. t h e k c c f o o d i e .

*sighhhh*

You'll notice at the bottom of this post how I've created an entirely new category for trans-fat-related articles. It seems almost every week in some national food section there's something about this insidious lipid.

People are crazy...maybe that's why I don't go out with them much. But in New York, they're gettin' crazier. The ban on trans-fat, started at the end of 2006, has made people paranoid, like every new health thing does, and hysterical consumers are even watching out for natural trans fat, despite studies that show natural trans fat may actually be beneficial to health. You can read the saddening NYTimes article here.

Trans Fat-Free Oil, Finally

*edited 1.31.2007*   Go to Costco and take a look at what's advertised as the best frying oil. Notice its main component is partially hydrogenated vegetable oil, which equals lots of trans fatty acids, or trans fat. Wendy's and KFC have both made the switch from frying in such oil to a healthier, trans fat-free one, and McDonald's has just announced that they will be following suit. Read the Restaurants & Institutions article here. Any good french fry requires a double-frying process, the first part, known as "blanching," to partially cook the interior at lower temperature, and the second for thorough cooking and the crisp, golden exterior. It is unclear in the article, for which there are currently no follow-ups, whether or not this new trans fat-free oil will be used in the corporate factories, where the blanching takes place. The keyword in the article was "restaurants," with no mention of the factories, so perhaps the taters won't be completely ridden of the nutritional evil.