Many years ago, transfat was the villain of the month, or of the year. It wasn't long before cooking oil started coming out that loudly touted how TRANSFAT-FREE they were. Then, I could not find any article on the web that explains fully how these oils became transfat-free and if they became so, if they were better for us.
At that time I took fish oil as a supplement, and I believed the American Heart Association's lies about saturated fat being bad, and about PUFA being good.
Looking back, I still wonder how those cooking oils (presumably corn, soya, and canola oil) came to be labelled as transfat-free:
1. Were those oils not transfat-free before oils came to be labelled as transfat free? Was it just a label change, but the product did not change?
2. And if there was a change in the oils, what was done to make these cooking oils transfat-free? As I understand it, transfat free would mean the oils were either 100% PUFAs, or were 100% saturated (being fully hydrogenated).
3. Since these oils are liquid at room temperature, they cannot be fully hydrogenated as being fully hydrogenated would mean they would be solid at room temperature. Being liquid, are these oils 100% PUFAs then?
4. If these oils are 100% PUFAs, how come they are being used for cooking? Won't they have very low flash points, such that they burn easily? Yet they don't.
5. Is the seed oil industry taking us for fools?
6. If it's a lie, how can they cover up such a big lie?
Can someone in the know about these things be able to explain these things?
At that time I took fish oil as a supplement, and I believed the American Heart Association's lies about saturated fat being bad, and about PUFA being good.
Looking back, I still wonder how those cooking oils (presumably corn, soya, and canola oil) came to be labelled as transfat-free:
1. Were those oils not transfat-free before oils came to be labelled as transfat free? Was it just a label change, but the product did not change?
2. And if there was a change in the oils, what was done to make these cooking oils transfat-free? As I understand it, transfat free would mean the oils were either 100% PUFAs, or were 100% saturated (being fully hydrogenated).
3. Since these oils are liquid at room temperature, they cannot be fully hydrogenated as being fully hydrogenated would mean they would be solid at room temperature. Being liquid, are these oils 100% PUFAs then?
4. If these oils are 100% PUFAs, how come they are being used for cooking? Won't they have very low flash points, such that they burn easily? Yet they don't.
5. Is the seed oil industry taking us for fools?
6. If it's a lie, how can they cover up such a big lie?
Can someone in the know about these things be able to explain these things?
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