Wednesday, November 13, 2013

About Low Fat Cooking: An End to Trans Fats

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From Fiona Haynes, your Guide to Low Fat Cooking
We can long debate the pros and cons of eating fat, but there is one kind of fat that everyone agrees is unequivocally unhealthy: trans fats, which have been linked to thousands of heart-related deaths. All manner of frozen, packaged, and fast foods contained them, but it was not until 2006 that food companies were required to label them. New York City then banned trans fats, and big-name fast-food restaurants switched to trans-fat-free cooking oils. Now the burden of proof is on food companies to prove that these artificial fats are safe or stop using them altogether.

An End to Trans Fats
By effectively revoking the "generally recognized as safe" status of partially hydrogenated oils, the FDA has signalled the end to artificial trans fats. Although the November 7 announcement is deemed a preliminary... Read more

Hydrogenated Oils and Trans Fats
Do all foods containing hydrogenated oils contain trans fats? Some food labels list partially hydrogenated oils in their ingredients yet claim 0 grams of trans fats. Then there are foods that list [fully] hydrogenated oils. Are these any different?
Search Related Topics:  trans fats  food labels  fat labels

Mini Pumpkin Pies
Made with flaky phyllo dough and baked in muffins cups, these mini pumpkin pies are the perfect light party dessert; they give you a taste of pumpkin pie without all the calories and fat of a regular pie.

Maple Pecan Tarts
Of course, not everyone likes pumpkin pie. If pecan pie is your thing, but you want to limit your indulgence, then these mini maple pecan tarts will be just the thing. Again, if you're hosting a holiday party or a Thanksgiving buffet, these cute little tarts will be a big hit.

 



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This newsletter is written by:
Fiona Haynes
Low Fat Cooking Guide
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