The Spinach Ban

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The Food and Drug Administration (FDA) lifted its ban on most fresh spinach after the source of the E. Coli outbreak was identified.

The panic around spinach was interesting to watch. Supermarkets, and restaurants were very quick to remove spinach from sale. The fast food restaurants were among the fastest to drop the dangerous goods. Yet, products made from Trans Fatty Acids from partially hydrogenated oils tend to stay on the menu. Are the risks faced by a regular consumer of foods loaded with trans fatty acids in line with someone who has a high risk life style of eating lots of raw spinach? If E. Coli laced spinach made donuts taste better would it be as slow in coming off the menu as products laced with trans fatty acids?