Guest guest Posted May 19, 2005 Report Share Posted May 19, 2005 Trans Fatty Acids, Butter and Margarine Is butter better than margarine? Studies on the potential cholesterol-raising effects of trans fatty acids have raised public concern about using margarine and whether other options, such as using butter (despite its high level of saturated fat and cholesterol), might be better choices. Some stick margarines contribute more trans fatty acids than unhydrogenated (HI'dro-jen-a-tid or hi-DROJ'en-a-tid) oils or other fats. While studies have shown that using margarine can lower LDL ( " bad " ) cholesterol when compared with butter, trans fatty acids can raise LDL and lower HLD ( " good " ) cholesterol. AHA Recommendation Butter is rich in both saturated fat and cholesterol, so it's potentially highly atherogenic (ATH'er-o-JEN'ik). That means it contributes to the build up of cholesterol and other substances in artery walls. Such plaque deposits increase the risk of heart attack and stroke. Most margarine is made from vegetable fat and provides no dietary cholesterol. The more liquid the margarine (in tub or liquid form), the less hydrogenated it is and the less trans fatty acids it contains. On the basis of current data, we recommend that consumers follow these tips: a.. Use naturally occurring, unhydrogenated oil such as canola or olive oil when possible. b.. Look for processed foods made with unhydrogenated oil rather than hydrogenated oil or saturated fat. c.. Use margarine as a substitute for butter, and choose soft (liquid or tub) margarines over harder, stick forms. Use margarine with no more than 2 grams of saturated fat per tablespoon and with liquid vegetable oil as the first ingredient. The American Heart Association's Nutrition Committee strongly advises that healthy Americans over age 2 limit their intake of saturated fat and trans fat to less than 10 percent of total calories. Healthy people should adjust their total fat intake to match their energy expenditure so they don't gain weight. To lose weight, it's helpful to limit total fat to no more than 30 percent of calories. Minimize trans fat intake. If you limit your daily intake of fats and oils to 5-8 teaspoons, you aren't likely to get an excess of trans fatty acids. The Food and Drug Administration (FDA) is requiring that food manufacturers list trans fat on food labels so it will be easier for consumers to avoid trans fats. Manufacturers have until January 1, 2006 to comply. What are fatty acids? Fats and oils are mixtures of fatty acids. Each fat or oil is designated " saturated, " " monounsaturated " or " polyunsaturated, " depending on what type of fatty acid predominates. a.. Saturated fatty acids have all the hydrogen the carbon atoms can hold. Saturated fats are usually solid at room temperature, and they're more stable -- that is, they don't combine readily with oxygen and turn rancid. Saturated fatty acids raise blood cholesterol, which raises the risk of coronary heart disease and stroke. b.. Monounsaturated fatty acids have only one unsaturated bond. Monounsaturated oils are liquid at room temperature but start to solidify at refrigerator temperatures. For example, salad dressing containing olive oil turns cloudy when refrigerated but is clear at room temperature. Monounsaturated fatty acids seem to lower blood cholesterol when substituted for saturated fats. c.. Polyunsaturated fatty acids have more than one unsaturated bond. Polyunsaturated oils, which contain mostly polyunsaturated fatty acids, are liquid at room temperature and in the refrigerator. They easily combine with oxygen in the air to become rancid. Polyunsaturated fatty acids help lower total blood cholesterol when substituted for saturated fats. In addition, dietary cholesterol found in animal fats also raises total blood cholesterol and LDL ( " bad " ) cholesterol. What are trans fatty acids and where do they come from? A fatty acid molecule consists of a chain of carbon atoms in carbon-carbon double bonds with hydrogen atoms " attached. " In nature most unsaturated fatty acids are cis fatty acids. This means that the hydrogen atoms are on the same side of the double carbon bond. In trans fatty acids the two hydrogen atoms are on opposite sides of the double bond. Trans double bonds can occur in nature as the result of fermentation in grazing animals. People eat them in the form of meat and dairy products. Trans double bonds are also formed during the hydrogenation (hi " dro-jen-A'shun or hi-DROJ'en-a " shun) of either vegetable or fish oils. French fries, donuts, cookies, chips and other snack foods are high in trans fatty acids. In fact, nearly all fried or baked goods have some trans fats. