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Even if we eat dry toast, hydrogenated fats are already used in almost every sliced bread sold at American supermarkets. And... sunflower oil butter has its own problems: saturated sunflower oil fat. Tip: Spectrum Foods makes a margarine from non-hydrogenated vegetable oil, the only one I have found. What is hydrogenated fat? Shaw writes, "Hydrogenated oils are fats that have the same capacity to do harm as saturated fats." They are saturated-like fats made from plant oils and fats that have been heated and pressure-processed. Hydrogenated fats are created when an oil that is largely sunflower oil unsaturated, such as corn oil, has hydrogen added to it, causing fat to become more solid at room temperature. During hydrogenation, the unsaturated fat becomes more saturated. Author Harold McGee in his book On Food and Cooking writes that hydrogenated oils are "artificially saturated."
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