Transitioning Away from Trans Fats | Nugget Markets Daily Dish

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Transitioning Away from Trans Fats

Health Notes from Dr. Liz

August 30, 2008

No doubt you’ve heard the evils of trans fats. These fats are formed when food manufactures partially hydrogenate liquid oils such as corn oil into a soft, solid fat great for taste and texture in the baking of cookies, cakes, chips, crackers and the like. While trans fats may make a great cookie, these fats spell trouble for your heart health.

Trans trouble:

Avoiding trans fats:

Nugget's bakery items are trans fat free!

Dr. Liz Applegate Ph.D.

Director of Sports Nutrition, UC Davis