogenated oil.
Saturated fat - a fat molecule "saturated" with hydrogen atoms
Monounsaturated fat - a fat molecule with one double bond in the fatty acid chain. The formation of this double bond eliminates a hydrogen atom
Polyunsaturated fat - similar to monounsaturated, only with more than one double bond.
Trans fat - the partially hydrogenated form of mono- or polyunsaturated fat.
Hydrogenation causes the double bonds to break and become single bonds, introducing hydrogen atoms.
Fully hydrogenated unsaturated fats become saturated fats.
Partially hydrogenated unsaturated fats become trans fats. Trans fats contain trans isomers, which have been shown to have a negative impact on one's heart disease risk. This is why any product that contains PARTIALLY hydrogenated oils WILL contain some amount of trans fat, even if it contains less than 0.5g per serving, and can therefore be labeled "no trans fat per serving".
For example, say your favorite cookie (2 cookies per serving) contains 0.25 grams per serving, but you usually eat 8 cookies in a sitting. You are consuming 1 gram of transfat with your snack, which is about half of the maximum amount recommended per person per day.
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