It's hard to swallow, but Danish scientists have shown that chicken nuggets and french fries served at U.S. fast food chains in the States contain as much as 30 times more of artery-clogging trans fatty acids as their fast food outlets in Europe....
Check your menu choices, folks: http://www.cphpost.dk/get/95257.html
Global Forums > General > Cheating America - US fries 30x fattier than European fries
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Cheating America - US fries 30x fattier than European fries
Apr 25, 2006 @ 17:39
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It's hard to swallow, but Danish scientists have shown that chicken nuggets and french fries served at U.S. fast food chains in the States contain as much as 30 times more of artery-clogging trans fatty acids as their fast food outlets in Europe....
Check your menu choices, folks: http://www.cphpost.dk/get/95257.html
watsonApr 25, 2006 @ 17:39
Check your menu choices, folks: http://www.cphpost.dk/get/95257.html
watsonApr 25, 2006 @ 17:39
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Re: Cheating America - US fries 30x fattier than European fries
Post 1
Apr 25, 2006 @ 20:59
No wonder the guy in "Supersize Me" kept throwing up!
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No wonder the guy in "Supersize Me" kept throwing up!
tiffany, Apr 25, 2006 @ 20:59
tiffany, Apr 25, 2006 @ 20:59
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Re: Cheating America - US fries 30x fattier than European fries
Post 2
Apr 26, 2006 @ 06:19
I just went to the Macdo tonight, and the vat of oil looked awfully similar to the vat of oil in which U.S. fries are oil-boiled. Seriously - how can you change the amount of oil that a potato can absorb in x many minutes - or is the number of minutes of oil-boiling the issue? That's what I'd find interesting - how the oil absorption was lessed in the European vs. the U.S. fries... if this is indeed true.
It sounds like an urban myth, frankly.
It sounds like an urban myth, frankly.
The text you are quoting:
I just went to the Macdo tonight, and the vat of oil looked awfully similar to the vat of oil in which U.S. fries are oil-boiled. Seriously - how can you change the amount of oil that a potato can absorb in x many minutes - or is the number of minutes of oil-boiling the issue? That's what I'd find interesting - how the oil absorption was lessed in the European vs. the U.S. fries... if this is indeed true.
It sounds like an urban myth, frankly.
Jennifer, Apr 26, 2006 @ 06:19
It sounds like an urban myth, frankly.
Jennifer, Apr 26, 2006 @ 06:19
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Re: Cheating America - US fries 30x fattier than European fries
Post 3
Apr 26, 2006 @ 06:23
There are all kinds of regulations on transfats about to kick-in during the coming year - or so I've heard. These are especially bad for you. The Europeans were first-movers on this, to be sure. But the U.S. is moving on this. Our regulations usually move a bit slower - but anyone who reads knows that transfats are really bad for you. Companies are going to have to phase them out.
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There are all kinds of regulations on transfats about to kick-in during the coming year - or so I've heard. These are especially bad for you. The Europeans were first-movers on this, to be sure. But the U.S. is moving on this. Our regulations usually move a bit slower - but anyone who reads knows that transfats are really bad for you. Companies are going to have to phase them out.
Jennifer, Apr 26, 2006 @ 06:23
Jennifer, Apr 26, 2006 @ 06:23
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Re: Cheating America - US fries 30x fattier than European fries
Post 4
Apr 26, 2006 @ 06:34
(from Wikipedia)
On July 9, 2003, the United States Food and Drug Administration issued a regulation (21 CFR 101.9 (c)(2)(ii)) requiring manufacturers to list trans fatty acids, or trans fat, on the Nutrition Facts panel of foods and some dietary supplements. This new information must appear below the listing of saturated fat content, which was already required. The regulation allows trans fat levels of less than 0.5 grams per serving to be labeled as 0 grams per serving, or trans fat free. (In this case, manufacturers may use the synonyms "free", "without," "no" and "zero" in their packaging claims.) The FDA defines trans fatty acids as containing one or more trans linkages that are not in a conjugated system.
