"John Graeme" <[email hidden]> wrote in part:
Quoted message said:Jim Chinnis said:"John Graeme" <[email hidden]> wrote in part:
Quoted message said:Why do companies continue to put hydrogenated (trans) fats into foods?
They must know of the health concerns about trans fats.
Silly question, easy answer:
Because people buy them.
That doesn't really answer the question:
Why do companies continue to put hydrogenated (trans) fats into foods?
They must know of the health concerns about trans fats. If they are
concerned about a fat going rancid, can't they just substitute a
monounsaturated fat like canola oil, or add a little antioxidant?
It seems it would be just as cheap to use something acceptable and
thereby gain additional customers who do pay attention to such health
concerns.
My response was a bit flippant. But it's true that if many people
would not buy products containing trans fats, they would be
reformulated. Canola oil will turn rancid fairly quickly, compared
with the partially hydrogenated oils now used. I believe that many
products already contain various preservatives, but that doesn't
do the job entirely when long shelf life and poor handling and
storage conditions must be catered to.
In the case of coffee creamer, most people who want to reduce
trans fat probably just use a little milk or half-and-half. I
realize you can't do that, but it means that there may not be much
of an increase in sales if manufacturers switch to a non-transfat
simulated cream product: there is already one available.
--
Jim Chinnis Warrenton, Virginia, USA [email hidden]
