Roasted Nuts and Trans Fat
C. Claiborne Ray of The New York Times investigates the question, “Is it true that the “good oil” in nuts turns to a trans fat when the nuts are roasted?” The answer is pretty obvious:
Some trans fat is produced by ruminant animals, Ms. Stark said, and so ends up in butter and meat. But most of the trans fat we eat comes from a manufacturing process in which liquid vegetable oil gets hydrogenated, in the presence of a metal catalyst, so that its chemical structure more closely resembles a saturated fat. The body treats this partially hydrogenated fat like a saturated fat, raising the risk of heart disease.If you’re still curious about nuts, take a gander at these previous posts:
Nuts are obviously high in fat, she said, but mostly the “good” kind, either monounsaturated or polyunsaturated.
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