Amazingly candid article about the fats we use in today's cooking and frying

I ran across this amazing article about the foods we eat, use and consume.  It's frightening what big business forces us to consume.

'The truth about chips was the most disgusting thing I've learnt during this series'- Philip Boucher Hayes

 It talks about trying to eat healthy when we are addicted to convenient food which is full of:

"First off, the oil used for frying is called RBD, which means refined, bleached and deodorised. Refining involves using solvents and acids, following which it has to be bleached to alter its visually unappealing dark colour and deodorised.. well, you get the picture."

Manufacturers do whatever is necessary to make their oils last as long as possible for repeated use.

"This requires the addition to the oil of a cocktail of anti-coagulating, anti-foaming and anti-spattering agents that would leave a chemistry PhD scratching his or her head. Butylated hydroxyanisole, anyone"

"...it doesn't have to go on the label. Relatively new laws lobbied for by the food industry mean chemicals used in processes, as distinct from actual ingredients, don't have to be listed."

Unfortunatly the show (What Are You Eating?: Using you loaf when it comes to bread) is in th UK, but hopefully I can find it on the internet and post it for you.