Fats make up about 40% of the American diet, although nutritionists recommend not more than 30%. Nutritionists also recommend lowering the proportion of saturated fats and increasing the proportion of polyunsaturated fats to reduce heart disease and atherosclerosis. It seems there are ‘good’ and ‘bad’ unsaturated fats. Most form by processes that solidify vegetable oils for margarine. These substances are widely used in prepared foods such as cookies, in French fries and other fast-food products. Trans fatty acids are linked to high levels of LDL, a bad form of cholesterol that can set the stage for heart attack. Speculate on why your body might have an easier time dealing with cis fatty acids than trans fatty acids
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