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It’s also harder to plump naked reformulate certain products than others. Changing to a low- or no-trans frying oil, for example, is generally easier plump naked than finding a low- or no-trans shortening that will yield the right texture in baked goods. Motivation is a major factor, too. For example, margarine makers have been the most innovative in finding ways to reformulate. "They’ve been hit hard by the trans-fat issue, so they’ve had the most incentive" to change, notes Margo Wootan, D.Sc., director of nutrition policy for the Center for Science in the Public Interest. Once labeling becomes mandatory, more makers plump naked may be inspired to find healthier alternatives. WHERE’S THE TRANS? We tested mainly the top-selling foods that we knew or suspected would contain at least some partially hydrogenated oil. We found trans fat--up to 4 grams per serving--in many of those foods.
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