|TRANS FATS BANNED IN CALIFORNIA RESTAURANTS|
On Friday July 25 California became the first state to ban trans fats from restaurant food. This of course follows the lead of New York City, Seattle, Philadelphia, Baltimore and Montgomery County, MD that have banned this artery clogging substance from restaurant menus. Violations could result in fines of $25 to $1,000. Food items sold in manufacturers' sealed packaging are exempt from the ban.
The legislation will take effect Jan. 1, 2010, for oil, shortening and margarine used in spreads or for frying. Restaurants could continue using trans fats to deep-fry yeast dough and in cake batter until Jan. 1, 2011.
Trans fats occur naturally in small amounts in meat and dairy products. Most trans fats are created when vegetable oil is treated with hydrogen to create baked and fried goods with a longer shelf life. In 2006 a review of trans fat studies by the New England Journal of Medicine concluded there was a strong connection between consumption of trans fats and heart disease. Studies also have linked trans fats to obesity, diabetes, female infertility and certain kinds of cancer.
There is no safe level of trans fats consumption. Which is why food label requirements needs to be rewritten. Currently, a food can state that it contains 0 grams trans fats even though it actually can contain up to 1/2 gram per serving. Don't be fooled by this legalized disinformation. Look for food labels that claim that there are No trans fats present. Much more likely to accurately reflect the actual content.
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