 all read head
get find found
went all come. or read can you old use found all don't, turn have all sentence live sea? too even be too one here. said just man end she if she been page. KFC announced Monday that it will switch to a
cooking oil free of artery-clogging trans fatty acids in all of its Canadian and
U.S. restaurants by early next year.
The fast-food giant said it will start using a
healthier cooking oil that will ensure virtually all of the menu items will have
zero grams of trans fat.
In Canada, the new canola cooking oil will be
gradually phased in during the month of November in all KFC Canada restaurants
in British Columbia and the Maritime provinces, followed by Quebec and
Ontario.
By early 2007, all 786 KFC restaurants in Canada
will have converted to canola oil, the company said.
KFC Canada's preliminary nutritional analysis shows
that the cooking oil has cut saturated fat levels in many products, on average,
by 40 per cent.
"We've worked very hard to get virtually all of our
products, including our original recipe chicken, to have zero grams of trans fat
without compromising the great taste (customers) expect with KFC," said Jeff
O'Neill, president and chief operating officer of the Priszm Canadian Income
Fund, which operates KFC restaurants in Canada.
In the U.S., KFC will start using zero trans fat
soybean oil for its Original Recipe and Extra Crispy fried chicken, Potato
Wedges and other menu items.
KFC's American rollout is to be completed by April
2007, but the company said many of its approximately 5,500 restaurants already
have switched to low linolenic soybean oil, replacing partially hydrogenated
soybean oil.
The fast-food giant's decision won praise from a
Washington, D.C.-based consumer health group that had filed a lawsuit against
KFC in the U.S. over what it says can be "startlingly high" levels of trans
fats.
The Center for Science in the Public Interest
(CSPI) is formally withdrawing from the lawsuit, it said in a written statement
on Monday.
KFC joins the ranks of burger chain Wendy's
International Inc., which has already switched to a zero trans-fat oil amid
criticism that fast-food restaurants are contributing to heart disease and high
cholesterol rates.
McDonald's announced in 2003 that it intended to do
reduce trans fats in its products. But while the chain has introduced healthier
foods, it has yet to follow through on its promise.
"What are McDonald's and Burger King waiting for
now?" CSPI executive director Michael F. Jacobson asked in a statement.
"If KFC, which deep-fries almost everything, can
get the artificial trans fat out of its frying oil, anyone can. Colonel Sanders
deserves a bucket full of praise."
Meanwhile, the debate on trans fats is expected to
heat up south of the border in New York.
New York weighs ban
Public hearings to discuss the fate of trans fats
in restaurants across the city began Monday.
If approved, the ban would not extend beyond the city's limits, nor would it affect grocery stores. According to the U.S. Food and Drug Administration, the ingredient is so
common that the average American eats 4.7 pounds of trans fats a year.
Many New York eatery owners use ingredients prepared elsewhere, and aren't
always aware whether the foods they sell contain trans fats, Neighborhood Retail
Alliance Richard Lipsky told The Associated Press.
Experts say the city's food service industry, with its 24,600
establishments, is so large that any ban is likely to be felt across the
nation.
"It's going to be the trendsetter for the entire country," Suzanne Vieira,
director of the culinary nutrition program at Johnson & Wales University in
Providence, R.I., told AP.
A Canadian federal task force has proposed new regulations that would see a
two per cent limit of total fat content for vegetable oils and soft spreadable
tub-type margarines; and a five per cent limit on all other foods containing
industrially produced trans fats.
If followed, they would decrease the average trans fat intake of Canadians
by at least 55 per cent.
Fats found in foods are made up of four different types of fatty acids,
including polyunsaturated, monounsaturated, saturated and trans.
Trans fats are found naturally in some animal-based foods such as dairy
products and beef and lamb.
But they are also formed when manufacturers use a chemical process that
turns liquid oil into a semi-solid form.
The main benefits of these artery-clogging fats are that they enhance
taste, extend shelf life, and break down less easily, which makes them suited to
frying.
Trans fats are used in foods made with shortening, margarine or partially
hydrogenated oil such as crackers, cookies, donuts, and fried foods like french
fries.
Health experts suggest minimizing the consumption of trans fat, as research
shows it raises LDL, or "bad" cholesterol, while lowering HDL, the "good"
cholesterol.
Studies show that consuming just five grams of trans fats a day over many
years boosts the risk of heart disease by 25 per cent
__._,_.___
SPONSORED LINKS
Your email settings: Individual Email|Traditional
Change settings via the Web (Yahoo! ID required) Change settings via email: Switch delivery to Daily Digest | Switch to Fully Featured Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe __,_._,___ |
