Saturated fats, which ususually come from animal products and are solid at room temp, have been linked with cardiac disease. Unsaturated fats, such as olive and canola oil, come from plants, are liquid at room temp and are thought to be a healthier alternative. The problem is wanting to make a healthly choice, but it's hard to spread olive oil on your toast in the morning!  Solution: let's saturate those unsaturated fats by adding hydrogen, a process known as hydrogenation. Product: Trans fats; a big hit for several years. However, it appears these trans fats are as dangerous as saturated fats if not WORSE! Why??? Give us some feedback on the history of creating trans fats, the studies that indicate the harmful effects of trans fats, the pathophysiology behind the ill effects, and what is being currently done to protect consumers...