FoodBanter.com - View Single Post - Alternatives to trans-fat that are used in restaurants in Europe?

yetanotherBob

In article om>,
says...
> Reading about the upheaval caused in the restaurant trade by the ban on
> trans fats in NYC, I was wondering whether say a fine restaurant in
> Paris also uses Crisco-style shortening for their tarte tatin. And if
> they don't, how come American restaurants are struggling so much to
> reproduce the taste and texture of something that was inferior in the
> first place to the original (ie. they're working hard to make the food
> taste like it was cooked with trans fats)? I'm thinking of french
> fries, cookies, pastries of any kind... the original recipe couldn't
> have used hydrogenated oils because that didn't exist at the time...
>
Some interesting insights on these questions are to be found in two
books by Sally Fallon and Mary Enig. One is "Eat Fat, Lose Fat", which
is basically a diet book that covers three diet regimens (weight loss,
health recovery and health maintenance), and includes some good recipes.
The other is "Nourishing Traditions", which is a cookbook with many,
many of good recipes. Both books shed a lot of light (at least for
laymen like me) on the complex topic of human fat metabolism, among many
other dietary and nutritional topics, and also shed a lot of light on
the creeping industrialization of farming and food supply over the years
in this country. Either one will help you understand how we got from
the "original recipe" to where we are today.

Bob