Core Viewpoint - Recent reports about trans fatty acids in certain milk tea products have raised widespread consumer concern, prompting discussions on their health risks and sources [1] Group 1: Understanding Trans Fatty Acids - Trans fatty acids (TFA) are unsaturated fatty acids with one or more non-conjugated trans double bonds, primarily derived from two sources: industrial processing and natural sources [3] - Industrial sources include partial hydrogenation of unsaturated fatty acids in vegetable oils, high-temperature processing, and prolonged frying at temperatures above 220°C [3] - Natural sources come from ruminant animals, where bacteria in their stomachs convert polyunsaturated fatty acids from feed into trans fatty acids, which are then stored in their meat and dairy products [3] Group 2: Health Risks and Recommendations - WHO identifies excessive intake of trans fatty acids as a risk factor for cardiovascular diseases, raising total cholesterol and LDL-C levels while lowering HDL-C levels; adults should limit their intake to no more than 1% of total daily energy (approximately 2.2 grams) [5] - In China, the intake level of trans fatty acids in residents' diets is currently low and manageable, with regulations mandating labeling of trans fatty acid content in pre-packaged foods [6] - The trend in the food industry is to eliminate industrial sources of trans fatty acids, with significant reductions achieved in the use of partially hydrogenated oils in products like margarine and refined vegetable oils [6] Group 3: Consumer Guidance - Consumers can avoid excessive intake of trans fatty acids by maintaining a balanced diet, increasing the consumption of vegetables, fruits, dairy, beans, and whole grains, and limiting cooking oil usage to 25-30 grams per day [8] - When purchasing pre-packaged foods, consumers should check ingredient lists and nutrition labels to select products low in trans fatty acids [8] - For freshly made milk tea, consumers should choose vendors with proper licenses and clean environments, and pay attention to the ingredients used [9]

Core Viewpoint - Controlling oil intake is essential for maintaining health while still enjoying delicious food. The article provides practical tips for reducing oil consumption in daily cooking and eating habits [1]. Group 1: Controlling Cooking Oil Intake - Healthy adults should limit daily cooking oil intake to 25-30 grams, distributing it across three meals [2]. - Using a graduated oil dispenser can help manage the total amount of cooking oil used daily [2]. Group 2: Cooking Methods - Prefer cooking methods that require little or no oil, such as steaming, boiling, braising, and quick frying, while minimizing frying techniques [3]. - Utilizing non-stick pans, ovens, electric griddles, and air fryers can significantly reduce oil usage [3]. Group 3: Reducing Fried Foods - It is advisable to limit or avoid fried foods like fried chicken, French fries, and fried dough products. When dining out, request less oil in dishes and avoid fried options [4]. Group 4: Reducing Animal Fats - Decrease the frequency and quantity of animal fats used, opting for plant-based oils instead. It is recommended to alternate between different types of plant oils [5]. Group 5: Understanding Nutrition Labels - Learning to read nutrition labels is crucial for selecting foods with lower fat content and no trans fats. Trans fats are commonly found in processed foods like margarine, baked goods, and fried items [6]. Group 6: Cooking Tips to Reduce Oil - For oil-absorbing vegetables like eggplant, pre-steaming or dry frying before adding oil can minimize oil absorption. For fatty meats, pre-cooking to render fat before adding other ingredients can also help [7]. - Allowing cooked dishes to rest in a tilted pan can help drain excess oil before serving. Using oil-absorbing paper can further reduce oil content in dishes [7].

Group 1 - The article discusses the different roles of butter and shortening in bread recipes, highlighting that butter provides unique flavor while shortening contributes to a crispier texture [2][3][5] - It emphasizes the importance of using both butter and shortening in a balanced ratio to achieve a desirable flavor and texture in the final product [5] Group 2 - The article explains the optimal state of butter for use in baking, indicating that it should be softened to a specific degree, where it can be pressed slightly without losing its shape [7] - It provides a method to check the softness of butter, ensuring it is neither too hard nor too soft for effective mixing with dough [7] Group 3 - The article advises against using fully melted butter in dough, as it loses its plasticity and can negatively affect the dough's consistency due to moisture separation [9] - It explains that the ideal state for butter in dough mixing is when it is soft but not completely melted, allowing it to blend well with the gluten structure [9]

Core Insights - The article highlights the rapid development and increasing importance of the Qinzhou Port East Station as a key hub in the Western Land-Sea New Corridor, facilitating iron-sea intermodal transport for various goods, including electric vehicles and agricultural products [2][3]. Group 1: Development of Qinzhou Port East Station - Qinzhou Port East Station was initially a small station with only 3 tracks and minimal operations, but has transformed into a major intermodal hub with 13 tracks and over 40 employees [2]. - The station's cargo transportation volume reached nearly 13 million tons last year, which is 98 times the volume at the beginning of the Western Land-Sea New Corridor's operations in 2017 [2]. - The station is expected to handle over 1 million TEUs (Twenty-foot Equivalent Units) this year, enhancing its role in connecting China with ASEAN, Europe, and global logistics [2]. Group 2: Operational Efficiency - The station has set multiple records this year, including a single-day loading record of 711 cars and a maximum of 1,401 loading and unloading operations in one day, with an average of over 1,200 operations daily [3]. - The variety of goods transported has expanded significantly, including international products like Thai durians and Cambodian rice, as well as domestic goods such as Guizhou tea and automotive parts from Liuzhou [2].