Strokes, Heart Attacks Drop Where Trans Fats in Restaurants are Banned
A ban on trans fats from New York eateries has improved public health, according to a new study published by JAMA Cardiology. The study concluded that the removal of trans fats from restaurant foods had substantially reduced the number of heart attacks and strokes suffered by residents in areas where the trans fat ban was in place.
Results from the study showed a 6.2-percent decline in hospital admissions for heart attacks and strokes in districts where trans fats were forbidden. This equated to 43 fewer heart attacks and strokes per 100,000 people. The researchers found that the decline in hospital admissions became statistically significant three years on from the implementation of the ban.
QUALITY VS. QUANTITY CAN TOO MUCH BE NOT ENOUGH?
It’s the tale as old as time: all you can eat versus feeling that your taste buds have been fully stimulated. I for one, think that nothing beats the satisfaction of digging into a dish that you’ve been craving forever and truly enjoying each and every bite.
However, I wonder, am I the only one that feels this way? As a whole, we on the subcontinent absolutely cannot resist a good bargain. Nothing says Indian more than value for money. I know my dad, a quintessential Malayali, always asks the question of price before quality and there’s nothing wrong with that. I too am prone to opt for the cheaper option when nearing the fag end of the month.
Unfortunately, the majority of the time, one finds that there is definitely a discrepancy that occurs when you choose the buffet option instead of the a la carte. No, I am not in favor of the portion control that the government is trying to implement (honestly, who would be?) but I do know that I would rather eat one dish that I savor as opposed to 5 dishes that “almost” cut it.
WHY DO WE BUY FOOD WE DON'T INTEND TO EAT -- AND WHAT CAN BE DONE ABOUT IT?
Back in college, when Norbert Wilson would buy a jar of pasta sauce at the supermarket, he had every intention of using it up. But there’s only so much spaghetti a person can eat, which meant those jars occasionally ended up as half-eaten, fuzzy science experiments lurking in the back of his refrigerator.
It was a small example of food waste, but one that stuck with him. Wilson, who joined the Friedman School as a professor of food policy in January, has been investigating food waste, building on his past research on food choice, domestic hunger, food banking and the international trade of food products.
When Wilson turned his attention to issues related to food waste, he theorized that consumers buy food even when they’re aware they may not finish it. It’s a concept that anyone who has purchased a container of sour cream can understand—we buy it knowing we may toss the container with a hefty portion still clinging to the sides. But what motivates people to spend good money on food they don’t intend to eat?
DELIVERY APPS HELP FILL RESTAURANTS' TILLS
SAN FRANCISCO — A year ago Mendocino Farms didn’t offer delivery at any of its 15 Southern California locations. Now Ellen Chen, co-founder of the artisanal sandwich chain, is knocking down restaurant walls to make room for delivery drivers.
“It’s kind of crazy,” Ms. Chen said.
Since partnering with the San Francisco food delivery startup DoorDash 11 months ago, Mendocino Farms has seen such an enormous surge in sales that at times the restaurant has had to turn off the DoorDash app to keep up with delivery orders. Ms. Chen estimates that three of Mendocino’s restaurants alone have turned away at least $500,000 in DoorDash orders since last April because they couldn’t keep up with the demand.
Not wanting to leave any more money on the table, Ms. Chen and her business partner and husband, Mario Del Pero, have been quick to act. They’ve allocated more counter space at their existing restaurants for DoorDash pickups; they’re negotiating with landlords for more 10-minute parking spots to accommodate delivery drivers; and they’re knocking through a wall at one location to create a pickup window just for DoorDash orders.
WHAT TO DO IF YOUR FOOD GOES BAD
According to the Environmental Protection Agency, about 50 percent of all food in the U.S. is wasted, with 60 million tons of rotting produce clogging our landfills each year. But before you open your trash can, take a look at this handy guide to see if you can give those bananas—and several other gone-bad foods—a second life.
Meat and fish
Do not—we repeat—do not eat or use expired meat. But before you chuck the flesh in the trash, set aside the bones inside your steaks, chick breasts, or fish fillets. They can be added to homemade stocks, Glass says. You can also save the meat's rendered fat. "It can make anything from toffee to deeply savory popcorn," Glass says.
HERE'S WHY THE NO-TIPPING RESTAURANT MOVEMENT MIGHT BE FIZZLING OUT
Crunchy or smooth peanut butter? Boxers or briefs? Pancakes or waffles? There are some subjects people just have a hard time seeing eye to eye on. (Smooth, briefs, and waffles, by the way.)
And one of the biggest debate subjects, at least within the circle of food industry employees, is the tipping vs. no-tipping standoff. We’ve written about it before, but for those unfamiliar with the no-tip restaurant concept, allow us to catch you up:
Over the last few years many chefs and restaurateurs, including Top Chef judge Tom Colicchio and esteemed New York City restaurateur Danny Meyer (of Shake Shack fame), have adopted a “no-tipping” policy within some of their restaurants. By raising the price of menu items somewhere between 20 to 30 percent, these owners were able to pay their employees a much better wage, while also eliminating the need for customers to spend the end of each meal realizing how rusty they are at math as they attempt to calculate 18 percent of a bill.