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Trans fat From Wikipedia, the free encyclopedia A trans fatty acid (commonly shortened to trans fat) is an unsaturated fatty acid whose molecules contain trans dogs double bonds between carbon atoms, which makes the molecules less kinked compared with those dogs of 'cis fat'. Research suggests a correlation between diets high in trans fats and diseases like atherosclerosis and coronary heart disease. The US National Academy of Sciences recommended in 2002 that dietary intake of trans fatty acids should be eliminated. Contents 1 History 2 Food presence 3 Chemistry 4 Biochemistry 5 dogs Public response 5.1 United States 5.2 Denmark 5.3 Canada 5.4 United Kingdom 6 See also 7 References [edit] History Hydrogenation of edible oils was invented by the German chemist Wilhelm Normann, who patented the process in 1902. In 1909 Procter & Gamble in Cincinnati acquired the US rights to the Normann patent and in 1911 they began marketing Crisco, the first hydrogenated shortening, which contained a large amount of partially hydrogenated cottonseed oil.
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