Trans Fatty AcidsTweet When extracting, refining, and deodorizing vegetable oil they are heated up to 400 degrees F for extended periods of time. To turn them into solid fats they are often hydrogenated. A far greater number of trans-fatty acids are produced in the process of hydrogenation, where there are higher temperatures and longer exposure times. Examples of hydrogenated oils are margarine and shortening. They contain between 35 and 48 percent trans-fatty acids.
Many researchers believe trans fatty acids have a greater influence on the development of cardiovascular disease than any other dietary fat. In the United States at least 30,000 premature deaths a year are estimated to be the result of consumption of trans-fatty acids. Many of the processed food that you buy in the store have hydrogenated oils in them. In addition, restaurants prepare foods with these oils. Fried foods sold in grocery stores and restaurants are usually cooked in hydrogenated oil, as well as frozen, processed foods such as pies and pizzas. You will find hydrogenated oil in French fries, biscuits, chips, crackers, cookies, cake frosting, ice cream, and peanut butter. Saturated fats are the only safe fats to cook with, because they can withstand heating. Coconut oil can be used for cooking without fear. It’s resistant to heat and is heart healthy and will improve your overall health.
The information on Healthy-Healing-Oils.com is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.
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