A ban on trans fats will cause specific harms which cannot be fixed by switching to other fats or food preparation methods. Particularly hard hit would be small businesses, who would struggle to make the transition because they no not have the budgets to research alternative ways to make their products taste the same and so are likely to end up at a disadvantage compared to their bigger rivals. Moreover all businesses would suffer from reduced shelf life for their products.(7)  Such a ban does not make economic sense, and despite propositions claims trans fats cannot always be easily replaced. We use trans fats because they work well. For example they are needed in hydrogenation in order to convert liquid vegetable oils in to being solid, needed for example to make margarine, the amount of trans fats used for this can be reduced but not eliminated. Moreover, Michael Mason of The New York Times argues: "for preparing certain kinds of foods, there are few alternatives besides the saturated fats that have long been high on the list of artery-clogging foods.”(18)