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You see it on food packages: “trans fat free,” “no trans fats.” What does this really mean? Is it another fad or gimmick?

Actually it is truly an important topic. Intake of trans fat has been linked to cardiovascular disease.

Trans fat is another type of fat, in addition to saturated, monounsaturated and polyunsaturated fats. It is a fat that is not found naturally in our food supply. Traces can be found in some animal products, though they are not the same trans fats as those chemically created.

Trans fat is manufactured and has significantly infiltrated our processed foods over the past few decades. Basically, it involves some biochemistry.

All you need to understand is that liquid fat is chemically altered to become solid at room temperature. A perfect example of trans fat is vegetable shortening or margarine.