No trans fat? Who can taste the difference

This is all about America. What about Japan? Are trans-fats still common here? Are they used by U.S. chains here?

Actually, I do not think it is necessary even to say that a product contains transfat in the list of ingredients.

I wonder if transfat finds its way into wagyu beef in the high-class restaurants that have come into the news recently.

There is currently no law to label or even recognize trans fats in Japan. The Japanese food industry does not want to cut out usage -- too much money at stake. Trans fats (hydrogenated oil) lengthens the shelf life and is cheap. How do you think all that conbini food stays on the room-temp shelves so long?

Also, go to your neighborhood bakery and ask if they are using butter or margarine. Almost all that I asked said they're using margarine as "butter is too expensive." Margarine is trans fat. I heard that many doctors in Japan are still recommending patients switch from butter to margarine. The ignorance is mind-boggling.

@ horriified: Margarine typically contains some trans fat (in varying degrees), but it is usually only a few percent. It is not accurate to say margarine is trans fat. But I agree trans fat is bad for one's health and should be labelled so the consumer can make an informed choice. And personally, I much prefer butter for its taste.