Food industry began to produce margarines (which include trans fats) as a replacement for butter because the latter had been declared a health hazard due to its high saturated fat content. Industry needed an alternative for their frying and baking needs. Adding hydrogen to unsaturated oils created a semi-solid, trans fat product, e.g. Crisco, that was shelf-stable and made flakey baked goods and crispy fried chicken. Unfortunately, trans fats turned out to be worse than butter with regards to heart disease risk (See “Why are trans fats bad for my heart?”). Now there is an effort to replace trans fats with alternatives, such as palm oil and, you guessed it, butter. The pendulum swings.

These statements have not been evaluated by the Food and Drug Administration. This test is not intended to diagnose, treat, cure, prevent or mitigate any disease. This site does not offer medical advice, and nothing contained herein is intended to establish a doctor/patient relationship. OmegaQuant, LLC is regulated under the Clinical Laboratory improvement Amendments of 1988 (CLIA) and is qualified to perform high complexity clinical testing. The performance characteristics of this test were determined by OmegaQuant, LLC. It has not been cleared or approved by the U.S. Food and Drug Administration.