Most bakeries in California have already stopped using trans fats ahead of a state imposed deadline — but for those that haven’t, it’s going to be tough to keep their doughnuts consistent.
Starting January 1, bakeries in California will stop using products containing trans fats. But many bakeries have already stopped using those products.
Trans fats lower good cholesterol, while raising bad cholesterol — and they come in many commercial baked goods, like chips, crackers and cookies. They are found in partially hydrogenated oils. California lawmakers have already banned restaurants from using those oils.
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