Seems like it would be quicker and easier for restaurants to simply be forced to put a sign out saying whether or not they use trans fats in their recipes. I try to avoid them when possible. Personally I'd choose a nice stick of butter over a stick of crisco any day. I'm guessing butter is just a lot more money than Acme shortening. If you are paying more than $10 an entree and they aren't using real butter, that is pretty shady.
post #31 of 36
10/2/06 at 9:46am