I'm sorry if I implied ALL heating of oil causes transfat.
But it is the same FDA that allowed TRANSFAT in our food supply.

however, heating oil does change the characteristics. Hence the term
pure virgin unheated oil. Oil's characteristics change when heated.
Cold unprocessed oil is much healthier. Such as avocados.

I also apologize, it was the wrong buffer. This was supposed to be
about the FDA declaring Rabbits Chickens. I apologize for the wrong buffer.

usual suspect wrote:

> Beach Runner wrote:
>
>> This is relationship to the comments that heating oil changes them.
>>
>>
>> What’s a Trans Fat Anyway?
>
>
> Heating vegetable oil will not change it into transfat, dumb ass.
> Hydrogenation occurs in a pressurized environment in which the oil is
> heated above 500-degrees Fahrenheit in the presence of metal catalysts
> (e.g., nickel, zinc, copper) and hydrogen gas. Such is *VERY UNLIKELY*
> to occur in one's kitchen.
>
> The subject heading also has nothing whatsoever to do with the article
> provided below.
>
>> By Leanne Ely, C.N.C.
>>
>> The FDA will make another change to food labels by 2006 including
>> information on trans fats so the consumer can distinguish if this is
>> indeed something he’d want to buy, based on the nutrition offered (or
>> not offered) and/or the potential risk involved in consuming that
>> particular food.
>>
>> So what’s a trans fat, anyway? Trans fatty acids are created through
>> a
>> process called hydrogenation, which basically forces hydrogen into a
>> highly heated oil creating a hard product from a liquid product--more
>> commonly known as shortening or margarine.
>
>
> Hydrogenation occurs in a pressurized environment in which the oil is
> heated above 500-degrees Fahrenheit in the presence of metal catalysts
> (e.g., nickel, zinc, copper) and hydrogen gas. Such is *VERY UNLIKELY*
> to occur in one's kitchen.
>
>> The problem with trans fats is they are just as culpable as saturated
>> fats
>
>
> If not more so, because saturated fats don't suppress HDL like transfats
> do. HDL helps carry excess LDL from the bloodstream. More HDL is a good
> thing; monounsaturated and saturated fats both increase HDL. Less HDL is
> a bad thing; transfats decrease HDL. More LDL is a bad thing; saturated
> and transfats increase LDL. Less LDL is a good thing; reducing saturated
> fats and transfats in the diet should reduce serum LDL levels.
>
>> for raising LDL levels (low density lipoprotein, the “bad
>> cholesterol”).
>> But unlike saturated fats (which also raise HDL levels) trans fats
>> actually reduce HDL levels (high density lipoprotein, the “good
>> cholesterol”).
>
>
> Exactly, and these different types of fats play a larger role in serum
> cholesterol than does dietary cholesterol. The oily fishes recommended
> by cardiologists and nutritionists are fairly high in cholesterol; their
> lipid profiles, though, are such that consuming them is beneficial in
> elevating HDL and reducing LDL and creating a healthier ratio between
> the two.
>
> <...>

Except fish have mercury.