I've noticed that the vacuum packed "butcher block" rib eye steaks have 1 gram of trans fat. Why is that? Do all steaks have trans fat? I was really disturbed by seeing that. I'd like to eat this type of steak on a daily basis. Since this steak has 1 gram of trans fat would that be negligible or something to be concerned about?
CLA (edited: conjugated linoleic acid) is a trans fat that is found in grass-fed meat and butter. It is a good trans fat. Nothing to be worried about.
Some trans fats occur naturally in (edit: grass fed) beef and dairy. Not the same thing as artificial trans fats.
EDIT: More info here with several other links included: http://livinlavidalowcarb.com/blog/are-there-healthy-naturally-occurring-trans-fats-found-in-meat-yes/8178
Ok somebody is screwed up here.
Wikipedia says this:
Trans fat is the common name for unsaturated fat with trans-isomer (E-isomer) fatty acid(s). Because the term refers to the configuration of a double carbon-carbon bond, trans fats are sometimes monounsaturated or polyunsaturated, but never saturated. *Trans fats do exist in nature but also occur during the processing of polyunsaturated fatty acids in food production.* The distinction is important because trans fatty acids generated naturally by enzyme action are generally beneficial, whereas those generated by physical agents such as heat or pressure can lead to a variety of health problems.
**what they are labeling as Trans fat is not actually a Trans fat as we know it rather a trans-unsaturated fats
The process of hydrogenation adds hydrogen atoms to unsaturated fats, eliminating double bonds and making them into partially or completely saturated fats. However, partial hydrogenation, if it is chemical rather than enzymatic, converts a part of cis-isomers into trans-unsaturated fats instead of hydrogenating them completely. Trans fats also occur naturally in a limited number of cases: Vaccenyl and conjugated linoleyl (CLA) containing trans fats occur naturally in trace amounts in meat and dairy products from ruminants, although the latter also constitutes a cis fat.
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