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Ditching Trans Fat: The Benefits Exceed the Cost

We're all excited about about how many cities, states and companies are banning trans fats, but how are they going to deliver the same beloved French Fries and fried chicken that so many of their customers crave?

This Chicago restaurant owner, Ina Pinkney, might have paved the way - she eliminated trans fat from her menu a few years ago, and made the switch to Canola oil. She says that going trans fat free was a recipe for success.

She feared that the partially hydrogenated vegetable oils used in her foods were endangering her customers' health. Using Canola oil is not only healthier for her customers, but it's cheaper for her - she says it cooks so much better, so she uses less oil.

The oil's "fry life" and taste are virtually the same, but Canola oil is about 30% more expensive than partially hydrogenated vegetable oil. That's why a lot of restaurant owners are reluctant to make the switch. They just need to talk to Ina since she thinks it is cost beneficial.

But in the end switching over to Canola oil will prove beneficial because if patrons know the food is healthier, they'll probably be eating it more often (and MORE of it).

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