Q: What is your view of the new trans-fat and hydrogenated fat-free margarine made by the process interestification?
A: Interestification is a process in which a common vegetable oil is mixed with a totally hydrogenated vegetable oil to make a new fat that simply does not exist in nature. Although it is free of trans fats, this type of fat has been shown to dramatically increase insulin resistance. I consider this type of new trans-fat free fat to be far more dangerous than standard trans-fat derivatives. I would stick with butter or ideally olive oil.