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A recent ruling declares trans fats as unsafe in foods.
This announcement from the U.S. Food and Drug Administration could possibly lead to a ban of trans fats in baked goods and other foods. After years of work, researchers at the University of Missouri say a healthy alternative may be possible. In order to create a healthier alternative, there must be a high level of oleic acid in the oil. Grover Shannon is a professor of plant sciences in the M-U College of Agriculture, Food and Natural Resources. He says he and others researching alternatives found possibilities within the genetics of soybeans.
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