if hydrogenated vegetable oil is so bad for us why is it in foods?

Question

i was at the supermarket yesterday, reading the back of many items used by consumers daily i was alarmed at how many products has this in, maybe why we have such a big death rate from heart problems.please any comments welcome

Answer 1

It's very bad for us but it makes food very palatable and tasty.This is because it gives foods a crunchy crispness and improves shelf life.
Your average Mr Kippling cake looks and tastes nice is full of hydrogenated fat and last about 100 years .It's just not right.

All big companies want to do is make money out of consumers.
We visited America recently and noticed that "Trans Fats" were excluded from lots of foods.Hopefully this will soon be the case is this country

Answer 2

Hydrogenation is a class of chemical reactions in which the net result is an addition of hydrogen (H2).
Most trans fats consumed today, are industrially created as a side effect of partial hydrogenation of plant oils — a process developed in the early 1900s and first commercialized as Crisco in 1911.
Hydrogenation is widely applied to the processing of vegetable oils and fats. Complete hydrogenation converts unsaturated fatty acids to saturated ones.
Hydrogenation results in the conversion of liquid vegetable oils to solid or semi-solid fats, such as those present in margarine. Changing the degree of saturation of the fat changes some important physical properties such as the melting point, which is why liquid oils become semi-solid. Semi-solid fats are preferred for baking because the way the fat mixes with flour produces a more desirable texture in the baked product. Since partially hydrogenated vegetable oils are cheaper than animal source fats, they are available in a wide range of consistencies, and have other desirable characteristics (eg, increased oxidative stability (longer shelf life)), they are the predominant fats used in most commercial baked goods. Fat blends formulated for this purpose are called shortenings.

Answer 3

There are too many harmful additives in food to even begin to list. Small quantities of things won't do us any harm, but since coming to live in the USA I am horrified at how salty everything is in comparison with UK foodstuffs. And I LIKE my food salty, but yesterday I bought some buffalo wings and actually had to throw them away becuase they were so salty that I couldn't enjoy them.

I agree, it's no wonder there are so many deaths from heart conditions.

Answer 4

trans-fats contain hydrogenated oils. some packages might say 0 trans fat but read their ingredients, if you see anything close to hydrogenated oil, that means there are trans fats. so be careful, if you are looking out for that. otherwise, i think the above definition suffices. haha

Answer 5

I love both fruits and fresh vegetables better, regardless how they look and taste. You desire a little of both.

Answer 6

In the event it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 7

cause it pumps up the food and it acts as a preservative...u shuuld steer well clear of ICELAND if hydrogenated oils not your thing as they use it in almost all there frozen range,thats why people think their cheap cause there pumping all sorts of bad fats into there foods...

Answer 8

Good question. And why the 'E' numbers and the other rubbish which they put in knowing that they are poisoning us?
Why? Because they only want to make money.

Answer 9

Because it is financially cheap and makes food last longer than other oils.

Answer 10

from what i understand it is a cheap way of preserving food and that will always be a lure to big chains