Alaska Star - Archived Story

Story Last modified at 9:48 a.m. on Thursday, December 28, 2006

Anchorage restaurants need to get on board with healthier frying trend

First Holland bans trans fats, and now New York. It's amazing how many restaurants in Anchorage use that unhealthy, creamy trans fat fryer shortening. From my surveys, it's at least 80 percent. Sure, a place may get a day or two more out of their oil, but at what cost?

As far as finances are concerned, the Alaska Biodiesel Network offers free pickup of the clear, healthy, nonhydrogenated fryer liquid and recycles these waste oils into biodiesel fuel. Unfortunately, the thick, creamy trans fat oil clogs fuel lines just like it clogs arteries. Restaurants should know they can save money and offer healthier foods by switching to the clear canola or soybean oils and connecting with the local biofuel community.

- Will Taygan, coordinator

Alaska Biodiesel and Straight Vegetable Oil Network

Chugiak

This article published in The Alaska Star on Thursday, December 28, 2006.