One of the main ingredients for our bread is the vegetable shortening. I was so delighted to learn how they had improved our bread; they were soft and fluffy. Quite a few loaves later I replaced it with extra virgin olive oil and again later with pure virgin oil.
The switch was driven from reading various articles on the ill effects of trans fatty acids. Shortening, toast spread are just examples of our daily consumption that contain trans fatty acids. Despite having a significantly devastating potential, these chemicals have yet to receive the proper shrug that they deserve. Studies are emerging everywhere associating the prolonged consumption of trans fatty acids with cardiovascular diseases, cancer and diabetes. Yet major local manufacturers of vegetable spread are content with highlighting only the good story of their products. What good is Omega-3 if it has been eliminated from the finished product?
To start small, we have reconstituted our bread ingredients and tried a different brand of toast spread which claims it has virtually no trans fatty acids. The bread comes out OK, except for the peculiar taste that extra virgin olive oil has - no more after we changed to pure olive oil. The spread on the other hand, has yet to gain popularity over the household name: the taste perhaps, dear?
Well, for someone who already has 8 years truncated from his life expectancy, of course everything else matters...!
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3 comments:
Eh who cares about fatty matty acid. I just want my Dorina, please!
Well dear, it looks like Dorina might not be bad after all. Sorry for causing you any separation traumas... !
hi there mr baker,
salam maal hijrah 1430. semoga tahun ini lebih baik dari tahun lalu, insyaallah.
and wishing you ahappy new year too!
-teesh-
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