Today, trans fat is one of the most high profile issues in the food industry. The majority of the 5 billion pounds of trans fats Americans consume each year come from partially hydrogenated cooking oils used to fry foods.

• Through a chemical process called hydrogenation, liquid vegetable oils are injected with hydrogen in the presence of a metal catalyst at high heat, which in turn “saturates” the oil, lending stability and shelf-life to a product that would otherwise spoil quickly. The end result is partially hydrogenated vegetable oil, with a byproduct of this process being trans fat in the oil. Studies have shown it is this fat that leads to increased “bad” cholesterol and lower “good” cholesterol, which is a significant risk factor in heart disease.
  
  
• Among zero and low trans fat alternatives, including low linolenic soybean oil, regular (RBD) soybean oil, cottonseed oil, corn oil, and palm oil, Omega-9 Oils also have the lowest amount of saturated fat. Omega-9 Oils deliver <.5 gram of trans fat per 100-gram serving AND lowest (canola) or lower (sunflower) saturated fat claim on restaurant menus or food labels.

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