Polyunsaturated Oils

POLYUNSATURATED OIL

In normal modern food processing, oils and fats are typically superheated; this transforms even polyunsaturates into trans-polyunsaturates, a trans-fatty acid. Any fat or oil that's been heated or exposed to air or light will contain some trans-fatty acids.

Perhaps surprisingly, butter is good for you, and more natural. Though it contains a certain level of cholesterol, its lack of essential fatty acids means that when you fry with butter, you don't get the trans-fatty acids. This is not true for most other oils and fats. When frying with small amounts of oil, butter is a better choice.

For the true trans-fatty acid content of your foods, add together polyunsaturated fats, monounsaturated fats, and saturated fats as listed on the product label. Then subtract that number from the total fat listed. The difference between your total and the total fat is equal to the trans-fatty acid content in that product.

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