Even as a doctor, I sometimes have difficulty remembering which are the good fatty acids and which are the bad. So when McDonald's announced last week that it was changing its cooking oil--reducing trans-fatty acids 48% and increasing polyunsaturated fats 167%--I had to pull out an old textbook to make sure this was a good thing. It turns out it is. And more important, it's a step in the right direction for the fast-food industry.
McDonald's, Burger King and the rest rely heavily on fatty acids to fry their wares. This is not entirely bad. Fatty acids are the building blocks...
To continue reading:
or
Log-In
