Artificial vs natural -- Trans fats in the news again

Is this whole "trans fat" thing going too far? In reading this article it seems like maybe it has, to me anyway. The latest twist in this ongoing issue is that not only are artificial trans fats (the kind created by the partial hydrogenation process or when some oils are heated for deep fat frying) being eliminated, but many naturally occurring trans fats also -- like the ones found in butter.

Many bakeries are being forced to substitute things like palm oil and margarine in their recipes in place of butter, because their customers are demanding to see "trans fat free" on the label of their cookies, muffins, croissants, etc. It doesn't matter that butter contains such small amounts of trans fats, or that the majority of the trans fats Americans do eat are the artificial kind from other kinds of foods.

I think it's great that everybody is so energetic about this issue, because trans fats really are a health hazard, but this is a bit much.