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What is it?
Vegetable oil that has hydrogen added to it. Oil is heated while hydrogen is blown into it.

Why is it used?
It is a solid at room temperature (nonhydrogenated vegetable oil is a liquid at room temp).
It increases shelf life of products.
Less expensive than butter.

Where is HVO typically found?
Margarine, vegetable shortening, packaged foods, fast foods.

How is it unhealthy?
Have more saturated fat than nonhydrogenated oil.
Raises LDL cholesterol levels (LDL is the bad carrier for cholesterol).
Could increase risk of cancer.

Links:
FAQ on Fats - FDA
What's Wrong with Partially Hydrogenated Oils?
Deadly Donuts, Fatal Fries
Hydrogenated Fats: The Trojan Horse of the Food Industry
Trans fats - Discovery
Trans fats - GNC
Hydrogenated Fats - AHA


Posted: 2002-07-05 10:15:41


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