Saturated fat in biscuits

[mick]

I was recently looking at the nutritional information on
packets of biscuits in the supermarket. I noticed that many
were no longer using hydrogenated fat - and I saw that most
had "vegetable oil" as their main source of fat. All good. I
saw that a typical amount of fat was 20g per 100g. But then I
noticed that they typically had 10g/100g of saturated fat -
this means that a full 50% of the fat content was saturated!

I then went over to look at the assorted vegetable cooking
oils to see their saturated fat content and saw that they
ranged from about 6% to at most 14% depending on their source.

So what's going on? How do the biscuits get to have 50% of
their fat saturated? Is it all due to the effect of baking? Or
is there some super saturated vegetable oil out there that
they are all using?

Its been bugging me,

Mick.

[Juhana Har]

mick@reiss.demon.co.uk wrote:
: I was recently looking at the nutritional information on
: packets of biscuits in the supermarket. I noticed that many
: were no longer using hydrogenated fat - and I saw that most
: had "vegetable oil" as their main source of fat. All good. I
: saw that a typical amount of fat was 20g per 100g. But then
: I noticed that they typically had 10g/100g of saturated fat
: - this means that a full 50% of the fat content was
: saturated!
:
: I then went over to look at the assorted vegetable
: cooking oils to see their saturated fat content and saw
: that they ranged from about 6% to at most 14% depending
: on their source.
:
: So what's going on? How do the biscuits get to have 50% of
: their fat saturated? Is it all due to the effect of baking?
: Or is there some super saturated vegetable oil out there
: that they are all using?
:
: Its been bugging me,
:
: Mick.

Coconut oil and palm oil are frequently used in the production
of bakery products. These tropical oils are high in saturated
fat. Still they are healthier (or less harmful) than partially
hydrogenated vegetable fats.

--
Juhana

[Tunderbar]

On Mar 12, 1:23 pm, "Juhana Harju"
<spamshantigiriorama.removes...@gmail.com> wrote:
> m...@reiss.demon.co.uk wrote:
>
> : I was recently looking at the nutritional information on
> : packets of biscuits in the supermarket. I noticed that
> : many were no longer using hydrogenated fat - and I saw
> : that most had "vegetable oil" as their main source of fat.
> : All good. I saw that a typical amount of fat was 20g per
> : 100g. But then I noticed that they typically had 10g/100g
> : of saturated fat - this means that a full 50% of the fat
> : content was saturated!
> :
> : I then went over to look at the assorted vegetable cooking
> : oils to see their saturated fat content and saw that they
> : ranged from about 6% to at most 14% depending on their
> : source.
> :
> : So what's going on? How do the biscuits get to have 50% of
> : their fat saturated? Is it all due to the effect of
> : baking? Or is there some super saturated vegetable oil out
> : there that they are all using?
> :
> : Its been bugging me,
> :
> : Mick.
>
> Coconut oil and palm oil are frequently used in the
> production of bakery products. These tropical oils are high
> in saturated fat. Still they are healthier (or less harmful)
> than partially hydrogenated vegetable fats.
>
> --
> Juhana

They are still highly processed crap fats.

Eat real food.

TC

[mick]

On Mar 12, 6:23 pm, "Juhana Harju"
<spamshantigiriorama.removes...@gmail.com> wrote:
> m...@reiss.demon.co.uk wrote:
>
> : I was recently looking at the nutritional information on
> : packets of biscuits in the supermarket.
> :I noticed that many were no longer using hydrogenated fat-
> and I saw
> : that most had "vegetable oil" as their main source of fat.
> : All good. I saw that a typical amount of fat was 20g per
> : 100g. But then I noticed that they typically had 10g/100g
> : of saturated fat - this means that a full 50% of the fat
> : content was saturated!
> :
> : I then went over to look at the assorted vegetable cooking
> : oils to see their saturated fat content and saw that they
> : ranged from about 6% to at most 14% depending on their
> : source.
> :
> : So what's going on? How do the biscuits get to have 50% of
> : their fat saturated? Is it all due to the effect of
> : baking? Or is there some super saturated vegetable oil out
> : there that they are all using?
> :
> : Its been bugging me,
> :
> : Mick.
>
> Coconut oil and palm oil are frequently used in the
> production of bakery products. These tropical oils are high
> in saturated fat. Still they are healthier (or less harmful)
> than partially hydrogenated vegetable fats.

