Hydrogenated Fats & Oils
 When you eat foods with hydrogenated oil or fat in it you are consuming an industrial ‘goo’ that has no nutritional value at all to your body, and that your body cannot even metabolize which means most of it remains inside you.
Take a vegetable oil, then take a hydrogenation gas and fuse it under high temperature and pressure into the oils using a metal catalyst of aluminum, cobalt, and nickel. Without the metals, the hydrogen could not be fused into the oils. All are toxic metals to the body, and there is always some residual of these metals left behind. This fusion takes place under pressure at temperatures of 248-410 degrees. Another words, the oils are changed molecularly. When you compare this changed essential fatty acid, which has now become a trans-fatty acid, it matches the same molecular structure of Stearic Acid. One of the uses of Stearic Acid is in the making of candles. It makes candles hard. This have the same affect on the human body in the form of hardening of arteries. In addition, by hydrogenating oils, more volume is produced. It increases the volume of the oil thus making more available to sell. Final result, more profit. However, its' main purpose is to increase shelf life of products. It is a preservative, and a deadly one. The result of this treatment is that they have the consistency of butter so are useful for making margarine to be used in baked goods like cakes and pastries to keep them moist and give them a long shelf life. In some countries they are even used in bread to extend their shelf life. The beauty of them from the food companies point of view is that they double their volume so that less goes further making them very cost effective indeed, and for the same reason in is very useful in the production of candies.
Hydrogenation of oils, with removal of essential fatty acids, is used in the food industry for the sole purpose of prolonging the shelf life of processed foods (to maximize profits). We NEED fats to live but we need them in the correct ratios between Omega 3, 6, 7 and 9. You need 3 units of omega 3 to one unit of omega 6. If the balance is upset then our health suffers. Our brains are mostly fat, that is why the omega oils are so key to us and why people with conditions like Alzheimer’s benefit from large doses of some of the omega oils.
Banning Hydrogenated Fats
 Their lethal effect on the human body has been known since 1958. Since then the food industry has done every thing to divert attention from them, including launching a misinformation campaign against animals fats. Many European countries have either banned hydrogenated and partially hydrogenated oils altogether or have instituted future dates for elimination of their use in foods. These government actions concerning the trans fatty acids (hydrogenated and partially hydrogenated oils) is directly related to studies that link trans fatty acid (hydrogenated and partially hydrogenated oil) consumption from processed foods to the development of diabetes, cancer and cardiovascular disease. the process used to create trans fatty acids, is primarily used to produce solid fats. However, it also removes essential polyunsaturated fatty acids, such as linolenic acid (omega 3) and linoleic acid (omega 6), because they tend to oxidize, causing the fat to become rancid with prolonged storage or when exposed to the high temperatures used for commercial deep-fat frying. However in North America there is no move by the Federal Government to ban these oils, only the actions of concerned groups has seen any local success at banning them from some schools. The FDA for years has resisted any efforts to ban this food ingredient despite the fact that they are in possession of enough research data showing the harmful effects to fill an entire football stadium. Just who is the FDA chartered to protect – the people or food company profits ?
A lot of people think they know that hydrogenated oils are bad for them and they think they avoid those oils by not eating fried foods or other more obvious items. But here is where most people go wrong on this: hydrogenated oils are found in virtually every baked or fried and sometimes even frozen food product in the grocery store. Consider this: in every grocery store there is one aisle that has all the snack crackers. You know, it has the vegetable crackers and the wheat crackers, it also has the cookies. This entire aisle is so contaminated with hydrogenated oils that it should really be called the hydrogenated oil aisle. You can find these oils in margarine, cookies, ice cream, pastries, potato chips, nacho chips, baked goods you name it.
The thing is most Americans, but increasingly fewer Europeans are consuming massive quantities of hydrogenated oils without even really recognizing it because they're eating potato chips, nacho chips, and all sorts of other snack foods found in the hydrogenated oil aisle. As a result, they are getting atherosclerosis, or a built up of plaque in their arteries. And over time, of course, it leads to widespread cardiovascular disease. But more importantly, it can lead to strokes, heart attacks, and the need for heart bypass surgery, which will set you back at least six figures, if not more.
Years ago, it became evident that consumption of trans-fatty acids adversely affects blood lipid levels. Subsequent studies have confirmed these metabolic findings and strengthened epidemiologic evidence of an important increase in the risk of coronary heart disease with the consumption of trans-fatty acids. These data highlight the need for labeling requirements that include fast foods. Given the proper incentives, the food industry could replace a large proportion of the partially hydrogenated fats used in foods and food preparation with unhydrogenated oils. Such a change would substantially reduce the risk of coronary heart disease at a moderate cost, without requiring major efforts focused on education and behavioral modification.
Fight Back
Start reading labels. It is impossible to be healthy in modern society if you don't make a habit of reading the food labels of every food you purchase and consume. Personally, we don't touch a food unless we have read the label, understood it and it meets our criteria of not containing a certain list of ingredients known as metabolic disruptors. Here is either hydrogenated vegetable oil or partially hydrogenated vegetable oil. It can also be called partially hydrogenated soybean oil or safflower oil. The name of the oil doesn't matter. What you're looking for is the word “hydrogenated” or “partially hydrogenated.” If it has either one of those words, that food is poison. It will give you cardiovascular disease. It will harm your nervous system. It will shorten your lifespan, quite frankly. You need to put it back on the shelf, and in doing that, let these food manufacturers know that they can no longer sell you poison in a pretty box and call it food.
After closely scrutinizing data from scientific studies and reviews, many European countries have either banned hydrogenated and partially hydrogenated oils altogether or have instituted future dates for elimination of their use in foods. These government actions concerning the trans fatty acids (hydrogenated and partially hydrogenated oils) is directly related to studies that link trans fatty acid (hydrogenated and partially hydrogenated oil) consumption from processed foods to the development of diabetes, cancer and cardiovascular disease.
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