International Trans Fat Improvements
November 1st 2006 20:48
International Trans Fat Improvements
In recent days there have been advancements towards wiping out trans fat use in restaurants and supermarket foods. Canada.com reports that The Trans Fat Task Force made recommendations to the federal health ministry last June, wanting the levels of trans fats in food products and restaurant foods to be dramatically reduced.
If you’ve been reading some of my works (such as my Fats post) you would have discovered that trans fatty acids are found in deep-fried fast foods and processed foods made with margarine or shortening. The process is called hydrogenation and is used by food manufacturers to improve the shelf life of foods and to convert liquid oils into the solid fats needed to get the right consistency in foods such as cakes and pastries. Trans fats are believed to be a factor in the development of diseases such as atherosclerosis and coronary heart disease.
The Canadian news website also adds that trans is considered to be the most dangerous type of fat, increasing LDL ("bad") cholesterol, and you guessed it, lowering HDL ("good") cholesterol. The recommendations by Canada’s Trans Fat Task Force would prohibit restaurant operators from using fats with more than two per cent trans fats or any other product, such as packaged goods or sauces, with more than five per cent trans fats.
Canada’s taking a step in the right direction, and so are some big fast food franchises. The article goes on to say that recently the fast food giant KFC announced it will eliminate trans fats from their chicken items. Burger King said they will now ‘test’ trans fat-free cooking oils within the next three months. And Wendy's, Starbucks and Subway have also announced efforts to eliminate or sharply reduce trans fats. Starbucks? Don’t tell me there’s trans fat in the coffee! Oh is nothing sacred!?
The Chicago Tribune outlines the push to reduce or eliminate trans fat in some common family fast food restaurants. The article states that Burger King will test cooking oil without trans fats in some restaurants within 90 days as public pressure about banning the ingredient increases. Apparently during the past two years this family restaurant chain has been searching for possible alternatives to trans fat.
Some stores of KFC recently said that they want to switch to a trans-fat-free soy oil in all 5,500 of its restaurants by April. Also, some of the McDonald's stores said in September 2002 that they would change their oil as part of a goal to eliminate trans fats. But unfortunate for diners’ arteries, it has not yet obtained the right taste and texture of its French fries to introduce this new health improvement. And even Chicago is jumping on the bandwagon. The Windy City is considering banning trans fats altogether because of their relationship with the occurrence of heart disease.
So the world is getting there, but I believe there still needs to be a lot more media coverage about the detriments of trans fat, even some advertisements would help. With all the somewhat encouraging statements seen on packaging and adverts saying ‘No saturated fat!’ people need to realise that saturated fat isn’t the only deadly fat to look out for.
Image in Public Domain
In recent days there have been advancements towards wiping out trans fat use in restaurants and supermarket foods. Canada.com reports that The Trans Fat Task Force made recommendations to the federal health ministry last June, wanting the levels of trans fats in food products and restaurant foods to be dramatically reduced.
If you’ve been reading some of my works (such as my Fats post) you would have discovered that trans fatty acids are found in deep-fried fast foods and processed foods made with margarine or shortening. The process is called hydrogenation and is used by food manufacturers to improve the shelf life of foods and to convert liquid oils into the solid fats needed to get the right consistency in foods such as cakes and pastries. Trans fats are believed to be a factor in the development of diseases such as atherosclerosis and coronary heart disease.
The Canadian news website also adds that trans is considered to be the most dangerous type of fat, increasing LDL ("bad") cholesterol, and you guessed it, lowering HDL ("good") cholesterol. The recommendations by Canada’s Trans Fat Task Force would prohibit restaurant operators from using fats with more than two per cent trans fats or any other product, such as packaged goods or sauces, with more than five per cent trans fats.
The clueless Wilhelm Normann, who patented the hydrogenation of liquid oils which resulted in trans fat.
Canada’s taking a step in the right direction, and so are some big fast food franchises. The article goes on to say that recently the fast food giant KFC announced it will eliminate trans fats from their chicken items. Burger King said they will now ‘test’ trans fat-free cooking oils within the next three months. And Wendy's, Starbucks and Subway have also announced efforts to eliminate or sharply reduce trans fats. Starbucks? Don’t tell me there’s trans fat in the coffee! Oh is nothing sacred!?
