date:Jun 17, 2015
no health benefits to the fats, which are used in processing food and in restaurants, usually to improve texture, shelf life or flavor. They can raise levels of bad cholesterol and lower good cholesterol, increasing the risk of heart disease, the leading cause of death in the United States.
The fats are created when hydrogen is added to vegetable oil to make it more solid, which is why they are often called partially hydrogenated oils.
Once a staple of the American diet -- think shortening and