|Innocent cupcake, or trans fat ridden confection?|
Shoppers entering the Fresh Market in Coconut Grove are greeted with vibrant flowers, elegant wooden fixtures and mellow classical music.
The bakery section features organized stacks of sugar cookies, fruity pies and loaf cakes, all placed in a very sweet, delicious way.
But, if you take a closer look at the list of ingredients on each label, this ethereal spell might easily break.
The mini vanilla cupcakes are prepared with partially hydrogenated soybean oil. The larger cupcakes feature the same ingredient, along with the iced layered cakes.
Artificial trans fats (partially hydrogenated oils) and saturated fats are the most commonly used fats by bakers. Because of many health concerns though, trans fats have been largely eliminated in some places. The reasoning behind this decline can be summarized by one of Michael Pollan's Food Rules: it's better to pay the grocer, not the doctor.More »