Saturated Oils
All
saturated oils
/fats have one distinct advantage over unsaturated fats. They don’t have any missing hydrogen atoms or double-bonded carbons. Consequently, they are not vulnerable to oxidation and free-radical formation. Hydrogenated and partially hydrogenated oils have replaced tropical oils in most food products.
Hydrogenation is a process where an unsaturated vegetable oil is chemically altered to form a more saturated fat. This is done by heating the oil to high temperatures and bombarding them with hydrogen atoms. This creates toxic trans fatty acids. The unsaturated oil is less susceptible to spoilage by increasing the saturation.
It’s cheaper to increase the saturation of vegetable oil rather than use animal or tropical oils. These artificially saturated oils are structurally different from natural fats so our bodies don’t know how to handle them thus are linked to many health problems. Two such hydrogenated oils that should be completely eliminated from your diet are shortening and margarine.
 
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