Thanks everyone for these responses, and especially Bartholemew for those links!
These sites are quite clear, it is not compulsory yet to list transfat content in Switzerland. This is quite a disappointment. For example, I have not yet found any cookies in this country that I trust, most have listed that they contain transfats and the ones that don't, are usually imported. Dutch cookies for example do not have transfats listed even though the ones I have seen are likely to have them (because they have cream sandwiched between them and cream is often stabilized with this type of fat because it is solid at room temperature). So basically I do not trust labelling that does not mention the fats in detail, especially on foods that are likely to have transfats (cakes, cookies, baked goods like crackers, some bread including much of the Migros bread it seems, potato chips, french fries etc.)
Anyway, it also means most of the fresh pastas at Coop and Migros are out of the question, and Spaetzli too.
Oh well, I hope the government will enforce this soon. It is ridiculous that both Coop and Migros are selling many Bio products that contain transfats, it totally defeats the purpose of creating Bio products. (Note I am talking about industrially produced transfats, not about those that are naturally present in dairy products and meat).
By the way, you cannot exercise ' against' these molecules. As soon as your liver digests them, they start sticking to your arteries. Even toddlers in the US are starting to get these plaques attached to the arterial walls, which in the past, were not seen until people reach the age of 40!
http://en.wikipedia.org/wiki/Trans_fat | Quote: |  | |
| - Infertility: One 2007 study found, "Each 2% increase in the intake of energy from trans unsaturated fats, as opposed to that from carbohydrates, was associated with a 73% greater risk of ovulatory infertility…".[40]
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| He determined that a nurse's CHD risk roughly doubled ( relative risk of 1.94, CI: 1.43 to 2.61) for each 2% increase in trans fat calories consumed (instead of carbohydrate calories). By contrast, it takes more than a 15% increase in saturated fat calories (instead of carbohydrate calories) to produce a similar increase in risk. Eating non-trans unsaturated fats instead of carbohydrates reduces the risk of CHD rather than increasing it. [27] Hu also reports on the benefits of reducing trans fat consumption. Replacing 2% of food energy from trans fat with non-trans unsaturated fats more than halves the risk of CHD (53%). By comparison, replacing a larger 5% of food energy from saturated fat with non-trans unsaturated fats reduces the risk of CHD by 43%. [27] | |
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