Could Coconut or palm oil be described as *vegetable* oil?

M.

[monty1945]

My rule of thumb with baked goods is that they have more than
a very small amount of fat, it has to be at least 75%
saturated, or else it's too dangerous. Ask yourself why they
do this - they could easily get highly unsaturated oils, but
then they would spoil quickly, and that is the same problem
that would occur in your body if you were to make your own,
using something like safflower oil, for example. Technically,
it is called "in vivo lipid peroxidation." Do a google search
and see all the studies on this very dangerous phenomenon. My
free web site attempts to explain this to people without a
strong science background, and there's other health-related
information there:

http://groups.msn.com/TheScientificDebateForum-/

[monty1945]

Corrections and added material to the above:

My rule of thumb with baked goods is that if they have more
than a very small amount of fat, the fat has to be at least
75% saturated, or else it's too dangerous a product. Ask
yourself why they do this - they could easily use cheap,
highly unsaturated oils, but then the product would spoil
quickly, and that is the same problem that would occur in
your body if you were to make your own, using something
like safflower oil, for example. Technically, it is called
"in vivo lipid peroxidation." Do a google search and see
all the studies on this very dangerous phenomenon. My free
web site attempts to explain this to people without a
strong science background, and there's other health-related
information there:

http://groups.msn.com/TheScientificDebateForum-/

Keep in mind that those with the highest saturated fatty
acid intake relative to overall calories have the best
health. If you look at the WHO statistics, you can see the
low levels of "chronic disease" among peoples who consume a
lot of coconut products. Since 2001, I have eaten a diet
rich in saturated fatty acids and low in unsaturated fatty
acids, and have seen only benefits, despite being
"deficient" in "essential fatty acids."

[monty1945]

Ironically, right after posting the above, I came across the
following:

QUOTE: Hollenberg has spent years studying the benefits of
cocoa drinking on the Kuna people in Panama. He found that the
risk of 4 of the 5 most common killer diseases: stroke, heart
failure, cancer and diabetes, is reduced to less then 10% in
the Kuna. UNQUOTE.

http://www.sciencedaily.com/releases/2007/03/070311202024.htm

But is it the cocoa or the coconuts?

QUOTE: But it is largely the coconut palm that ensures the
success of the Kuna's subsistence lifestyle. UNQUTOE.

http://review.ucsc.edu/winter-03/panamas.html

[monty1945]

One last point: considering how rats are often used to test
and establish nutritional claims (1930, Burr & Burr, for
example, which is still being cited despite being directly
refuted by 1948 rat experiments), you can buy a couple dozen
rats, and feed a dozen a diet of 30% fresh coconut oil and
feed the other dozen a diet of 30% canola and fish oil. See
which group lives longer, and "prove it to yourself."

[Jim Chinni]

mick@reiss.demon.co.uk wrote in part:

>On Mar 12, 6:23 pm, "Juhana Harju"
><spamshantigiriorama.removes...@gmail.com> wrote:
>> m...@reiss.demon.co.uk wrote:
>>
>> : I was recently looking at the nutritional information on
>> : packets of biscuits in the supermarket.
>> :I noticed that many were no longer using hydrogenated fat-
>> and I saw
>> : that most had "vegetable oil" as their main source of
>> : fat. All good. I saw that a typical amount of fat was 20g
>> : per 100g. But then I noticed that they typically had
>> : 10g/100g of saturated fat - this means that a full 50% of
>> : the fat content was saturated!
>> :
>> : I then went over to look at the assorted vegetable
>> : cooking oils to see their saturated fat content and saw
>> : that they ranged from about 6% to at most 14% depending
>> : on their source.
>> :
>> : So what's going on? How do the biscuits get to have 50%
>> : of their fat saturated? Is it all due to the effect of
>> : baking? Or is there some super saturated vegetable oil
>> : out there that they are all using?
>> :
>> : Its been bugging me,
>> :
>> : Mick.
>>
>> Coconut oil and palm oil are frequently used in the
>> production of bakery products. These tropical oils are high
>> in saturated fat. Still they are healthier (or less
>> harmful) than partially hydrogenated vegetable fats.
>
>Could Coconut or palm oil be described as *vegetable* oil?
>
>M.

Yes.
--
Jim Chinnis Warrenton, Virginia, USA jchinnis@alum.mit.edu