Trans fat, or trans-unsaturated fatty acids, trans fatty acids, are a type of unsaturated fat that occur in small amounts in nature, but became widely produced industrially from vegetable fats for use in margarine, snack food, packaged baked goods, and frying fast food starting in the 1950s.
People often ask me if margarine is better than real butter. The truth is ..
Trans fat can make food taste good, last longer on grocery-store shelves, and more hazardous for your heart. Many food manufacturers and fast-food
The American Heart Association suggests buying soft, trans-fat-free spreads instead of regular butter or stick margarine. Choose a blend with the least amount of saturated fat and zero trans fats.
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed. . It is made by churning fresh or fermented cream …
Learn all about the nutritional importance of proteins, fats and carbohydrates in our diet, and explore how our bodies use these macronutrients.
If you enjoy butter on your baked potato, toast, or pasta, you’ve probably felt a pang of guilt when putting that golden pat on your plate. Or worse, you may…
Trans fats are synthetically produced, unnatural fats. Since they were introduced, heart disease and cancer have gone though the roof.
Jun 16, 2015 · Editor’s Note: The Obama administration Tuesday issued a statement on trans fats, calling them a threat to public health, and it is requiring food companies to phase out artificial trans fats almost entirely. By Dan Myers, Editor of The Daily Meal What is trans fat, exactly? Essentially, it’s
You have a variety of options when you purchase peanut butter. Peanut butter can be hydrogenated, partially hydrogenated and unrefined. The unrefined
