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Randol White

Randol White

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We speak with Jean Halloran, the Director of Food Policy Initiatives at ConsumersUnion, about the FDA's new policy regarding antibiotics in meat production.

Our food preparation segment features Chef Ryan Hernandez from San Luis Obispo's Sidecar Restaurant. He shows us how to make a rabbit pasta dish - see recipe here.

Cynthia Sandberg of Love Apple Farms explains a unique vegetable related to artichokes called a cardoon.


We welcome Washington Post Travel Writer Andrea Sachs to the program to discuss new plans by TSA to help speed travelers through airport security. Also, we speak with USDA's Kevin Concannon about the Farm to School Grant Awards for 2014, including several California school districts that will receive big checks to help fund their projects. And our Explore California segment takes a look at four top cultural food tours, including ones in San Francisco, Los Angeles, and Pasadena. Use the promo code "EDE" for 15% savings at


Our food preparation segment features Courtney Coleman with This week, Courtney addresses coffee and how to de-acidify it.

We also speak with Central Coast olive producer Marti Menacho with Olivas de Oro Olive Company in Creston. Marti's olives are available at the upcoming Harvest Festival in San Jose.


Our food preparation segment features Courtney Coleman with This week, Courtney addresses "maintaining balance during the holidays.".

We also speak with National Sustainable Agriculture Coalition spokesperson Sarah Hackney regarding the FSMA and how it could affect small organic farmers.

In the state of Hawaii, leaders are taking on the use of GMOs and pesticides at the local level. The Kauai County Council voted 5 to 2 Saturday morning to override the veto of Bill No. 2491, requiring mandatory disclosure of pesticide use and the farming of genetically modified crops.

Wednesday, 13 November 2013 17:23

The skinny on trans fat

The FDA announced in early November that it plans to ban trans fat in processed foods starting in 2014, based on mounting scientific evidence showing the substance can no longer be "generally known as safe." 

Consumers had already been moving away from trans fat for the past decade, following studies showing consumption of these trans fatty acids is related to increased levels of LDL cholesterol (the bad kind). And, according to the College of Ag Sciences at Penn State, consumption of trans fatty acids at relatively high levels can also lower HDL cholesterol (the good kind) levels.

Yet, despite this and the 2006 FDA requirement that food producers list trans fat on their product's nutritional labels, the ingredient can still be found in many processed foods, including:

  • those containing hydrogenated or partially hydrogenated oils
  • fried foods like french fries and donuts (Calif. banned this in 2010) 
  • baked goods like crackers, cookies, cakes, and pies
  • snack foods, including microwave popcorn
  • frozen pizza
  • vegetable shortenings, stick margarines
  • coffee creamers
  • refrigerated dough product
  • ready-to-use frostings

Keep in mind, the nutritional information on a food product's packaging can list the amount of trans fat as zero, while still containing up to a half gram per serving.

For the time being, some manufacturers still choose to use the ingredient to increase a product's shelf life because trans fatty acids do not break down as quickly as other fats. This prevents products, like crackers, cookies, and cakes, from developing off flavors as they sit on store shelves or in your kitchen's pantry.

Trans fat is created when polyunsaturated vegetable oils are artificially hydrogenated. This is done by injecting hydrogen atoms into the fatty acid chains in order to reduce the number of carbon-carbon double bonds. In general terms, it makes the oils more chemically stable (and solid) at room temperature.

While these hydrogenated—or partially hydrogenated—oils may help a food product stay fresh, they can also wreak havoc on your cardiovascular system. 

"They're actually increasing injury to the arteries," explains Registered Dietitian and Nutritionist Jocelyn Dubin of Nourish in Santa Cruz, Calif. "Essentially it's like potholes in a freeway, and so blood can not travel safely and smoothly from one organ or one vessel to another when the trans fats are inside of those arteries."

The damage that is being created is what's increasing risk for heart attack and risk for cardiovascular-related death, says Dubin.

Small amounts of trans fats occur naturally in some meat and dairy products, according to the American Heart Association. These are most commonly found in beef, lamb, and butterfat. There is not enough research yet to determine whether these naturally occurring trans fatty acid chains have the same disruptive effects on our LDL cholesterol levels as those made in a lab.

While the FDA continues its move toward banning trans fats from manufactured food products, consumers can take the matter into their own hands by avoiding the products listed above.

"There are some health practitioners that claim that up to 20,000 heart attacks a year and 7,000 deaths a year could be prevented by decreasing our trans fat intake or completely removing trans fat from the food chain entirely," said Dubin.


We welcome Barbara Weltman to the show for tips on deducting business travel. Wine business expert Rob McMillan with Silicon Valley Bank discusses the predicted global wine shortage, And, we'll end the show with a handful of culinary classes in California, from LA to Napa Valley. Save 15% on these tours when booking through Xperience Days with coupon code: EDE.


Washington Post Travel Writer Andrea Sachs talks about "travel sharing" in San Francisco. UC Davis Professor Charles Shoemaker explains the new Chinese Food and Beverage curriculum. And, Josh Makeower, co-founder of Coravin discusses the revolutionary utility for serving wines by the glass.

Organizers of Sunset SAVOR the Central Coast are preparing for an all new, celebrity-studded event next month at the Vina Robles Amphitheater in Paso Robles.

The July 11, 2013 edition of Market Fresh (heard LIVE locally on Krush 92.5 FM) features the latest fresh food news, market weather, and a lively variety of guests.

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Our Pick Book:

Back in the Swing Cookbook


The grassroots, non-profit, national organization Back in the Swing USA is out with the Back in the Swing Everyday Lifestyle Cookbook.

This 300-page, full-color, hard-bound book is co-authored by Barbara C. Unell, founder of Back in the Swing USA and cookbook author, Judith Fertig.