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The Food and Drug Administration’s recent decision to phase out partially hydrogenated oils, the source of most trans fat in the U.S. food supply, serves as the final nail in the coffin for the artificial ingredient in the American food industry.

Trans fats have been widely criticized for years, and have long been on the way out in the food industry. “Trans fats were relatively easy to ban because the evidence for their harm is substantial and substitutes are available,” says Marion Nestle, a food studies professor at New York University.

Once hailed as the healthy alternative to animal fats and butter, health advocacy groups have been working to ban trans fats since the early 1990s. The FDA implemented a rule in 2006 requiring manufacturers list trans fat on nutrition labels. One year later, New York City banned the use of partially hydrogenated vegetable oils and spreads -- the bulk of trans fat in food -- in restaurants. In 2012, trans fats in school lunches were severely diminished under new guidelines issued by the Department of Agriculture.

A 2012 report of fast-food chains’ lunch receipts revealed that the average trans fat content of customers’ meals dropped from about three grams to 0.5 grams after the New York City ban was enacted.

The FDA predicts that banning trans fats for good would prevent up to 20,000 cases of heart disease and 7,000 deaths every year. http://www.reuters.com/article/2013/11/11/idUS243461124420131111]

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"I say we should line every one of them up. I want to see how skinny or how fat the FDA agents are that are making the rules on this," Paul said. "I want to see them on the treadmill, and I want to see someone from maybe OSHA (Occupational Safety and Health Administration) lashing them while they are working on the treadmill." http://m.washingtonexaminer.com/theyre-coming-after-your-doughnuts-war
ns-rand-paul/article/2538917

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