Hydrogenated fats are monounsaturated and polyunsaturated fatty acids (like those found in olive oil) to which carbon atoms have been added to make them liquid rather than solid at room temperature. Thanks to their texture, they are widely used in the food industry as they provide stability to any mass-produced food product and have great palatability. It’s no wonder that they are to be found in all manner of foods on the market.
However, the hydrogenation process cancels out the goodness of plant-based unsaturated fats: cardiovascular benefits are replaced by an increased risk of cardiovascular problems and type 2 diabetes. They should be cut out of all healthy diets and be replaced by healthy fats such as those found in agreena, an essential ingredient for all cooking and baking aficionados!