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2005 Report Share Posted May 19, 2005 O.K., folks, there is a problem with this whole cholesterol talk. Y'all do know that foods are only a part of the equation and in some people they have no effect whatsoever. Blaming foods for cholesterol is like blaming auto manufacturers for car accidents. Lynda - Jo Cwazy <heartwork Wednesday, May 18, 2005 11:35 PM Margarine > Trans Fatty Acids, Butter and Margarine > > Is butter better than margarine? > Studies on the potential cholesterol-raising effects of trans fatty acids > have raised public concern about using margarine and whether other options, > such as using butter (despite its high level of saturated fat and > cholesterol), might be better choices. Some stick margarines contribute more > trans fatty acids than unhydrogenated (HI'dro-jen-a-tid or hi-DROJ'en-a-tid) > oils or other fats. > > While studies have shown that using margarine can lower LDL ( " bad " ) > cholesterol when compared with butter, trans fatty acids can raise LDL and > lower HLD ( " good " ) cholesterol. > > AHA Recommendation > > Butter is rich in both saturated fat and cholesterol, so it's potentially > highly atherogenic (ATH'er-o-JEN'ik). That means it contributes to the build > up of cholesterol and other substances in artery walls. Such plaque deposits > increase the risk of heart attack and stroke. > > Most margarine is made from vegetable fat and provides no dietary > cholesterol. The more liquid the margarine (in tub or liquid form), the less > hydrogenated it is and the less trans fatty acids it contains. On the basis > of current data, we recommend that consumers follow these tips: > > a.. Use naturally occurring, unhydrogenated oil such as canola or olive > oil when possible. > b.. Look for processed foods made with unhydrogenated oil rather than > hydrogenated oil or saturated fat. > c.. Use margarine as a substitute for butter, and choose soft (liquid or > tub) margarines over harder, stick forms. Use margarine with no more than 2 > grams of saturated fat per tablespoon and with liquid vegetable oil as the > first ingredient. > The American Heart Association's Nutrition Committee strongly advises that > healthy Americans over age 2 limit their intake of saturated fat and trans > fat to less than 10 percent of total calories. Healthy people should adjust > their total fat intake to match their energy expenditure so they don't gain > weight. To lose weight, it's helpful to limit total fat to no more than 30 > percent of calories. > > Minimize trans fat intake. If you limit your daily intake of fats and oils > to 5-8 teaspoons, you aren't likely to get an excess of trans fatty acids. > The Food and Drug Administration (FDA) is requiring that food manufacturers > list trans fat on food labels so it will be easier for consumers to avoid > trans fats. Manufacturers have until January 1, 2006 to comply. > > What are fatty acids? > > Fats and oils are mixtures of fatty acids. Each fat or oil is designated > " saturated, " " monounsaturated " or " polyunsaturated, " depending on what type > of fatty acid predominates. > > a.. Saturated fatty acids have all the hydrogen the carbon atoms can hold. > Saturated fats are usually solid at room temperature, and they're more > stable -- that is, they don't combine readily with oxygen and turn rancid. > Saturated fatty acids raise blood cholesterol, which raises the risk of > coronary heart disease and stroke. > > > b.. Monounsaturated fatty acids have only one unsaturated bond. > Monounsaturated oils are liquid at room temperature but start to solidify at > refrigerator temperatures. For example, salad dressing containing olive oil > turns cloudy when refrigerated but is clear at room temperature. > Monounsaturated fatty acids seem to lower blood cholesterol when substituted > for saturated fats. > > > c.. Polyunsaturated fatty acids have more than one unsaturated bond. > Polyunsaturated oils, which contain mostly polyunsaturated fatty acids, are > liquid at room temperature and in the refrigerator. They easily combine with > oxygen in the air to become rancid. Polyunsaturated fatty acids help