- Fries Vary in their Tans Fat Content (USA Today)
"Americans are being served artery-clogging trans fats by food providers who should know better, a national consumer group says." 02-06
- Cooking Without Teflon or Much Oil (New York Times)
"DuPont, the manufacturer of Teflon, says that its pans are safe and that their surfaces won't decompose, possibly releasing the gas, until the pan's temperature reaches 680 degrees. Some scientists say that an empty pan left on a burner set on high reaches 700 degrees in as little as three minutes." The author rejected the "non-stick" pans and looked for alternatives. "The most important characteristic was how close the pans came to having the nonstick qualities people love about Teflon. Can they sauté and brown, even without oil? Almost as important, how easy are they to clean?"
"After all the tests, there was one pan I fell for: Le Creuset. It is easy to clean, and because of its enamel finish, acidic foods can be cooked without changes to color or taste. The cast iron pans were a very close second." 9-05
- Fast Foods
- Trans Fats
- Trans Fats, Finding (BanTransFats.com)
"Consumers can know if a food contains trans fat by looking at the ingredient list on the food label. If the ingredient list includes the words 'shortening,' 'partially hydrogenated vegetable oil' or 'hydrogenated vegetable oil,' the food contains trans fat. Because ingredients are listed in descending order of predominance, smaller amounts are present when the ingredient is close to the end of the list." 9-05
- Trans Fats, Labeling (BanTransFats.com)
"In July 2003, the U.S. Food and Drug Administration ("FDA") announced that it will require mandatory trans fat labeling effective January 2006."
"But watch out! Under FDA regulations, "if the serving contains less than 0.5 gram [of trans fat], the content, when declared, shall be expressed as zero." Suppose a product contains 0.4 grams per serving and you eat four servings (which is not uncommon). You have just consumed 1.6 grams of trans fat, despite the fact that the package claims that the product contains zero grams of trans fat per serving." 9-05
- Trans Fats, Partially Hydrogenated Oils (BanTransFats.com)
"Partial hydrogenation is an industrial process used to make a perfectly good oil, such as soybean oil, into a perfectly bad oil. The process is used to make an oil more solid, provide longer shelf-life in baked products, provide longer fry-life for cooking oils, and provide a certain kind of texture or 'mouthfeel.' The big problem is that partially hydrogenated oil is laden with lethal trans fat." 9-05