Philosophical Vegan Forum

We all know that partially hydrogenated oils are one of the worst 'foods' you can possibly consume.

But how about fully hydrogenated oils?

How do they stack up against other saturated fats?
Are they potentially a good replacement for palm oils?
And how can one be certain they really are fully hydrogenated, and there aren't significant traces of trans-fats hiding in the less-than-a-gram-per-serving loophole?

fully hydrogenated oils ARE technically saturated fats. they are also refined and as the article i previously shared in the olive oil post, they would hence lack polyphenols and perhaps perform worse than the equivalent unrefined saturated fats. they are also solid at room temperature.

garrethdsouza wrote:fully hydrogenated oils ARE technically saturated fats.

Indeed they are. But not all saturated fats are equal. What kind of saturated fats, specifically, do each of the mono and poyunsaturated fats become when fully hydrogenated? Is there a convenient table somewhere that shows conversion?

garrethdsouza wrote:they would hence lack polyphenols and perhaps perform worse than the equivalent unrefined saturated fats.

Perhaps, but that would depend on what metrics we're talking about.
In what ways would you expect them to perform worse?

garrethdsouza wrote:they are also solid at room temperature.

That's the desirable feature; stability and solidity. It can be important for making cheap vegan cheeses and butters (although obviously not the most healthy). Also, as an important replacement for palm oil in food stuffs, and possibly even soaps?