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Alex Rast wrote:
> at Sun, 13 Feb 2005 04:36:40 GMT in <1108269400.278161.299140
> @l41g2000cwc.googlegroups.com>, (MrPepper11) wrote :
>
> ...
>
>>Bob Pitts knows doughnuts. He fried his first one in 1961 at the
>>original Dunkin' Donuts shop in Quincy, Mass. Just by looking at the
>>lumps and cracks on a misshapen doughnut, he can tell if the frying oil
>>is too cool or the batter too warm. But Mr. Pitts, the company's
>>doughnut specialist, cannot find a way to make one that tastes good
>>without using partially hydrogenated oil, now considered the worst fat
>>in the American diet.
>
>
> What baffles me is, why is it that these companies don't think of the
> obvious - using the traditional fats that were used before hydrogenation
> came along: lard, beef tallow, and coconut oil? All of these are solid at
> room temperature, the necessary property to indicate that they will be good
> for the kind of baking and frying applications that the hydrogenated fats
> are commonly used for. Of course all 3 of these fats are saturated, but
> even if one were to subscribe to the view that saturated fats are "bad" for
> you, if trans fats are the worst, the old-fashioned saturated fats are at
> least a better option. I think the bottom line is that donuts, pie, etc.
> aren't, and were never intended to be, foods in the stereotypical category
> of "health food". You can't have your cake and eat it too, in the form of
> avoiding all solid fats whatsoever and yet expecting to get good pies,
> cakes, etc. and deep-fried foods. These foods depend for their results on
> the properties of saturated fats. Thus if these kinds of fats must be used,
> better to use natural saturated fats than maximally-unhealthy trans fats.
>
They don't wanna **** off donut-eating Jews, Muslims, Hindus, and
vegetarians.
I don't know why they don't use *fully* hydrogenated vegetable oil. It
does not contain any trans- fats, just saturated fats and maybe a little
monounsaturateds.
Bob
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