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Subject:
From:
"Valerie W. McClain, IBCLC" <[log in to unmask]>
Reply To:
Lactation Information and Discussion <[log in to unmask]>
Date:
Tue, 7 Aug 2001 21:33:52 EDT
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I am not sure how to word this without getting in some trouble.  MCT oils are
probably genetically engineered.  Just thought the list ought to know this so
that when you recommend the use of these oils you understand what you are
recommending.  MCT oils are not naturally occurring anyway. But thought this
information might be of use.  Then again, since most Americans love
biotechnology, we can just add this to the list of our new wonder
foods...Valerie

http://www.foodproductdesign.com/archive/2000/0500pp.html

"Better oils
  Hydrogenated or partially hydrogenated oils are not desirable for health
reasons, but are required by product designers for extended shelf life and
functionality. Typically, partially hydrogenated fats have been the product
developer's mainstay due to reduced oxidative rancidity. Biotechnology has
come to the rescue, however, with research into nutritionally modifying
actual oilseeds to provide oils with the functionalities of saturated and
hydrogenated fats.
  Genetically altered fats and oils allow the food scientist to meet changing
nutritional requirements with minimal change in processing requirements.
Take, for example, high-oleic soybeans developed by Optimum Quality Grains,
LLC., Johnston, IA, which produce oil that contains a higher level of oleic
acid, at least 80%, and a lower level of saturated fat, approximately 8%,
than currently available soy oil. The oil exhibits enhanced stability without
hydrogenation, which generates trans - fatty acids."

The article goes on to state that "Medium-chain triglycerides(MCTs) provide a
quick source of energy and are increasingly used in energy bars and dietary
supplements.  Calgene is working on plants that will provide a less expensive
source of raw materials for nutritional formulas and high energy bars."

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