Posts tagged ‘polyunsaturated’

McDonald’s Imports One Third of Mexican Sesame Seeds

By Chad Upton | Editor

Sesame seeds come from sesame plants where the seeds grow in pods.

The seeds range in color from very dark to nearly white and are used in foods from Europe, Asia, The Middle East, North America, South America and virtually everywhere else. They are found in everything from sushi to breadsticks and soup to hamburger buns.

A tasty Middle Eastern dip known as Tahini, is made from ground sesame seeds and salt (and sometimes other spices too). Sesame seeds are also very popular in a variety of baked goods including breads, bagels and crackers. In Togo, a small country in West Africa, uses sesame seeds as a main ingredient in soup. They’re also used in Greek cakes.

Sesame seeds are popular because they add a subtle savory nut-like flavor. They taste good because they’re high in polyunsaturated fats (the “good” fat). It should be mentioned that heat from cooking or baking damages the polyunsaturated fats.

The largest producers are India and China, and one of the largest consumers is McDonald’s, which buys one third of the Mexican sesame seeds imported by the US annually.

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Sources: Wikipedia (Sesame, Polyunsaturated Fats), Purdue.edu

Photo: Oceandesetoiles (cc)

April 25, 2011 at 2:00 am Leave a comment

Bad Fats Can be Hidden on Nutrition Labels

My good friend Scott is probably the fittest person I know. He works out at least once a day (sometimes more) and eats like a champion.

A little while back, I was in Toronto and staying at Neil’s place (author of The Book of Awesome). Scott came by and took us to the gym for a personal training session. At the end, I was beat and he hadn’t even broken a sweat. Then he said, lets do it again! I thought he was joking, I really did… but he was not.

The point is, Scott is very fit and extremely well read. When I asked him what book I should read to learn more about nutrition, he suggested this book.

I’ve been reading it off and on for a couple weeks now and it’s a great book. I found the section about fats very interesting. Of course, most people realize there are good fats and bad. Fats that your body needs and fats that your body shouldn’t have. But, there was an interesting little trick for identifying fat that is not itemized on the nutritional label. If you look at “total fat”, that number is often higher than the itemized fats listed below it (at least saturated and trans fats must appear itemized in the US since 2006). If you add up the saturated and trans fats and the subtract that from the total, you’ll know the approximate amount of unsaturated fats. The reason I say approximate, is because the trans fat number is regulated to be inaccurate in some cases. (more…)

March 15, 2010 at 1:13 am 3 comments


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