@kerigans This is the study I was referring to:
http://tinyurl.com/yeamezj
about 8 hours ago
@noelty5 Check out my thoughts on Quorn:
http://tinyurl.com/y99wyc2
about 9 hours ago
@kerigans Last I read, the "D2 is a less absorbable form than D3" theory had been disproven...
about 9 hours ago
@sandeep111 Saliva is always present in our mouths -- whether food is solid or liquid is absolutely irrelevant.
about 12 hours ago
I also greatly dislike the name of that group -- "meat and meat substitutes". Many of those "substitutes" are nutritionally superior!
about 12 hours ago
Not surprisingly, " restaurant groups have offered a lukewarm response."
Some further details:
" Mendoza's bill would require restaurants, hospitals and facilities with food-preparation areas to remove oils, shortenings and margarines with trans fats by Jan. 1, 2010."
Bakers get an extra year so as to have sufficient time to find suitable substitutes for pastries, breads, and other goods.
I particularly love this caveat: " The bill exempts public school cafeterias, which must be trans-fat free under a law that takes effect January 1."
Some legislators are clutching at their pearlstrings and attempting to make the feeble argument that this law takes away consumers' freedom.
How, exactly? Trans-fat-free baked goods taste exactly the same as those containing trans fats.
It's not as if muffins, bagels, and donuts will cease to exist.
Besides, let's remember that partially hydrogenated oils (trans fats) are a relatively new invention. They were not in the food supply in the 1940s, yet baked goods were produced on a daily basis.
Although the elimination of trans fats is progress, remember that a trans-fat-free donut has just as many calories and sugar as one with trans fats.
This is by no means a green light to consume baked goods in higher quantities.