Hydrogenated Oil = Trans Fats = Stay Away
Hydrogenated oils/fats are made by injecting liquid fat (animal or vegetable source oils) with hydrogen gas to make them solid and more stable at room temperature. In general, the more solid the oil is, the more hydrogenated it is. This allows the oil to have a longer shelf life than in its natural state.Where Are They
Where Are They?
Hydrogenated fats are hidden in hundreds of products we consume every single day. Coffee creamers, baked goods, breads, so called 'health foods', 'fat free' foods, whipped toppings like Cool Whip (boohoo!!), margarine, butter sprays, and Crisco are just some of the common culprits.
Why the Fuss?
The production process of these oils converts them into indigestible trans-fatty acids which everyone knows nowadays as BAD fats. Trans fatty acids work to increase LDL, or "bad" cholesterol, and they also decrease HDL cholesterol, which is "good" cholesterol. This means that the fats in hydrogenated oil are far more dangerous than even saturated fats, which medical professionals have already determined to be harmful. The consumption of hydrogenated oil has been linked with diabetes, cancer, coronary disease, immune system dysfunction, low-birth-weight babies, weight gain, and obesity in a wide number of scientific studies. All medical professionals agree that people should limit their consumption of hydrogenated oil to avoid exposure to trans fats, and just because a product says zero trans fats, check the ingredients.
What Now?
The unstable fatty acids in oils such as olive oil are unsaturated fats, which have been determined to be healthier for consumers, acting to reduce cholesterol in some cases. As it turns out, its best to keep it real.
Olive oil, nuts, avocados, and dairy fats are a much healthier choice.
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