We have very effective artificial sweeteners that give the flavour of sugary foods without the calories. Why have we been so much less successful at creating the taste of fatty foods without the calories?
Where are my zero-calorie butters, creams, lards, oils, and fats? [more inside]
posted by -harlequin-
on Oct 28, 2010 -
Chocolaterie-filter: Is it possible to replace cocos fat with some other household-fat in an emergency? What's the best replacement (≈ least damaging)? [more inside]
posted by Rabarberofficer
on Dec 30, 2007 -
So partially hydrogenated oil is pretty much trans-fat, correct? How is it then, that nutrition labels for products containing hydrogenated oils often state that they have 0 grams of trans fat? Am I just confused?
posted by worstkidever
on Nov 29, 2005 -