pelin
@absint
Historically, lard, butter, suet, and tallow had been widely used in domestic kitchens for cooking and baking. And these were what large food manufacturers had originally used, too, plus some palm and coconut oil. But then the industry switched over almost entirely to partially hydrogenated oils. And now that the trans fats in these oils were found to be a problem for health, food companies were left without options. They had no acceptable solid fat with which to make many of their products.
“Kötü bir anıyı unutmanın en iyi yolu güzel bir tanesiyle değişmektir.”
In 1999, the FDA issued a "proposed rule" to add trans fats to the list of ingredients that must be identified on food labels. Every food company and food association, from the ISEO to the National Confectioners Association and the National Association of Margarine Manufacturers, from McDonald's to ConAgra Foods, sent in letters in response, mostly opposing the regulation.
Even the American Dairy Association would not fund research on trans fats, because some of the group's members made margarine, too. In fact, from the day hydrogenated oil was introduced as Crisco in 1911 right up until the year 2005, nearly a century later, not one major scientific conference was devoted to the discussion of trans fats.
For food companies, it didn't matter whether those oils were regular liquid oils or the ones hardened by hydrogenation; on packages they were all just listed in the same way, as "liquid oil." This simplification benefited the food industry greatly, since hydrogenated oil could masquerade as one of the highly desirable, AHA-endorsed polyunsaturated oils, the use of which was advised to prevent heart disease. Skipping over the "hydrogenated" part of the name on the label effectively hid these trans fats from consumers for many years.