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Trans fats occur in meat and dairy products from ruminants. For example, butter contains about 3% trans fat by weight. [11] These naturally occurring trans fats include conjugated linoleic acid (CLA) and vaccenic acid. They arise from the action of bacteria in the rumen.
Butterfat contains about 3% trans fat, which is slightly less than 0.5 grams per US tablespoon. [3] Trans fats occur naturally in meat and milk from ruminants . The predominant kind of trans fat found in milk is vaccenic fatty acid .
Food products from grass-fed ruminants (e.g. mutton and beef) are good sources of CLA and contain much more of it than those from grain-fed animals. [17] Eggs from chickens that have been fed CLA are also rich in CLA, and CLA in egg yolks has been shown to survive the temperatures encountered during frying. [ 18 ]
Thanks to a ruling by the FDA, it looks like trans fats are on the out. Trans fats occur when hydrogen is added to vegetable oil. The cholesterol-raising fat appears in many processed foods ...
Since 2010, vegetable oils and fats sold to consumers directly must contain only 2% of trans fat over total fat, and other food must contain less than 5% of their total fat. [9] Starting on 10 December 2014, Argentina has on effect a total ban on food with trans fat, a regulation that could save the government more than US$100 million a year on ...
Have no fear meat-eaters, we've gathered the best and worst meats you can find so you'll be better prepared for dinner. Check out the slideshow above for the 10 best and worst meats to eat. More food:
Seafood chain Long John Silver's recently announced that its entire menu now has zero grams of trans fat due to a transition from partially hydrogenated cooking oils to 100 percent soybean oil in ...
Vaccenic acid is a naturally occurring trans fatty acid and an omega-7 fatty acid. It is the predominant kind of trans-fatty acid found in human milk, in the fat of ruminants, and in dairy products such as milk, butter, and yogurt. [1] [2] Trans fat in human milk may depend on trans fat content in food.