Trans fats, also called trans fatty acids, is an artificially produced fat made with a chemical process known as hydrogenation. The hydrogenation process solidifies liquid fats (plant oils) by adding hydrogen atoms to it. It increases the food’s shelf life and increases the time that flavors are retained.

NYC restaurants have three months to comply with the ban on trans fats. On October 1, 2007, the NYC  health department will begin to issue citations on trans fat violations in fried foods. The fines are reported to range from $200 to $2,000.

In July 2008, the second phase begins, when a ban on trans fats in baked goods (such as cakes and pies), prepared foods, and oils (used to make dough) takes effect. According to the NYC health department, already 57% of all restaurants in the city have eliminated trans fats from all of their foods.

However, now that companies, whether in New York City or elsewhere in the world, are trying to distance themselves from trans fat in order to make their products healthier (or maybe just look healthier) for their customers, some are doing a good job at making healthier products while others are only substituting one bad fat for another bad fat.

Some companies--the good ones--are replacing saturated fats and trans fats (bad fats because they elevate a person’s bad cholesterol and reduce the good cholesterol) with unsaturated fats (which reduce bad cholesterol and increase good cholesterol).

However, other companies--the bad ones--are simply switching from trans fats to saturated fats, which is also a bad fat to eat.

What is your favorite restaurant doing?

For additional information on trans fats and whether companies are switching from trans fats to a “good” or “bad” fat, check out the iTWire article, “Watch out for what companies are using to replace trans fats”.

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