Hydrogenated Oils

Liquid oils that are rich in unsaturated fatty acids are sometimes subjected to hydrogenation to convert them into solid fats. This gives the fat a higher melting point, which is useful in cooking, frying, and baking. Hydrogen fills up and saturates the double bonds in some of the unsaturated fatty acids to create a saturated fatty acid, but it can also lead to a side effect; sometimes it will partially saturate the double bond and make the molecule change its structure to produce a trans-fatty acid. As a result, there will be a mixture of saturated and trans-unsaturated fatty acids in the hydrogenated fat. Avoid cooking with hydrogenated and partially hydrogenated fats; numerous studies have demonstrated the role of trans-fatty acids in heart disease.