Processed food and fast food have only been part of our AD (the past 2,007 years) eating history for 2.49% of the time. In other words, Big Macs and TV dinners were non-existent for 97.51% of modern human eating and for 99.93% of our existence as a species.

We’ve seen a parabolic increase in numerous diseases over the past 20 years.

Our response has been to focus on science, "Western" medicine, pharmaceutical and surgical options. Reacting to symptoms rather than the underlying cause.

Marketing one pill to "cure" one symptom and another pill for a different symptom. All these miraculous "cures"… and yet, so few are cured.

But just 100 years ago, nutritious food and a balanced diet were a given in our society. People ate real food grown in soil by people wearing overalls rather than "food products" invented in a lab by people wearing white coats. Then packaged in a container with a label that begs for a degree in chemistry to understand or even pronounce.

Everything you put in your body – whether it’s prescribed by a doctor or purchased off a grocery store shelf – affects your health. In fact, often in unforeseen ways.

Saturated fats are generally derived from animals, (ex: butter). Unsaturated fats are typically derived from plants, (ex: olive oil). Molecularly speaking, Unsaturated fats by nature have fewer Hydrogen atoms and are liquid at room temp (versus saturated fats which are more stable and solid at room temp).

Trans–fats result from taking an unsaturated fat and "hydrogenating" it so that it partially solidifies and is more like a saturated fat. The process typically involves putting a reactive metal such as cobalt into a tank of vegetable oil. Hydrogen gas is then bubbled through the oil until it partially solidifies.


What’s with the hydrogenation?
It takes a less costly and less stable fat (vegetable/unsaturated) and converts it into a more stable fat such as shortening.
For trivia nerds: Crisco was the first commercial application of this process in the early 1900’s. It was a replacement for lard.

This more stable (does not go rancid as quickly) "shortening" product is used to extend the shelf life and increase the flavor stability of primarily baked products (cookies, crackers, doughnuts).

What's the big deal?
Essentially, the liver can not properly metabolize trans–fats. Trans–fats interfere with a particular enzyme (Delta 6 desaturase). This enzyme is needed to convert Essential Fatty Acids (Omega 3 and Omega 6) to support proper cell function.

Research has shown trans–fats…
Increases LDL (the bad cholesterol), decreases HDL )the good cholesterol;
Increases artery plaque buildup;
Increases the risk of Coronary Heart Disease;
May increase weight gain and abdominal fat;
May increase the risk of diabetes;
Reduces the absorption rate of essential vitamins and minerals

There is a published report from The Institute of Medicine and National Academies of Science which recommends that trans–fats should not be consumed at all.

The FDA now requires food labels to list trans–fats in the product. But do note:
"trans fat does not have to be listed if the total fat in a food is less than 0.5 gram (or 1/2 gram) per serving and no claims are made about fat, fatty acids or cholesterol content."

For more on what the FDA says about trans-fat:


FDA Q&A – trans fat food labeling
FDA facts about trans fat