Yep, Russell - it is confusing! Not only do you need a chemist to explain a lot of this - you need a food chemist, nutritionist and dietitian who understands the chemistry of fatty acids, triglycerides, and how they are metabolized. Then toss in an atrifically produced diglyceride oil like Enova
oil ... but that's another slippery story.
The old NYT article turns out to have been a response to the original proposed law which simply said "Zero Trans Fat" - with no differentiation between naturally occurring and artificially produced trans fats. Imagine going to Delmonicos to get a steak and being told you can't have one because it contains trans fat!
As far as FDA labeling regulations - as they currently stand, relavent trans fats from both artifical and natural sources (ruminants) are included.
Originally Posted by Russellkhan
Also, the original poster indicated that she had adverse reactions to hydrogenated oils, and not to beef or dairy. I believe she was using the term "trans fat" to indicate the hydrogenated oils that she knew caused these reactions - not completely accurate technically, but pretty clear from the context and from knowledge of the common usage of the term.
Yep - and I was trying to point out that just because something contains trans fat it doesn't mean it's from a hydrogenated source.