Frying Without The Trans Fats

Trans fats are in the news a lot nowadays because a new regulation requiring that they be included on food nutrition labels is already in effect. Trans fats are made when liquid oils are made into solids by a method called partial hydrogenation. This increases shelf life and flavor stability, but at the cost of increased health risks.

These fats have been discovered to raise blood levels of LDL (or “bad”) cholesterol. That means a seriously raised risk of heart disease.

Partially hydrogenated plant fats are present in about 40 % of the food on grocery store shelves. Cookies, crackers, and microwave popcorn are large sources of trans fats, as are other ready-made foods such as margarines, butter-type spreads and cooking or baking shortenings, salad dressings, cakes, donuts, break chips, chocolate candy, some breakfast cereals, Potato fries and other fried break foods. As of January 2006, makers are required to list trans fats as part of the nutritive information box on all food labels.

That's the reason why there's a movement to reduce and eliminate trans fats from foods.

The new regulation doesn't apply yet to foods folks buy in diners and other away-from-home eateries. But food-service operators-including the giant fast-food chains-know that they share the accountability for providing delicious food that can be part of a healthy diet.

Almost all of the 925,000 trattorias in the U.S. Have fryers, and those fryers use about 18,000 tons of fat each year, much of it partially hydrogenated fat and oils. These bistros are having a look at paths to reduce trans fats in their menu options without cutting out taste, and this obviously includes finding alternatives to partial hydrogenates.

One option gaining interest is an oil called low-linolenic soybean oil, made from a specially bred soybean. It was developed specifically to replace partially hydrogenated oils and can be employed alone or in mixes with other plant oils that have low or no trans fats to decrease or even eliminate trans fats in food fried in it.

To guard your health when you select foods to enjoy at home, read the nourishment information panel and the ingredient label on packed foods. And when you dine out, ask what sort of oil the bistro is using. In both cases, you want to avoid partly hydrogenated oils and tropical oils (which contain high levels of unhealthy saturated fatty acids). When you see “low-linolenic soybean oil,” you know you’ll be eating healthy.

Hey Dummies! Why not click on jelly roll pan and read more!

Paige Lee is a writer with an interest in a wide selection of subjects. Broiler pan You can visit her site for useful tips. Grill pan

Comments are closed.