A sizzling steak with a pat of butter on top. Tuna, trout, or herring.
A pile of crispy french fries. A flaky biscuit or delicate pie crust. Sure,
all have some fat in them - but which fats are good, which are bad, and
which are somewhere in between? Join Joe Palca and his guests in this hour
of Science Friday as they try to sort out one fat from another and get the
skinny on the latest nutrition research.
Plus, New York City is weighing a proposal to ban trans fats from the city's
restaurants. Would such a ban save lives -- or is it, as some critics claim,
just another case of the 'food police' getting unnecessarily involved in
people's private lives?