An apple a day 
Monday, April 24, 2006
Chain Letters pertaining to Health Hazzards
BUTTER VERSES MARGARINE (Not entirely true)
According to the latest findings in the medical world in 2003, margarine could increase the risk of heart disease, depending upon the type of fat contained in the spread. Margarine is but ONE MOLECULE from being PLASTIC...
It is not true that margarine is "but ONE MOLECULE from being PLASTIC," and, even if it was, this doesn't mean that eating margarine is like eating plastic (though some would argue it tastes like it). Many items in nature are chemically similar to one another, but that doesn't make them similar in appearance or effect. It's not the molecules that a substance is made of that defines it, but rather how those molecules are arranged. Both butter and margarine contain fats, (more in ...BreakTheChain.org
Both butter and margarine have their pros and cons.
Butter is rich in both saturated fat and cholesterol, so it's potentially highly atherogenic. That means it contributes to the build up of cholesterol and other substances in artery walls. Such plaque deposits increase the risk of heart attack and stroke.
Most margarine is made from vegetable fat and provides no dietary cholesterol. The more liquid the margarine (in tub or liquid form), the less hydrogenated it is and the less trans fatty acids it contains.
More articles:
Don't Reuse Plastic Water Bottles
Shampoo causes cancer - False
Don't Take Pills With Warm Water?
Coca-cola's other uses
Roach eggs in envelope glue
Apple seeds contain a cyanide compound- True
Ordinary use of Canola oil is dangerous to consumers- False
many many, more...go to Snopes.com, BreakTheChain.org
Did you receive an e-mail on the tale about the $250 Famous Amos cookie? Actually, it's about the Neiman Marcus cookie and it's not true. Another story on a chicken head found in box of McDonald's wings? Read more about this in Urbanlegends.about.com
According to the latest findings in the medical world in 2003, margarine could increase the risk of heart disease, depending upon the type of fat contained in the spread. Margarine is but ONE MOLECULE from being PLASTIC...
It is not true that margarine is "but ONE MOLECULE from being PLASTIC," and, even if it was, this doesn't mean that eating margarine is like eating plastic (though some would argue it tastes like it). Many items in nature are chemically similar to one another, but that doesn't make them similar in appearance or effect. It's not the molecules that a substance is made of that defines it, but rather how those molecules are arranged. Both butter and margarine contain fats, (more in ...BreakTheChain.org
Both butter and margarine have their pros and cons.
Butter is rich in both saturated fat and cholesterol, so it's potentially highly atherogenic. That means it contributes to the build up of cholesterol and other substances in artery walls. Such plaque deposits increase the risk of heart attack and stroke.
Most margarine is made from vegetable fat and provides no dietary cholesterol. The more liquid the margarine (in tub or liquid form), the less hydrogenated it is and the less trans fatty acids it contains.
More articles:
Don't Reuse Plastic Water Bottles
Shampoo causes cancer - False
Don't Take Pills With Warm Water?
Coca-cola's other uses
Roach eggs in envelope glue
Apple seeds contain a cyanide compound- True
Ordinary use of Canola oil is dangerous to consumers- False
many many, more...go to Snopes.com, BreakTheChain.org
Did you receive an e-mail on the tale about the $250 Famous Amos cookie? Actually, it's about the Neiman Marcus cookie and it's not true. Another story on a chicken head found in box of McDonald's wings? Read more about this in Urbanlegends.about.com
Sunday, April 23, 2006
Trans Fat Overview
Effective Jan. 1, 2006, the Food and Drug Administration (FDA) requires food companies to list trans fat content separately on the Nutrition Facts panel of all packaged foods. Under this rule, consumers can see how much saturated fat, trans fat, and cholesterol are in the foods they choose. 
As food and beverage companies comply with the new labeling regulations, consumers will see nutrition labels listing any measurable (at least 0.5 gram per serving) amount of trans fat in a separate line in the total fat section under saturated fat. However, no “Percent Daily Value” (%DV) for trans fat is shown. This labeling requirement applies only to packaged food products, not foods served at restaurants. However, it is important to note that the FDA is extending the trans fat deadline for those companies who seek a petition. Therefore, consumers should be aware that just because they do not see trans fat on the label of the product, does not mean that the product is trans free.
Trans fat (also called trans fatty acids) is formed when liquid vegetable oils go through a chemical process called hydrogenation, in which hydrogen is added to make the oils more solid. Hydrogenated vegetable fats are used by food processors because they allow longer shelf-life and give food desirable taste, shape, and texture.
The majority of trans fat can be found in shortenings, stick (or hard) margarine, cookies, crackers, snack foods, fried foods (including fried fast food), doughnuts, pastries, baked goods, and other processed foods made with or fried in partially hydrogenated oils. Some trans fat is found naturally in small amounts in various meat and dairy products. The FDA estimates that the average daily intake of trans fat in the U.S. population is about 5.8 grams or 2.6 percent of calories per day for individuals 20 years of age and older.
Evidence suggests that consumption of trans fat raises LDL (“bad”) cholesterol levels and lowers HDL (“good”) cholesterol levels, causing the arteries to become clogged and increasing the risk of developing heart disease and stroke.
For Summary of Other Fats (saturated fat, monounsaturated and polyunsaturated fats), go to americanheart.org
As food and beverage companies comply with the new labeling regulations, consumers will see nutrition labels listing any measurable (at least 0.5 gram per serving) amount of trans fat in a separate line in the total fat section under saturated fat. However, no “Percent Daily Value” (%DV) for trans fat is shown. This labeling requirement applies only to packaged food products, not foods served at restaurants. However, it is important to note that the FDA is extending the trans fat deadline for those companies who seek a petition. Therefore, consumers should be aware that just because they do not see trans fat on the label of the product, does not mean that the product is trans free.Trans fat (also called trans fatty acids) is formed when liquid vegetable oils go through a chemical process called hydrogenation, in which hydrogen is added to make the oils more solid. Hydrogenated vegetable fats are used by food processors because they allow longer shelf-life and give food desirable taste, shape, and texture.
The majority of trans fat can be found in shortenings, stick (or hard) margarine, cookies, crackers, snack foods, fried foods (including fried fast food), doughnuts, pastries, baked goods, and other processed foods made with or fried in partially hydrogenated oils. Some trans fat is found naturally in small amounts in various meat and dairy products. The FDA estimates that the average daily intake of trans fat in the U.S. population is about 5.8 grams or 2.6 percent of calories per day for individuals 20 years of age and older.
Evidence suggests that consumption of trans fat raises LDL (“bad”) cholesterol levels and lowers HDL (“good”) cholesterol levels, causing the arteries to become clogged and increasing the risk of developing heart disease and stroke.
For Summary of Other Fats (saturated fat, monounsaturated and polyunsaturated fats), go to americanheart.org
