November 8, 2013 |
Responding to the Food and Drug Administration's move to banish trans fats from the nation's diet, some public health advocates grumped Thursday that the agency was playing catch-up to a trend already well underway nationwide. Still, many of the same experts expressed hope that the FDA's move will open the way to a new era in the agency's regulation of food additives. By setting several new precedents, the FDA's decision on trans fats may bring some of our most beloved ingredients -- salt and sugar -- under new scrutiny by the agency, they predicted.
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 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 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.
April 16, 2014 |
Artificial trans fat still lurks in our food, at least at the Joe's Crab Shack chain, according to a health watchdog group. The Center for Science in the Public Interest said Wednesday that the Houston-based seafood restaurant company uses a blend of partially hydrogenated margarine-butter blend containing dangerous levels of trans fat. Joe's Crab Shack, which was established in 1994, did not immediately respond to requests for comment....
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.