Transfats.

[Bentley Green]

In October, all eateries in Boston, and I think MA as well, will be banned from using tranfats in the prepping and cooking of foods, mainly in deep frying such famous things as chicken, French fries, seafood and onion rings.

What do you think about transfat? What's your take on it.

As you know, it is found in shortenings and oils as well as oleomargerine, peanut butter and just about all other food products. The main ingredient that's used to make it is hydrogenated oils.

I think it was the right idea to stop places from using it. The kids will not have health problems and the kids and adults will be healthier as a result.;)

[mcnerd]

Trans fatty acids add desirable effects to foods, like making peanut butter creamier and extending the shelf life of packaged products. That's why you are likely to find trans fat in packaged snacks, such as cookies and crackers and stick margarines.

This was something originally demanded by the consumers, but, like plastic bags, water bottles, etc., it developed a backlash when someone studied it and realized it was bad in excess....and we do tend to do things in excess.

Don't blame the businesses. They follow what you the consumer want, even if you don't really understand what it is you want. Now that the consumers no longer want "Trans Fats", but still want the benefits (taste, texture) of them, it takes awhile for something else to come along. It's up to the individual consumer to be aware and determine how much they want to limit their consumption of a product until it's "updated".

"Trans Fats" are not the first, only, or last ingredient or process that will be determined to be unhealthy, so we must accept the fact that life itself is dangerous and eventually it will kill us all, so enjoy your food and life to the fullest while you can.

[Bentley Green]

I have very few foods at home that have transfats.

Also, transfats, I believe are virtually harmless as long as it is used or consumed in moderation, don't you think?