New York is well prepared for the ban on trans fat cooking oils

New York’s ban on trans fat cooking oils in all New York restaurants seems to be going surprisingly smoothly despite initial resistance from most chefs. Across the city, most fast food chains say they've already made the switch days before the July 1, 2007 deadline.

Trans fats, found in partially hydrogenated vegetable oils, clog arteries and contribute to heart disease. However, they are cheaper and have a longer shelf life, hence the industry initially resisted dumping them.

Experts say it may be more difficult to find a good replacement for partially hydrogenated vegetable shortenings, which give baked goods like cookies and crackers their characteristic texture.