State lawmakers look to tackle use of trans fats
Hopkins eliminated trans fats from its dining halls last year
Other restaurants try to reduce costs elsewhere to ensure their ability to bring to their clients the highest quality food at the most convenient price.
"We try to minimize the cost by being efficient and reducing the amount produced," said Shea Allen Walters, the manager at Chipotle.
Another problem is the short amount of time that restaurants have to change their menus, since the bill, if passed, will be enacted on July 1, 2008. Restaurants in New York City have similar worries as their deadline approaches.
"Trans fats are made from saturated fats that undergo the chemical process of hydrogenation (the adding of hydrogen atoms to the fatty acids)," wrote Roger Blumenthal, of the Johns Hopkins Ciccarone Center for the Prevention of Heart Disease, in his article "Trans Fats: What You Need to Know." They are an artificially made material that is used to solidify liquid fats. Common examples include butter, margarine and fried foods. Studies have shown that trans-fats increases bad cholesterol levels, the risk of heart disease and risk of diabetes.
Ultimately, the choice to eat foods laden with trans fats is up to the consumer.
"The bottom line is that we all should strive to eat more fruits, vegetables, fiber and whole grains and fewer unhealthy desserts and snacks," Blumenthal said.
The proposed bill has already had a hearing on the House side and is currently awaiting a voting session before it will move forward.
-Additional reporting done by Lauren McGrath
"We try to minimize the cost by being efficient and reducing the amount produced," said Shea Allen Walters, the manager at Chipotle.
Another problem is the short amount of time that restaurants have to change their menus, since the bill, if passed, will be enacted on July 1, 2008. Restaurants in New York City have similar worries as their deadline approaches.
"Trans fats are made from saturated fats that undergo the chemical process of hydrogenation (the adding of hydrogen atoms to the fatty acids)," wrote Roger Blumenthal, of the Johns Hopkins Ciccarone Center for the Prevention of Heart Disease, in his article "Trans Fats: What You Need to Know." They are an artificially made material that is used to solidify liquid fats. Common examples include butter, margarine and fried foods. Studies have shown that trans-fats increases bad cholesterol levels, the risk of heart disease and risk of diabetes.
Ultimately, the choice to eat foods laden with trans fats is up to the consumer.
"The bottom line is that we all should strive to eat more fruits, vegetables, fiber and whole grains and fewer unhealthy desserts and snacks," Blumenthal said.
The proposed bill has already had a hearing on the House side and is currently awaiting a voting session before it will move forward.
-Additional reporting done by Lauren McGrath
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