HEBRON, Md. - Lynn Matava mixes up a favorite snack often found in grocery stores, granola bars.
Matava, a nutrition and wellness expert from Hebron, Md. says when she goes grocery shopping, she double-checks box labels to make sure her foods are completely trans fat free.
"I want to make sure that when I look at that list of ingredients that it says there is no partially hydrogenated oil in there," said Matava.
Dr. Brandye Nobiling, an assistant professor and program director for health education at Salisbury University says trans fats are one of the many "types of preservatives used to keep foods longer."
"Where you're going to find trans fats today are going to be in anything that is packaged that has any sort of data contents like baked goods," said Nobiling. "For example, pastries, cookies, crackers, popcorn and canned frosting or icing."
Soon, all foods may be processed without these preservatives after the Food and Drug Administration says banning the artery-clogging substance could prevent 20,000 heart attacks a year. In the past decade, more and more food manufacturers have been using less trans fats.
Local pizzeria Maya Bellas is following that trend. Owner Tim Spindler says his new restaurant uses fresh food daily, only one percent of his food containing the proposed banned substance.
"It's huge for us not to have the trans fats in there for the health purposes," said Spindler.
Something Matava says is a must.
"We need more awareness of healthy foods of whole foods of things that aren't processed," said Matava.