Earlier this month, the FDA announced it was banning artificial trans fats from food products. It set a 2018 deadline to remove all partially hydrogenated oils from food products.
Obviously, this has major implications for one staple of Philadelphian diets: Tastykakes. A 2013 study from the Harvard School of Public Health said that the Tasty Baking Company had made some of the biggest strides in removing trans fats from its products already.
So how'd they do it? We don't know, because the company declined several requests for an interview. A quick scan through the convenience store, though, shows that trans fats are still present in Tastykakes: Donuts listed as an ingredient partially hydrogenated vegetable shortening, a trans fat. But it's not all bad: A package of cupcakes listed hydrogenated cottonseed oil; fully hydrogenated oils do not contain trans fats.
This is silly, in a way: Hydrogenated cottonseed oil isn't great for you either. And they're Tastykakes! They're going to be unhealthy. But it does make us ask, why are trans fats so dangerous, anyway? I got Dr. Daniel Edmundowicz, chief of cardiology at Temple University Hospital, to answer a few basic questions. Read more »