Trans fats

From mercola.com:

There is an enormous amount of confusion distinguishing between saturated fat and trans fat. Essentially, many health professionals have not carefully differentiated saturated fat from trans fat in the studies that implicate saturated fat.
Had this distinction been performed they would have likely not vilified saturated fat and found the real culprit was trans fat.
Trans fat is an artery-clogging fat that is formed when vegetable oils are hardened into margarine or shortening. It is found in many foods, including fried foods like french fries and fried chicken, doughnuts, cookies, pastries and crackers.
In the United States, typical french fries have about 40 percent trans fatty acids and many popular cookies and crackers range from 30 percent to 50 percent trans fatty acids. Doughnuts have about 35 percent to 40 percent trans fatty acids.
Trans fats can cause major clogging of arteries, type 2 diabetes and other serious health problems, and have been found to increase the risk of heart disease. Many food companies use trans fat instead of oil because it reduces cost, extends storage life of products and can improve flavor and texture.

Aleecia's comment: note, it's the trans fat, and not saturated fat (meat, butter, etc.) which is the problem. It goes with the key principle: what has man made versus what has God provided?