Here We Go With the Trans Fats

Get ready for a state wide trans-fat ban to rear its ugly head. Hopefully by the time this crap gets serious legs, we’ll be rid of Fast Eddie.

UPDATE:

I just thought, that Tastycakes, which are a Philadelphia icon, contain a fair amount of trans-fat.  There are many of us that have our lines in the sand.  You can have my Tastycakes when you pry them from my cold dead, butterscotch covered hands!

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2 thoughts on “Here We Go With the Trans Fats”

  1. Making pastry requires solid fats.
    With trans-fats outlawed bakeries will have to go back to butter and lard which serendipitously make better pastry anyway.

    I hate the nanny state thinking that leads to these laws, but at least this time the law of unintended consequences will put the joke on them.

  2. The main reason for trans fats, as far as I understand, is that they are very stable, and have a long shelf life because they are a lot less prone to oxidation than other types of fats. Tastycakes, which are a Philadelphia icon, use trans fats.

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