Trans Fat Nation
By Marion Nestle, a professor of food studies and public health at New York University, is the author of “What to Eat.” (THE NEW YORK TIMES, 01/10/06):
THE proposal last week from the New York City Health Department to require restaurants to use cooking oils free of trans fats was a no-brainer. Trans fats — which are not natural in food but a byproduct of the partial hydrogenation of vegetable oils — raise the risk of heart disease, can easily be replaced and should have been out of the food supply a long time ago.
But eliminating trans fats will do nothing to help New Yorkers prevent obesity, which is the greatest food-related threat Americans face.… Seguir leyendo »