Once-Touted Fat Now Demonized
By Kim Severson and Melanie Warner
New York Times
An artificial fat once embraced as a cheap and seemingly healthy alternative to saturated fats like butter or tropical oils, partially hydrogenated oil has been the food industry’s favorite cooking medium for decades. It makes french fries crisp and sweets creamy, and keeps packaged pastries fresh for months.
But scientists contend that trans fat, a component of the oil, is more dangerous than the fat it replaced. Studies show trans ...Continue Reading →