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FDA ruling could ban shortening with trans fats in US - Page 12

post #166 of 201

Susceptible  people who can’t do simple math buy into the ZERO labeling.

 

For example: one cookie equals one serving.

1 serving containing .05  (half a gram of poofat) and it is labeled as zero.

When you eat 6 cookies you get 3 grams of poofat.

You do not get Zero grams of poofat –  as the trickydicktrick  labeling would suggest.

 

Lost in the forest for the trees, counting the rings, peeling off the bark, & spanking the squirrels; while the rest of us are in a cozy cabin eating cake, scarfin’ brownies, and drinking home brew.  No wonder folks are leaving California.

 

{if it moves tax it, if it keeps moving regulate it, if it stops moving subsidize it.  That old saying left out  the new plan– if govt. says it's bad for you  just re-label it.”

 

 :party:  molon labe    "come and eat cake"   :cake:

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #167 of 201
Thread Starter 
Quote:
Originally Posted by MBalaska View Post

Susceptible  people who can’t do simple math buy into the ZERO labeling.

For example: one cookie equals one serving.
1 serving containing .05  (half a gram of poofat) and it is labeled as zero.
When you eat 6 cookies you get 3 grams of poofat.
You do not get Zero grams of poofat –  as the trickydicktrick  labeling would suggest.

I'm confused...are you upset at the <.5 loophole, or the proposed regulation that removes the <.5 loophole?
post #168 of 201
Thread Starter 
Another excellent book is "Salt, Sugar, Fat", since the problem goes beyond just sugar to include how companies apply multiple layers of sugars, salts, and fats (all of which are very cheap) to enhance the addictive potential of the food.

Amazingly enough, manufacturers have only been required to break out the salt, sugar, and fat contents of their products since the 1990s.

http://www.amazon.com/Salt-Sugar-Fat-Giants-Hooked/dp/1400069807
post #169 of 201
Thread Starter 
Regarding serving sizes, the FDA is aware of this issue but there is not a simple fix. For example, if you just increase serving sizes across the board it may encourage people who actually pay attention to the serving size to consume more than they otherwise would have. Standard serving sizes based on focus groups and surveys were instituted in the 90s, but they did not take into account that people tend to underestimate how much they eat.

More info:
http://www.nytimes.com/2010/02/06/business/06portion.html?pagewanted=all
post #170 of 201

“I keep hearing you're concerned about my happiness.
All that thought you're giving me is conscience, I guess.
If I were walking in your shoes, I wouldn't worry none.
While you and your friends are worrying 'bout me,

I'm having lots of fun.

Counting flowers on the wall,
That don't bother me at all.
Playing Solitaire till dawn,
With a deck of fifty-one.
Smoking cigarettes and watching Captain Kangaroo.
Now, don't tell me I've nothing to do.”

        Eric Heatherly

 

Cookies in the cabin’s oven, gotta run..............

Not that I have to hurry I just have a run in my black fishnet stockings

There’s no law against that yet is there. Bakin in a French maids outfit. sure hope not cause the bears love it.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #171 of 201
Quote:
Originally Posted by lilmissbakesalot View Post
 

I'm making brownies tonight... I'll send you some!  ;)

Don't worry, my daughter came home from school and said "Did you make brownies today?' Then she made them because I hadn't.

post #172 of 201
Quote:
Originally Posted by -K8memphis

it has an addicting quality to it --gratifies like cocaine --it's not cocaine but the pleasure center in our heads reacts that way to it

gratifies like cocaine -- in the pleasure center.  that was the mind blowing part.

 

by the way I wonder why my big new tub of Crisco is weeping.  It's 20 degrees outside, house is 75, have had the tub for only one month, expiration date is two years from now 2015.  And there's a tablespoon of oil seeping into the crater in the middle. hmmmmm

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post #173 of 201
Quote:
Originally Posted by AnnieCahill View Post

Butter is solid fat, it's unlikely for bacteria to grow if it's been stored properly.  It can get rancid after a period of time, but people have kept it on their counters covered for weeks with no issues.  Are you one of those who thinks that raw eggs can kill you?  icon_smile.gif

Even if you cut your all shortening recipe with half butter it would make your product taste better and more than likely wouldn't require refrigeration under a CFL, especially if you use a crusting buttercream. 

