Lipids Archives - Manitoba Co-operator

Is it time for an oil change in your recipes?

Prairie Fare: Personalized Homemade Salad Dressing and Crunchy Munchy Cookies

By Julie Garden-Robinson April 17, 2015

Whew!” I thought to myself when I opened the can of solid shortening. It looked OK, but the aroma almost took my breath away. I have one recipe where I use this particular type of fat, and I hadn’t made it in at least six months, based on the date I had listed on the

News

Forget everything you ever heard about eating fat

Historic U.S. and U.K. dietary advice on fats ‘should not have been introduced’

By Manitoba Co-operator Staff February 24, 2015

National U.S. and British advice for citizens to cut fat consumption to reduce heart disease lacked any solid trial evidence to back it up, and “should not have been introduced,” concludes research in a journal published in conjunction with the British Medical Journal and the U.K. National Cardiovascular Society. Dietary guidelines issued in 1977 and

A Diamond Food’s Pop Secret microwave popcorn box is seen illustrated in New York, November 8, 2013. The U.S. Food and Drug Administration November 7, 2013 proposed banning artificial trans fats in processed food ranging from cookies to frozen pizza, citing the risk of heart disease.  photo: REUTERS/Shannon Stapleton

News

Popcorn makers could face long, expensive road to lose trans fats

By Curtis Skinner, Reuters November 14, 2013

Microwave popcorn makers could face a long and difficult task ridding their snacks of trans fats, if a U.S. Food and Drug Administration proposal to ban the additives goes into effect. Just ask Orville Redenbacher. Redenbacher’s, a division of ConAgra Foods Inc., spent six years changing its leading line of popcorn, company scientists said Nov.

Hogs, Livestock

Saturated fats do not yield better bacon

July 11, 2013

A recent paper published in the Journal of Animal Science suggests producers may want to adjust pig diets when including distillers dried grains with solubles (DDGS). Some producers believe that feeding pigs saturated fats will undo the fat-softening effects of DDGS. Firmer fat means longer-lasting pork. But researchers from the University of Illinois found that

Livestock, News

Animal fats not so bad after all?

February 22, 2013

For several decades, substituting vegetable for animal fats has been the standard advice for preventing heart disease. But a new study published on the British Medical Journal website bmj.com suggests otherwise. Vegetable oils are rich in polyunsaturated fatty acids (PUFAs), of which the most common in western diets is omega-6 linoleic acid. British dietary recommendations

Livestock, Oilseeds

Kansas company markets flax-fed ground beef

February 15, 2013

A Manhattan, Kansas company has started to market omega-3-enriched ground beef from cattle fed with flax. NBO3 Technologies worked with Jim Drouillard, a Kansas State University professor of animal sciences who has been researching the addition of flax to cattle diets to increase the omega-3 fatty acid content. Omega-3s have been shown to reduce heart

Dairy cattle, Livestock, News

Cows fed flaxseed produce more nutritious dairy products, says OSU study

February 12, 2013

Dairy cows that are fed flaxseed produce more nutritious milk, according to a new study by Oregon State University. Their milk contained more omega-3 fatty acids and less saturated fat, the study found. Diets high in saturated fat can increase cholesterol and cause heart disease, while those rich in omega-3 and other polyunsaturated fatty acids

Country Crossroads, News

Butter vs. margarine

By Julie Garden-Robinson March 5, 2012

Butter and margarine — are they good or bad? The relative healthfulness of butter versus margarine has been an ongoing controversy. It has started many debates by nutrition scientists in laboratories and consumers in grocery stores. Butter has a long history dating to ancient times. Rationed during the Second World War, butter was such a

Country Crossroads, Oilseeds

Deep-Fried Foods Can Fit In Healthy Diet

By Julie Garden-Robinson November 4, 2010

Although people have been “trained” to think that low fat equals healthy, we actually need some oil in our diet. Oil is made up of three kinds of fatty acids. Based on their chemical structure, oils are a combination of saturated, monounsaturated and polyunsaturated fatty acids. Our body can’t make the polyunsaturated fats found in

Beef cattle, Livestock, Oilseeds

Omega-3 Beef Trial Falls Short

By Daniel Winters September 30, 2010

Beef researchers hoping to emulate omega-3 enriched pork, poultry and eggs by adding flax to cattle diets are finding it’s easier said than done. In order for beef marketers to slap a Health Canadaapproved label on beef touting it as a source of the “good” fat that helps prevent heart disease and stroke, the meat

Daily Network News

Association of Equipment Manufacturers sets up lobby in Ottawa

Corteva to split seeds, pesticide units into separate listed companies

Prairie spring wheat bids soften with U.S. futures

Tag Archives Lipids