Real Food (2009)
Real Food
“Trans fats are created when oil is hydrogenated. That's when unsaturated oil is blasted with hydrogen atoms, a form of artificial saturation that makes the liquid oil solid, like natural saturated fats. But the similarity between trans fats and traditional saturated fats ends there. Trans fats are new and dangerous. Traditional diets contain healthy saturated fats from both plants (like coconut) and animals (butter), but until the twentieth century, no one ate trans fats, and now we know they c...ause heart disease.1 Hydrogenated vegetable oils are widely used in cakes, cookies, donuts, chips, and crackers, for the same reason food companies once used coconut oil: they're solid, heat-stable, and don't spoil easily. Though it's possible to hydrogenate any fat that is not fully saturated (such as lard, which is about 60 percent unsaturated), most hydrogenated oils are made from polyunsaturated vegetable oils such as canola, corn, and soybean. In a moment we'll come back to trans fats, but first, let's look at margarine, the mother of hydrogenated oils.MoreLess
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