0 Trans Fat Info From Nyc Ban On It

Decorating By Doug Updated 30 Jun 2008 , 2:57pm by lovinkakes

Doug Posted 29 Jun 2008 , 11:42pm
post #1 of 3

here's the PDF of the suggested shortenings to use

http://www.citytech.cuny.edu/notransfatnyc/english/shorteninglist.pdf

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here's the primary site for Trans fat removal

http://www.citytech.cuny.edu/notransfatnyc/english/index_en.html

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the baking specific home page

http://www.citytech.cuny.edu/notransfatnyc/english/baking.html

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the "trans fat trouble shooter" for baking

http://www.citytech.cuny.edu/notransfatnyc/bakingtroubleshooter.pdf

(even they don't seem to sure on buttercream!)


(found this after reading an article on Yahoo news about NYC's ban.

http://news.yahoo.com/s/ap/20080629/ap_on_he_me/diet_trans_fat_ban;_ylt=AmIiSOppV9WmRIPIE4hhIclI2ocA
)

2 replies
playingwithsugar Posted 30 Jun 2008 , 1:24am
post #2 of 3

Thanks, Doug!

Theresa icon_smile.gif

lovinkakes Posted 30 Jun 2008 , 2:57pm
post #3 of 3

How do some of those make the list? Partially hydrogenated oil IS trans fat. Unfortunately in the US, if the product has under .5 grams of trans fat, then it is called a "0 trans fat" product.

In Canada, "products with less than 0.2 grams of trans fat per serving may be labeled as free of trans fats.These labelling allowances are not widely known, but as an awareness of them develops, controversy over truthful labelling is growing." (from Wikipedia)

Denmark and Switzerland have basically banned partially hydrogenated oils.

The word out there is that takes from as little as 3 years to never to leave your body. I think of that whenever I take a bite of something that has PHO. I think we should talk about PHO instead of trans fat since trans fat labeling varies from state to state and country to country. Basically I try to avoid it.

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