Hydro-oils

[Guest guest]

I thought I'd share with you all what I've learnt about these things.

 

Hydrogenated oil, or partially hydrogenated oil. We can thank our

'friends', the food scientist for this lovely invention. You are familiar

with Mono-unsaturated fats, Poly-unsaturated fats, and saturated fats. This

refers to how many hydrogen bonds are attached to each fat molecule.

Hydrogenated oil is normal runny oil (mono-unsaturated/Poly unsaturated)

that has been saturated with hydrogen, turning an otherwise healthy fat into

a 'Bad' saturated fat (making it solid).

This is what gives fat cells it's rigidity, hence it's use in margarine and

baked goods. It's why butter is solid at room temperature (saturated fats)

and olive oil is not (unsaturated fat).

What's more, instead of just being a normal saturated fat, hydrogenated oils

are a man made saturated fat and are more inclined to become Transfatty

acids when heated (As they often are). This is when the fat molecule

changes in structure and are v.strongly linked with fatty build up in the

arteries.

It gets worse, in the bread you eat are mono-dyglicerides of fatty acids and

all its friends (Sainsburys uses these for instance). These are basically

the same thing. Not to mention they could be from animal sources.

Recap.

Hydrogenated = man made saturated fat.

Mono unsaturated = few hydrogen bonds.

Poly unsaturated = a few more hydrogen bonds.

Saturated = all possible hydrogen bonds saturated.

I avoid all foods (like the plague) that contain hydro oils. Cakes,

biscuits, bread, scheese. The bottom line is it's just a cheap way of

making stiff fats.

I also avoid any " vegetable oil " that has half it's fats from saturated fat.

Read walkers crips labels for examples. It's normally a palm oil mix.

 

Feel free to criticise my mistakes in learning.