FDA finally is taking steps to remove artificial trans fats from processed foods! This is huge!!
Based on a thorough review of the scientific evidence, the U.S. Food and Drug Administration finalized its determination that partially hydrogenated oils (PHOs), the primary dietary source of artificial trans fat in processed foods, are not “generally recognized as safe” (GRAS) for use in food. This action is expected to reduce coronary heart disease and to prevent thousands of fatal heart attacks each year.
FDA has set a compliance period of three years. This will allow food manufacturers to either reformulate products without PHOs and/or petition the FDA to permit specific uses of PHOs.
The FDA encourages consumers seeking to reduce trans fat intake to check a food’s ingredient list to determine whether or not it contains PHOs.
This is huge. I know I said that already, but I’m going to repeat it.
Partially hydrogenated oils will have to be removed from the food supply within 3 years unless food manufacturers get it approved for use as a food additive (a very lengthy and burdensome process). So all of those foods that are masquerading with 0% trans fat on the nutrition facts panel but still listing PHOs on the ingredient list will finally have to reformulate it out completely.
My group at work created a reformulation cost model that allows the FDA to estimate how much changes such as this will cost the industry. I think our model will be used for this!!
And we are headed to flyball this weekend, so here are my pretty girls:
1 year ago: My Post-Race Massage (Recipe: BBQ Spaghetti)
Quote of the Day:
“There will be days when I don’t know if I can run a marathon. There will be a lifetime knowing that I have.” -Unknown
So, I made this Pound Cake for Envy’s birthday. Oh my goodness. Soooo good. Everyone loved it. I will definitely be making this again!
Classic Pound Cake
3 cups sifted cake flour (not self-rising; sift before measuring)
¾ teaspoon salt
1 cup unsalted butter, softened
3 cups granulated sugar
7 large eggs, room temperature
2 teaspoons vanilla
1 cup heavy cream
confectioners sugar, for dusting (optional)
– Generously butter and flour a 10 inch tube pan or a 12-cup Bundt pan.
– Sift together the flour and salt twice. Set aside.
– Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition, then beat in vanilla.
– Reduce speed to low and add half of flour mixture, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
– Spoon batter into prepared pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F.
– Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 ¼ hours.
– Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
– Sift with confectioners sugar to serve.
– Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.
Courtesy of Technicolor Kitchen