Why is trans fat used in factories?

Food manufacturers found it easier and more economical to use solid shortening. PHO's were popular but for many baked goods palm and coconut oils were also used, especially in cookies. read more

Trans fats are produced when you add hydrogen to oils - usually soy oil - to make partially hydrogenated oil (PHO) or vegetable shortening. I don't remember exactly when this process was developed, sometime in the early 20th century. read more

There are two broad types of trans fats found in foods: naturally-occurring and artificial trans fats. Naturally-occurring trans fats are produced in the gut of some animals and foods made from these animals (e.g., milk and meat products) may contain small quantities of these fats. read more

Loopholes in government regulations mean that trans fat can still be in foods with a Nutrition Facts label that claims 0 g trans fat. That’s because manufacturers are allowed to round amounts down, so a food that has 0.49 g trans fats per serving would say 0 g trans fats on the label. read more