bon atoms adjacent to double bonds are on opposite sides which makes a straight configuration and results in a solid, posing as a saturated fat in the body. During the hydrogenation process the essential fatty acids are removed, since they oxidize. This causes the fat to go bad in storage or when cooked at high temperatures. Trans fatty acids are also produced naturally during anaerobic fermentation in the rumen of cows and sheep. This is why dairy milk fat contain 4% to 8% of trans fat and beef products contain low levels of trans fatty acids.
             The whole hydrogenation process began in 1910 in the United States when Crisco went on sale as a lard replacement. Lard went rancid too quickly and Americans weren't getting their moneys worth. The hydrogenation process modifies physical charac
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