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The Beginnings of Trans Fats (And Maybe Their End?)

Donut

Donut (Wikimedia Commons)

History doesn’t often make the news, but sometimes relevance will sneak up on me.

In our upcoming #HistChem show, “Why the Chicken Became a Nugget and Other Tales of Processed Food,” we ask how our food got so processed over the past 50 years.

Guests David Schleifer and Bryant Simon will use the history of trans fats and chicken nuggets to explore this question. I think it’s a fascinating topic, but not one that would make headlines. Except it did. A recent New York Times article reports on the FDA’s plans to get rid of the trans fats still lurking in our processed food.

I look forward to hearing what David and Bryant have to say about current events, including the FDA’s proposed ban. In the meantime check out David’s essay on the history of trans fat. It’s well worth reading.

“Why the Chicken Became a Nugget and Other Tales of Processed Food,” will air November 20 at 6:00 p.m. EST. Watch the live webcast on YouTube.

To view past webcasts visit the Chemical Heritage Foundation Vimeo channel.

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