ETA I don't remember if butter is considered a potentially hazardous food.  I don't think it is here in VA.

I do believe raw eggs can carry a potential risk since the patients I work with cannot have them as part of a low bacterial diet then I'm not eating them. I'm not saying one way is best. To each his own, just stating that this FDA thing is a problem for some of us and butter isn't the answer for everything. What I think about raw eggs is irrelevant and I don't use butter in my everyday food so I don't know anything about leaving it on the counter. Being snippy isn't called for....I wasn't trying to be rude.
"As an artist in other mediums, cake is my favorite canvas!"
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"As an artist in other mediums, cake is my favorite canvas!"
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post #174 of 201
It was actually a joke about the eggs, you know, chef smiley face and everything...
post #175 of 201
Quote:
Originally Posted by MBalaska View Post
 

by the way I wonder why my big new tub of Crisco is weeping...

 

upset about the new transero fat ban maybe  :-D 

one baker's never ever do is the next baker's 'i swear by this'
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one baker's never ever do is the next baker's 'i swear by this'
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post #176 of 201
Quote:
Originally Posted by Cara-mel View Post


 To each his own, just stating that this FDA thing is a problem for some of us and butter isn't the answer for everything.

 

Sarcasm alert:

 

Are you sure butter isn't the answer for everything????

 

Requisite smiley face here:    :)

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #177 of 201
Quote:
Originally Posted by -K8memphis View Post
 

 

upset about the new transero fat ban maybe  :-D 


LOLOLOLOL!!!

post #178 of 201
Quote:
Originally Posted by Cara-mel View Post

I do believe raw eggs can carry a potential risk since the patients I work with cannot have them as part of a low bacterial diet then I'm not eating them. I'm not saying one way is best. To each his own, just stating that this FDA thing is a problem for some of us and butter isn't the answer for everything. What I think about raw eggs is irrelevant and I don't use butter in my everyday food so I don't know anything about leaving it on the counter. Being snippy isn't called for....I wasn't trying to be rude.
I was going to post that this is an Internet forum and an odd place to be trying to dictate how people express themselves. But I went back and read the post and didn't find it "snippy" anyway. This is a discussion that's only going to be hindered if everyone feels like they have to walk on eggshells. I don't know that this happened here, but all too often I see people when they have no other argument resorting to attacks on how the person spoke to them. How they worded their argument. It's not a nice tactic.
post #179 of 201

idk-- cara-mel has 16 posts and sometimes it takes a while (maybe 10,000 posts like me--still working on it) to get the hang of forum speak--

 

i'd like to applaud cara-mel for the honest reply so that liz had the opportunity to respond and clarify--that will work imo--

 

and there's always the private message option by clicking on the poster's name under their avatar--"wth did you mean" in a nice way though--

 

and one needs to slow down and read carefully in these things--come back and read it over without emotion--as we know--we can read any emotion into these posts--so we gotta take it easy--giving the benefit of the doubt is important in forums

 

in life giving the benefit of the doubt is less successful --go with your gut

 

but anyway..."wag more bark less" is my new favorite slogan -- i just need to do it more ;)

one baker's never ever do is the next baker's 'i swear by this'
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post #180 of 201
If it matters, I can't see post count on my phone. But post count doesn't tell how much a person's been reading. What I see a lot of is one person giving the right information and getting ignored. Then if they restate emphatically, they are accused of having a lack of tact. Maybe the blind would rather be led by the blind. But if not, maybe don't drive the few people away who are willing to share their expertise. AnnieCahill wasn't giving out opinion, but fact.

Annie, not trying to make any statements about what might or might not drive you away. Or that you could be driven at all. icon_smile.gif
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