How many restaurants are using rice bran oil rather than the new change from
trans fats to soybean or canola oil? And are the oils being substituted for the
old hydrogenated oils (called trans fats) in restaurants or in commercial baked
goods really that much healthier or merely cheap and maybe somewhat more
healthy?
According to the Sacramento Bee article of December 28, 2009, “California
restaurants can’t use trans fats as of Jan. 1,” by Jim Sanders, which also is
one article in an ongoing series about new state laws that take effect on
January 1, 2010, California is going to stop eateries from cooking with trans
fat starting New Year’s Day.
That’s a mighty resolution because California is the first state to stop
restaurants from using trans fats as shortening to fry food in because trans
fats raise your bad cholesterol, LDL, and lower your good cholesterol, HDL.
Trans fats are notorious for the role they play in opening the pathway for
hardening of the arteries by inflammation, increasing the number of strokes,
angina, and coronary heart disease. Trans fats are those hydrogenated and
partially hydrogenated oils you find in baked goods and other foods.
To read the rest of this story please go to:
The Examiner, Sacramento
