Interesterification a New Processing Omega 3 and Omega 6 Oils
Written by admin on June 5, 2008This is a great article on a new food processing method courtesy of Frank Cooper, a Naturopathic Nutritionist based in Australia. http://www.frankcooper.com.au
Due to the terrible health problems associated with trans fats, the food industry has been busily perfecting another ‘man-made’ replacement to ensure that company sales and profits are kept at a high level. The new solution is a process called interesterification, a technique for making butter-like products from liquid vegetable oils. Interesterification can be used to make margarines, shortenings, baked goods, and confectionary that requires the texture, mouth feel, and smoothness similar to saturated fats.
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Omega and Mayo Madness Facts About Omega Fatty Acids
Written by admin on June 2, 2008The Hellmann’s REAL mayonnaise label brought quite a surprise. Words like “Naturally rich…” makes one think it’s healthy and “Naturally rich in Omega-3” defies the ingredients on the label. A little difficult to imagine mayonnaise as a health food.
Fine print: 650 mg. ALA per serving, 50% of the daily value of ALA (1300 mg).
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The Facts About Flaxseed and ALA
Written by admin on May 30, 2008I read the other day on a flaxseed website that you don’t need fish – just take “heart healthy” flaxseed. Neither the FDA nor science has yet to give ALA (flaxseed is 57% ALA) or flaxseed itself a heart healthy classification. A “heart healthy” claim was given for EPA and DHA from fish. Here’s another statement found on a flaxseed website:
“ALA, may be even more effective than the EPA and DHA found in fatty fish and fish oils in lowering the risk of some coronary vascular disease problems.”
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