I’m speaking with Fabio Parasecoli about his new book, Gastronativism: Food, Identity, Politics, at the Museum of the City of New York at a session chaired by Krishnendu Ray at 6:30 pm. Information is here and the ticketing link is here. This is a preview of the museum’s forthcoming exhibit, Food in New York: Bigger Than the Plate (opening September 16) and is co-presented by MOFAD (Museum of Food and Drink).
Trans-fat substitutes: How?
Here’s a quick question, just in: “I finally got the chance to finish What to Eat, and I noticed that you didn’t talk about non-hydrogenated margarine in your margarine section. I’m not wondering if it’s better for you because I’m sure it’s still soybean oil with a bunch of stabilizers, but I’m just wondering how it’s made.”
Response: I did actually, but in two other chapters, the next one and the one on fats and oils so the explanation is hard to find. Sorry about that. Here’s the deal: companies use variations of two methods: (1) substitute a highly saturated fat like palm kernal or coconut oils, or (2) mix a totally saturated fat (which will not have any trans) with an unhydrogenated fat (also trans-free) until you get the degree of thickness required. Both methods increase the amount of saturated fatty acids. Saturated fats raise the risk of heart disease, but not as much as trans. So the substitutes are likely to be marginally better than oils with trans.