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week's announcement, also aimed at food suppliers, is unlikely to send all of New York's chefs rushing to organic grocery stores to fat emboli restock their kitchens with more healthful ingredients. After all, people are entitled to eat, and cook, what they like. But some restaurateurs have said they will comply. And as a wake-up fat emboli call to a cholesterol-conscious nation, New York's initiative, well grounded in science and an advance toward healthier diets, may spur fat emboli other cities to consider following the Big Apple's lead. Most trans fat is made by artificially bubbling hydrogen gas through vegetable oil, which prolongs the shelf life of food, improves its consistency (and taste, sad to say), and is present in scores of items in restaurants and grocery stores; it shows up on food labels as "partially hydrogenated" oil. Trans fat is so ubiquitous, and a staple ingredient of so many tasty treats, that the suggestion it can endanger your life or make you very sick leads some people to roll their eyes.
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