Next to join the bandwagon of those giving trans-fat the miss, is Texas A&M University. The university has made a campus-wide change to the company line-Whole Harvest Culinary Oils. This change is expected to be felt or rather, consumed at the 30-odd eateries on campus.
Students eat at campus facilities, which range from cafeteria-style dining halls, restaurants and food court specialties, to snack and coffee bars.
Yet, this is not the end of the meal dished out by Texas A &M University. There is now the option of local grown and organic farm produce for the especially health savvy.
Says Gary Arthur, Texas A & M's Senior Executive Chef, who is understandably excited about these changes:'The oils have improved the quality of our food, and provided our students with healthier and better tasting selections.'
Texas A&M is one of a growing number of universities to make campus-wide culinary changes- aimed at eliminating harmful trans fats and providing students and faculty with healthier dining options.
The move away from trans-fat containing foods is being employed in universities, hospitals and military dining facilities, in addition to multinational restaurants nationwide.
Whole Harvest claims the use of a multi-patented, all-natural approach that does not involve hexane, a flammable solvent typically used in the production of most commercial cooking oils.
In addition to being all-natural, the company's line of culinary oils is not hydrogenated- the process that creates harmful trans fats-which have been shown to play a key role in the development of heart disease, diabetes and stroke.