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Texas A&M University Eliminates Trans Fats Campus-Wide

Armen Hareyan's picture

Trans Fat Culinary Oils

Texas A&M University has recently made a campus-wide switch to no trans fat Whole Harvest Culinary Oils.

The healthy culinary change is positively impacting the University's more than 30 campus eateries, which range from cafeteria-style dining halls, restaurants and food court specialties, to snacks and coffee bars.

In addition to using Whole Harvest Culinary Oils to make their fried foods trans fat free, Dining Services at Texas A&M is also offering local and organic produce to their students whenever possible.

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Gary Arthur, Texas A&M's Senior Executive Chef, is enthusiastic about the addition of Whole Harvest to the University's dining facilities. "We absolutely love their products and have had tremendous success with students' approval after the switch to Whole Harvest," said Arthur. "The oils have improved the quality of our food, and provided our students with healthier and better tasting selections."

Texas A&M is one of a growing number of universities to make campus-wide culinary changes aimed at eliminating harmful trans fats and providing students and faculty with healthier dining options.

The University is not alone in turning to the nation's first line of naturally produced no trans fat oils. Whole Harvest Culinary Oils are currently being used in universities, hospitals, and military dining facilities, in addition to restaurants nationwide.

Whole Harvest utilizes a multi-patented, all-natural approach that does not involve hexane, a flammable solvent typically used in the production of most commercial cooking oils. In addition to being all-natural, the Whole Harvest line of culinary oils is not hydrogenated, the process that creates harmful trans fats shown to play a key role in the development of heart disease, diabetes and stroke. Whole Harvest also has an extended fry life in comparison to traditional oils.

"We're pleased that Texas A&M has decided to make the healthy switch to Whole Harvest," said Earl Ellis, Chairman of Whole Harvest. "We commend the University for having the foresight to eliminate trans fats and provide healthier menu selections for their students and staff."