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Today, the board of health in New York is going to vote on whether or not the city will ban trans fats from restaurants. If the ban passes, eateries will have until July 2008 to eliminate all but 0.5g of trans fats per serving from their food. Restaurateurs are anxious, many worried that the quality of their food - by which they mean the taste - will suffer if the ban is accepted. While we wait to hear the ruling, what are some common sources of trans fats in our food? Forbes has named their five worst offenders in terms of the amount of trans fats they contain. They picked prepared and prepackaged foods; stick margarine; and chips and crackers fried in partially hydrogenated oils. Many breakfast foods, from donuts to pancakes, contain trans fats because they are either fried in type of partially hydrogenated oil or are claiming to be lower in cholesterol, since maybe breakfasters worry about the potential health risks of adding butter to their eggs. The most surprising item on the list is the fact that they name kosher baked goods as being at a high risk. The reason is that they are more likely to use partially hydrogenated shortening in place of dairy ingredients, like butter.

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Yesterday, The Fanatic Cook featured a good post with some highlights from a large-scale, bottled-water analysis done by the National Resources Defense Council a few years ago. One of the better details that TFC pulled from the report was how a bottled water called Spring Water, labeled with a majestic mountain lake, was actually sourced from an industrial parking lot next to a hazardous waste site. Fun, and probably not that uncommon. TFC also points out this handy chart with comparisons of tests run on hundreds of different bottled waters to check their levels of arsenic, fluoride, etc.