Written for The River Current Publication While spending some time with my niece last Saturday, I excitedly blurted out…”Hey, how cool is it that the FDA is proposing a ban on trans-fatty acids?” To which she returned a blank stare and said, “Um, sure Aunt Con….whatever that means.” Lol…isn’t it funny that when we have our attention focused on something, that we assume everyone else does as well? Some may ask, what in the heck is a trans-fatty acid anyway? Trans-fats are vegetable oils that have been mixed with hydrogen to increase shelf life and mimic the flavor and feel of butter or lard. Trans-fats can be found in many processed foods, including crackers, cookies, frozen pies, baked goods, microwave popcorn and other snacks, frozen pizza, coffee creamers, refrigerated dough products (like biscuits and cinnamon rolls), ready-to-use frostings, vegetable shortenings and stick margarine. Trans-fats are often used to improve the texture, shelf life or flavo