Bioethics, healthcare policy, and related issues.
There has been much talk about New York City’s bold move to ban artificial “trans-fats” in restaurant cooking.
The New York City Board of Health voted yesterday to adopt the nation’s first major municipal ban on the use of all but tiny amounts of artificial trans fats in restaurant cooking, a move that would radically transform the way food is prepared in thousands of restaurants . . . .
Naturally, there has been a backlash from those whose pocketbooks are implicated (just once I’d like to see a business owner say “This is bad for people? Well, I guess I shouldn’t do it then!”). There has also been the predictable grousing about the “nanny state”. However, I think the issue is intriguingly complicated in ways that some other public-health or safety issues are not.
