|Childhood Obesity is on the rise|
What harm do transfats pose?
How did the minister come to her decisions and was it reflected upon with adequate knowledge? Well, yes it was. Here's the evidence taken from canpol site."Trans-fats are attractive for the food industry due to their extended shelf life and flavor stability, and have displaced natural solid fats and liquid oils in many areas of food processing.But scientific reports that trans-fatty acids raise serum levels of LDL-cholesterol, reduce levels of HDL-cholesterol, can promote inflammation can cause endothelial dysfunction, and influence other risk factors for cardiovascular diseases (CVD), has led to a well-publicized bans in New York City restaurants, and other cities, like Chicago."
I'm getting so sick of this speechifying that comes directly from the PMO office because it sounds just like to drivel and dreck that passes for communication nowadays.A draft news release said Canada has made "significant progress" toward reducing trans fat levels through the industry's voluntary efforts, "however some foods still contain more trans fat than is acceptable." Aglukkaq was going to announce that the proposed regulations would limit the trans fat content of vegetable oils and soft, spreadable margarines to two per cent of the total fat content and all other foods to five per cent.But the announcement was never made and the plan for regulations appears to have been abandoned.There are no signs that it will be revived, based on statements made by Aglukkaq in question period Tuesday."Our government continues to make prevention and health promotion a priority — that includes reducing trans fats in foods," Aglukkaq said."I have instructed my department to continue its engagement with stakeholders to identify the challenges and how best to overcome them without adding a regulatory burden," she said.
Canadians know better than to believe the vile industry first at the cost of health. The poll shows it. By the way, why are there so many "undecideds"? If you're on the net anyway, why don't you know?
transfat and why is it added to food?
Along with the attendant risks of heart disease caused by clogged arteries, obesity and diabetes, an argument could also be made that the use of transfats is a class issue too. Poor people have poor diets and cannot afford the upscale shops that sell healthier fare.it hardens up liquid oil, making it last much longer, so that it increases shelf-life; it's significantly cheaper than using butter or non-industrialized ingredients; and it willingly transforms according to what a particular food might need – it can make a doughnut glaze more velvety, increase the bulk of a pastry, or add bite to something crunchy. But when it's ingested, our bodies don't know what to do with it. It's toxic, so it clogs up arteries, raises 'bad' cholesterol, and reduces 'good' cholesterol. Its nutritional values are zero. Experts have compared it to eating candle wax or melted Tupperware.
It would be interesting to see which industries have been lobbying to get the attention of the minister and how they did it.