here's the PDF of the suggested shortenings to use
here's the primary site for Trans fat removal
the baking specific home page
the "trans fat trouble shooter" for baking
(even they don't seem to sure on buttercream!)
(found this after reading an article on Yahoo news about NYC's ban.
How do some of those make the list? Partially hydrogenated oil IS trans fat. Unfortunately in the US, if the product has under .5 grams of trans fat, then it is called a "0 trans fat" product.
In Canada, "products with less than 0.2 grams of trans fat per serving may be labeled as free of trans fats.These labelling allowances are not widely known, but as an awareness of them develops, controversy over truthful labelling is growing." (from Wikipedia)
Denmark and Switzerland have basically banned partially hydrogenated oils.
The word out there is that takes from as little as 3 years to never to leave your body. I think of that whenever I take a bite of something that has PHO. I think we should talk about PHO instead of trans fat since trans fat labeling varies from state to state and country to country. Basically I try to avoid it.