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Rhonda Freeman · #1 02-27-2006, 03:04 AM

I came across some information while searching the internet that stated that pork chops have trans fats!...Is this true? I am curious because I am starting back into induction this week and I LOVE my pork chops! But, I need to eat really clean and follow induction carefully so NO trans fats for me!

Maggie · #2 02-27-2006, 09:24 AM

Where did you find this information, Rhonda? I've never heard of natural meats containing any amount of trans fat. Can't imagine how someone would go about trying to hydrogenate fat while it's still attached to the meat???

cheftrina · #3 02-27-2006, 11:38 AM

Yeah, I think this is pretty impossible, unless they were talking about some sort of breaded pork product, or pork dish. But a natural chop, I don't see how that could happen.
Could you post the source?

barb keith · #4 02-27-2006, 01:01 PM

I agree..........meats have SATURATED fats but NOT trans fats as far as I know. Trans fats come from man-made, manipulated fats where they inject hydrogen into liquid oils to make them solid, such as in margerine. I know you CAN get some flavored, marinated pork roasts, which could have some stuff in them like hydrogenates or high fructose corn syrup. Read labels!!! But if it's all natural, fresh meat, there shouldn't be a problem. I eat pork ALL the time, I think it's my absolute favorite "other white meat." I could eat it daily!!!!! AND my cholesterol numbers are right on!!!!

Rhonda Freeman · #5 02-27-2006, 03:44 PM

Ya'll are so right! I wish I would have written down the source where I found this information because now I cannot find it but, I did find it in another place. Maybe you can figure out why it says this!?
www.nutritiondata.com/facts-B00000Lc20Yl.html

in bottom left hand corner under "The Bad"

This info is for Pork, fresh, loin, top loin, (chops), boneless, separable lean and fat, cooked, broiled. You will probably have to search first at the top of the page to pull it up.

What do you think?

cheftrina · #6 02-28-2006, 02:30 AM

I found the page you mean, and there is no mention of trans fat that I can see. The line for trans fat is blank.

Rhonda Freeman · #7 02-28-2006, 01:10 PM

Cheftrina,
That website was acting weird when I looked at it also. But, it did pull up a page that said it had Trans Fats. Anyway, I don't see how a natural pork chop could have any. So, I will just keep eating them. I am on strict induction for the next 2 weeks. I was a bad girl and decided to switch over to low fat for a while...I was STARVING to death and gained back 10 pounds!!...Back to Atkins I go. What was I thinking?!!

cheftrina · #8 02-28-2006, 01:32 PM

Yeah, Rhonda, I don't see how a pork chop could have any, either. So, yes, I will keep eating them, too.

And I hear you about the low fat thing. When I decided I needed to shake things up a bit a while ago, I tried doing low fat for a week. Bah. How can people live like that? And yes, I was starving all the time. Never again for me, either!

barb keith · #9 02-28-2006, 03:26 PM

I will keep right on eating pork too!!!! LOVE pork.

I heard, the other day, on our Chicago news that "they" are starting to rethink the lowfat thing for women. Some preliminary studies are starting to show it's not so good for women!!!! (but WE LCers already knew that!!!)

teelbee · #10 02-28-2006, 07:26 PM

I recalled reading that transfats can be created by high temperature cooking. I don't know what would be considered "high" temperature in the day-to-day world of cooking. After reading various websites, I think I'm unclear about whether normal cooking produces a harmful amount of transfats. But, here are some Google results for "trans fats and high temperature cooking":

Quote:

Heating oil past its smoke point can cause it to have an off flavor, lose its nutritional value and turn the once healthy oil into a trans fat laden heart disease machine. Oils that can take high temperatures make good all purpose cooking oils. Choose from canola, sunflower and peanut for high-heat uses such as searing and frying. Medium-high heat oils are good for baking, saut?ing and stir-frying; try grapeseed, safflower or sunflower oil. For sauces, lower-heat baking and pressure cooking, medium-high heat oils are best. Good choices are olive oil, corn oil, pumpkinseed oil and walnut oil. (from: http://www.shakeoffthesugar.net/heart-healthy-oils.html)

Quote:

...The U.S. Department of Agriculture has stated that trans fats occur naturally in the tissue of ruminants, such as cattle, sheep and goats, and estimates that 15 percent to 20 percent of the total trans fat intake in our diet comes from such animals.... (from: http://www.washingtonpost.com/ac2/wp...&notFound=true)

Quote:

unsaturated fats which can be damaged at high temperature and converted to a trans fat. (from: http://missvickie.com/howto/spices/oils.html)

Quote:

Trans fat in your frying pan
f you fry a lot of your food, you may also be making your own trans fat: ordinary vegetable oil converts to trans fat at high temperature. However the rate of conversion is low in a domestic context. As Robert M. Reeves, president of the Institute of Shortening & Edible Oils wrote to the Washington Post (August 30, 2003; Page A27):

"High heat can cause the formation of minuscule amounts of trans fatty acids over extended lengths of time. But temperatures for traditional frying (300 to 350 degrees F) and relatively short cooking times (5 to 10 minutes) would have a negligible effect on the formation of trans fat in cooking oil. For example, a recent study conducted to determine the levels of trans fat isomers formed by heat found that in canola [rapeseed] oil heated to 500 degrees F for 30 minutes, trans fat levels were increased by only 1 percent. Traditional frying at lower temperatures for shorter lengths of time would produce significantly fewer trans fats."

To see the full letter, click here.

However if you re-use the same oil many times over, for example in a deep fryer, the trans fat content will rise over time - and particularly if you are using canola / rapeseed oil, high in omega-3 fatty acids. You should therefore remember to change your frying oil often. (from: http://www.tfx.org.uk/page13.html)

barb keith · #11 02-28-2006, 08:10 PM

Leave it to Teel to do a good amount of research. You're the BEST!!! Thanks!!!!!

Maggie · #12 02-28-2006, 11:23 PM

Thanks, Teel! Great assortment of information!

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Do pork chops have TRANS FATS?