lower > total blood cholesterol when substituted for saturated fats. > In addition, dietary cholesterol found in animal fats also raises total > blood cholesterol and LDL ( " bad " ) cholesterol. > > What are trans fatty acids and where do they come from? > > A fatty acid molecule consists of a chain of carbon atoms in carbon-carbon > double bonds with hydrogen atoms " attached. " In nature most unsaturated > fatty acids are cis fatty acids. This means that the hydrogen atoms are on > the same side of the double carbon bond. In trans fatty acids the two > hydrogen atoms are on opposite sides of the double bond. > > Trans double bonds can occur in nature as the result of fermentation in > grazing animals. People eat them in the form of meat and dairy products. > > Trans double bonds are also formed during the hydrogenation > (hi " dro-jen-A'shun or hi-DROJ'en-a " shun) of either vegetable or fish oils. > French fries, donuts, cookies, chips and other snack foods are high in trans > fatty acids. In fact, nearly all fried or baked goods have some trans fats. > > > > > > To send an email to - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2005 Report Share Posted May 20, 2005 Hi Lynda > Blaming foods for cholesterol is like blaming auto manufacturers for car > accidents. Please elucidate... I can't see how your body can create something from nothing - there has to be some intake in order for the necessary materials to be there... or do we absorb cholesterol from the air or something? BB Peter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2005 Report Share Posted May 20, 2005 Yes Lynda - we do know - thank you. Jo > O.K., folks, there is a problem with this whole cholesterol talk. Y'all do > know that foods are only a part of the equation and in some people they have > no effect whatsoever. > > Blaming foods for cholesterol is like blaming auto manufacturers for car > accidents. > > Lynda > - > Jo Cwazy <heartwork > > Wednesday, May 18, 2005 11:35 PM > Margarine > > > > Trans Fatty Acids, Butter and Margarine > > > > Is butter better than margarine? > > Studies on the potential cholesterol-raising effects of trans fatty acids > > have raised public concern about using margarine and whether other > options, > > such as using butter (despite its high level of saturated fat and > > cholesterol), might be better choices. Some stick margarines contribute > more > > trans fatty acids than unhydrogenated (HI'dro-jen-a-tid or > hi-DROJ'en-a-tid) > > oils or other fats. > > > > While studies have shown that using margarine can lower LDL ( " bad " ) > > cholesterol when compared with butter, trans fatty acids can raise LDL and > > lower HLD ( " good " ) cholesterol. > > > > AHA Recommendation > > > > Butter is rich in both saturated fat and cholesterol, so it's potentially > > highly atherogenic (ATH'er-o-JEN'ik). That means it contributes to the > build > > up of cholesterol and other substances in artery walls. Such plaque > deposits > > increase the risk of heart attack and stroke. > > > > Most margarine is made from vegetable fat and provides no dietary > > cholesterol. The more liquid the margarine (in tub or liquid form), the > less > > hydrogenated it is and the less trans fatty acids it contains. On the > basis > > of current data, we recommend that consumers follow these tips: > > > > a.. Use naturally occurring, unhydrogenated oil such as canola or olive > > oil when possible. > > b.. Look for processed foods made with unhydrogenated oil rather than > > hydrogenated oil or saturated fat. > > c.. Use margarine as a substitute for butter, and choose soft (liquid or > > tub) margarines over harder, stick forms. Use margarine with no more than > 2 > > grams of saturated fat per tablespoon and with liquid vegetable oil as the > > first ingredient. > > The American Heart Association's Nutrition Committee strongly advises that > > healthy Americans over age 2 limit their intake of saturated fat and trans > > fat to less than 10 percent of total calories. Healthy people should > adjust > > their total fat intake to match their energy expenditure so they don't > gain > > weight. To lose weight, it's helpful to limit total fat to no more than > 30 > > percent of calories. > > > > Minimize trans fat intake. If you limit your daily intake of fats and oils > > to 5-8 teaspoons, you aren't likely to get an excess of trans fatty acids. > > The Food and Drug Administration (FDA) is