Kellogg and the trans fat trade-off
Yesterday I posted on the announcement that Kellogg moves to low linoleic acid to cut trans fat. Because of the increasing concern among consumers about trans fatty acids this can be seen as positive move. However, is Kellogg substituting one evil for another?
Further reports indicate that the new oils that Kellogg will use are genetically-modified (GMO). (See WLNS), which is also controversial, but perhaps to a lesser degree at this time. Some health advocates question the use of GMO crops for both health and environmental reasons.
Is Kellogg really concerned about our health, or is this nothing more than a marketing scheme to tap into the fickle whims of consumers? (Remember the "low-carb" craze?)
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