Well, the good news is that Starbucks got rid of transfats last week in New York and other markets. The bad news is that my beloved raspberry scone changed. That means that for the last year or so, I’ve been breakfasting on transfats. Last week, my cardiologist also scolded me for my bad cholesterol. I blame Starbucks.

But they do have a “reduced fat” (how reduced?) cinnamon chip mini loaf that’s pretty damned good. It’s probably loaded with heroin.

  • so is starbucks really evil !? ;)

  • John Carter

    You blame Starbucks? You’re kidding, right, Jeff. Is there even a link between transfats and cholesterol? …Lost the victim culture attitude and uncertain causality. Puhleeze.

  • Hasan Jafri

    I’m a Seattle restaurant critic and I used to buy the fat equals heart disease equation till I spent time in France. Europeans — and especially the French — eat much fattier foods than we do. Yet they are healthier, or at least not saddled with the fat and cholesterol epidemic we’re seeing in our culture. The difference is they exercise. It’s not formal bust your chops exercise: Europeans walk everywhere. They are more active.

    Rather than banning trans fats (in markets where it’s not mandated by law) Starbucks should install treadmills and Stairmasters in its stores. Coffee and a half hour of cardio in the morning, along with your favorite treat. Start it in Seattle. It’ll catch on, just like Starbucks Coffee.

  • Just wash the scone down with red wine, why don’t you? That ought to be the balance you need.

  • Hasan:
    Trans fats are artificially created by hydrogenating regular oils to make them less fluid and so they last longer. They do not occur naturally. What the French consume are saturated fats as occur in products derived from animals such as butter.

    Since humans didn’t evolve to digest trans fats it shouldn’t be surprising that they have long-term health consequences that were not realized when they were developed. The first commercial trans fat was Crisco which is still on the market. It was created as a substitute for lard.

    If US businesses would substitute butter for trans fats in the types of pastries that Jeff seems to favor he would get his taste sensation back. Big firms don’t like using butter because it is more expensive, needs to be shipped under refrigeration and the food baked with it keeps a shorter period of time.

    Apparently the French prefer good tasting food to synthetic food and the suppliers are content with a lower profit and/or the consumers are willing to pay more.

  • Dean Wermer

    The reduced fat, chocolate chip mini-loaf is wonderfulness incarnate

  • Hasan Jafri

    Cher Robert,

    Vous est right, but the French do in fact consume a fair amount of trans fats (if not as much as Americans) and they’re still skinny, darn it! That’s what mystifies me.

    The French food watchdog Agence Francaise de Securite Sanitaire des Aliments (AFSSA) views trans fats as a menace and it pressed recently for clearer labels on food packages. Please check out this report at Food Navigator:

  • Eric

    Can’t argue with you about the cinnamon loaf. Just had a slice on New Year’s Day. Pretty damn good for a “reduced fat” item.

  • Nunc est bibendum, nunc pede libero pulsanda tellus. Momento mori.