Here’s the story…of a city named New York…that was working hard to eliminate trans fats (the type created when you partially hydrogenate oils) from restaurants. All of them were first asked to voluntarily remove them. That didn’t work (big surprise). So the NYC Board of Health “required” the removal of trans fat. By November 2008, according to estimates, restaurant use of artificial trans fats for frying, baking, or cooking or in spreads had decreased from 50% to less than 2%! And so far it appears that this replacement of trans fat taking place in NYC restaurants has resulted in foods with more healthful fatty acid profiles (which presumably will lead to a reduction in the risk of cardiovascular disease in particular but also improve insulin sensitivity and decrease inflammation in the body).





