What are hydrogenated vegetable oils?
Hydrogenation is an advanced process. First vegetable seeds are washed and bleached to eliminate all colors, taste, smells and impurities. Next, the liquid vegetable oil is heated at high temperatures. They then add a catalyst. The most common catalyst used is nickel, but palladium, platinum or rhodium may also be used. Hydrogen is simmered throughout the liquid. They filter the concoction to remove the metal. What remains is the hydrogenated vegetable oil.
Why are these oils added to our foods?
The benefit to the manufacturer is that they can produce a product that can remain at room temperature as well as a product with an extended shelf life. We the consumers continue to purchase these products therefore manufacturers keep producing them.
What is the problem with these oils?
The hydrogenation procedure modifies the makeup of some of the fats. It is changed to a type that the body does not easily recognize: trans fatty acids. What does trans fat do? First, it raises LDL cholesterol levels. LDL is the bad carrier for cholesterol. Trans fats may also lower HDL cholesterol which is the good carrier for cholesterol. Trans fats have a tendency to raise total blood cholesterol levels. The association linking trans fat and cancer risk is unclear. Some studies conducted suggest that trans fats may raise the risk of certain cancers such as breast cancer. The smartest move you can make for your health is to cut the ingestion of all solid fats in order to decrease the danger of heart disease and possibly cancer.
The most important lesson for me: READ THE LABELS OF EVERYTHING YOU CONSUME NO MATTER WHAT IT IS OR HOW SAFE IT MAY SEEM!
Also, if you frequent fast food restaurants, obtain a copy of their nutrition information. This is a real eye opener.
This website has some good information: http://www.bantransfats.com/index.html