299912 Wed Mar 02 19:08:54 -0800 2005 7 27 General Chowhounding Topics 0 1664097 Lately there's been a lot of talk about the evils of trans fats -- especially "partially hydrogenated vegetable oil," which is found in countless items on the shelves of your local supermarkets, in McDonald's fries and who knows what else. The last article I read on this subject made it clear that these oils are staples of commercial cooking and baking. But what about oil you might buy for your own use? Which of the oils on your supermarket shelves should one avoid too? Canola? Corn? Olive? Soybean? Safflower? Cottonseed? All of the above? It wasn't so long ago that we were told to avoid saturated fats (palm oil, coconut oil, animal fats). With trans fats out too, is there any fat/oil out there that can be considered acceptable? Wed Mar 02 19:08:54 -0800 2005 0 Mickey C 1 1664098 The main thing you have to stay away is from the oils that are either hydrogenated or partially hydrogenated. I use smart balance margarine which has no trans fats and now there is a new baking crisco fat that has no transfats. The cooking oils you mentioned are not hydrogenated but out of them canola is the best. Wed Mar 02 19:28:14 -0800 2005 1664097 0 Richie 2 1664123 Please see my comments on Canola Oils on Not About Food Board! Link: http://www.chowhound.com/boards/notfood/messages/53683.html Thu Mar 03 01:58:40 -0800 2005 1664098 0 Wendy8869 3 1664322 I believe the FDA will be requiring the itemization of trans-fat grams on nutrition labeling, as of next year (or this one?) Some labels already have it. Mon Mar 07 13:59:05 -0800 2005 1664123 0 moi 1 1664099 None of the liquid cooking oils contain trans fats, although I think cottonseed would be the least healthy of the ones you mentioned. Olive oil is probably the best, but certainly sunflower, safflower, etc. are fine in moderation. The ones with trans fats are the ones that get hard like Crisco. Here's the definition from the FDA: "Basically, trans fat is made when manufacturers add hydrogen to vegetable oil--a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats. Trans fat can be found in vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods made with or fried in partially hydrogenated oils. Unlike other fats, the majority of trans fat is formed when food manufacturers turn liquid oils into solid fats like shortening and hard margarine." Wed Mar 02 19:31:38 -0800 2005 1664097 0 Chowpatty 2 1664104 I posted a reply to this on the "not about food" board. Link: http://www.chowhound.com/boards/notfood/messages/53678.html Wed Mar 02 20:52:05 -0800 2005 1664099 0 Caseophile 1 1664100 For the full activist viewpoint, with plenty of information on what does and does not commonly contain trans fats, try bantransfats.com. I happen to be in line with their stance, and I'm not sure it's possible to have a "neutral" one, but if anyone can find something more comprehensive and less moralistic, go for it. Link: http://www.bantransfats.com Wed Mar 02 19:43:28 -0800 2005 1664097 0 KB 1 1664101 Hi Folks- Please continue the discussion on health and dietary related issues to the Not About Food board. Thanks. Wed Mar 02 19:53:08 -0800 2005 1664097 2 The Chowhound Team