Hydrogenated Vegetable Oil is added to baked products, especially bread, to improve the texture. Solid fats yield better texture than liquids, besides improving shelf life and preventing oxidation.
Research has shown that the trans fats present in hydrogenated vegetable oil leads to coronary artery disease, atherosclerosis, inflammation and diabetes. It is banned in some countries, but can simply be disguised in food labels as “shortening agents”..! Trans fats are more dangerous than cholesterol (which is an essential nutrient !)..
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