What are the pros and cons of using hydrogenation in food preparation?
?Hydrogenation protects foods from spoiling too fast, increasing the shelf life of a product. It also increases the versatility of a fat by altering its texture (such as using vegetable oils to make margarine). The biggest drawback of the process of hydrogenation is that it introduces trans bonds into the fats. Essentially, this takes a healthier unsaturated fat and turns it into a fat that acts more like a saturated fat in the body, increasing cholesterol and risk of heart disease.
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For adults in the United States, the legal limit for driving is a blood alcohol content of
A) 0.10. B) 0.04. C) 0.20. D) 0.08.
Dental caries can be preventing by all of the following EXCEPT:
a. drinking fluoridated water. b. increasing consumption of "sticky foods." c. using artificial sweeteners. d. brushing your teeth.
Explain the "dawn phenomenon."
A procedure in which the stomach contents of a patient are removed by suction is called _____
a. gastric decompression b. enterostomy c. gastric residuals d. aspiration e. duodenal compression