by Hyperion » Sun Nov 10, 2013 12:54 pm
I teach my students about this very topic when I bring up bond structures and isomerism. Milk is the most complex edible in terms of its fat content: the average cup of bovine milk contains hundreds of different types of fat molecules. In a cup of whole milk less than 3% of the total fat is transfat - this is far less than artificial additives. Realize that the term is referring to a particular isomer of fat that is not ordinarily found in nature - this is a serious issue to simply let pass since slightly alterations in structure of a molecule can often be lethal. Ask those born without limbs due to Thalidomide if we should precaution against untested isomers.
Chemically, there is no difference between synthetic and organic trans-fat if they're the same structure, but even the content in whole milk is insignificant compared to additives. That's why whole milk rarely has trans-fat labeled. It's usually far less than 0.1 g per serving.