On Sun, 13 Feb 2005 16:22:40 -0500, "Dee Randall"
<deedoveyatshenteldotnet> wrote:
>
> "zxcvbob" > wrote in message
> ...
> > Alex Rast wrote:
> >>
> >> 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.
> >
<snip>
> >
> > 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
>
> I don't think using coconut oil would p... off anyone, would it?
<snip>
>
> As for me -- and I wonder how many others - I "try" to never purchase
> anything with trans-fat; of course, I do sometimes; but I am only p...ed off
> because I don't have much choice.
> Dee

http://www.low-carb.com/trtrvicooilp.html
http://www.coconut-info.com/


sf