Maybe That Health Department Education Campaign Can Include Remedial Math . . .

In the wake of the Health Department’s move to ban transfats, restauranteurs struggle to sort out what it all means:

Mikey Baker, who runs a Golden Krust Bakery on Worth Street, has high cholesterol and understands the need to eat healthy. He believes the jerk chicken wraps and Jamaican beef patties he sells are indeed healthy, though he never paid much attention to trans fat content.

“The brand of oil we use has no trans fat, but sometimes we might have to use a different brand of oil and to be honest, my main concern is getting the meals made,” Baker said.

He paused and picked up a container of margarine.

“It says 2 grams of trans fat, but it doesn’t list a percentage,” he said. “Is that trans fat-free?”

Baker uses that margarine to steam vegetables. “Maybe I could use olive oil instead. We will look into it and do whatever we have to do.”