good fats turn bad when they are heated. so, palm oil can be both good and bad. if it is unheated it's good. in cookies, which are baked, it's bad.

INSATIABLE said:

Happy I could help.

I'm sure Jesus is glad to know about it, too.

minneapolisgenius said:

Where is your vitamin D coming from? A vitamin bottle?

I don't work for any food producer or agricultural interest. I just don't buy into the anti-saturated fat hysteria that has gripped this country for two decades.

Not sure what you're getting at with the egg thing - but they're good for you, too.

XxAxX said:

Where did you get that from? It's not true.

XxAxX said:

I can deal with cold lard. Think of the possibilities, baby. Dip chips in it. Peanut butter and lard sandwiches. Lard and jelly sandwiches. Scoop it in a bowl and pour chocolate syrup over it. Add water/ice to make a lard smoothie or shake.

Valerie, I hope you're writing these down. They should go in the cookbook.

XxAxX said:

I can deal with cold lard. Think of the possibilities, baby. Dip chips in it. Peanut butter and lard sandwiches. Lard and jelly sandwiches. Scoop it in a bowl and pour chocolate syrup over it. Add water/ice to make a lard smoothie or shake.

Valerie, I hope you're writing these down. They should go in the cookbook.

INSATIABLE said:

the ORG Lard Cookbook

INSATIABLE said:

Taking notes as we speak.

I just a thought of a great one though: pork rinds with homemade chipotle lard and cream cheese dip.

Genesia said:

you speak with such authority i thought you knew your stuff.

Researchers at the United States Department of Agriculture have investigated whether hydrogenation can be achieved without the side effect of trans fat production. They varied the pressure under which the chemical reaction was conducted — applying 1400 kPa (200 psi) of pressure to soybean oil in a 2 litre vessel while heating it to between 140 °C and 170 °C. The standard 140 kPa (20 psi) process of hydrogenation produces a product of about 40% trans fatty acid by weight, compared to about 17% using the high pressure method. Blended with unhydrogenated liquid soybean oil, the high pressure processed oil produced margarine containing 5 to 6% trans fat. Based on current U.S. labelling requirements (see below) the manufacturer could claim the product was free of trans fat.[20] The level of trans fat may also be altered by modification of the temperature and the length of time during hydrogenation.


http://en.wikipedia.org/wiki/Trans_fat

XxAxX said:

Ummm...what you posted doesn't have anything to do with good fats turning bad when heated. It is about creating transfats through application of pressure and/or heat.

And soybean oil is anything but a good fat.

minneapolisgenius said:

I don't feel good.


Wait! Pork rind lard soup! Or lard pie!

Ingredients:
One 9" pie crust
One large can of lard
One can of whipped cream

Directions:
Scoop lard into pie crust and smooth evenly.
Spray whipped cream on top.
Serve cold.

Serves 1-2 people.

XxAxX said:

Mpls. is the first stop on our book-signing tour in fact.

Genesia said:

hello? the creation of trans fat through pressure and/or heating?

get it? trans fats are not good fats.

XxAxX said:

I didn't say they were!

Palm oil does not contain transfat - unless it has been partially hydrogenated. Lard does not contain transfat - unless it has been partially hydrogenated. And this cannot possibly be accomplished by heating said fats on your stove - or baking them in cookies - which is what you said.


Creating transfats is the result of an industrial process. It cannot be accomplished by heat alone - you have to add heat under pressure.

minneapolisgenius said:

okay i'm starting to lose it here because that's sounding like a good idea

XxAxX said:

It's so a good idea. We're trying to coordinate it with the next Mpls. Org Invasion because we'd like to cater it of course.

minneapolisgenius said:

we could meet up at starbucks and discuss it over a nice lardtte

minneapolisgenius said:

Saturated fat is not the dietary bogeyman it's made out to be. In fact, saturated fats contain compounds (like palmitic acid, myristic acid, lauric acid, and stearic acid) that are necessary for maintaining proper immune system and other functions.

