I see your point, but I respectively disagree on one major issue.
No doubt the proper way to go about erradicating this substance is on an FDA/federal government level. But, as stated yesterday at the New York City Health Board, the food and restaurant industry has blocked any attempts on a federal level to take any substantial steps to ban them.
So here we are. I will restate what you said was a gross generalization (upon review, I have to admit my intent was lost): I can understand and respect anyone who objects on personal freedom/big brother fears. I just respectively disagree. Again, I get really really nervous when the main voice of opposition is a trade association.
From NPR.org sidenote ( http://www.npr.org/templates/story/story.php?storyId=6407186 ):
Why food companies like it: One of the reasons food companies like partially hydrogenated oil is because they can use the oil again and again in the deep fryer, says Jeff Cronin, the communications director for the Center for Science in the Public Interest, a non-profit advocacy organization that sued KFC in June for using trans-fat-laden oil in the deep fryers.
Using trans fat saves money, says Cronin, but more importantly, the process saves the employees from continually changing the cooking oil, which often splatters. He points to a common myth: changing the oil to a non-trans fat will changes the taste of the product. Other factors, such as varying ingredients and cooking styles, are more likely the reasons for the taste difference. For example, baked potato chips do not have the same taste as fried potato chips.