Guest guest Posted December 6, 2006 Report Share Posted December 6, 2006 > > I say they use coconut oil! LOL or even pumpkin or grapeseed, ha watch the prices rise. LOL > Stuck > Even if they did, they would find a way of making it unhealthy i'm sure. They just can't help themselves. lol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2006 Report Share Posted December 6, 2006 Hi ! Greetings from the Philippines ! Speaking of stable and healthy cooking oil (dominantly short chain and medium chain saturated fatty acids) for various applications (fried chicken, burgers, doughnuts, etc), the fatty acid profile or composition is probably the best guidance. I understand palm oil and palm olein are respectively 51% and 61% unsaturated (from oleic and linoleic fatty acids, while palm kernel oil ( very similar to coconut oil in terms of fatty acid profile) is only 17 % unsaturated (compared to coconut with 9% unsaturated). Thus, we can safely say coconut oil and palm kernel oil are the most stable and healthy oils to replace the transfat oils, and palm oil is not one of the healthy oils, rather the palm kernel oil (PKO), one of the component oil derived from the oil palm crop. As to the stability and healthiness of tallow and lard, I'm not familiar with fatty acid profile of these fats, thus, if any participant in this e-forum is familiar with, could you please share this information with us. Cheers, Sev Magat Stuck <Sstuck@...> wrote: I say they use coconut oil! LOL or even pumpkin or grapeseed, ha watch the prices rise. LOL Stuck [lists] Re: Transfats NEW COOKING OIL FOR KFC: On Monday, October 30, Kentucky Fried Chicken announced that it would replace partially hydrogenated soybean oil " with a type of soybean oil that does not contain trans fat " at its 5,500 restaurants. Of course, this highly processed, polyunsaturated oil, full of free radicals and toxic break-down products, will be as bad as or even worse than partially hydrogenated soybean oil loaded with trans fats. We have it on good authority that KFC has received over 2700 calls on this issue since Monday, most of them negative about the new oil. There does not seem to be a way to email KFC about this subject from their website, www.kfc.com, but you can call them at (866 ) 664-5696 to voice your objection to the new cooking oil. Urge them to use stable, healthy, traditional saturated fats like tallow, lard and palm oil. > > > > > NEW YORK (Reuters) - New York City's board of health on Tuesday voted to phase out most artificial trans fats from restaurants, forcing doughnut shops and fast-food stands to remove artery-clogging oils from their cooking. > > The law will require Mc's and other fast-food chains that have not already eliminated trans fats to do so by July 2007. They will be given a three-month grace period before facing fines. > Makers of doughnuts and other baked goods will be given until July 2008 to phase out trans fats. > > " We know that trans fats increase the chance of heart attack, stroke and death, and they don't have to be there, " New York City Health Commissioner Frieden told a news conference after the vote. > > Trans fats increase those health risks by increasing bad cholesterol and reducing good cholesterol. > > Frieden said that New York City expects to withstand any lawsuits challenging the ban, and said the action was well within the jurisdiction of the board of health. > > " People are no longer dying of typhoid fever. They are dying of heart disease, " Frieden said. > > In a separate vote, the board of health also ordered restaurants to standardize how they display the number of calories in dishes on their menus in an effort to combat obesity. > > That law, to take effect July 1, applies to restaurants that already report the calorie counts and requires them to display the numbers on menus and menu boards. It is expected to affect about 10 percent of New York City restaurants, including many fast-food establishments. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2006 Report Share Posted December 6, 2006 Hi ! Greetings from the Philippines ! Speaking of stable and healthy cooking oil (dominantly short chain and medium chain saturated fatty acids) for various applications (fried chicken, burgers, doughnuts, etc), the fatty acid profile or composition is probably the best guidance. I understand palm oil and palm olein are respectively 51% and 61% unsaturated (from oleic and linoleic fatty acids, while palm kernel oil ( very similar to coconut oil in terms of fatty acid profile) is only 17 % unsaturated (compared to coconut with 9% unsaturated). Thus, we can safely say coconut oil and palm kernel oil are the most stable and healthy oils to replace the transfat oils, and palm oil is not one of the healthy oils, rather the palm kernel oil (PKO), one of the component oil derived from the oil palm crop. As to the stability and healthiness of tallow and lard, I'm not familiar with fatty acid profile of these fats, thus, if any participant in this e-forum is familiar with, could you please share this information with us. Cheers, Sev Magat Stuck <Sstuck@...> wrote: I say they use coconut oil! LOL or even pumpkin or grapeseed, ha watch the prices rise. LOL Stuck [lists] Re: Transfats NEW COOKING OIL FOR KFC: On Monday, October 30, Kentucky Fried Chicken announced that it would replace partially hydrogenated soybean oil " with a type of soybean oil that does not contain trans fat " at its 5,500 restaurants. Of course, this highly processed, polyunsaturated oil, full of free radicals and toxic break-down products, will be as bad as or even worse than partially hydrogenated soybean oil loaded with trans fats. We have it on good authority that KFC has received over 2700 calls on this issue since Monday, most of them negative about the new oil. There does not seem to be a way to email KFC about this subject from their website, www.kfc.com, but you can call them at (866 ) 664-5696 to voice your objection to the new cooking oil. Urge them to use stable, healthy, traditional saturated fats like tallow, lard and palm oil. > > > > > NEW YORK (Reuters) - New York City's board of health on Tuesday voted to phase out most artificial trans fats from restaurants, forcing doughnut shops and fast-food stands to remove artery-clogging oils from their cooking. > > The law will require Mc's and other fast-food chains that have not already eliminated trans fats to do so by July 2007. They will be given a three-month grace period before facing fines. > Makers of doughnuts and other baked goods will be given until July 2008 to phase out trans fats. > > " We know that trans fats increase the chance of heart attack, stroke and death, and they don't have to be there, " New York City Health Commissioner Frieden told a news conference after the vote. > > Trans fats increase those health risks by increasing bad cholesterol and reducing good cholesterol. > > Frieden said that New York City expects to withstand any lawsuits challenging the ban, and said the action was well within the jurisdiction of the board of health. > > " People are no longer dying of typhoid fever. They are dying of heart disease, " Frieden said. > > In a separate vote, the board of health also ordered restaurants to standardize how they display the number of calories in dishes on their menus in an effort to combat obesity. > > That law, to take effect July 1, applies to restaurants that already report the calorie counts and requires them to display the numbers on menus and menu boards. It is expected to affect about 10 percent of New York City restaurants, including many fast-food establishments. > > > > > Quote Link to comment Share on other sites More sharing options...
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