Trans fatty acids and you

THE next time you have margarine with your toast, observe how smooth and easy you can spread it. As you sink your teeth into a bun or a croissant, think about its soft, tender texture, thanks to a baking ingredient called shortening.  

Table spreads and bakery shortenings are produced from vegetable oils, which undergo a process to turn them into a semi-solid form. This process is called “hydrogenation”. Food manufacturers also use partial hydrogenation of vegetable oil to protect it from breaking down at high temperatures and turning rancid. This type of oil is usually used to cook french fries and other fried foods.