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http://www.nhf.org.nz/files/Food_Industry/deep_fat_frying_%20exec_%20summary.pdf
I do not make the above link active as it is an example of bad advice from the Heart Foundation, and they do not deserve any more "google points".
The above recommendations to use oils with no more 28% trans fats + saturated fats, is a recipe for disaster for the Fast Food Industry. Technically this is recommending that Trans Fats can be almost 30% if the saturated fat levels are low!
Trans-fats are absorbed by the body when mistaken as saturated fats! The lower the saturated fats, the greater the trans-fat risk.
Needless to say, they suggest adding up saturated fat levels to trans-levels as if saturated fats were equally bad as trans-fats. Even nutritionists who still warn against saturated fats are conceding that trans-fats are far more dangerous than saturated fats.
Finally, allowing frying fats to be only 28% saturated at most, means an oil that is very prone to becoming rancid.
The heart-foundation concede that even the best oil for commercial frying (a genetically modified sunflower canola mix) is prone to these problems and should be consumed rarely.
The best solution, beef tallows and palm oils are mentioned, and the article admits these are most stable. Mention is made that the evidence of palm oil raising cholesterol levels is conflicting. (Maybe they mean absent!)
It seems that the Heart Foundation would prefer that we don't consume fried food at all, maybe the best advice they can give as they don't seem to have any real solution for us, and are not prepared to lose face by advising the return to the only sensible answer - using traditional unrefined "saturated" cooking oils.
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Current Poll Results
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The milk I consume most is: |
Naturalea 4% unhomogenised (
12 %)
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Farmhouse (4%) unhomogenised (
4 %)
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Standard (3.3%) homogenised (
9 %)
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Low Fat Milk Homogenised (
31 %)
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Real Farm Milk - non pasteurised (
43 %)
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