Interestingly, some trans fats are actually naturally occurring, and known as
ruminant trans fats.
Butter is the richest dietary source of dairy trans fats, also called
ruminant trans fats, the most common of which are vaccenic acid and conjugated linoleic acid or CLA (4).
Effects of
ruminant trans fatty acids on cardiovascular disease and cancer: a comprehensive review of epidemiological, clinical, and mechanistic studies..
Not exact matches
Instead of a group of candle wax makers creating
trans - fats in industrial vats by hydrogenating cottonseed oil into disgusting, technically edible faux - butter, the special digestive systems of grass - fed
ruminants produce CLA internally.
However,
trans fats are also naturally present in smaller amounts in body or milk fat from
ruminant animals like cows, sheep and goats.
«There are 2 predominant sources of dietary
trans fatty acids (TFA) in the food supply, those formed during the industrial partial hydrogenation of vegetable oils (iTFA) and those formed by biohydrogenation in
ruminants.»
GOOD
trans - fats are formed in
ruminant animals from the FERMENTATION process that goes on in their stomach (s).
The question of whether these marine
trans fatty acids have health benefits — as do the natural
trans fats found in the fat of
ruminant animals — awaits further research.
Natural
trans fats are created in the stomachs of
ruminant animals such as cattle, sheep, goats, etc. and make their way into the fat stores of the animals.
However, keep in mind that the quantity of healthy
trans fats in the meat and dairy of
ruminant animals is greatly reduced by mass - production methods of farming and their grain and soy heavy diets.
There are some naturally occurring
trans fats in
ruminant animal fats, but these are different than the redheaded stepchildren coming from the hydrogenation process.
Natural
trans fats are also called «
ruminant» because they appear in the body fat and milk of the
ruminant animals, mainly cows and sheep [2].