I'm curious if you science smarties can help me!
Maybe you've seen articles like these in the last few days.http://pagingdrgupta.blogs.cnn.com/2010 ... -diabetes/http://www.science20.com/news_articles/ ... betes_risk
They're based on this study -http://www.annals.org/content/153/12/790.abstract
It sounds pretty impressive but I have a couple questions.
Why does nutritiondata say that whole milk has 0 mg trans-palmitoleic acid (http://nutritiondata.self.com/facts/dai ... ducts/69/2
) and almonds have 11 mg per cup (http://nutritiondata.self.com/facts/nut ... cts/3085/2
)? (It's also known as 16:1 t). Also, it seems likely to me that macadamia nuts would be an even greater source of this acid since they're such a good source of the undifferentiated version (http://nutritiondata.self.com/facts/nut ... cts/3123/2
) but maybe that's all cis and not trans? Is it about the balance between cis and trans palmitoleic acid and somehow there's more trans in cow milk?
I'm not at risk of diabetes or anything but I'm curious.