Please know what your taling about before you answer. =)
2006-09-08 16:03:56 · 7 answers · asked by denxxchua 3 in Health ➔ Diet & Fitness
Sorry, talking*
P.S. my sentence's grammar is correct...
I think :P
2006-09-08 16:07:13 · update #1
Yes, all hydrogenated oils are have transfatty acids.
the "safest" and stablest oil is linked together with a single carbon bond (carbon to carbon) and the rest of the bonding sites are taken up by hydrogen:
H H H
| | |
H-C-C-H-C
| | |
H H H
This is what butter and bear grease and "saturated fat" is like -- the carbons are attached to each other with single bonds and the rest of the molecular strutures is "saturated" with hydrogen. It's stablek, it's full of energy, and it doesn't promote cancer -- but!-- it's full of stable fat that can plate out in your arteries as cholesterol!
"Monosaturated" fat is the next safest, it has one hydrogen atom for each carbon.
"Polyunsaturated fat" is the most dangerous to our health in terms of cancer because it is chemically unstable:
H H
| |
C=C
| |
H H
See all those carbon double bonds? They are unstable and can disrupt normal tissue and molecules in the body. It's possible to have even FEWER hydrogen atoms if there are any carbon "triple bonds," which exist.
We can take these long chains of carbon double bonds and pressure cook in some hydrogren --"hydrogenate" the oil to make it stabler... and this also increases the transfatty acids!
"So why hydrogenate the oil?" Because the good monosaturate is PEANUT OIL, which is expensive, and the good polysaturated oil is BUTTER which is quite expensive ...
and because... if you leave it unsaturated, the product gets STALE FASTER, so you hydrogenate it as a crutch to make it taster and give it a longer shelf life.
But a PARTIALLY hydrogentated oil has some cancer-causing double bonds AND a lot of hydrogen -- it's cheap, the cookies don't get stale fast, and yet it has all the disadvantages of both kids of oils!
2006-09-08 16:20:52 · answer #1 · answered by urbancoyote 7 · 1⤊ 0⤋
The process of hydrogenation of oil is to change it from a transfat to a saturated fat.
However many times it is only "partially" hydrogenated. So some transfat may remain.
The amount of trans to saturated fat in the oil will help to determine properties such as melting point and/or viscosity.
2006-09-08 23:07:53 · answer #2 · answered by special-chemical-x 6 · 0⤊ 0⤋
Yes. Saturated fats, although bad for us, are a natural oil that our body at least recognizes as a food. Hydrogenated oils are saturated fats that are processed to give them a longer useable time before spoiling. However, the hydrogenating process changes these oils, and a new, un-natural fat called trans fat is created. Our bodies don't have the means to utilize trans fats, and they effectively just clog up in our systems. So yes, all hydrogenated oils are trans fats.
2006-09-08 23:20:47 · answer #3 · answered by dave 5 · 0⤊ 0⤋
Molecularly, no. Hydrogenated vegetable oil (shortening, margarine), is not 100% trans-fat. The "trans" in trans fat refers to a specific molecular configuration in a fat, specifically the orientation of double bonds. Fats in real life aren't homogenous - there's a mixture of different types of fat. But, things like shortening and margarine that are formed by hydrogenating vegetable oil have a very high percentage of trans fat compared to natural sources.
2006-09-08 23:10:47 · answer #4 · answered by τεκνον θεου 5 · 0⤊ 1⤋
yeah, the hydrognation process turns the oil from a liqid to a solid form making it a really hard to be consumed by the body because it doesn't break down .
2006-09-08 23:18:32 · answer #5 · answered by lina28 3 · 0⤊ 0⤋
learn more english
2006-09-08 23:04:39 · answer #6 · answered by whatever 4 · 0⤊ 1⤋
no
2006-09-08 23:13:12 · answer #7 · answered by ang 4 · 0⤊ 0⤋