Thanks,
Cottage!
That's
just what I would have said.
Here's the thing with trans fats. I
know this'll make sense if you think about it--when they required companies to put trans fats on the label, some of them did change how they made their food so trans fats weren't present any more. But
many didn't. All they did was adjust the portion size (or reduce the partially hydrogenated oils) just enough that it was under 1g. If it's under that, the FDA says that they can list it as 0g.
So it can have 0.9g, and
still be listed as 0. With things like creamer, Cool Whip, etc., you use such a small amount to begin with that they don't need to even reduce what they were using to list it as 0.
That means that even though it's a good thing to check the label for trans fats, what you
really need to look at is the ingredients list. Search for the word "hydrogenated." If you find it, and it's near the beginning of the list, it's full o' trans fats.
The ingredients are listed in order of weight, from highest weight to lowest. So, in general, the ingredients at the beginning of the list are the ones that there are the most of. Hope this helps explain it.
I absolutely
love that you're thinking of the health of your guests, too,
Lori Ann!
That's a sure sign of a change of thinking!
It drove DH nuts at first, but I actually do that too--even so far as giving out non-candy treats at Halloween!
I know, it's a bit much. But I hate the thought of making others deal with the sugar after knowing what it does to us.
The FF 1/2 n 1/2 isn't bad. My favorite is still 1 or 2% milk, or a latte with skim (where the whipped up milk is so creamy!).
I didn't think of it before, but has anyone tried one of those "extra creamy" skim milks in their coffee? You know, the kind where they add milk powder back in after taking out the fat?