Why the hell is it in my Chocolate Chip Cookies?

Vegetable oils contribute a significant amount of fat to our diet because fast-food chains use them for frying, food manufactures add them to processed foods. And consumers tend to choose margarine over butter. Consumers of vegetable oils may feel safe in choosing these products because they are generally less statured than animal fats. If consumers choose oil as opposed to solid, they feel this is a healthier choice causing them to feel more secure, however; If the choice is  processed food their security may be questionable, especially if the word hydrogenated appears on the ingredients list. Below we will tell you why hydrogenated oil could be the worse choice you ever made. However, before that let’s list out a few foods that commonly has hydrogenated oil as one of its ingredients; Cookies, Muffins, Margarine, biscuits etc

The Hydrogenation process refers to when the manufacturer processes food and alters the fatty acids (tri-glyceride). When the fatty acids get hydrogenized, it stays fresher for a longer time and there is also a change in its physical characteristics. For E.g. All natural peanut butter vs the hydrogenized version which is more buttery and has no natural oil. Oxygen attacks the unsaturated points in fatty acids because they are weak and vulnerable. The fats within the body tissue is not affected by the oxidation process, but occurs anywhere the oxygen can mix with fats.

This is a primary reason why cooking oils, should be stored in tightly covered containers that exclude air. The hydrogenation method is used to make the unsaturated fats harder and more stable while cooking in a high temperature, this process makes the fatty acids change chemically and prevent the unsaturated fat from getting spoiled. This process is used to produce spreadable margarine, for example forcing the hydrogen into the liquid oil makes some of the unsaturated fatty acids harder. This is called hydrogenation. The end product of this process has more resistance damage from oxidation or breaking down from high cooking temperatures.

The old fashion way of making the peanut butter, creates an oil layer, but nowadays peanut butter factories replace the natural oil with a small amount of hydrogenated oil to give it the creamy paste texture. Hydrogenation affects many chains and the health benefit of the unsaturated fats is significantly diminished. One of the effects is changing the chains of the fatty acids and the vitamins that can be extracted by the body from the natural oils. For example, Dehydrogenation will decrease the activities of vitamin K in the body.

As a result of this, if you want to get the benefits from the unsaturated oil, hydrogenated oils will not meet your needs. There are alternatives to the hydrogenated oils such as Natural oils, whole foods and simply preserving your fatty acids using alternate methods, so instead of hydrogenated oil you can use chemical preservatives to extend shelf life. These chemicals preservatives will protect the oil by competing for the oxygen and react with the antioxidant additives, some examples of these chemicals are;

Look for BHT and BHA in the snack labels. Another alternative is to use the different blended oils that is used to make soft non-hydrogenated margarine. The easiest solution is to keep the products refrigerated

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