I’m against the transfat bans for all the usual libertarian reasons. But, what I have not seen is anything definitive on whether or not transfats are tastier than non-transfats. This, all reasonable people must agree, is a vital factor that has not gotten enough coverage. Is there a definitive answer to this question?

I bring this up because Culver’s (cue harp music) has announced that it’s banning transfats (PDF). Since I subscribe to the doctrine of Culver’s infaillibity, I’m assuming that this will not translate to any net loss in tastey goodness.