California has struck an important blow against the use of trans fats by becoming the first state to ban the use of the fats in restaurants. Trans fats are created through "partial hydrogenation" which means pumping hydrogen into liquid oil at high temperature, resulting in an inexpensive fat that prolongs the shelf life and appearance of packaged foods and which is said to give food greater flavour. But there is a growing health lobby against the fats on the grounds that they increase low-density lipoproteins ...

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