许多人以为,什么“氢化植物油”、“反式脂肪酸”都是新兴的玩意儿,只要守住传统的中式点心,就能轻松躲开反式脂肪酸的伤害。其实,反式脂肪酸已经悄悄潜入一些颇受喜爱的传统食品中——酥皮点心就是其中的典型。“黄澄澄”、“酥脆”、“香甜”……诱人的味道和视觉,酥皮点心好吃的秘诀就是要有许多油。这些点心中都含有大量的油脂,一般在25%左 Many people think that what “hydrogenated vegetable oil ”, “trans fatty acids ” are all new stuff, as long as the traditional Chinese dim sum, you can easily avoid trans fatty acid damage. In fact, trans fatty acids have quietly sneaked into some favorite traditional foods - pastries are one of the typical. “Huang Cheng Cheng ”, “crisp ”, “sweet ” ... attractive temptation and visual, pastry delicious secret is to have a lot of oil. These snacks contain a lot of fat, usually in the left 25%