Tuesday, December 26, 2006

Margarine is as evil as we've always suspected

So, The Wall Street Journal is as for the New York City Trans Fats ban as you'd expect.
You wouldn't know it from the media coverage, but the science on the dangers of trans fats is still being debated
You have to love the "I'm lying to you, but I expect you to not notice" formulation. Anthropogenic Global Climate Change is being debated. The Holocaust is being debated. This just means that somebody feels obfuscation is in their interest.

But, margarine -- like all these 'low fat' substitutes for real foods -- has always been suspect. And here's the official word from the New York City Department of Health:
Trans fat is the most dangerous fat. It increases LDL ("bad") cholesterol, and lowers HDL ("good") cholesterol. Based on conservative estimates, trans fat is responsible for at least 500 deaths from heart disease in New York City each year. Trans fat has no known health benefits. Unlike saturated fat, there is no safe level of artificial trans fat consumption.

1 comment:

Emma said...

Trans fat naturally occurs in some foods, like butter, but are also formed in the processing of some foods where product texture and shelf life are desired. I’ve learned a lot about this subject because I work with the National Association of Margarine Manufacturers. In addition, heart disease runs in my family so I’ve got a personal interest in this subject as well.

Have you looked at a margarine label lately? You won’t find any soft or liquid margarine that contain trans fat, and trans fat levels of stick margarines have been greatly reduced. Using new technologies, margarine manufacturers have met the challenge and eliminated or reduced trans fat in margarine products, making a good product even better. In fact, the margarine industry has led the food industry in removing trans fat content from its products. Soft, liquid and spray margarine products are now in sync with the recommendations included in the 2005 Dietary Guidelines for Americans and the MyPyramid food guidance system. Soft margarine products were elevated in their importance in that they “help meet essential fatty acid needs and also contribute toward Vitamin E needs” according to the 2005 Dietary Guidelines Advisory Committee Report.

When comparing margarine to butter, many margarine products are the recommended alternative as stated by of the American Heart Association, as well as the Federal government’s National Cholesterol Education Program. And yes, it’s still an economical choice for the consumer. For more information, visit http://margarine.org/qanda.html, http://hp2010.nhlbihin.net/cholmonth/chol_kit.htm and http://www.americanheart.org/presenter.jhtml?identifier=1200000.