Hooray, here is a well-researched article on trans fats from the SF Chronicle. It includes newer information I had not yet heard about. Trans fat may be a large contributor to the oddly named “Syndrome X” which has been linked to a cell’s inability to process insulin. It is almost impossible to avoid trans fats in the American diet. Out of “140 varieties of crackers on a typical supermarket shelf, only three brands had no partially hydrogenated oil.” It is in “70 percent of cake mixes, 75 percent of chips and other salty snacks, 80 percent of frozen breakfast foods like waffles, and 95 percent of cookies.” Fifty percent of breakfast cereals have some. Keep reading those package side panels!