Whether or not KFC is in my immediate future, I am still intrigued over the fight from the Center for Science in the Public Interest (CSPI) over trans fats in KFC food.
The non-profit group is filing suit for its use of partially hydrogenated oil.
I didn't think too much about this, but chicken is only part of the issue. CSPI says it's also concerned about trans fats in KFC's biscuits, potato wedges, potpie and desserts.
If CSPI thinks KFC is bad, think what it might say over KFC's corporate brother, Long John Silver's. LJS might not be high enough on the national radar, but I don't want to imagine what levels of trans fats I am eating there.
For as little as we've known about trans fats, there has been a huge uprising over this. But one important issue to consider: Denmark has approved legislation essentially banning trans fats. I know Canada is curious about trying to do the same.
This week, the Cheesecake Factory, a restaurant chain, announced it was getting rid of trans fats.
McDonald's, Wendy's, KFC, etc. all had thriving businesses long before partially hydrogenated oils were used. So why can't we have fast food that isn't so bad for you?
If these places go back 40-50 years ago, fast food was what it was, but it's much healthier than it is today. That's a sad commentary on where food production is today.