There is a poison in your food called "transfat" or by its long name Hydrogenated Vegetable Oil.  Transfat is not fat.  It is a man-made plastic that's used instead of real fat.

To explain transfat, first, consider a twinkee.  A twinkee lasts forever.  It never melts, never goes stale.  How can a snack cake never melt or go stale?  It is because they're made with transfat.

To make transfat, a cheap vegetable oil is heated up to 2000 degrees and then a fast jet of hydrogen is shot through the oil.  This hydrogenation turns the oil into a thick goo that never melts or goes stale.  That's because it's plastic!  It's transfat-hydrogenated vegetable oil.

But you know how it never melts or goes stale in the store?  It also never melts in your brain, heart, blood, or stomach.  You can't digest it just builds up in your body making you fat and sluggish.

But what's worse, the transfat goo also causes cancer.  When oils are altered by heat and chemicals it breaks the vegetable oil molecules into all kinds of jagged shards.  The molecular jaggedness is what keeps the transfat a cream that never melts.

But those same jagged shapes -- when you eat them -- are called free radicals.  The molecules are so jagged that they get stuck, attaching themselves to the inside of your cells -- Therefore creating cancer.

Factories aren't the only source of transfat.  Deep fried foods like McDonald's French fries are fried in boiling transfat.  It boils there all day, getting more and more hydrogenated.  In fact, deep fryers are a vat of transfat so those fries are just cancer soup.  Margarine is solid transfat.

The FDA's recommended daily amount of transfat is ZERO.  That is, no amount is safe.

It is an important issue to find out how to avoid transfat to live a healthy and longer life.