The Bad

What are artificial trans fats?

Artificial or synthetic trans fats are created by adding hydrogen molecules to naturally-occuring fats that are liquid at room temperature (unsaturated), chemically altering them to become fats that are solid at room temperature (saturated). The term “trans” simply refers to the position of hydrogen atoms around the carbon chain of the fat molecule.

Artificial trans fats can be found in a wide variety of processed foods. Trans fats are less susceptible to oxidation and therefore have a longer shelf life but trans fats have recently been proven to be dangerous.

Chances are good that you’ve seen one of the high fructose corn syrup (HFCS) commercials on TV. They’re part of an 18-month, $20+ million dollar campaign launched in June 2008 by the Corn Refiners Association to dispel consumer fears about HFCS. But is HFCS really as safe as the commercials say it is?

Recent television commercials aired by two large manufacturers of canned soup products, Progresso® and Campbells®, rages battle over a single ingredient: monosodium glutamate, or MSG. What exactly, is MSG, and what's the fuss all about?

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