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The old missing fat question



 
 
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  #1  
Old September 1st, 2007, 08:41 PM posted to sci.med.nutrition,alt.support.diet,sci.chem,rec.food.cooking
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Default The old missing fat question

Okay, on the Blue Bonnett Homestyle margarine I bought last night,
here are the fat numbers:

Total fat: 7g
Saturated fat: 1g
Polyunsaturated fat: 3.5g
Monounsaturated fat: 1.5g
Trans fat: 0g

My arithmetic tells me that there's a gram of
fat missing. What gives? Thanks.

  #2  
Old September 1st, 2007, 08:50 PM posted to sci.med.nutrition,alt.support.diet,sci.chem,rec.food.cooking
N:dlzc D:aol T:com \(dlzc\)[_2_]
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Default The old missing fat question

wrote in message
ps.com...
Okay, on the Blue Bonnett Homestyle margarine I bought last
night,
here are the fat numbers:

Total fat: 7g
Saturated fat: 1g
Polyunsaturated fat: 3.5g
Monounsaturated fat: 1.5g
Trans fat: 0g

My arithmetic tells me that there's a gram of
fat missing. What gives? Thanks.


Chow Young Fat: 1g

David A. Smith


  #3  
Old September 1st, 2007, 11:29 PM posted to sci.med.nutrition,alt.support.diet,sci.chem,rec.food.cooking
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Posts: 663
Default The old missing fat question

On Sep 1, 12:41 pm, wrote:
Okay, on the Blue Bonnett Homestyle margarine I bought last night,
here are the fat numbers:

Total fat: 7g
Saturated fat: 1g
Polyunsaturated fat: 3.5g
Monounsaturated fat: 1.5g
Trans fat: 0g

My arithmetic tells me that there's a gram of
fat missing. What gives? Thanks.


Not necessarily....remember labels average DOWN on their labels.
Another example is nonstick cooking spray that is listed as 0 fat per
serving, but it is almost all fat. Splenda and Equal claim to be 0 cal
per serving, yet there are 4 calories per packet (one serving). What
you could have is: Sat fat 1.4, polyunsat fat 3.9, Monounsaturated 1.9
grams=7.2 which they round off to 7.0 grams. dkw

  #4  
Old September 2nd, 2007, 08:58 PM posted to sci.med.nutrition,alt.support.diet,sci.chem,rec.food.cooking
Bob M
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Posts: 3
Default The old missing fat question

Analysis of fat types is by glc of fatty acids
It is possible that the types of fatty acids have been calculated as
fat with out adding in the glycerine part of the molecule which is
part of the total fat.
Each fatty acid molecule has 1/3 of a molecule of glycerine with it in
whole fat
It might be a whoops.

Bob M
www.molab.co.nz

 




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