Warren-based chain says no to trans fat in cooking oil

By Brian C. Louwers and Terry Oparka
C & G Staff Writers

WARREN — Chances are if you’re looking to satisfy a craving for Chicken Shack, making a healthy food choice isn’t a primary concern.

The good news is that they’re now making that choice for you, and according to the restaurant’s operators and a majority of their customers, it’s a good thing.

Neil Sobeck, Chicken Shack’s communications manager, whose grandparents founded the restaurant in 1956, said the company recently made the decision to introduce a canola-based oil, free of cholesterol and trans fats, at all of the chain’s 19 stores by March 15.

“We’re always mindful of what is going on in the industry and what trends are going around. We know what other restaurants are doing and what other cities in the U.S. have done,” Sobeck said. “We want to be at the forefront and be proactive.”

Sobeck said those at Chicken Shack did their homework before making the switch. He said the company tested between 15 and 20 different oils over a period of about six months before settling on canola oil.

“Not all oils are created equal, “ Sobeck said. “First, you want to see if it has the same great taste. Secondly, you want to see if it breaks down. There’s so many different types and they all react a little differently to your product.”

The new oil replaces the partially hydrogenated cooking oil used by Chicken Shack for at least the last 10 years. Sobeck said the company has changed oils several times in the 50-plus years they’ve been in business.

The new oil does cost a little bit more, he said.

“At the moment, it’s a cost we’re willing to absorb. We feel there are more benefits in switching than maybe saving a few dollars,” Sobeck said. “It’s obviously a healthier product, and it’s still great tasting for our customers.”

The new oil will be used to cook several different food items, including chicken, potatoes and fish, which, according to Sobeck, actually tastes better when cooked in the new oil.

“It’s a big commitment for fast food restaurants to use the good oils,” said Susanne Gunsorek, a dietician for St. John Health System. “It’s more expensive and it does affect flavor.”

She explained that olive oil, which improves HDL cholesterol — the good kind — has a low smoking point, which makes it impractical for deep frying.

Trans fat, or hydrogenated oil, was developed to prolong the shelf life of cooking oils and decrease the need for refrigeration. It packs a double whammy in increasing the risk of developing heart disease by lowering good cholesterol and increasing bad, or LDL, cholesterol, Gunsorek said.

Gunsorek said that, typically, french fries contain the highest amount of trans fat. She added that Wendy’s restaurants recently switched to cooking with a zero trans fat cooking oil and that McDonald’s and Burger King are working to find a zero trans fat oil.   U.S. Department of Agriculture guidelines state that no more than 10 percent of daily calories should come from saturated fat, which increases bad cholesterol. Saturated fats come chiefly from animal products and are solid at room temperature. The guideline also states that the intake of trans fat should be as low as possible. Gunsorek thinks that aiming for a 7 percent intake of saturated fat is a better bet. 

“Saturated fats are still big trouble. Fried food in moderation is still the recommendation.”

Gunsorek said the best bets are canola oil and olive oil. “Soft margarine in tubs is better than sticks. And choose low-fat cheeses whenever possible.”

You have to read the labels, she added. “If it says, ‘partially hydrogenated,’ that’s an indicator that it contains trans fats.”         

By 2009, the Food and Drug Administration will require that all food labels contain information about trans fat content. “That will prevent 600 to 1,200 cases of coronary heart disease and 250 to 500 deaths each year,” she said.

Lunchtime customers at Chicken Shack’s 11 Mile and Ryan location said they favored the switch.

“It tastes a little lighter. It’s the best chicken in the state,” said Steven King, 50, of Clinton Township, who works in Warren and has been eating at Chicken Shack for about five years. “I’m glad it’s here. I didn’t notice much of a change, so I’m not worried.”

Mary Galle, 84, of Warren, said she couldn’t tell the difference.

“It tastes good to me. I wouldn’t know the difference if you didn’t tell me,” Galle said. “If it’s better for us, I don’t know why they didn’t do it a long time ago.”