First it was carbs. Now it's trans fats. Supermarket bakeries are eliminating the cholesterol-boosting villain one cookie at a time. Just as carbohydrates are common in baked goods, so, too, are trans fats. They are made when hydrogen is added to vegetable oil, a process known as hydrogenation. Food makers like hydrogenated and partially hydrogenated oils because they increase product shelf life and flavor stability of foods containing the fats. In recent years, however, trans fats have ...
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