On November 7, the Food and Drug Adminstration proposed that partially hydrogenated oils no longer be "generally recognized as safe" -- a ruling that, if made final, would effectively mean companies could no longer use anything containing trans fats in their products.
I asked Houstonians what they thought about this ruling, and it turns out many people don't know exactly what trans fats are, and many are not even aware that they were consuming them.
Because I'm not a scientist, I turned to the American Heart Association to put the definition of trans fats into layman's terms. According to the organization's Web site, "Trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid. Companies like using trans fats in their foods because they're easy to use, inexpensive to produce and last a long time. Trans fats give foods a desirable taste and texture."
Basically, trans fats make food taste "better" and last longer for less money. But at what cost to our health?