Long John Silver's Banishes Trans Fat for New Healthy Menu

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Long John Silver's Banishes Trans Fat for New Healthy Menu
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Long John Silver's Banishes Trans Fat for New Healthy Menu

Long John Silver's recently announced that its entire menu now has zero grams of trans fat! Read on to discover how the seafood chain made the healthy menu change.

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Long John Silver's swapped partially hydrogenated cooking oils to 100 percent soybean oil and made several menu adjustments to become trans fat-free in all of its U.S. restaurants. By working with the Center for Science in the Public Interest (CSPI), a health and nutrition watchdog group, it took the restaurant only six months to achieve this goal!

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When asked whether there is a difference in taste, Gary Gerdemann, who handled the PR for the announcement, told NPR that the chain had been converting its cooking oil since the end of last year and the majority of its customers had not noticed a change.

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"That should give the Food and Drug Administration a good sense of how much time it should allow manufacturers and restaurateurs to eliminate artificial trans fat from the food supply," states CSPI's Executive Director Michael Jacobson, who was pleased with the six month turnaround.

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The CSPI has called for the prohibition of artificial trans fat in restaurants and has criticized large restaurant chains over unhealthy menu offerings.

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Trans fats are strongly linked to heart disease and can raise LDL, "bad" cholesterol that promotes heart disease, and lower HDL, "good" cholesterol that protects the heart.

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Seafood chain Long John Silver's recently announced that its entire menu now has zero grams of trans fat due to a transition from partially hydrogenated cooking oils to 100 percent soybean oil in all of its U.S. restaurants.

The company worked collaboratively with the Center for Science in the Public Interest (CSPI), a non-profit health and nutrition watchdog and consumer advocacy group, to make the move to a trans fat-free menu in just six months.

"We are very pleased to improve the health profile of our entire menu and transition all of our fried products to trans fat free soybean oil," says Mike Kern, Chief Executive Officer. "Whether choosing delicious baked or our classic batter-dipped fried fish, our guests can order with the confidence that their food has zero grams of trans fat."

With last year's announcement by the Food and Drug Administration recognizing partially hydrogenated oil as no longer safe to use in food, this change comes at no better time.

Check out the slideshow above to discover more details about Long John Silver's switch to a trans fat-free menu.

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