We had previously reported New York City’s efforts to enact a ban on the artery clogging, heart attack provoking transfats. This article recaps the state of play in Philadelphia where a ban was enacted successfully for implementation in 2008.

 

The article defines transfats thusly:  “Trans fat occurs in oils that have been hydrogenated - combined with hydrogen - such as shortening, margarine, and commercial vegetable oils used by restaurants for cooking, frying and baking. Such products are less expensive and extend the shelf life of baked goods, but they raise the level of LDL (low-density lipoprotein, or bad cholesterol) in the bloodstream, increasing the risk of coronary heart disease.”

Generally, the article recaps the fact that most restaurants are already starting to make the transition successfully and without their customers noticing any difference in the quality of  food or the taste, which is good news.

However a state-wide ban seems less likely.  The article reports that Governor Ed Rendell has been quoted as saying he wants to make sure “foods taste the same.”  We predict Rendell’s position will soon be seen as politically incorrect.

Transfats are bad, no doubt.  Keep them out of your diet.  But in your quest to ditch the transfats, don’t lose track of the more important factor of eating a balanced diet and maintaining a healthy weight-height ratio.  In reality, you are better off to eat fewer overall calories than to worry too much about transfats; but the two goals can easily go hand in hand if you have the right diet focus.

 

Read the whole article here for further insights on this issue which is sure to be played out in every jurisdiction across the country in the coming decade.