Today's the day! California restaurants will be fined if they use trans fats under a state law that was signed in 2008. Restaurants were given one year to stop using trans fats. Bakeries are still exempt from the law – they need to comply beginning in January 2011. California is the first state to bar restaurants from cooking with trans fat, but some US cities – including Boston, New York City, and Philadelphia – already have a ban in place.
Trans fats have been linked to a myriad of known health problems like clogged arteries, strokes, and coronary heart disease. Trans fats are created when hydrogen is added to vegetable oil, a process called hydrogenation meant to improve the shelf life and enhance the flavor of foods. The process turns liquid oils into solid fats, such as shortening or stick margarine. As products get more solid, trans fats levels increase. You still have to check labels on items you buy, but restaurants are supposed to take care of that for you.
Locally some restaurants known for their greasy foods are surprised that their food is tasting better, customers noticed it although they can't describe the difference, they just note a difference. Good news.
Assemblyman Tony Mendoza, D-Artesia, is the author of the ban; Governor Arnold Schwarzenegger signed the measure (Assembly Bill 97) in 2008.
The law affects oil, shortening and margarine used in spreads or for frying. Restaurants can be punished for serving dishes with more than .5 grams of trans fat per serving. Monitoring will be done by routine restaurant inspections that have already been conducted by local health departments. Violators may be fined up to $1,000. We have trans fat cops!!
Bakeries have an additional year to comply because their products are harder to adapt to the stipulations.
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