Good Fat, Bad Fat continued

Yesterday I was talking about hydrogenation of fat. What forms when a fat is hydrogenated in trans fatty acids, which are chemically altered or processed fats. These trans fatty acids are the ones that increase are cholesterol to higher levels of the bad cholesterol while lowering our good cholesterol.

So why do manufacturers do this? Because it extends the shelf life of the product. The problem is that it is nearly impossible to find any foods today on the grocery shelf that do not have hydrogenated fat in them. I know there are labels on foods out there that say "No trans fatty acids." Well they may not contain trans fatty acids, just like margarine doesn't contain cholesterol, but we also know they were made with fats that have been hydrogenated to preserve the food. It is almost impossible today, in fact I would say it is impossible today to buy a loaf of bread at the store that does not contain hydrogenated oil. Makes you want to get a bread machine and make your own.

Before you go out for the bread machine, look in your cupboard. What kind of oil do you have there? Do you have margarine or butter in your refrigerator?