TFA's = Trans Fatty Acids - How much is safe?

The cold hard fact is that the safe daily human intake is 0 mg. That's right. ZERO milligrams.
Maybe the math you learned in school was different, but apparently the government thinks that .5 = 0. Until January of this year, manufacturers were allowed to say "Contains No Trans Fatty Acids" on the front of a food product, so long as they actually had less than .5 per serving.
The problem with that is that many of us don't stop with the recommended single serving. If the serving size on the label says 2 cookies, and you eat 6, then you've eaten three times as much of everything on the ingredient label. So, what's the harm in TFA's? you ask. Well, they tend to harden cell walls so that vital nutrients cannot pass thru, and they tend to make it difficult or impossible for the cells to communicate with each other, say in the event of an infection. The result can be that the body loses its ability to protect itself to some degree. They also have an effect on a normal function called apoptosis. We'll talk about that at another time. For now, just consider going BACK to butter in moderation instead of margarine. Get rid of the solidified fats called shortening (no brand names mentioned, but you all know what I'm referring to), and look on every food label for the words "partially hydrogenated...." anything. Those are all trans fatty acids. Interestingly, the incidence of heart disease in the United States seems to have increased at about the same pace as two other factors: the growth of the interstate highway system, and the increase of the use of hydrogenated oils to preserve foods. So we reduced the number of eggs we eat, we switched from butter to margarine, cut down on dairy products, and we started shipping all sorts of baked goods from Maine to California and everywhere in between because we no longer had to worry so much about shelf life. And as a result, we have an even greater problem with cardiovascular problems than ever before. We would all be better off purchasing food that DOES eventually go bad, because the very thing that preserves the food is killing us. Please add your comments. Are you already aware? Or is this your first exposure to this issue.