The new labeling rule took effect January 1, 2006. The FDA created a process where companies may petition for an extension that will be reviewed on a case-by-case basis. Extensions will be granted until January 1, 2008. The FDA estimates that by 2009, trans fat labeling will have prevented from 600 to 1,200 cases of coronary heart disease and 250 to 500 deaths each year. This benefit is expected to result from consumers choosing alternative foods lower in trans fatty acids as well as manufacturers reducing the amount of trans fatty acids in their products.
While the FDA regulation was strictly a labeling directive, many food manufacturers used the 2006 deadline as a target date to reduce or eliminate trans fats from their products. This required some experimentation with alternative oils in an attempt to preserve the flavor and "mouth feel" of the food while maximizing shelf life. The solution for some products was a return to the saturated fats and tropical oils abandoned 20 years earlier, when saturated fats were a high-profile health concern. Another solution was the use of new soybean varieties and processing methods, which produce oils with many of the desirable characteristics of hydrogenated oils without requiring hydrogenation.
Some U.S. restaurant chains have also announced plans to reduce or eliminate their use of hydrogenated oils. New York City has asked all its restaurants to eliminate trans fat from their offerings, on a voluntary basis. In May 2005, Tiburon, California became the first city in the world where all restaurants cook with trans fat-free oils.
On July 9, 2003, the United States Food and Drug Administration issued a regulation (21 CFR 101.9 (c)(2)(ii)) requiring manufacturers to list trans fatty acids, or trans fat, on the Nutrition Facts panel of foods and some dietary supplements. This new information must appear below the listing of saturated fat content, which was already required. The regulation allows trans fat levels of less than 0.5 grams per serving to be labeled as 0 grams per serving, or trans fat free. (In this case, manufacturers may use the synonyms "free", "without," "no" and "zero" in their packaging claims.) The FDA defines trans fatty acids as containing one or more trans linkages that are not in a conjugated system.
The new labeling rule took effect January 1, 2006. The FDA created a process where companies may petition for an extension that will be reviewed on a case-by-case basis. Extensions will be granted until January 1, 2008. The FDA estimates that by 2009, trans fat labeling will have prevented from 600 to 1,200 cases of coronary heart disease and 250 to 500 deaths each year. This benefit is expected to result from consumers choosing alternative foods lower in trans fatty acids as well as manufacturers reducing the amount of trans fatty acids in their products.
While the FDA regulation was strictly a labeling directive, many food manufacturers used the 2006 deadline as a target date to reduce or eliminate trans fats from their products. This required some experimentation with alternative oils in an attempt to preserve the flavor and "mouth feel" of the food while maximizing shelf life. The solution for some products was a return to the saturated fats and tropical oils abandoned 20 years earlier, when saturated fats were a high-profile health concern. Another solution was the use of new soybean varieties and processing methods, which produce oils with many of the desirable characteristics of hydrogenated oils without requiring hydrogenation.
Some U.S. restaurant chains have also announced plans to reduce or eliminate their use of hydrogenated oils. New York City has asked all its restaurants to eliminate trans fat from their offerings, on a voluntary basis. In May 2005, Tiburon, California became the first city in the world where all restaurants cook with trans fat-free oils.
The text you are quoting:
(from Wikipedia)
On July 9, 2003, the United States Food and Drug Administration issued a regulation (21 CFR 101.9 (c)(2)(ii)) requiring manufacturers to list trans fatty acids, or trans fat, on the Nutrition Facts panel of foods and some dietary supplements. This new information must appear below the listing of saturated fat content, which was already required. The regulation allows trans fat levels of less than 0.5 grams per serving to be labeled as 0 grams per serving, or trans fat free. (In this case, manufacturers may use the synonyms "free", "without," "no" and "zero" in their packaging claims.) The FDA defines trans fatty acids as containing one or more trans linkages that are not in a conjugated system.