requiring that food > manufacturers > > list trans fat on food labels so it will be easier for consumers to avoid > > trans fats. Manufacturers have until January 1, 2006 to comply. > > > > What are fatty acids? > > > > Fats and oils are mixtures of fatty acids. Each fat or oil is designated > > " saturated, " " monounsaturated " or " polyunsaturated, " depending on what > type > > of fatty acid predominates. > > > > a.. Saturated fatty acids have all the hydrogen the carbon atoms can > hold. > > Saturated fats are usually solid at room temperature, and they're more > > stable -- that is, they don't combine readily with oxygen and turn rancid. > > Saturated fatty acids raise blood cholesterol, which raises the risk of > > coronary heart disease and stroke. > > > > > > b.. Monounsaturated fatty acids have only one unsaturated bond. > > Monounsaturated oils are liquid at room temperature but start to solidify > at > > refrigerator temperatures. For example, salad dressing containing olive > oil > > turns cloudy when refrigerated but is clear at room temperature. > > Monounsaturated fatty acids seem to lower blood cholesterol when > substituted > > for saturated fats. > > > > > > c.. Polyunsaturated fatty acids have more than one unsaturated bond. > > Polyunsaturated oils, which contain mostly polyunsaturated fatty acids, > are > > liquid at room temperature and in the refrigerator. They easily combine > with > > oxygen in the air to become rancid. Polyunsaturated fatty acids help lower > > total blood cholesterol when substituted for saturated fats. > > In addition, dietary cholesterol found in animal fats also raises total > > blood cholesterol and LDL ( " bad " ) cholesterol. > > > > What are trans fatty acids and where do they come from? > > > > A fatty acid molecule consists of a chain of carbon atoms in carbon-carbon > > double bonds with hydrogen atoms " attached. " In nature most unsaturated > > fatty acids are cis fatty acids. This means that the hydrogen atoms are on > > the same side of the double carbon bond. In trans fatty acids the two > > hydrogen atoms are on opposite sides of the double bond. > > > > Trans double bonds can occur in nature as the result of fermentation in > > grazing animals. People eat them in the form of meat and dairy products. > > > > Trans double bonds are also formed during the hydrogenation > > (hi " dro-jen-A'shun or hi-DROJ'en-a " shun) of either vegetable or fish oils. > > French fries, donuts, cookies, chips and other snack foods are high in > trans > > fatty acids. In fact, nearly all fried or baked goods have some trans > fats. > > > > > > > > > > > > To send an email to - > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2005 Report Share Posted May 20, 2005 Your liver creates cholesterol all by its lonesome. So the basic science of cholesterol: Cholesterol and triglycerides are two forms of lipid, or fat. Both cholesterol and triglycerides are necessary for life itself. Cholesterol is necessary, among other things, for building cell membranes and for making several essential hormones. Triglycerides, which are chains of high-energy fatty acids, provide much of the energy needed for cells to function. There are two sources for these lipids: dietary sources, and endogenous sources (i.e., manufactured within the body). The liver's job is to be sure your tissues/body get the cholesterol and trigylcerides they need. Generally the liver does this by processing lipids from foods into cholesterol and trigylcerides. When dietary lipids aren't available, the liver produces them itself. Sometimes your liver produces them over and above what your foods present it with. Sometimes your liver produces them whether you need them or not and in quantities you don't need. So, one can't place the blame on a particular food. The real culprit is your liver and what it does with these foods or not. Lynda - <metalscarab Friday, May 20, 2005 4:23 AM Re: Margarine > Hi Lynda > > > Blaming foods for cholesterol is like blaming auto manufacturers for car > > accidents. > > Please elucidate... I can't see how your body can create something from > nothing - there has to be some intake in order for the necessary materials > to be there... or do we absorb cholesterol from the air or something? > > BB > Peter > > > > > To send an email to - > Quote Link to comment Share on other sites More sharing options...
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