Are foods getting healthier with the trans-fat ban

It seems the answer to that question is not as cut and dry as you'd think. Less trans-fat == healthier food, you'd think. But it seems that some food producers are simply replacing the trans-fats for saturated fat, which is only nominally better than the trans-fat it's replacing. Reading about all these chemicals and what they do to your body almost makes me want to eat raw like my mom, but then I remember how much I like steak and lobster and decide otherwise :)