"We sued Kraft/Nabisco, because it is targeting its marketing of Oreo cookies to young children.... This was the first anti-trans fat lawsuit ever filed by anyone. We voluntarily dismissed the case because it was simply no longer necessary. The enormous publicity that the case received over a four day period spread the word about the presence and danger of trans fats to everyone who cared to listen."
[ http://www.bantransfats.com/abouttf.htm]

"Trans fat is created when ordinary vegetable oil is processed into partially hydrogenated oil. It's why margarine and Crisco stay solid at room temperature and what makes cakes moist, cookies fresh and crackers crisp.... It also occurs naturally in some meat and dairy products."
http://www.sfgate.com/cgi-
bin/article.cgi?file=/chronicle/archive/2002/07/11/MN108853.DTL&type=food

"Trans fat is the byproduct of the hydrogenation process patented in 1903 by chemist William Normann. He discovered a way to turn relatively healthy liquid vegetable oil into something that stays solid at room temperature and improves shelf life. However, it also blocks arteries just as readily as saturated fat. Crisco was soon introduced with an advertising campaign that called it 'a scientific discovery which will affect every kitchen.'

"But partially hydrogenated oil didn't really catch on until World War II, when people turned to margarine and shortening as alternatives to rationed butter. As convenience foods started to hit the market in the 1960s and '70s, more hydrogenated oil was used.

"Consumption rose significantly in the 1980s and 1990s when the public embraced the connection between heart disease and saturated fats. Fast food restaurants replaced the beef fat in the fryers with partially hydrogenated oils. Food manufacturers began to tout products that were free of saturated fats but that had plenty of trans fat instead."
http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2002/01/30/FD40307.DTL

"Dr. Jeffrey Aron, UC San Francisco professor of medicine and one of the nation's leading experts on fatty acids, called trans fat one of the worst hidden dangers in the food supply. 'There should be a warning on food made with this stuff like there is on nicotine products. It's that bad for you,' he said. "

"The latest government study confirms that trans fat is directly associated with heart disease and increases in LDL cholesterol, the kind that can clog arteries. Because of that, the Institute of Medicine, a branch of the National Academy of Sciences, declared there is no safe amount of trans fat in the diet.

"A generation ago, when cardiologists waved Americans off saturated fats such as butter and beef tallow, partially hydrogenated oils became a preferred alternative. But during the late 1990s, researchers started to discover that trans fat could clog arteries as readily as saturated fat.

"Some of the nation's leading medical researchers, including many in the Bay Area, also believe that high trans fat levels in the American diet may be why childhood obesity is on the rise, why diabetes is at record levels and why some people develop cancer and other related health problems."

"...even a small improvement in dietary habits can save thousands of lives."

"Partially hydrogenated oil is in about 40 percent of the food on grocery store shelves, according to the U.S. Department of Agriculture."

"Virtually every fast-food or family restaurant french fry is cooked in trans fat-filled grease. Almost half of all cereals, both cold and hot, contain it, according to the Food and Drug Administration. So do 70 percent of cake mixes, 75 percent of chips and other salty snacks, 80 percent of frozen breakfast foods like waffles, and 95 percent of cookies.

"Even products people buy when they want to eat healthier -- granola, power bars and low-fat cookies and crackers -- are made with partially hydrogenated vegetable oil. During a recent informal survey of 140 varieties of crackers on a typical supermarket shelf, only three brands had no partially hydrogenated oil.

"Because trans fat flies under the radar, food labeled 'low in saturated fat,' 'cholesterol-free' or 'made with 100 percent vegetable oil' can have so much trans fat that consumers focused on heart-healthy food wouldn't touch many of these products -- if they knew."

"One of the nation's most well liked fruits; berries have origins in both Europe and here in the United States. The Native Americans were the first to incorporate berries into their diets and lifestyle. Today, berries are appreciated worldwide.

"Berries signify summer and rightfully so, as the warmer months are the peak harvest for these fruits. Berries have traditionally included blueberries, strawberries, raspberries, and blackberries. However, there are other varieties that have since flooded the markets.

