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By 1992 CSPI health/fitness began to speak against trans fats and is currently strongly against their use.[1] [edit] Food presence The majority of trans fats are formed during the manufacture of health/fitness processed foods (see below for details). In unprocessed foods, most unsaturated bonds in fatty acids are in the cis configuration. Though health/fitness some trans fats are found naturally (in the milk and body fat of ruminants such as cows and sheep), such as conjugated linoleic acid or CLA, these conjugated systems with trans linkages are not counted as trans fat for the purposes of nutritional regulations and labeling. As a complication, note that some researchers claim that these naturally occurring fats are "good" trans fatty acids. Often, these are nutritionally categorized as saturated fats, categorizing trans fats as just fats that have undergone the hydrogenation process. Trans fat from partially hydrogenated vegetable oils has displaced natural solid fats and liquid oils in many areas, especially in the fast food industry.
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