Gee and their information was just updated in 1958 too.
"Enrico C" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
I don't understand why on earth the American Heart Association web site
recommends:"Use margarine as a substitute for butter...".
even if
"In clinical studies, trans fatty acids or hydrogenated fats tend to raise
total blood cholesterol levels and LDL ("bad"😉 cholesterol and lower HDL
("good"😉 cholesterol when used instead of cis fatty acids or natural oils.
These changes may increase the risk of heart disease."Why don't they just recommend olive oil instead of butter (in most cases)?
Here is the complete AHA recommendation I am referring to.
http://www.americanheart.org/presenter.jhtml?identifier=4776
=========
Trans Fatty Acids, Butter and MargarineIs butter better than margarine?
Studies on the potential cholesterol-raising effects of trans fatty acids
have raised public concern about using margarine and whether other
options,
Quoted message said:such as using butter (despite its high level of saturated fat and
cholesterol), might be better choices. Some stick margarines contribute
more trans fatty acids than unhydrogenated (HI'dro-jen-a-tid or
hi-DROJ'en-a-tid) oils or other fats.While studies have shown that using margarine can lower LDL ("bad"😉
cholesterol when compared with butter, trans fatty acids can raise LDL and
lower HLD ("good"😉 cholesterol.AHA Recommendation
Butter is rich in both saturated fat and cholesterol, so it's potentially
highly atherogenic (ATH'er-o-JEN'ik). That means it contributes to the
build up of cholesterol and other substances in artery walls. Such plaque
deposits increase the risk of heart attack and stroke.Most margarine is made from vegetable fat and provides no dietary
cholesterol. The more liquid the margarine (in tub or liquid form), the
less hydrogenated it is and the less trans fatty acids it contains. On the
basis of current data, we recommend that consumers follow these tips:* Use naturally occurring, unhydrogenated oil such as canola or olive
oil when possible.
* Look for processed foods made with unhydrogenated oil rather than
hydrogenated oil or saturated fat.
* Use margarine as a substitute for butter, and choose soft (liquid or
tub) margarines over harder, stick forms. Use margarine with no more than
2
Quoted message said:grams of saturated fat per tablespoon and with liquid vegetable oil as the
first ingredient.The American Heart Association's Nutrition Committee strongly advises that
healthy Americans over age 2 limit their intake of saturated fat and trans
fat to less than 10 percent of total calories. Healthy people should
adjust
Quoted message said:their total fat intake to match their energy expenditure so they don't
gain
Quoted message said:weight. To lose weight, it's helpful to limit total fat to no more than
30
Quoted message said:percent of calories.
Minimize trans fat intake. If you limit your daily intake of fats and oils
to 5-8 teaspoons, you aren't likely to get an excess of trans fatty acids.
The Food and Drug Administration (FDA) is requiring that food
manufacturers
Quoted message said:list trans fat on food labels so it will be easier for consumers to avoid
trans fats. Manufacturers have until January 1, 2006 to comply.What are fatty acids?
Fats and oils are mixtures of fatty acids. Each fat or oil is designated
"saturated," "monounsaturated" or "polyunsaturated," depending on what
type
Quoted message said:of fatty acid predominates.
* Saturated fatty acids have all the hydrogen the carbon atoms can
hold. Saturated fats are usually solid at room temperature, and they're
more stable -- that is, they don't combine readily with oxygen and turn
rancid. Saturated fatty acids raise blood cholesterol, which raises the
risk of coronary heart disease and stroke.* Monounsaturated fatty acids have only one unsaturated bond.
Monounsaturated oils are liquid at room temperature but start to solidify
at refrigerator temperatures. For example, salad dressing containing olive
oil turns cloudy when refrigerated but is clear at room temperature.
Monounsaturated fatty acids seem to lower blood cholesterol when
substituted for saturated fats.* Polyunsaturated fatty acids have more than one unsaturated bond.
Polyunsaturated oils, which contain mostly polyunsaturated fatty acids,
are
Quoted message said:liquid at room temperature and in the refrigerator. They easily combine
with oxygen in the air to become rancid. Polyunsaturated fatty acids help
lower total blood cholesterol when substituted for saturated fats.In addition, dietary cholesterol found in animal fats also raises total
blood cholesterol and LDL ("bad"😉 cholesterol.What are trans fatty acids and where do they come from?
A fatty acid molecule consists of a chain of carbon atoms in carbon-carbon
double bonds with hydrogen atoms "attached." In nature most unsaturated
fatty acids are cis fatty acids. This means that the hydrogen atoms are on
the same side of the double carbon bond. In trans fatty acids the two
hydrogen atoms are on opposite sides of the double bond.Trans double bonds can occur in nature as the result of fermentation in
grazing animals. People eat them in the form of meat and dairy products.Trans double bonds are also formed during the hydrogenation
(hi"dro-jen-A'shun or hi-DROJ'en-a"shun) of either vegetable or fish oils.
French fries, donuts, cookies, chips and other snack foods are high in
trans fatty acids. In fact, nearly all fried or baked goods have some
trans
Quoted message said:fats.
How does hydrogenation create trans fatty acids?
To help foods stay fresh on the shelf or to get a solid fat product, such
as margarine, food manufacturers hydrogenate polyunsaturated oils.
Hydrogenate means to add hydrogen.How are trans fatty acids harmful?
In clinical studies, trans fatty acids or hydrogenated fats tend to raise
total blood cholesterol levels and LDL ("bad"😉 cholesterol and lower HDL
("good"😉 cholesterol when used instead of cis fatty acids or natural oils.
These changes may increase the risk of heart disease. It's not clear if
trans fats that occur naturally have the same effect on cholesterol and
heart disease as those produced by hydrogenating vegetable oils.======