The bill is being challenged by restaurant owners across California who worry the trans fat ban will force them to use more expensive alternative oils that could change the flavor of their food for the worse.
Why is it that I can hear sac-eats’ stomach grumbling now as it ponders a world without artery clogging, heart attack creating, yet oh so creamy industrially created as a side effect of partial hydrogenation of plant oils – a process developed in the early 1900s and first commercialized as Crisco in 1911, trans fatty acids?
“It’s going to be a big fight,” said Terri Mead, manager of Sacramento’s Pancake Circus Restaurant. “We don’t want them telling us what we can and can’t use in the restaurant.”
You tell’em Terri (a nay sayer from the Pancake Circus? Get out…). We don’t want those health freaks telling us what to do. Next thing you know we’ll have the government telling us that we have to maintain a certain level of “cleanliness” and “freshness” in order to “pass” a random “inspection” or face being “shut down”.
As someone who just threw back 3 or 8 zero trans fats per serving Tagalongs, let me just say that I don’t miss the trans fats at all.Â And if it is good enough for our Girl Scouts of the USA, it’s good enough for me.