Buy Fish Oils Hints, Tips and Advice On Buying Fish Oils

1. 

   dietetics knowledge
   October 21st, 2010 - 02:26

   emulsifiers serve to blend together two different phases in a food: for example, when people are making homemade salad dressing, they often put in an egg because the yolk in an egg contains really awesome natural emulsifiers (phospholipids). the yolk acts to emulsify/blend together the oil and water phases in salad dressings. emulsifiers are in foods so that the two different phases ("parts") of a food don’t separate, giving an unappetizing looking food.

   mono and di-glycerides are simply a form of the most common fat: triglycerides. It comes down to the chemical structure of them: monoglycerides have 1 fatty acid chain, diglycerides have 2 and triglycerides have three. as i said, the most common fat found in our food supply is a triglyceride. mono and diglycerides are simply derivatives/forms of these.

   because mono and diglycerides are derivatives of triglycerides, the most widespread type of fat in foods, which is naturally occurring (ie- not engineered in a food lab somewhere), i doubt there is a link between them and cancer. I’m in a nutritional science program in university and have never heard of a link. also, mono and diglycerides are approved for used in foods by the FDA, the numbers/codes are given above by another person. the things the FDA approves to go into food undergo a lot of tests and scientific studies before they’re approved for human consumption.
2. 

   sh1zzared
   October 21st, 2010 - 02:26

   Those are unsaturated fats… they’re good for us.

   Also- they don’t get absorbed by plants, which is what emulsifiers are used for.
3. 

   Bush has the button
   October 21st, 2010 - 02:26

   I do so why shouldn’t you?
4. 

   suedetteuk
   October 21st, 2010 - 02:26

   too technical names for me, but i have heard that certain food "enhancements" may be the cause of some cancers, in countries which don’t have fast food and ready meals cancer does not exist. It must be something in the food, along with pollution and our unhealthy lifestyles. I don’t think it is food that is solely responsible but it is a contribution.
5. 

   booboobear
   October 21st, 2010 - 02:26

   E471 Mono- and diglycerides of fatty acids (glyceryl monostearate, glyceryl distearate) (emulsifier)
   E472a Acetic acid esters of mono- and diglycerides of fatty acids (emulsifier)
   E472b Lactic acid esters of mono- and diglycerides of fatty acids (emulsifier)
   E472c Citric acid esters of mono- and diglycerides of fatty acids (emulsifier)
   E472d Tartaric acid esters of mono- and diglycerides of fatty acids (emulsifier)
   E472e Mono- and diacetyl rtaric acid esters of mono- and diglycerides of fatty acids (emulsifier)
   E472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (emulsifier)

   Heres a link on emulsifier : http://en.wikipedia.org/wiki/Emulsifier
6. 

   bumpbump
   October 21st, 2010 - 02:26

   DEFINITELY………….NO.

   Everything you eat should be FRESH.

   NOT ready to eat or ready prepared or even frozen.

   Read ALL you like.

   All you need to know is: FRESH IS BEST…..NO WORRIES…X

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