At our 10th annual N4NN course this year, participants asked many questions that you may be wondering about too. We’ve busted some myths that are worth sharing – for example, the facts about Coconut Oil!
A lot of information is out there about coconut oil, leaving consumers confused about the truth. Since coconut oil comes from coconuts, it could have a nutty flavour and appear as liquid or semi-solid at room temperature. You may wish to use it in your cooking for its flavour or texture, but remember it’s still 100% fat so use in moderation!
The scientific research does not hold up sufficient evidence to say that coconut oil has health benefits. For heart health, studies show canola and olive oils are better for you. Enjoy a small amount of healthy oils – 30 to 45 mL (2 to 3 Tbsp) – each day.
Do you have nutrition questions? Let us know and we’ll answer it in a future newsletter or in our social media postings. Follow us @NutritionTraining @SueMahRD @LuciaWeilerRD
Researchers at the University of Guelph have found a way to develop a healthy chocolate. The secret ingredient? DAGs! DAGs are short for special fats called diglycerides. Compared to triglycerides (TAGs) which have three fatty acid “arms’ in its structure, DAGs only have two fatty acid “arms.” DAGs make up around 10% of the fats found in vegetable oils and are metabolized differently than TAGs. Scientists found that components of DAGs are not stored in fat cells but are used as energy instead. This means that DAGs help burn fat. Also, since DAGs are smaller compounds, when moving in the blood stream they won’t clog the arteries and veins in the same way as the larger TAGs. Many products have been developed in an attempt to improve the fat quality or reduce the fat quantity, and DAG’s are an exciting new ingredient to keep an eye on especially when it comes to melt-in-your-mouth chocolate.
Implications for your business: Fats play an important role in food, so choosing the best type and amount can add taste, health and nutrition to your product.