The new labeling rule took effect January 1, 2006. The FDA created a process where companies may petition for an extension that will be reviewed on a case-by-case basis. Extensions will be granted until January 1, 2008. The FDA estimates that by 2009, trans fat labeling will have prevented from 600 to 1,200 cases of coronary heart disease and 250 to 500 deaths each year. This benefit is expected to result from consumers choosing alternative foods lower in trans fatty acids as well as manufacturers reducing the amount of trans fatty acids in their products.
While the FDA regulation was strictly a labeling directive, many food manufacturers used the 2006 deadline as a target date to reduce or eliminate trans fats from their products. This required some experimentation with alternative oils in an attempt to preserve the flavor and "mouth feel" of the food while maximizing shelf life. The solution for some products was a return to the saturated fats and tropical oils abandoned 20 years earlier, when saturated fats were a high-profile health concern. Another solution was the use of new soybean varieties and processing methods, which produce oils with many of the desirable characteristics of hydrogenated oils without requiring hydrogenation.
Some U.S. restaurant chains have also announced plans to reduce or eliminate their use of hydrogenated oils. New York City has asked all its restaurants to eliminate trans fat from their offerings, on a voluntary basis. In May 2005, Tiburon, California became the first city in the world where all restaurants cook with trans fat-free oils.
Jennifer, Apr 26, 2006 @ 06:34
On July 9, 2003, the United States Food and Drug Administration issued a regulation (21 CFR 101.9 (c)(2)(ii)) requiring manufacturers to list trans fatty acids, or trans fat, on the Nutrition Facts panel of foods and some dietary supplements. This new information must appear below the listing of saturated fat content, which was already required. The regulation allows trans fat levels of less than 0.5 grams per serving to be labeled as 0 grams per serving, or trans fat free. (In this case, manufacturers may use the synonyms "free", "without," "no" and "zero" in their packaging claims.) The FDA defines trans fatty acids as containing one or more trans linkages that are not in a conjugated system.
The new labeling rule took effect January 1, 2006. The FDA created a process where companies may petition for an extension that will be reviewed on a case-by-case basis. Extensions will be granted until January 1, 2008. The FDA estimates that by 2009, trans fat labeling will have prevented from 600 to 1,200 cases of coronary heart disease and 250 to 500 deaths each year. This benefit is expected to result from consumers choosing alternative foods lower in trans fatty acids as well as manufacturers reducing the amount of trans fatty acids in their products.
While the FDA regulation was strictly a labeling directive, many food manufacturers used the 2006 deadline as a target date to reduce or eliminate trans fats from their products. This required some experimentation with alternative oils in an attempt to preserve the flavor and "mouth feel" of the food while maximizing shelf life. The solution for some products was a return to the saturated fats and tropical oils abandoned 20 years earlier, when saturated fats were a high-profile health concern. Another solution was the use of new soybean varieties and processing methods, which produce oils with many of the desirable characteristics of hydrogenated oils without requiring hydrogenation.
Some U.S. restaurant chains have also announced plans to reduce or eliminate their use of hydrogenated oils. New York City has asked all its restaurants to eliminate trans fat from their offerings, on a voluntary basis. In May 2005, Tiburon, California became the first city in the world where all restaurants cook with trans fat-free oils.
Jennifer, Apr 26, 2006 @ 06:34
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Re: Cheating America - US fries 30x fattier than European fries
Post 5
Apr 27, 2006 @ 02:29
Yea seriously, and makes you wonder if the poor guy would have been 30 times less likely to throw up had he experimented with fries in Denmark...?
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Yea seriously, and makes you wonder if the poor guy would have been 30 times less likely to throw up had he experimented with fries in Denmark...?
watson, Apr 27, 2006 @ 02:29
watson, Apr 27, 2006 @ 02:29
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Re: Cheating America - US fries 30x fattier than European fries
Post 6
Apr 27, 2006 @ 02:38
...if the trans-fats, saturated fats, and hydrogenated oils don't do you in, the tons of sugar and chemical food additives will do it too.
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...if the trans-fats, saturated fats, and hydrogenated oils don't do you in, the tons of sugar and chemical food additives will do it too.
watson, Apr 27, 2006 @ 02:38
watson, Apr 27, 2006 @ 02:38
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