November 7, 2013 |
The long war on trans fats may be drawing to a close. The government proposed new rules Thursday that would all but ban the artery-clogging fats, a move that will force makers of margarine, frozen pizza and other processed foods to reformulate their products. Under the new rules, the Food and Drug Administration has declared that partially hydrogenated oils, the source of trans fats, are a food additive no longer "generally recognized as safe. " That would require companies wishing to use the ingredient to first seek approval from the FDA, which is unlikely to grant permission given the volume of research linking trans fats to heart disease.
July 16, 2012 |
New York City's pioneering ban on all but the smallest amounts of trans fats in restaurant food has led to a significant reduction in consumption, a change that should translate into better cardiovascular health in the nation's largest city, according to a new report. It also demonstrates that coffee shops, fast-food joints and other eateries can play a major role in improving the health of the public, the study authors said. Officials from the New York City Department of Health and Mental Hygiene conducted the study to assess whether the regulation that took effect in 2008 - which prohibits all restaurants from serving food prepared with partially hydrogenated vegetable oil or dishes that contain more than 0.5 gram of trans fat per serving - was making a difference for diners.
July 24, 2008
Re "Fat chance," editorial, July 18 All fats have the same number of calories and, if eaten with abandon, will absolutely contribute to the ever-widening figures of Americans. However, palm oil and coconut oil, along with butter and olive oil, act quite differently from partially hydrogenated oils once they are inside our bodies. Trans fats, a manufactured byproduct of the partial hydrogenation of any vegetable oil, sabotage cell membranes, inhibiting cells from performing their intended functions.
July 31, 2008
Re "State bans trans fats," July 26 With the state budget overdue and state employees about to descend the pay ladder to the federal minimum wage, it is gratifying to see great social experiments still being conducted in Sacramento. The Legislature has spent uncounted hours discussing a ban on Mylar balloons, has protected the rights of cats and dogs to inherit large sums of cash and is now providing cooking classes to restaurateurs. By all means, let's make sure we have disappointed children, millions of dollars tied up awaiting new shipments of Alpo, and Spago opening new cafes in South L.A. offering only steamed fresh vegetables.
January 7, 2014 |
For generations, butter got a bad rap. It was thought to be cloying, fattening, dangerous for your arteries, and it took a creaming from oil-based substitutes like margarine. Now with the trans fats in those alternatives under fire, everyone from iron chefs to home cooks is reexamining butter's place on the refrigerator shelf. The yellow spread served at Joan Hemphill's Seal Beach home tastes like butter - because it is butter. "I use way too much," Hemphill concedes.
January 25, 2007 |
What would Betty Crocker do? Crisco, the mainstay of cookie-baking moms for decades, is chucking its original formula to eliminate its much-maligned trans fats. The decision, announced Wednesday by its maker, J.M. Smucker Co., shows how times have changed. When it debuted in 1911, the queen of trans fat products was hailed as a healthful alternative to butter and lard.