signalsImplicated In The War Against Trans Fat - Butter?
March 9th 2007 17:11
Hi everyone. Today I'd like to post about an interesting article I read yesterday in the New York Times. As you all may know, New York City has put a ban on trans fat in restaurants - less than half a gram per food item (a serving) is the limit. Now some bakeries are scrambling to meet the requirements - those who used butter!
Butter has small amounts of natural trans fat, that has been suggested by some researchers to turn to conjugated linoleic acid (CLA) in our bodies. (More on that in a minute). The FDA doesn't see the difference between the trans fat in butter and milk (it's also in meat) and the artificial trans fat created by partial hydrogenation. They are forcing bakeries to stop using butter and use palm oil or margarine! As long as it has less than half a gram, they meet the requirements for "no" trans fat. Butter has 3.12g per quarter pound - or one stick.
A few words about CLA - yes, it is naturally found in beef and dairy products in small amounts. Several studies have shown benefits of supplementing with larger doses of CLA - such as improved body composition (more muscle, less fat) and protection against some cancers.
Please, we've been using butter, cream, etc for way longer than Americans have been obese and getting heart attacks. Hardly anyone had problems with their heart before the late 1800's - early 1900's.
Our ancestors were meat-eaters! They didn't have palm oil or margarine, they ate to live and they were healthy. Sure, we live longer now, but that's soon changing thanks to the obesity epidemic.
To the FDA - thanks for doing absolutely nothing to protect the health of Americans! Besides, even half a gram of trans fat can add up quickly if you're eating more than one serving, or more than one trans-fat-containing food a day.
What do you think about this?
Butter has small amounts of natural trans fat, that has been suggested by some researchers to turn to conjugated linoleic acid (CLA) in our bodies. (More on that in a minute). The FDA doesn't see the difference between the trans fat in butter and milk (it's also in meat) and the artificial trans fat created by partial hydrogenation. They are forcing bakeries to stop using butter and use palm oil or margarine! As long as it has less than half a gram, they meet the requirements for "no" trans fat. Butter has 3.12g per quarter pound - or one stick.
Please, we've been using butter, cream, etc for way longer than Americans have been obese and getting heart attacks. Hardly anyone had problems with their heart before the late 1800's - early 1900's.
Our ancestors were meat-eaters! They didn't have palm oil or margarine, they ate to live and they were healthy. Sure, we live longer now, but that's soon changing thanks to the obesity epidemic.
To the FDA - thanks for doing absolutely nothing to protect the health of Americans! Besides, even half a gram of trans fat can add up quickly if you're eating more than one serving, or more than one trans-fat-containing food a day.
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Comment by katyzzz
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I think this is a very interesting article you have written and you have made some valid points.
What to conclude? search me.
katyzzz
Comment by Claire S
Thanks, I appreciate it
I believe everyone will come to their own conclusion- although there may be many varying ones!
Comment by JohnR/Nomythfitness.com