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.


Nuts are obviously high in fat, she said, but mostly the “good” kind, either monounsaturated or polyunsaturated.
If you’re still curious about nuts, take a gander at these previous posts:
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