On Mon, 03 Nov 2003 06:00:50 GMT, "Brandon Berg"
wrote:

I'm not sure exactly how this affects the lipid profile, but it's a physical
process and does not produce trans fatty acids.

Rather the opposite. Used in order to remove omega-3 acids and
transfats. The last one I agree about, but fractionating away the
omega-3 to increase shelf time I disagree about since it increases the
omega-6 to omega-3 ratio dramatically. If I remember correctly, soy
oil in US is fractionated to remove the omega-3 oils :-( (a main
reason why there is so little omega-3 in us diet)