Aaron Hartman, MDFunctional Medicine Specialist | Clinical Researcher

Real Food vs Fake Fats: Uncovering Processed Oils

26 Feb 2024 · 0 min

Watch on YouTube

0:27

A short segment from a YouTube talk by Aaron Hartman, MD (uploaded Feb 26, 2024) highlighting the problem of "fake fats": processed vegetable oils added to many foods for preservation. The speaker explains that oils like canola are deodorized and partially hydrogenated to extend shelf life, and gives margarine (partially hydrogenated corn oil made semi-solid) as an example.

But the next level that is often overlooked by most people are the fake fats, processed oils that are put into everything to preserve them. If you take a basic vegetable oil like canola oil or sora oil, they actually have a certain smell to them and they have to be deodorized. And then they are slightly hydrogenized to make them last a little longer. If you know what margarine is, that's basically a vegetable oil, usually corn, that's partially hydrogenized to make it semi solid.