As our beloved eateries prepare to bid adieu to trans fats, it’s important to look back at where they came from, courtesy of the New York State Restaurant Association’s Chuck Hunt:
Many people may wonder why trans fats are being used in the first place. To briefly explain, several years ago, medical opinion pointed to concerns over saturated fats–like butter and lard–and the need for more healthful alternatives. As a result, many restaurateurs substituted partially hydrogenated vegetable oils and other alternatives containing trans fats in oils, margarines, shortenings, and prepared foods.
Now that science has turned on those same “healthful alternatives,” we wonder, what horribly cardiovascular-ravaging substitute is next?