Oh, but it tastes good!
One of the main reasons that chefs and restaurants give when it comes to their resistance to removing trans fats from their foods: texture and taste are affected, and it is hard to duplicate those tastes any other way.
Maybe a culinary challenge is good?
For those who suffer the poor health effects of years of ingesting trans fats, it's probably a pretty good guess that if they had it to do over, they'd forego a little of that "good taste".
The New York City Board of Health voted to adopt our nation's first municipal ban on the use of all but the tiniest amounts of trans fats in foods. Restaurants aren't too happy about this ban, because they are in the business of selling food, and their clients come to them expecting something tasty to eat that never seems quite duplicatable at home. Trans fats are used because of their long shelf life, and have become the norm in all kinds of foodstuffs.
This has been to the detriment of our overall population.
Trans fats are derived through hydrogenation, which is a harmful process that creates this immune damaging synthetic fat. It has been found to elevate blood cholesterol and lead to heart disease.
Research has found that elimination of trans fats from items such as margarine and baked goods would prevent about 138,000 heart attacks per year, including 34,000 deaths.
So trans fats may give a certain "good taste" to foods, but with killer statistics like that, most people would elect to acquire new tastes that lead to vibrant good health.
Cheers, New York!
Maybe a culinary challenge is good?
For those who suffer the poor health effects of years of ingesting trans fats, it's probably a pretty good guess that if they had it to do over, they'd forego a little of that "good taste".
The New York City Board of Health voted to adopt our nation's first municipal ban on the use of all but the tiniest amounts of trans fats in foods. Restaurants aren't too happy about this ban, because they are in the business of selling food, and their clients come to them expecting something tasty to eat that never seems quite duplicatable at home. Trans fats are used because of their long shelf life, and have become the norm in all kinds of foodstuffs.
This has been to the detriment of our overall population.
Trans fats are derived through hydrogenation, which is a harmful process that creates this immune damaging synthetic fat. It has been found to elevate blood cholesterol and lead to heart disease.
Research has found that elimination of trans fats from items such as margarine and baked goods would prevent about 138,000 heart attacks per year, including 34,000 deaths.
So trans fats may give a certain "good taste" to foods, but with killer statistics like that, most people would elect to acquire new tastes that lead to vibrant good health.
Cheers, New York!
posted by Deb at
4:35 AM
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