NC-17 with ladies in a stream of margarine. Haha yeah, some margarine...
i.e. anything that says partially hydrogenated needs to be gone in 3 years. You see it in chips, shelf stable kind of pastries, frozen pie crusts, margarine, weird microwave popcorn oils.
Since I cook for myself from scratch mostly, I'm okay with this.
Industry wide, will this mean people cook from scratch more? Is it going to drive up other vegetable oil prices? Maybe people go back to butter, lard, tallow, schmaltz?
Or maybe biochemists just come up with a better process to hydrogenated oils or removing transfats. Dunno, but it's an exciting time, isn't it? It's amazing what science will come up with when funded by a multibillion dollar industry problem.
Edited by MillionsKnives - 6/16/15 at 1:53pm