On Thu, 28 Feb 2008 19:57:41 -0600, Sqwertz wrote:

> Tranresterfied(sp?) oil is what's replacing hydrogenated oils,

Transesterified is the word I was looking for.

"Trans" ... "terified". Sounds really healthy, eh?

-sw

The Ranger wrote:

> JoeSpareBedroom > wrote in message
>
> ...
> [snip]
>
> > All true, but much of the time, you have no idea what's
> > in your food at restaurants. So, you saying you can
> > make choices...it's not necessarily so.
>
> So? I am the one -- a responsible, thinking, decision-making
> adult -- willing to take those risks without a bureaucratic
> oversight committee worrying-and-fretting whether I'm going to
> gorge myself on something.


A whiles back the Chicawgo City Kouncil was considering banning trans
- fats...which is not surprising, considering they *did* ban foie gras
last year.


--
Best
Greg

Sqwertz wrote:

> On Thu, 28 Feb 2008 19:57:41 -0600, Sqwertz wrote:
>
> > Tranresterfied(sp?) oil is what's replacing hydrogenated oils,
>
> Transesterified is the word I was looking for.

Oh, so not "transisterized".



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On 2008-02-28, Julie Bove > wrote:
>
> "bitbucket" > wrote in message
> ...
>> in 1> (Sun, 13 Jan 2008
>> 13:31:01 GMT), Michael "Dog3" wrote:
>> | Stan Horwitz > dropped this news:stan.horwitz-
>>
>> | > Faulty logic. There is nothing beneficial about either smoking or
>> | > trans-fats. Red meat is a perfectly fine part of a balanced diet.
>> |
>> | And we need local government babysitting us so we need only do what
>> they
>> | tell us is healthy for us? Reminds me of the egg. First it's bad. Then
>> | it's good. Then it's okay. I don't even know what the status is on the
>> | egg these days. I always ate them anyway.
>>
>> exactly. having yet another law on the books doesn't make me any safer. i
>> already know how to make the correct choices, thank you very much.
>
> And the thing is, some of the fats that are being used to replace transfats
> aren't really any better for us. Whatever they are using in Goldfish
> crackers is one example. When the transfat hoopla first hit the fan, I
> bought a bag of those because they said trans-fat free. Then the nutrition
> guru I know pointed out that the fat used in there had been linked to heart
> problems. Grr...
>
> And the problem is in some cases when you sub in a "good" fat like olive
> oil, the end result is anything but tasty. Or they have limited shelf life.
> Take Triscuits with olive oil and rosemary. I don't know if they put too
> much rosemary in there or if it's the olive oil or what. But they have a
> very "off" taste to them and it's not at all like the original. I can get
> some really tasty locally made crackers that are basically wheat, olive oil
> and sea salt. They're really yummy. But they only keep for about two
> weeks. It's rare for me to be able to use up a package before they go bad.
> And when stale, they are quite bad.
>
> I don't know what the answer is.
>
>

any fast or prepared food is hardly food at all.
Just make it yourself and you can control everything about it.


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