NYC bans artery-clogging oils from restaurants

New York City has banned most artificial trans fats oils from restaurants. Restaurants will be required to eliminate these oils by July 2007, with a three-month grace period for those who haven't yet switched. Bakeries will have until July 2008 to find a suitable alternative. Artificial trans fats are created when food processors harden fat to make it more like butter in a process called hydrogenation. This is used to help extend product shelf life and enhance the texture of some foods. Trans fats increase the risk of heart disease and stroke by increasing levels of the "bad" cholesterol, while simultaneously reducing levels of the "good" cholesterol.

Many in the restaurant industry oppose the measure as costly, saying that it should be allowed to voluntarily eliminate trans fats. Lawsuits have been threatened already. Wendy's restaurants have already switched to a different cooking oil, with McDonalds and Dunkin' Donuts already trying out different ways to make their cooking oils healthier for the public.
(Click here to read the rest of the story written by Daneil Trotta for Reuters.)