Mr. Speaker, I want to take an opportunity to make a brief comment on this issue because I sat for a while on the health committee that dealt with this topic.
There is no doubt in my mind that we are talking about a substance that is highly toxic. There is no other way to describe it.
It is difficult for me and my constituents to understand why New York Fries, a small Canadian company, can make french fries that have no trans fatty acid, but that the world's largest restaurant chain, McDonald's, is not able to do it.
It is even more complicated when companies are able to do it in some Scandinavian countries and they are not able to do it spontaneously at the same time in Canada and in the United States. These things are very difficult for some of us. Is there speculation as to why these things seem to be so technologically able to proceed in some jurisdictions, yet they cannot at the same time by the same company in another jurisdiction?