Ask Dr. Weil by Andrew Weil : No problem with using chlorine bleach to clean

A Many conventional household cleaning products are toxic and should be avoided. Chlorine bleach (sodium hypochlorite) is a particular problem if mixed with ammonia, vinegar or acid-based cleaners. The combination will result in the release of toxic gas. Short-term exposure to this gas can cause mild asthmatic symptoms and, sometimes, more serious respiratory problems.

However, I see no problem in using chlorine bleach (Clorox and similar products) for cleaning, especially when you have a serious concern about contamination. It is a more effective disinfectant than other commercially available cleaners or natural products that I know of.

If you prefer, as I do, to use less irritating cleaning products, you have a wide choice. Today, you can find everything from nontoxic bathroom cleaner to environmentally friendly dish soap. Or you can choose to make your own cleaning products from such household items as vinegar, lemon juice, olive oil, tea tree oil and baking soda. To learn how to do this, I recommend reading the book "Clean & Green: The Complete Guide to Non-Toxic and Environmentally Safe Housekeeping" by Annie Berthold-Bond (Ceres Press, $9.95).

Some natural cleaning products I've tried have been great; others haven't worked as well as conventional products. I still haven't found a fragrance-free natural dishwasher detergent that works satisfactorily in my automatic dishwasher.

A final word: Be sure to store all household cleaners — conventional, environmentally friendly or those you've made yourself — out of the reach of children and pets. Although the natural and homemade products are usually supposed to be nontoxic, store them as carefully as you would conventional cleaners.

Banning trans fats in restaurants

Q I read that New York City has recently begun a ban of trans fats from its restaurants. That sounds like a good idea to me. Your thoughts?

A Last year, the New York City Board of Health voted to ban trans fatty acids (TFAs) from the city's restaurants. And, yes, the prohibition applies to all restaurants, including McDonald's and Burger King, the thousands of delis and diners found all over the city, as well as the fancy, high-priced establishments. Starting last month, New York City's restaurants could not use trans fat oils for frying or as spreads. However, restaurants and bakeries have until July 2008 to replace the trans fats used in baked goods.

TFAs are found naturally in animal fats, particularly butter, but only in small quantities. But they are common, unnatural components of many processed fats, especially partially hydrogenated ones. Partial hydrogenation turns liquid oils into semisolid fats, much loved by manufacturers of processed foods for their longer shelf lives. Margarine, vegetable shortening and most commercial baked goods contain these artificially hardened fats and, along with them, TFAs.

TFAs are just as bad if not worse for the heart and arteries than saturated fats. They increase total cholesterol, raise LDL ("bad") cholesterol and lower HDL ("good") cholesterol. Beyond that, TFAs may have adverse effects on cell membranes and the immune system, and may promote cancer and aging.

Not surprisingly, New York's restaurant owners opposed the proposed ban. In August 2005, the city's Board of Health asked for a voluntary limit on TFAs and even began to educate restaurant operators about the health hazards these fats presented.

New York City is the first large U.S. city to take such action, although Philadelphia and Seattle each recently passed some form of trans fat bans for their restaurants, and Chicago and Los Angeles are considering similar measures.

I applaud the Big Apple's efforts to improve the health of its inhabitants (and that of the millions of tourists who visit each year). I'll be interested to see how many more municipalities follow New York's lead. I hope this move becomes a national trend.