"Many berries are suitable to eat raw and most types vary from 50 to 100 calories per serving if eaten raw. Berries are brimming with vitamin C, potassium, and fiber.

"Selection

"In general, berries should be dry, firm, well shaped, and eaten within a week after purchase. If you can't eat them that soon, remember that berries freeze well! It's best to buy berries that are 'in-season' as they'll cost less and are more ripe and flavorful than 'out-of-season' berries.

"Stay away from containers of berries with juice stains which may be a sign that the berries are crushed and possibly moldy; soft, watery fruit that means the berries are overripe; dehydrated, wrinkled fruit that means the berries have been stored too long.

"Select blueberries that are firm, dry, plump, and smooth-skinned. Berries should be deep-purple blue to blue-black; reddish berries aren't ripe but can be used in cooking.

"Select raspberries and blackberries that are unblemished dry, in an unstained container. Raspberries should be medium to bright red, depending on the variety. Blackberries should be shiny and black - avoid those that are dull or reddish. Moisture will increase spoilage, so the berries themselves should be relatively dry. Shelf life for raspberries and blackberries is short, and they should be consumed within 2-3 days of purchase. Eat at room temperature for fullest flavor.

"Currants should still be firmly attached to their stems.

"Strawberries should be a bright shade of red and the caps on the berries should be green and fresh looking. Berries that are green or yellow are unripe and will taste sour.

"Storage

"After purchasing berries, check the fruit and toss out any moldy or deformed berries. Immediately eat the overripe berries within 24 hours. Return the other berries back to the original container or they should be arranged unwashed in a shallow pan lined with paper towels, and washed just prior to use. The berries may be topped with a paper towel to absorb any additional moisture. Plastic wrap the entire container. This will ensure the fruit retains its freshness, but generally berries should be eaten within one week.

"Varieties

"There are many types of berries from smooth-skinned varieties like blueberries, to berries that have fleshy segments like raspberries and blackberries. Strawberries are not considered a 'true' berry, as they do not grow from a flower ovary but from the base of the plant.

"Blackberries have a similar appearance to raspberries, but they are larger, hardier, and have a dark purple to black color. In general for this berry, the more intense color, the more sweet the fruit. There are blackberry hybrids that include boysenberries, loganberries, and ollalieberries, which are all, tart tasting and primarily used in jams and pies. Blackberry peak season is June and July with harvesting beginning in May and ending in September.

"Wild blueberries are smaller in size compared to their cultivated cousins. Blueberries have a protective light powdery coating on the skins and tend to last longer than other berry varieties. Nearly half of the cultivated blueberries grown are sold as fresh blueberries. Fresh blueberries are available for nearly eight months of the year from producers across the United States and Canada. North America is the world's leading blueberry producer, accounting for nearly 90% of world production at the present time. The North American harvest runs from mid-April through early October, with peak harvest in mid-May-August.

"Currants are berries that look similar to grapes but are very tart. Because of their tartness, they are primarily used for jams and jellies. Red and white currants are grown domestically while the black currants are grown in Europe. Fresh currants are available July through August.

"The most delicate of the berry family, raspberries have a similar structure to blackberries but have a hollow core. Therefore, this fruit requires delicate handling during preparation. Red raspberries are the most common type but there are also golden, amber, and purple berries all similar in taste and texture. Imported raspberries are from Chile, while most of the fruit comes from California. Raspberry season begins in June and lasts through October.

"Perhaps the most popular of all the berries, strawberries have the most vitamin C of the berry family. Strawberries have been known since the time of the Greeks and Romans and cultivation of strawberries began in 1624. Commercial growing in America began about 1800 on the east coast of the United States. Strawberries moved west with the pioneers and now there are more than seventy varieties of strawberries, many of which are grown in California and Florida. This familiar fruit is usually available fresh year round with a peak from April to July."

http://www.cdc.gov/nccdphp/dnpa/5ADay/month/berries.htm