During the past two years, artery-clogging trans fats have quickly earned a reputation as a dietary bugaboo, inspiring food manufacturers, restaurants and bakeries to reformulate recipes and change their frying oils. In some cases, with some foods, these changes have been expensive or problematic, but the consensus now seems to be that removing partially hydrogenated fats can make many fried foods and baked goods significantly healthier without a sacrifice in flavor. Amid these shifts, ...
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