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Food processing: transforming raw ingredients into food for consumption by humans or animals. Chopped, liquified, emulsified, fried, fermented, freeze dryed, slaughtered, and canned.  Artificial flavors, artificial colors, nitrites, sulfites and preservatives.  Trans fats were developed in the early 1900s. Trans fats are neither  required nor beneficial for health.  Today,  over 40% of products in the super market contain trans fats. Trans fats contribute to clogged arteries.  Equally worrisome, population studies indicate that trans fats may raise the risk of diabetes.