The FDA finally banned trans fats – basically an unnatural, artificial, unsaturated fat derived from hydrogenated vegetable oil that exists in all the great things in life like doughnuts, microwave popcorn, and Girl Scout cookies. You hear that? GIRL SCOUT COOKIES.

So what is the FDA trying to do by limiting the use of trans fat in food production? No, they’re not trying to crush the dreams of  Oreo lovers everywhere; they’re trying to encourage food companies to substitute trans fats for something less artificial and dangerous. Think butter or even plain ole vegetable oil in lieu of trans fats (which, by the way, are solid at room temperature and are added to extend the shelf-lives of most processed foods. Gross).

And although trans fats are contained in some of our favorite fast foods (see frozen pizza and canned frosting), most consumers won’t notice the difference once food companies start making their products with other fat substitutes, like palm oil. With this in effect, the Center for Disease Control anticipates that up to 20,000 heart attacks can be prevented. Which begs the question, why wasn’t this enacted earlier? Also, now that food companies can’t use trans fats, is there a possibility that they may concoct another equally cheap yet dangerous fat substitute? 

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