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\section{\textbf{Additional Information on Dietary Hysterias:}}  For individuals with celiac disease, ingesting gluten causes an immune response that attacks the small intestine. This causes damage on the villi, small projects that comprise the surface of the small intestine, that promote nutrient absorption. As a result of being damaged, villi will not be able to absorb nutrients nearly as efficiently. Studies have additionally shown that a significant amount of gluten intolerant humans are consequently a victim of AITD (autoimmune thyroid) disease. Despite the fact that 33 percent of Americans possess a belief that ingesting gluten is harmful (which, as a result, causes them to enact on a gluten-free diet), in reality, gluten is truly dangerous to a proportion as small as 1 percent of Americans. Contrary to popular belief, this indicates that gluten is not actually harmful to a large proportion of those choosing to eat foods that don’t contain gluten. In essence, not everyone who goes on a gluten-free diet are sensitive to gluten. Individuals with celiac disease that opt to not ingest gluten would live healthy lifestyles, as their intestines would not become damaged. However, the lifestyles of who do not possess a sensitivity to the substance would be much less healthier if they choose to not ingest gluten, as they would prevent themselves from obtaining essential nutrients that are contained in gluten products, such as fiber in wheat products. In addition, those without a sensitivity to gluten going on a “gluten-free” diet would not only unnecessarily not only spend a larger amount of money in purchasing foods that don’t contain gluten, but they would additionally be required to become much more mindful and spend much more time and effort in order to ensure that the foods that they eat do not have gluten. \subsection{\textbf{Saturated Fats, Unsaturated Fats, and Hydrogenation:}}  Saturated fats are simply fat molecules that contain solely single bonds between the carbons.  Due to their molecular shape, they are typically solid at room temperature. Saturated fats are   Whereas, unsaturated fats are fat molecules that contain at least one double/triple bond between the carbons; in other words, the carbon molecules are not bonded with the maximum number of hydrogen molecules with which they are capable of bonding. As a result of their molecular structure, unsaturated fats are usually solid at room temperature. Hydrogenation is the process of adding hydrogen molecules to unsaturated fats in order to cause them to become saturated.