In the latest salvo against fast-food chains, KFC is being sued for frying its chicken in cooking oils that contain trans fats, which can contribute to heart disease and diabetes. Here's the skinny on the fat fight:
Why doesn't KFC use a healthier oil? Like most fast-food chains, KFC cooks with partially hydrogenated vegetable oil, which doesn't turn rancid as quickly as healthier, nonhydrogenated oils. "Extra crispy" chicken may also taste better when fried in this oil. "The flavor is crunchier, and you don't get that feeling of fat coating your mouth," says Ted Labuza, a food scientist at the University...
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