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Poison In the Food: Hydrogenated oils reveals the raw truth the food companies don't want you to know about health-harming hydrogenated oils and trans fatty acids.
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(NaturalNews) Fast-food giant McDonald's has finally begun to use trans-fat-free oil for cooking french fries in some restaurants, after seven years of testing different oil varieties.
According to spokesperson Walt Riker, the new oil has been introduced into more than 1,200 restaurants in the United States. He did not reveal the locations of these restaurants, or when the chain would begin using the new oil in its other 12,500 U.S. locations.
Trans fats are artificially created fats that have no nutritional value. They have been shown to raise the body's ratio of "bad" (LDL) to "good" (HDL) cholesterol, thus increasing the risk of heart disease.
McDonald's spent seven years testing more than 50 blends of 18 different varieties of oil before settling on the current oil. The restaurant first pledged to introduce a new oil in 2002, but backed away from that promise within a few months, reportedly due to concerns about a new oil's possible taste effects. According to Riker, those concerns have since been allayed.
"We're very confident in our test and taste results," he said.
The change in oil may also have been spurred by a New York City ordinance that bans any use of trans fats in restaurants starting July 1.
McDonald's has previously been criticized for taking longer to change its oil than other fast-food chains, such as Taco Bell and Wendy's.
"The foot dragging by McDonald's in changing the oil on its french fries is inexcusable," said consumer health advocate Mike Adams, author of "The Honest Food Guide."
"Even with full awareness of the health consequences of serving trans fats to its customers, McDonald's seemed to be in no hurry to switch to healthier oils," Adams said. "With big corporations, it always seems to come down to this: profits first, people last."
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