Banning Trans Fats in California - 1
According to Dr. Sonia Angell, director of the New York Health Department's Cardiovascular Disease Prevention and Control program, New York City was deemed a success in eliminating trans fats in restaurants. The ban was implemented in December of 2006, and was in full force on July. Now California is initiating banning trans fat in restaurants. Hopefully other states will follow this healthier trend.
But there seems to be a few flaws in California's bill: (I hope they will be rectified in time but don’t rest on your laurels yet.)
"The bill would require restaurants, hospitals and facilities with food-preparation areas to remove oils, shortenings and margarines with trans fats by Jan. 1, 2010, except for use in deep frying for dough and batter." (Bakers would be given an extra year to comply.) My comments: 1) Many people will still obtain excess trans fats from the items above. There is a lot of fried food consumption. This will probably include some desserts which are typically high in fat. And, portion sizes are still too large and this will increase the trans fat consumption.
2. Palm oil (a saturated fat) or soy oil was used well before trans fats came along. Why is it so hard to go back to them now? I can't believe they did not see this coming awhile back when the news of trans fats was first coming out years ago.
Even if the trans fats are banned from the fried foods, people will still probably be consuming excess fat from other food choices besides fried foods, whether it be saturated fat or vegetable oil.(Fats are difficult to actually see in your foods at times.) Consumption of any kind of fat can still contribute too many calories especially since the serving sizes are typically so large.
Just remember trans fats may be interfering with your weight loss efforts and contributing to belly fat simply because they are trans fats. I will provide a few more comments tomorrow.
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