I was reading the nutrition label for the ground beef (it’s actually ground chuck, slightly leaner than ground beef- 80% lean)that I eat on a daily basis and found that it contains 1.5g of trans fat per 4oz serving.
I usually eat 8oz of this stuff each day, which translates to 3g of trans fat each day.
a) How the heck did trans fat get in my beef? There’s no hydrogenation involved in slaughtering a cow and grinding the bejeesus out of it’s body and organs, is there?
b) Is this amount under an acceptable level? I’m thinking it is, but I figured I’d run it past the faceless masses of the internets as well to get a second opinion.[/quote]
It seems to be a combination of diet in dairy animals and vaccenic acid, a class of trans fat… it occurs naturally in trace amounts in meat and dairy products from ruminants.
Ruminants has to do with the way in which some animals digest there food in two steps. first they eat the raw material and then regurgitating a semi-digested form known as cud from within their first stomach to the second one…
With all the corn feed to cattle It is raising the level of the trans fat… Just look at the difference in reg feed cows and Bison… Both use the same digestion but bison is not corn feed… at all… same is true of grass feed cattle if you can find any that is feed only grass as most will say grass feed but will feed corn at the end to fatten up the cow for Slaughter…