That's why coconut oil, butter and lard (as long as it isn't partially hydrogenated) are actually good for you.
[Edited 6/6/08 12:16pm]

No, serves ONE person. Me.

Get over here with that shit.

lardtte

Genesia said:

okay. if you say so. i'm done arguing here
http://heartdisease.about...ansfat.htm

Recent studies have suggested that trans fatty acids have a deleterious effect on cholesterol levels and the risk of heart disease, and point out that we're eating far more of these evil fats than we should, and far more than we used to.

What are trans fatty acids, and where do they come from?
We're used to hearing about saturated and unsaturated fatty acids. Saturated fatty acids - which come from animal fats (meat, lard, dairy products) as well as tropical oils such as coconut and palm oils - raise the levels of LDL cholesterol. Unsaturated fats - which come from vegetable oils - in general, do not increase cholesterol levels, and may reduce them.

Because saturated fatty acids were found to be bad for you a couple decades ago, the food industry wanted to switch to using unsaturated fatty acids. Unfortunately, unsaturated fatty acids become rancid relatively quickly. To combat the instability of unsaturated fatty acids, manufacturers began to "hydrogenate" them, a process that makes them more stable. The result was a more solid and longer lasting form of vegetable oil, called "partially hydrogenated" oil.

Unfortunately, when unsaturated vegetable fats are subjected to the process of hydrogenation, a new type of fatty acid is formed. This new type of fatty acid is called trans fatty acid. So when manufacturers began substituting partially hydrogenated vegetable oils for saturated fats in processed foods, they began adding - for the first time - relatively large amounts of trans fatty acids to the typical diet.

So what's the problem with trans fatty acids?
Trans fatty acids turn out to increase total cholesterol levels and LDL cholesterol levels, and to reduce HDL cholesterol levels. In other words, trans fatty acids are detrimental to cardiac health.

Which is worse - saturated fatty acids or trans unsaturated fatty acids?
Both saturated fats and trans fatty acids are bad for you. Saturated fats are almost always found in foods that also contain cholesterol, so saturated fats offer a "one-two" punch to heart health. On the other hand, trans fatty acids not only increase LDL cholesterol, they also decrease HDL cholesterol. So while nobody can say yet definitively which is worse, it does appear that both are bad.

Which foods contain trans fatty acids?
Fortunately, it is relatively easy to identify foods that contain relatively large amounts of trans fatty acids: margarines (the more solid the margarine, the more the trans fatty acids; stick margarines contain the most, tub margarines contain less, and semi-liquid margarines contain the least;) high-fat baked goods (especially doughnuts, cookies and cakes;) and any product for which the label says "partially hydrogenated vegetable oils" (which, it sadly appears, includes virtually all processed foods.) DrRich is particularly distressed to point out that trans fatty acids absolutely lace his two favorite food groups: french fries and potato chips. (This tragic warning also includes corn chips and many crackers.)

Well, darn it, what are the good fats?
Unsaturated vegetable oils from canola, peanuts, olive, flax, corn, safflower and sunflower (as long as they have not been subjected to the process of hydrogenation) are heart healthy. These oils contain monounsaturated or polyunsaturated fatty acids that can reduce total cholesterol and increase HDL cholesterol levels. These oils also contain the essential fatty acids - specific fatty acids necessary for life but which the body cannot make itself. (These include omega-3 and omega-6 fatty acids.)

So what is the health-conscious consumer to do?
There are three basic steps to reducing the amount of "bad" fat in the diet and substituting "good" fat. First, avoid the saturated fatty acids found in meat and dairy products, as well as the tropical oils (palm and coconut.) Second, avoid trans fatty acids by steering clear of commercially fried foods, high-fat baked goods, and stick margarines. Third, whenever possible substitute one of the natural unsaturated vegetable oils, listed above, in recipes calling for stick margarine, butter, or lard.

[Edited 6/6/08 13:03pm]
[Edited 6/6/08 13:09pm]

XxAxX said:

Booking my $99429492203 flight from San Fran....