Comments on: Trans-formation http://metcaffeination.net/weblog/2008/01/03/trans-formation/ cities. physics. food. environment. fatherhood. Wed, 13 Apr 2011 18:00:00 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: cc http://metcaffeination.net/weblog/2008/01/03/trans-formation/comment-page-1/#comment-37 cc Thu, 17 Jan 2008 02:15:14 +0000 http://metcaffeination.net/weblog/2008/01/03/trans-formation/#comment-37 I've been hearing more and more about palm oil, which remains semi-solid at room temperature, as a major replacement for the trans fats. Sure enough, we recently bought a box of cookies from Trader Joe's, who voluntarily purged their wares of trans fats a few years ago and it had palm oil in the ingredients. It's all making me realize I should just steer clear of processed foods entirely, however tasty they may be. Here's a recent link from Greenpeace: http://www.greenpeace.org/international/press/reports/cooking-the-climate-full I’ve been hearing more and more about palm oil, which remains semi-solid at room temperature, as a major replacement for the trans fats. Sure enough, we recently bought a box of cookies from Trader Joe’s, who voluntarily purged their wares of trans fats a few years ago and it had palm oil in the ingredients. It’s all making me realize I should just steer clear of processed foods entirely, however tasty they may be. Here’s a recent link from Greenpeace: http://www.greenpeace.org/international/press/reports/cooking-the-climate-full

]]> By: thm http://metcaffeination.net/weblog/2008/01/03/trans-formation/comment-page-1/#comment-36 thm Fri, 11 Jan 2008 03:10:23 +0000 http://metcaffeination.net/weblog/2008/01/03/trans-formation/#comment-36 The market for naturally fully saturated palm and coconut oils will probably increase, but I think the food chemists will also work harder to fully hydrogenate oils. I believe Crisco now contains mostly fully-hydrogenated cottonseed oil, instead of mostly partially-hydrogenated cottonseed oil. I'd like to see more lard usage, although presently I don't cook with it because the stores I shop at most don't carry it. Lard has such negative connotations and I think Americans in general would rather trust some other industrial food processing, like full hydrogenation, than switch to lard. Is there a big texture difference in foods made with saturated fats compared to trans-fats? The market for naturally fully saturated palm and coconut oils will probably increase, but I think the food chemists will also work harder to fully hydrogenate oils. I believe Crisco now contains mostly fully-hydrogenated cottonseed oil, instead of mostly partially-hydrogenated cottonseed oil.

I’d like to see more lard usage, although presently I don’t cook with it because the stores I shop at most don’t carry it. Lard has such negative connotations and I think Americans in general would rather trust some other industrial food processing, like full hydrogenation, than switch to lard.

Is there a big texture difference in foods made with saturated fats compared to trans-fats?

]]> By: Guinness http://metcaffeination.net/weblog/2008/01/03/trans-formation/comment-page-1/#comment-33 Guinness Sat, 05 Jan 2008 20:55:30 +0000 http://metcaffeination.net/weblog/2008/01/03/trans-formation/#comment-33 I wonder if this rule, and laws like it will be a boon for the producers of lard, or if the restaurants will let the texture achieved by shortening products fall by the wayside, and the consumers will have to learn to live with less moist foods. I wonder if this rule, and laws like it will be a boon for the producers of lard, or if the restaurants will let the texture achieved by shortening products fall by the wayside, and the consumers will have to learn to live with less moist foods.

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