I am writing a story about the new soybean lab called the MidAmerica Research Center at Bay Farm which is on Rangeline in Columbia, Mo. I talked to the CEO of the Missouri Soybean Association and he said on of the center’s goals is to find ways to alter the traits and gene alleles of soybeans to make the the feed for animals and preservatives for people healthier.
One of the center’s tactics is changing traits in high-oleic oil. High-oleic oil is high in monounsaturated fats which is healthier for preserving food than what was used in the past, trans fats.
Dale Ledwig, the CEO of the MSA said “the facility will change the fatty acid to make the high-oleic oil not have to hydrogenate. Changing the fatty acid changes the percentage of carbon bonds and makes the oil more stable and healthier.”
The monounsaturated fat in high-oleic oil lowers LDL cholesterol, which is the bad kind of cholesterol people intake. It therefore raises the HDL cholesterol, which is the good kind of cholesterol. Both these things lower the risk for heart disease, heart attacks and stroke.
To find out more about high-oleic oil click here or HERE for more information.
KC Digital Marketing | Becky Neems 
Hi Becky,
While the edible oils industry is making a big deal about reducing the trans fat content of its products, it is also quietly reducing the omega-6 content of the seeds from which the oils are expressed. This innovation could eventually have a positive impact on the public health. http://www.foodandbeveragepeople.com/cm/news/saturated_fats
Saturated fats really ought not to be considered a health hazard because the scientific evidence suggests they are benign over a wide range of intakes as long as they are consumed in the context of adequate supportive nutrition. http://www.docsopinion.com/2012/05/28/the-case-against-saturated-fat/