Not so long ago, saturated fat used to be a big, bad ogre.
In the 1960s, when heart disease hit its all-time high, a national campaign urged Americans to dump lard and switch to plant oils.
Fast food joints and the makers of snack foods learned that it was good business to start frying in and cooking with vegetable oil. Likewise, the makers of margarine leapt to corn and safflower oils and marketed their products as "healthy."
Granted, the oils needed to be processed to extend their shelf...Full Story