When healthy oil becomes dangerous

Trans fat = poison

If you think you are avoiding trans fat by not using fake foods like margarine or processed peanut butter.

Surprise! There is another way that you may be ingesting trans fat while thinking you are being "good". I'm talking about when good things go bad.

Suzanne Sommers has done decades of research into healthy eating and in her book, "Slim and Sexy Forever" she says:

"Trans fats also occur when we heat polyunsaturated fats (such as vegetable oil) to high temperatures for frying. I know it sounds ironic, but you are actually better off frying food in saturated fat - such as butter, lard, or palm kernel oil - or in monounsaturated fat - such as peanut oil - than you are frying it in polyunsaturated oil such as corn, safflower, or vegetable oil. We've been led to believe these polyunsaturated oils are a healthier choice, but beware of frying foods with them because when heated too high, they become the most unhealthy types of fats - trans fats.

In response to the fat scare, many restaurants and food chains boast that they fry only in "cholesterol-free" oils, such as vegetable, corn, or safflower oil. These "healthy" oils in their natural state become dangerous trans fats when heated to high temperatures for frying!"