Tom Fudge: If you eat fast food or processed foods, you almost certainly consume trans fats. Trans fats are the result of the hydrogenation of oils. The process creates a very stable vegetable fat that makes fried foods crispy and acts as a preservative. Trans fats have been part of the American diet for decades. But in recent years, we've learned that they have a bad habit of clogging our arteries.
Food producers are working to eliminate trans fats from the foods we buy at restaurants and grocery stores. But some states and cities don't think it's happening quickly enough. New York City imposed a ban on trans fats in its restaurants. That ban goes into effect this summer. The California Legislature is now considering two bills. One would ban trans fats from restaurants in the state. The other would prohibit grocery stores from selling trans fatty products.
Guests
- Jot Condie, president and CEO of the California Restaurant Association.
- Dr. Tracy Delaney , manager of Chronic Disease and Health Disparities in the Maternal, Child, Family Health Services Department for the San Diego County's Health and Human Services Agency.
End Music: Casanova 70 by Air, from the album Air (1999)
