Trans fat has recently been identified as the most harmful of all dietary fats, and for good reason. Find out the truth about trans fat and how to avoid it!

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Trans fat can make food taste good, last longer on grocery-store shelves, and more hazardous for your heart. Many food manufacturers and fast-food

In a 100-gram reference amount, margarine, manufactured from soybean oil and pasteurized, provides 628 calories and is composed of 70% fat, 2% carbohydrates, 26% water, and negligible protein (table).

After waiting 30 painfully long minutes, these Keto Peanut Butter Fat Bombs were ready =)

Trans fat, or trans-unsaturated fatty acids, trans fatty acids, are a type of unsaturated fat that occur in small amounts in nature, but became widely produced industrially from vegetable fats for use in margarine, snack food, packaged baked goods, and frying fast food starting in the 1950s.

The American Heart Association suggests buying soft, trans-fat-free spreads instead of regular butter or stick margarine. Choose a blend with the least amount of saturated fat and zero trans fats.

We know research shows that reducing trans fat in the American diet helps reduce risk of heat disease, but how and why? Let’s try to clear up the confusion about trans fats.

Trans fat—at least the artifical kind—will no longer be found in our favorite shelf-stable products from Twinkies to Thin Mints, thanks to a ruling by the U.S. Food and Drug Administration. The FDA has set a 2018 deadline for food companies to eliminate trans fat from their products. (They’re

Learn what trans fat is, where you may find it and how it can affect your health.