Partially hydrogenated oils were invented 100 years ago, and quickly became popular in theform of margarine and vegetable shortening, like Crisco; their inclusion in thousands of otherproducts and use as frying oil or coffee “whitener is more recent. Thanks to their extension ofshelf life, cost benefits to the processed food industry and the unfounded notion that theywere healthier than the fats they replaced (asserted even by well-intentioned healthorganizations), they became ubiquitous. And they remain in many processed foods,supplanting real ingredients like butter, lard and less processed oils.
部分氢化油是在100年前发明的,很快就以人造黄油和起酥油(如Crisco)的形式风靡起来,再后来它被加入了成千上万种其他产品中,并用作煎炸油或咖啡“伴侣。由于能延长食品保质期,有助于食品加工业降低成本,同时人们还认为它与被替代的脂肪相比更为健康,所以它变得随处可见。尽管它更加健康的说法并无根据,但就连一些善意的医学机构也对它给予支持。如今,它仍然保留在很多加工食品中,替代真正的配料,如黄油、猪油,以及加工程度更低的其他油脂。
But partially hydrogenated oils have benefited no one except their manufacturers and theproducers of the junk that includes them. And the three-year phaseout means more deathsfrom people consuming a substance that should have been taken off the market at least adecade ago. (Studies finding that trans fats were worse than animal fats were published in theearly 1990s.)
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