Production of hydrogenated fats increased steadily until the 1960s, as processed vegetable fats replaced animal fats in the US and other Western countries.
22.
:: : Are you thinking that fully saturated fats are fully hydrogenated fats or fully hydrogenated fats are the same as fully saturated fats?
23.
By some minor changes to the chemical composition of hydrogenated fat, such hydrogenated fat was found to provide superior baking properties compared to lard.
24.
By some minor changes to the chemical composition of hydrogenated fat, such hydrogenated fat was found to provide superior baking properties compared to lard.
25.
:: : Are you thinking that fully saturated fats are fully hydrogenated fats or fully hydrogenated fats are the same as fully saturated fats?
26.
Do your cooking with those oils, and if you have to eat processed foods, look at the labels to make sure they don't contain hydrogenated fats.
27.
If an ingredient of a commercial food is labeled as " hydrogenated fat " ( or " hydrogenated oil " ), what does that mean exactly?
28.
It served as an alternative to the many recipes that used margarine or shortening, the hydrogenated fats that are now considered riskier to your health than butter.
29.
Up until a few years ago " any " unsaturated fat was better than naturally saturated, now all of a sudden polyunsaturates and hydrogenated fats are bad.
30.
Hydrogenated fat such as Crisco and Spry, sold in England, began to replace butter and lard in the baking of bread, pies, cookies, and cakes in 1920.
