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| infertility, essentialfatty acids / phospholipids, plump butt , enderlein, salmon, george mateljan, plump jack squaw valley , canola oil, zinc, plump ladies , acetate, fish foundation, hemorrhoids, seed, plump mom , | It is unclear whether the naturally present trans fatty acids in beef, mutton joint flex and dairy products (created through fermentation processes in the stomach of ruminant animals) pose the same risks. Human metabolism requires some essential fatty acids which are destroyed by the hydrogenation process. This may be a particular concern with omega-3 fatty acids, which are thought to be in short supply in the typical Western diet. The destruction of some of the essential fatty acids is one of the intended joint flex goals of hydrogenation, since reducing the proportion of unsaturated fatty acids which are at risk of oxidation creates shortening that is less likely to turn rancid. |
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| In a standard 140 kPa (20 psi) process of hydrogenation, the result is about 39.7% trans fat by weight compared to 16.6 to 17.9% using the high salmon pressure method. Blended with pure soybean oil, the high pressure processed oil produced margarine containing 5 to 6% trans fat which could qualify for a label of zero grams of trans fat. (Eller, et al., 2005) [edit] Biochemistry Although salmon synthetically created trans fatty acids have been a significant part of the human diet for just over 100 years, the biochemistry of trans fatty salmon acids is poorly understood. Little is known about how trans fatty acids are incorporated into the developing fetal brain tissue, cell membranes, and arterial plaque. Some clinical studies suggest a possible association of trans fatty acids with obesity, metabolic syndrome and diabetes. |
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