Trans fats, which many say contribute to heart disease, are being banned from American processed and restaurant food, finally. But food makers and restaurants saw the writing on the trans fat walls long ago and have been phasing it out of most products.
That hasn’t stopped stories listing all the foods you may have trouble finding once the ban goes into effect (something still a way off).
Margarine will probably feel the biggest impact, ironic since I’m old enough to remember when healthcare professionals were telling us that margarine was healthier than butter.
Other foods mentioned include ready-made cake frosting and indeed cake mixes and cakes themselves along with crackers.
I checked the multi-grain crackers I buy, and they have no trans fats listed. The same can be said, by the way, for my old junk food favorite, Hostess HoHos.
So while the Food and Drug Administration’s decision to ban trans fats is laudable, its overall impact will be small.
So when is the FDA going to do something about salt content? I know high salt intake impacted my blood pressure, I can see the difference now that I have drastically reduced my salt intake. What will it take to get U.S. food makers off their salt addiction and to get chefs to learn to flavor beyond just throwing in more salt?