So, some may still be asking: What are trans fats and why should anyone worry about them?

And, if you've looked at the labels of some of the food you buy lately, you may have noticed the tags, "no trans fat" or "trans fat free."

Well, the truth is that manufacturers sometimes alter vegetable oils to improve the shelf life, taste and/or texture of food. That process ends in "partially hydrogenated" oils that produce trans fat. Life saturated fats that occur naturally in meat and dairy products, trans fats can raise your LDL (the bad cholesterol) and lower your HDL (the good cholesterol), possibly increasing your chances for heart disease.

The FDA required, as of 2006, that manufacturers list the amount of trans fats on nutrition labels. There is no 'daily value' for trans fats, as they absolutely are not good for you. The USDA does advise that we consume as little as we possibly can.

Ways to Eliminate Trans Fats from Your Diet

• Choose-good-or-your-heart oils, such as extra virgin olive oil, or canola oil. Limit the use of shortening, margarine and animal fats, such as butter and lard.
• Select only lean red meats, low-fat diary products, fish and chicken. Eat healthful fruits and vegetables...and whole grain breads and cereals.
• Make sure you check the nutrition labels of everything you put in your mouth!
• Be careful when you eat out. Many trans fats are hiding in fried restaurant foods, such as french fries. Ask your server, or better yet, avoid fatty fried foods all together.
  
• Of course, consuming less trans fats is not an exact science. Most food companies have made the move to exchange the trans fats for healthier fats in their products. You might be pleased to find more and more labels free of trans fats when you go shopping.

Olive Oils Explained

Olive oils are the fat of choice for most savvy cooks. Not only for health benefits, but for delicious taste as well. This is a breakdown of the kinds of olive oils available for purchase:

• Extra-virgin olive oil comes from virgin oil only, and contains no more than 0.8% acidity. It is judged to have a superior taste. Used for cooking, sauteing, and on salads or for dipping.
  
• Virgin olive oil comes from virgin oil production and has an acidity less than 2%, and is judged to have 'good taste,' but not superior
  
• Pure olive oil. Oils labeled as Pure olive oil are usually a blend of refined and virgin production oil. Maybe purchased retail or used in restaurant cooking
  
• Olive oil is a blend of virgin and refined production oil. It usually lacks a sufficient flavor.
• Olive-pomace oil is fit for human consumtion, but may not be described simply as olive oil. Olive-pomace oil is rarely sold retail. it is also often used for only certain kinds of cooking in restaurants.