FRC: How in the world do you get 39 grams of transfat into a Burger King

C

curious1

Well-known member
Whopper? Article in this morning's WSJ about the New York City plan to eliminate transfat in restaurant food lists the transfat grams for McDonald's french fries (3.5), a Dunkin' Donut glazed doughnut (4) and a Burger King Whopper at 39! This boggles my mind and is a serious question, what in a Whopper contributes that much trans fat?? Animal fat I understand, but transfat? I admit to never having one and have no intention of doing so, but inquiring minds and all that...anyone have the answer?

 
Hellman's doesn't have transfat listed, and I thought cheese would be transfat free. Isn't transfat

just from the vegetable oils that have been hydrogenated? I guess I need educating. And I should say Hellman's lists 0 grams of transfat on their label.

 
I think you found it Nan, Thanks, I bet it was supposed to be 3.9, but I went back and

checked, it says 39. Bet there's a retraction tomorrow, lol. It just didn't make sense, but the WSJ generally doesn't make mistakes like that.

 
The "cheese" they probably use is the infamous "processed cheese food", which...

...could include just about anything.

Does BK use Hellman's? Perhaps it's some kinda fake mayo. I don't know.

Otherwise, I'm stumped.

Michael

 
Please don't anyone ever analyze my double-double In-N-Out burger with fries...

(It's a west coast thing.)

Since I only indulge a few times a year, I don't need to know what's in it!

I haven't had a whopper since high school. Do they still taste like butane?

 
Yes, Joe. Unfortunately, they still taste like butane, but you can make them at home by

buying those charcoals that you just put a flame to and they are all ready to go. Of course, you have to burn them for about 20 minutes to get the taste of butane off of them, but it saves you the time of having to build a real charcoal fire.

The other thing is that you can't store them in your home because everyone thinks they smell gas. They're really horrible.

 
I'm gonna guess it's in the bun, probably made with shortening.

 
LOL, I hate those pre-soaked brickettes, too. What a perfect way to replicate a whopper!

 
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