What are transfats and why are they considered so bad?

A) All fats consist of chain-like molecules. In animal fats these chains are very flexible but the molecules in vegetable oils have rigid kinks, which make them less flexible. The animal fats, with the flexible chains, are solid at room temperature. The vegetable oils, with the more rigid chains, are liquid at room temperature.

About 100 years ago it was discovered that liquid oils could be con...

 

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