a few exceptions, such as ice cream sprinkles and some?doughnuts,
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.
As trans fats went in and then out of style, some people blamed food companies for embracing the fats,
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, which offered a cheaper alternative to animal products. But what trans fats brought to the world of microwave popcorn and Oreos was a bit more complicated than cost savings. And their fall from grace shows that nutrition — like any other scientific area — is subject to self-correction over time.?
I can’t believe it’s not…
Before trans fats came around, the delicious circles of pie crusts and doughnuts revolved around butter, lard (pork fat) and tallow (beef fat). These fats have two features in common: They are solid at room temperature,
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, and they don’t go rancid in baked goods as fast as liquid oils. They are also all saturated fats,
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, chains of single-bonded carbon atoms with hydrogen atoms neatly lined up on either side of each carbon. They are called saturated because hydrogens fill all the bonds in the carbons, soaking the molecule in hydrogen.
Unsaturated fats,
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, in contrast, have fewer hydrogen atoms,
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, leaving carbons free to double bond to each other. These double bonds mean that the fat molecules don’t line up,
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, making the fat (usually) an oil at room temperature. The bonds in saturated fats are also more stable, making them less likely to go rogue and bond to oxygen and end up rancid (store an open jar of natural peanut butter at the back of the shelf for a few months,
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