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To: JimRed
...a 2006 CSPI lawsuit forced the chicken restaurant to stop using partially hydrogenated oil--which gives fried food its trans fat yummy taste.

Uhm, not quite.
Beef tallow gives fried food it's yummy taste, and that's what McD, KFC, BK, etc. all used before Center for Science in the Public Interest (CSPI) became the National food nannies.

In 1984, CSPI kicked off their anti-saturated fat campaign, blaming McD, KFC, BK, Wendy's, et al for clogging our arteries with evil saturated fat. *shudder*

Instead of telling the vegetarians CSPI to go piss up a rope, the fast food joints switched to vegetable oil for frying.
Now, the edible oil industry knew that un-saturated fats (oils) breakdown and go rancid much faster than saturated fats like tallow and lard, ... so they bind a hydrogen atom to the fat chain, producing a hydrogenated or trans fat.

The Tragic Legacy of Center for Science in the Public Interest

62 posted on 10/20/2013 4:05:17 PM PDT by dread78645 (Evolution. A doomed theory since 1859.)
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To: dread78645

“the fast food joints switched to vegetable oil for frying.”

And that’s when I stopped eating McDonald’s fries. They used to be the best ever.

.


65 posted on 10/20/2013 4:48:33 PM PDT by Mears (Liberalism is the art ot being easily offended.)
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To: dread78645

Worse... the “vegetable oil” used is mostly soybean oil... which is unfit for human consumption. One day someone is going to show the connection to health problems caused by the proliferation of soy in the human diet.


70 posted on 10/20/2013 5:34:21 PM PDT by Rodamala
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