This week The Food Programme is chewing the fat. How much fat should we be eating? Should trans fats be banned here as they are in Denmark? How is Marks and Spencer removing them from all their food products and has saturated fat been wrongly maligned in the past. Sheila Dillon makes butter in the studio for her guests and enjoys some good old-fashioned bread and dripping!
Sheila Dillon visits Fergus Henderson owner and chef at St. John Restaurant in London.
Sheila is joined in the studio by Professor Michael Crawford, Director of the Institute for Brain Chemistry and Human Nutrition in London.
In a previous Food Programme Professor Walter Willett, Chair of the Department of Nutrition at Harvard University's School of Public Health spoke to Derek Cooper on the evidence of the harmfulness of trans fatty acids.
Sheila talks to Professor Walter Willett on his recent research on hydrogenated fats.
Reporter Julian Isherwood visits Denmark, which has banned all hydrogenated fats in Danish manufactured food, and speaks to Lars Barfoed, Minister for Consumer and Food Affairs.
Sheila talks to Sue Bell of Marks and Spencer's food technology department on Marks and Spencer's plans to remove hydrogenated fat from 100% of its products by the end of the year.
Sheila makes butter in the studio with a recipe learned from reporter and Chef Gerard Baker.
Presenting The Food Programme has been Sheila's perfect job.