8. Vegetable Oil or Fat
Vegetable fat is a word that is frequently used to refer to solid fats produced from vegetable oils by a process known as hydrogenation. Hydrogenation is the process that adds hydrogen atoms into the chemical structure of an oil, causing it to solidify at ambient temperature.
Vegetable fats are widely utilised in the creation of margarine, shortening, and other baked goods, as well as frying in the food service business. Vegetable oil cannot be obtained naturally and must be extracted chemically.
They are frequently utilised in a variety of foods that you may have in your kitchen. This is done to extend the life and colour of the products. Unfortunately, these oils harm many people and cause cancer, birth abnormalities, and heart disease. As a result, never cook with vegetable oils and instead use healthy oils like olive oil, soy oil, and canola oil.
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