the ban on trans-fat going? Well, according to the Associated Press, it’s going swimmingly. In fact, most eateries have changed oil days before New York City’s July 1st deadline. David B. Caruso reports:So, how is
The trans fat overhaul is viewed as a major victory by health advocates. Trans fats, found in partially hydrogenated vegetable oils, clog arteries and contribute to heart disease. But they are also cheaper and have a longer shelf life, so industry at first stubbornly resisted dumping them.Although this is only half the battle, because as the report points out, some restaurants are still resisting the mandate requiring them to post calorie-content on their menus—eh, you can’t them all.
That began to change last winter.
Cooking oil companies had already ramped up production of trans-fat alternatives. Restaurant supply companies began stocking kitchens with replacement products.
Big fast food chains that relied heavily on the old oils, from Burger King to Carl's Jr. to Kentucky Fried Chicken, announced they would eliminate the stuff from their fryers nationwide.
Even McDonald's, which had anguished over the potential impact on its french fries, said its phase-in of the new oils in thousands of restaurants has gone unnoticed by customers.