Information on oils

Liquid oils when converted to solid fats, named hydrogenated fats, produces trans fats. Inclusion of hydrogen atoms into vegetable oil, in the presence of a nickel catalyst is the process of hydrogenation. Hydrogenation raises the shelf life of foods. The flavour remains stable for quiet some time. Trans fats are inherently seen in foods, such as lamb, butter, pork, milk and beef. Trans fats are found in almost all foods consumed, such as margarine, crackers, cereals, chips, salad dressings, fried foods, baked foods and chips. The foods stay without going rancid in the presence of trans fats. These trans fats in hydrogenated fats result in clogged arteries, thereby contributing to atherosclerotic plaques. The risk of diabetes is increased in individuals with high trans fat in their diet. Research reveals the tendency of trans fats to raise the levels of LDL (low density lipoproteins) cholesterol, also termed 'bad' cholesterol. They are worse than saturated fats and suppress the 'good' or HDL cholesterol. Triglyceride and total cholesterol levels, in turn increases. Individuals with increased consumption of hydrogenated fats are at more risk of cancer.