This week, based on its latest conclusions, the FDA announced that food manufacturers must stop using trans fat within three years. According to the Center for Science in the Public Interest, trans fat speeds up hardening of the arteries and contributes to heart attack risk. Artificial trans fat (partially hydrogenated oils) has been added to foods since the 1950s as a way of extending shelf life. Admittedly, the presence of artificial trans fat is not the healthiest situation for you and me.

So, let’s think about this. More trans fat equals improved shelf life, but with more human risk. Less trans fat equals impaired shelf life, but with less human risk. To put it another way, are you more concerned with your food’s shelf life or your shelf life?

About James Meadows

Currently I serve as a training team manager for Johnson Controls at a customer-care center in Kansas City. Additionally, I am a business consultant, a freelance corporate writer, an Assembly of God ordained minister, a Civil Air Patrol chaplain, and a blogger. I believe we are living in the most fascinating times of human history. To maximize the opportunities these times present, I have a passionate interest in leadership development and organizational success, both of which I view as inextricably linked.

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