On 9/12/2011 7:44 PM, Ozgirl wrote:
>
>
> "Robert Miles" > wrote in message
> .com...
>> On 9/12/2011 4:38 PM, Ozgirl wrote:
>
>>>> Correction - any polyunsaturated fat heated to a certain temperature
>>>> changes to about 50% or more trans-fats. Saturated fats do not,
>>>> because they do not have the type of links that can change to make
>>>> them trans-fats. I'm not sure about monounsaturated fats.
>>>
>>> Its my belief that only happens with re-used oil not once off fresh oil.
>>
>> I would expect it to happen more with re-used oil, since it has
>> been exposed to heat more than once, but still happen somewhat
>> the first time the oil is used.
>
> Quentin used to talk a lot about trans fats. Here he is answering a
> question from Jenny:
>
> ">Quentin,
>> If I avoid processed foods with added partially hydrogenated fats,
>> where else would I be getting trans fats in my diet? I've been
>> rigorously avoiding packaged foods for years ever since reading
>> Protein Power and first learning about the evils of trans fat. But I'm
>> wondering: Do they get made when I fry butcher-made sausage or bacon?

> G'day G'day Jenny,
> All I can give is an opinion. The research that showed the formation
> of trans fats was done with deep fryers that stayed hot all day. The
> rate of formation was slow. The quick answer is no UNLESS you keep
> and reuse the fat. Some people do.

Note that the question he is answering essentially excludes partial
hydrogenation from consideration, even though it it the major source
of trans-fats. He may well have been right about this lesser source,
though.