Trans fats in NYC

[Jeff]

New York City is planning to limit the amount of trans fat in
restaurants.

http://www.nytimes.com/2006/09/27/nyregion/27fat.html?_r=1&o-
ref=slogin

I think it is a great idea.

Jeff

[Ron Peters]

Jeff wrote:
> New York City is planning to limit the amount of trans fat
> in restaurants.

> http://www.nytimes.com/2006/09/27/nyregion/27fat.html?_r=1&-
> oref=slogin

> I think it is a great idea.

It's a good start.

I noticed that Paul Newman's graham crackers contain palm oil
and the package estolls the "healthy" aspect of palm oil
neglecting to mention its high content of saturated fat.

--
Ron

[monty1945]

Ron:

You must be confusing saturated fatty acids with "saturated
fat," which has no precise scientific meaning. Those on diets
very rich in saturated fatty acids, but low in unsaturated
fatty acids have the least "chronic disease," as the raw
demographic demonstrates clearly. Are you aware of this?
Simply go to the WHO's web site and see for yourslf.

And are you aware of the following, which any "nutritional
expert" should know:

"Fatty acids at room temperature undergo a chemical change
known as auto-oxidation. The fatty acid breaks down into
hydrocarbons, ketones, aldehydes, and smaller amounts of
epoxides and alcohols. Heavy metals present at low levels in
fats and oils promote auto-oxidation."

And:

"Rancidification is the decomposition of fats and other
lipids by hydrolysis and/or oxidation. Hydrolysis will split
fatty acid chains away from the glycerol backbone in
glycerides. These free fatty acids can then undergo further
auto-oxidation. Oxidation primarily occurs with unsaturated
fats by a free radical-mediated process. These chemical
processes can generate highly reactive molecules in rancid
foods and oils, which are responsible for producing
unpleasant and obnoxious odors and flavors. These chemical
processes may also destroy nutrients in food. Under some
conditions, rancidity, and the destruction of vitamins,
occurs very quickly.

Antioxidants are often added to fat-containing foods in order
to retard the development of rancidity due to oxidation."

Note that the molecular-level evidence points to this as the
root cause of various "chronic diseases," and that a highly
saturated fat, such as fresh coconut oil, causes no problems
in this context, while a fat source like lard (only 39%
saturated, not much more saturated than chicken fat) is for
some bizarre reason called a "saturated fat" in nations like
the USA, and does indeed cause problems in this context
(especially after it is cooked at high temperatures while
exposed to air). I suggest you leave you biases aside, Ron,
and do some open-minded research, so that you do not mislead
people into eating exactly the wrong kinds of food.

You can start by reading the essays at:
http://groups.msn.com/TheScientificDebateForum-

Other things you don't seem to know: LDL is only a concern if
it is oxidized. You can prevent LDL from becoming oxidized.
Low LDL raises cancer rates substantially. Low total
cholesterol will raise you chances of a "bleeding" stroke and
death from shock, along with cancer rates. Some saturated
fatty acids tend to raise, while others tend to lower various
cholesterol markers in the context of the "typical American
diet," but since oxidation is the key, this does not make a
difference in the "heart disease" context unless oxidation is
taken into account. The statistics show tendencies only in the
context of the "typical American diet," which is rich in food
that acts as oxidizing agents and low in antioxidant-rich
foods. If you look at the studies of those on coconut-rich
diets in Asia (as well as the demographic data), the findings
are that such a diet is very healthy (and one would have to
say prevents "heart disease"), which is impossible if what you
are suggesting, Ron, is accurate. Science accounts for
reality, not for ideology, and perhaps one day you will
realize this obvious point. If you notions are true, Ron,
Asians on coconut-rich diets should be "dying like flies,"
instead of having very low rates of various "chronic diseases"
that Americans fear greatly and talk of as becoming
"epidemics."

Sources of the above quoted passages:
http://www.answers.com/topic/fatty-acid and
http://www.answers.com/topic/rancidification

[Ron Peters]

monty1945@lycos.com wrote:
> Ron:

> You must be confusing saturated fatty acids with "saturated
> fat," which has no precise scientific meaning.

I don't see a problem with equating the two.

> .... If you notions are true, Ron, Asians on coconut-rich
> diets should be "dying like flies," instead of having very
> low rates of various "chronic diseases" that Americans fear
> greatly and talk of as becoming "epidemics."

If a coconut rich diet is so great, Thailand would have a
greater life expectancy than its neighboring countries, but
instead it has the lowest life expectancy.

I walked over to a local Whole Foods store today to get a
healthy desert and found that they are using butter and palm
oil in their deserts and decided not to get any deserts.

--
Ron

[Ron Peters]

Don Wiss wrote:
> On 28 Sep 2006 21:47:42 -0700, Ron Peterson
> <ron@shell.core.com> wrote:

> >I walked over to a local Whole Foods store today to get a
> >healthy desert and found that they are using butter and
> >palm oil in their deserts and decided not to get any
> >deserts.

> If you are so afraid of saturated fats, do you ever eat
> bacon or sausage?

Sure, I eat bacon and sausage. I don't eat bacon
frequently, but if prepared til its crisp, much of the fat
is cooked out. There are reduced fat versions of sausage
that I eat frequently (esp. turkey). Pork fat is not as
saturated as beef fat.

Most vegetable oils contain at least 10% saturated fatty
acids. And fish does have saturated fatty acids, but not to
the same extent as poultry, beef, and pork.

My point is that corporations don't care if they're giving
their customers more trans-fats and saturated fats than they
should consume.

--
Ron

[Don Wiss]

On 28 Sep 2006 21:47:42 -0700, Ron Peterson
<ron@shell.core.com> wrote:

>I walked over to a local Whole Foods store today to get a
>healthy desert and found that they are using butter and palm
>oil in their deserts and decided not to get any deserts.

If you are so afraid of saturated fats, do you ever eat bacon
or sausage?

Don <www.donwiss.com> (e-mail link at home page bottom).