Hydrogenation is Toxic!
Hydrogenated (including partially hydrogenated) oils (a.k.a trans fats) have been used widely in the national food industry since the 1930’s. However, if these “franken-oils” were introduced today into our national food supply they would NEVER get past the front door of the FDA. They’re nutritionally corrupt, useless and more importantly, toxic to the human body. The food industry continues to use these oils because they’re cheap and they provide a long shelf-life for their various products, which simply maximizes their overall profitability. The oil industry responsible for this toxic ingredient is massive and very powerful; the lobbyists representing these powerful companies in Congress continue to vehemently resist change.
Yet, change is coming… albeit very slowly. For example, New York City in 2006, became the first US city to pass legislation to ban the use of all hydrogenated cooking oils in food preparation; but this initial mandate doesn’t go far enough or reach wide enough to save lives.
Hydrogenated oils, animal and vegetable shortening, as well as all margarines contain Trans Fats and they should NOT be consumed at all! However, the majority of restaurants prepare and serve this ingredient in nearly all of their dishes. Therefore, this is one more reason to eat at home (where you can know your ingredients and method of preparation) or dine at restaurants that only serve whole food or natural ingredients.
Such as Joe’s Farmhouse and Grill located in Gilbert:
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