Applebee's, the nation's largest casual dining chain of restaurants, has announced that it is no longer using trans fat frying oil at its more than 1,800 restaurants.
Trans fatty acid, also known as trans fat, is made when hydrogen is added to liquid cooking oils. This process turns the once free-flowing oil into a solid to be used for baking and to give products a longer shelf-life. These "partially hydrogenated oils," clog your arteries, and increase your risk of heart disease, stroke, Type 2 diabetes and other ailments.
Applebee's is now planning on using a blend of 2 soybean oils, and claims that the taste, texture, and quality of its food won't be compromised. In fact, they said that in some cases, the trans fat-free oil actually enhanced the flavor. Nice!
In the next few weeks, Applebee's is working on replacing the pan and grill oil it uses to cook fish and shrimp. They are also working with suppliers to remove trans fat from the processed foods they use, such as some desserts and appetizers.
Well, I give Applebee's a thumbs up. Hopefully other restaurants will jump on the healthy bandwagon and ditch their trans fat too.