Bake a healthy muffin for that sweet craving
Oct 31 2013
According to MayoClinic.com, trans fat is made by adding hydrogen to vegetable oil through a process called hydrogenation, which solidifies the oil, making it less likely to spoil and easier to transport.
Trans fats also naturally occur in dairy foods and meat from ruminant animals. The FDA once estimated that approximately 95 percent of cookies, 100 per cent of crackers, and 80 per cent of frozen breakfast products contained trans fat. So doughnuts have 5 grams of trans fat each, cream-filled cookies have 1.9 grams of trans fat, and a pound cake has 4.3 grams of trans fat per slice.
The use of trans fat in food is being banned around the world. California phased out trans fats from restaurants by 2010 and from baked goods by 2011, and New York City requires its restaurants, cafeterias, and schools to go trans free.
Cooking mediums like dalda and vanaspati that are commonly used by halwais to make mithais are examples of hydrogenated vegetable oils. Bakery products are more at risk of containing trans fat as many bakers often use dalda or vegetable shortenings and margarine in their baking.
Baked goods like biscuits, cakes, pastries, puffs, croissants, patties amongst others contain trans fat. Even samosas, pakodas, French fries and, worst of all, yummy doughnuts almost always contain trans fat because of the oil they are fried in.
Did you know that by consuming just two grams of hydrogenated oils in a day — the amount contained in one third of a doughnut fried in this type of fat — increases the chances of getting heart disease by 23 per cent!
So be careful what you choose since bakery items do not list their ingredients. Don’t eat deep fried items in restaurants and avoid commercially prepared baked goods. To safeguard your health, here is a fat free recipe coined by me, from my book The Vegan Kitchen: Bollywood Style!