What are bad (toxic) fats?
Most of the health problems usually blamed on fats should be blamed on the destructive processing of fats, normally used to obtain longer shelf life and greater convenience for manufacturers and consumers. EFAs are sensitive to destruction by light, air (oxygen), and heat. These three destructive influences produce molecules that have been changed from natural and healthy to unnatural and toxic. Light produces thousands of free radicals in oils, and leads to random changes in oil molecules. Exposure of oil to air or oxygen produces oxidation and rancidity with its unpleasant odor. Heat speeds the damage done by light and oxygen, and at high temperatures, does it own unique kinds of damage.
Bad or killer fats are produced by the process of partial hydrogenation of edible oils. This process increases the shelf life of the processed oils by re-arranging the fat molecules and creating trans fatty acids. Our bodies have extreme difficulty in getting rid of these twisted, re-arranged molecules. Unfortunately trans fatty acids increase the risk of diabetes, heart disease and cancer.
