In addition to using Whole Harvest Culinary Oils to make their fried foods trans-fat free, Dining Services at Texas A&M are also giving students the option of consuming local grown and organic produce whenever possible.
Gary Arthur, Texas A&M's Senior Executive Chef, is thrilled about the trans-fat free foods at the university's dining facilities.
"The oils have improved the quality of our food, and provided our students with healthier and better tasting selections," he said.
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. The move away from trans-fat containing foods is being employed 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 company's 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.
