Healthy soil and sustainable growing

["John D'hondt" <dhondt@eircom.net>]

The piece seems reasonable to me too Paul and I noticed that I gave a very 
bad explanation yesterday. To have a transfat you need a double bond in the 
fat molecule. A double bond makes that it is called unsaturated. In nature 
most double bonds come in a cis configuration. To get rid of the double bond 
you need to hydrogenate the carbon atoms that have the double bond between 
them.
This will make the fatty acid stiffer, give it a higher melting point. This 
bond is now saturated.

But Kate Spinner is very right that partial hydrogenation will make massive 
conversion of cis into trans configurations of the double bonds that are not 
yet saturated/hydrogenated. Conversion of cis to trans will also raze the 
melting point.

With the government forbidding transfats producers will now have to fully 
saturate/hydrogenate poly unsaturated oils (very high melting point) and 
they will then mix in regular oil and try to keep the mixture smooth and 
workable. This will give a higher saturated fat content to margarines.

But what is still often missing in all the literature is that saturated fats 
are quite necessary for a healthy life. Especially short chain and medium 
chain length saturated fats. Which means that animal fats (from grass fed, 
free ranging animals that have not been fed gmo's and chemicals), the stuff 
that our ancestors ate in large quantities, are again thought healthy. We 
have come full circle on this.

John

> This piece seems reasonable to me so here it is.
> http://scienceornot.net/2012/09/15/is-it-safe-to-cook-with-olive-oil/
>
> paul tradingpost@lobo.net
>
> On 11/8/2013 5:25 PM, John D'hondt wrote:
> > Pity this medium does not allow drawings Paul. Cis configurations in
> > unsaturated oils turn into trans configurations by heating in the 
> > production
> > process of the oil. Hydrogenation of the oil afterwards, to make 
> > margarine,
> > does not produce transfats but since it's only partial hydrogenation of 
> > the
> > oil that was denaturated by heating a lot of trans bonds remain. If it 
> > were
> > complete hydrogenation of all the original double bonds the margarine 
> > would
> > need hammer and chisel to get it out of the tub. It would have no 
> > transfats
> > but it would still be unhealthy but now for reason that long chain fatty
> > acids are not easily absorbed, lead to anal leakage and clog up blood
> > vessels when they are absorbed.
> > Cold pressed virgin oils should have no transfats but they would go 
> > rancid
> > on the shelf fast and have an odor and taste that the public is not used 
> > to.
> > John
> >
> > > 5 Foods That Still Have Trans Fats -- But Won't For Long
> > > http://www.huffingtonpost.com/2013/11/07/foods-trans-fat-ban_n_4233248.html
> > >
> > > the oils only get the transfats by being hydrogenated
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