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Another health issue that has become identified in the last twenty years is the potential harm to our bodies produced by some of the fats and oils in our diets. We now realize that not all fats are created equal: some fats are “bad” and some fats are not only “good” but also necessary and even essential for our health and well-being. This knowledge was unrecognized until recently when scientists started researching fats during the 1970s. The problem began during the industrial age when it became easier to obtain butter and lard around the turn of the century. Several decades later, health officials began to correlate high levels of cholesterol in the blood with the occurrence of heart disease. In the 1950s, a campaign was launched to direct the American diet away from butter and lard toward other fats that were supposed to be healthier (like margarine and other inexpensive vegetable oils that did not contain cholesterol). One of the most unfortunate shifts was the recommended use of margarine. Margarine was produced with hydrogenated vegetable oils to make it solid so that it behaved like butter or lard. This shift in fats resulted in a whole host of biochemical problems that will be discussed in chapter three.