Governor's Restaurant and Bakery has gone trans-fat free.

The Maine restaurant chain, popular for its homestyle meals and array of desserts, announced the change this week. It switched from a trans fat cooking oil to a cottonseed and canola oil blend in all seven of its restaurants, including the Lewiston location.

In a statement released Tuesday, Governor's president and CEO said three restaurants tested the new oil and found it lasted longer and made the food taste better.

"Our first concern is food quality," Randy Wadleigh said. "But there's no doubt that the new oil is better for you. It really does help."

Once thought to be better than saturated fat, trans fat has come under fire recently. Experts say even small amounts raise bad cholesterol, lower good cholesterol and increase the risk of heart disease.