The Chicago Tribune outlines the push to reduce or eliminate trans fat in some common family fast food restaurants. The article states that Burger King will test cooking oil without trans fats in some restaurants within 90 days as public pressure about banning the ingredient increases. Apparently during the past two years this family restaurant chain has been searching for possible alternatives to trans fat.
Some stores of KFC recently said that they want to switch to a trans-fat-free soy oil in all 5,500 of its restaurants by April. Also, some of the McDonald's stores said in September 2002 that they would change their oil as part of a goal to eliminate trans fats. But unfortunate for diners’ arteries, it has not yet obtained the right taste and texture of its French fries to introduce this new health improvement. And even Chicago is jumping on the bandwagon. The Windy City is considering banning trans fats altogether because of their relationship with the occurrence of heart disease.
So the world is getting there, but I believe there still needs to be a lot more media coverage about the detriments of trans fat, even some advertisements would help. With all the somewhat encouraging statements seen on packaging and adverts saying ‘No saturated fat!’ people need to realise that saturated fat isn’t the only deadly fat to look out for.
Image in Public Domain
| 68 |
| Vote |
Subscribe to this blog
Comment by katyzzz
Photography Tips
Health Focus
Poetry Lighthouse
MS Paint Art
What nasty effects do trans fatty acids have on the brain?.
I'm interested in Brain health, which naturally includes a good diet for the brain.
katyzzz
Comment by RachDegab
Apparently trans fats can lead to brain damage and memory loss in old age. Also, learning difficulties resulting from damage to the hippocampus (which aids in memory).
But I know that omega 3 fatty acids are good for forming the neural connections of the wiring in your brain and can therefore asisst with learning and other things.
So get rid of the biscuits and get into the fish!
RachDegab
Comment by katyzzz
Photography Tips
Health Focus
Poetry Lighthouse
MS Paint Art
Can't I have just a little cake?, I believe the trans fats are more of a problem in the US than here.
Don't worry, I'm into the fish. Did you know red meat has some omega-3s too?
katyzzz
Comment by RachDegab
Well that's one of the theories - tell that to your vego friends eh?!
RachDegab
Comment by katyzzz
Photography Tips
Health Focus
Poetry Lighthouse
MS Paint Art
katyzzz
Comment by Anonymous
Holey Donuts!(tm) Ultra Low Fat Gourmet Donuts
New York, NY -- NOV 20, 2006 – The low-fat donut has been the Holy Grail of the food industry. Food companies have been able to take most of the fat out of everything from cheese to Twinkies, but no one has succeeded in designing a marketable donut that dips below 4 grams of fat per serving before now.
Holey Donuts!™ announces a major innovation in the donut industry with the introduction of Ultra Low Fat Gourmet Donuts. Holey Donuts! has a unique patent pending process that avoids deep frying and produces a great tasting donut with only 3 to 4 grams of fat, unlike the 15 to 20 grams of fat in other donuts.
Holey Donuts! has created an extended line of ultra low fat gourmet donuts and cinnamon buns. These products are guaranteed to please the palate of even the most discerning donut lover while dramatically lowering fat content with zero trans-fats yet nothing about these donuts tastes low fat, its just amazing. Significantly, Holey Donuts! Ultra Low Fat Gourmet Donuts and Cinnamon Buns contain zero trans- fats,zero cholesterol and no artificial sweeteners or fat substitutes, and they just taste great.
The secret lies in a unique cooking process which avoids deep-frying. Deep frying produces a fat laden greasy donut and now Holey Donuts has changed everything. In addition to the dramatic reduction in fat content, these donuts have as much as 25% less calories than other donuts"
Over 18 varieties of donuts and mouth watering cinnamon buns are currently available for ordering on-line across the country at holeydonuts.net.
Holey Donuts! has gained tremendous popularity and much critical acclaim whenever tasted by consumers, "there is nothing ‘low fat’ about the taste of these donuts" says one taster. Holey Donuts! is such a smart concept now we can eat more donuts and not look like one!
sold on the web at
www.holeydonuts.net