Trans fat backlash spurs farmers to consider healthier soybean (St. Louis Post-Dispatch)
The New York City Board of Health's decision Tuesday to ban artificial trans fats in restaurant foods has soybean farmers wondering if they should switch to a new variety of soybeans that produces a healthy cooking oil.
No more ho-hum parties (Akron Beacon Journal)
Ah, the holiday office party. Perhaps you look forward to it as a chance to socialize with beloved co-workers. Or perhaps you dread it as a headache-inducing obligation. But there is one way to make office parties more bearable, if not downright enjoyable, for both the raring and the reluctant: good food.
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1 comment:
GREAT, New York is banning Trans- fat! So we are going back in time to the oils we where using before we switched to Trans fat oils. Now we will have the same fat, and calories as we did with the trans fat but we will be saturated fat free with the use of the oils our parents where using. Why is no one aware of this? Why is no one speaking of a solution? We need answers!!
The answer in my mind comes from the United State Department of Agriculture, in the form of a gel, called Z-Trim. The USDA back in 1990 developed a fat mimicking ingredient that allows anyone to replace 25-50% of the fats in all foods without changing taste, texture, or digestive properties. It is 100% natural product, made from the processing of corn hulls. If you haven’t heard of it yet check out the page 90 of the book “You on a Diet” by Oprah’s doctor, Mehmet Oz. or visit there company web site, www.ztrim.com
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